Guinness Irish Beef Stew
Warm, hearty, and brimming with rich, velvety flavor, this Guinness Irish Beef Stew is the ultimate comfort food that combines tender chunks of beef, rustic root vegetables, and a robust Guinness beer-infused broth. Perfectly seasoned with fresh thyme and a touch of Worcestershire sauce, this stew is slow-simmered to perfection, creating a melt-in-your-mouth texture that's both satisfying and indulgent. With hints of caramelized onion and garlic, this dish captures the essence of classic Irish cooking while remaining easy to prepare in a single pot. Serve it with crusty bread for soaking up every drop of the savory gravy, and don't forget a sprinkle of fresh parsley for a vibrant finish. This timeless recipe is perfect for cold evenings, St. Patrick's Day celebrations, or any time you crave a hearty bowl of comfort.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1.5-inch cubes)
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 large yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 3 large carrots (peeled and sliced into 1-inch pieces)
- 2 medium parsnips (peeled and sliced into 1-inch pieces)
- 3 medium russet potatoes (peeled and cubed into 1-inch pieces)
- 1 pint Guinness beer
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (chopped)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Pat the beef cubes dry with paper towels, then season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 2-3 minutes per side, ensuring not to overcrowd the pot. Remove browned beef and set aside.
Reduce the heat to medium, add the remaining tablespoon of olive oil, and sauté the diced onions until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the Guinness beer while scraping the bottom of the pot to deglaze and release any browned bits. Bring the mixture to a simmer.
Add the beef broth, tomato paste, Worcestershire sauce, thyme, and the browned beef cubes back into the pot. Stir to combine.
Bring the stew to a gentle simmer, then lower the heat, cover, and let it cook for 1 hour, stirring occasionally.
After 1 hour, add the carrots, parsnips, and potatoes to the pot. Continue to simmer, covered, for another 45 minutes to 1 hour, or until the vegetables are tender and the beef is fork-tender.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread for a full meal.
Nutrition Facts
Calories |
3520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8145 mg | 354% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 24.3 g | ||
| Protein | 205.1 g | 410% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 6912 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
