Guinness Stew
Cozy up with a hearty bowl of Guinness Stew, a comforting Irish classic that’s perfect for cooler weather. Tender chunks of beef chuck are slow-simmered with root vegetables like carrots, potatoes, and celery in a rich and flavorful broth infused with Guinness stout. The stout adds depth and a subtle malty sweetness, perfectly complementing the savory notes of beef broth, tomato paste, and Worcestershire sauce. Enhanced with aromatic herbs like thyme and bay leaves, this stew delivers layers of rustic, robust flavors that develop beautifully over the two-hour simmer. Serve it piping hot with a sprinkle of fresh parsley and a side of crusty bread for the ultimate satisfying meal. This soul-warming dish is ideal for St. Patrick’s Day celebrations or any time you crave a hearty, home-cooked dinner.
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Recipe Information
Ingredients
- 2 lbs beef chuck or stewing beef, cut into 1.5-inch cubes
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and chopped into 1-inch pieces
- 2 celery stalks, chopped into 1-inch pieces
- 4 potatoes, peeled and cubed
- 1 pint Guinness stout beer
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp fresh thyme, chopped
- 2 tbsp parsley, chopped (for garnish)
Instructions
Season the beef cubes with salt and pepper, then toss them in flour until evenly coated.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. In batches, sear the beef cubes until browned on all sides. Transfer the browned beef to a plate and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the carrots, celery, and potatoes, cooking for 5 minutes to lightly brown the vegetables.
Pour in the Guinness stout and stir to deglaze the pot, scraping up any browned bits from the bottom.
Add the beef broth, tomato paste, and Worcestershire sauce. Stir well to combine.
Return the browned beef cubes to the pot along with bay leaves and fresh thyme. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the stew simmer gently for 2 to 2.5 hours, stirring occasionally, until the beef is tender, and the flavors have melded together.
Remove the bay leaves and adjust seasoning with additional salt and pepper if needed.
Serve the stew warm, garnished with fresh chopped parsley and crusty bread on the side if desired.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1212 mg | 26% | |
*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.
