Traditional Beef in Guinness Stew
Savor the rich, comforting flavors of a Traditional Beef in Guinness Stew, a quintessential Irish dish perfect for cozy nights. Tender chunks of beef chuck are seared to perfection, then simmered low and slow in a velvety base of Guinness beer and beef stock, enhanced with aromatic garlic, thyme, and bay leaves. Packed with hearty vegetables like carrots, potatoes, and celery, this stew offers a satisfying depth of flavor with a touch of malty sweetness from the stout. Ideal for cold weather, it's a one-pot wonder that's easy to make and even better the next day. Garnished with fresh parsley and best served with warm crusty bread, this dish combines rustic simplicity with bold, rich tastes for the ultimate comfort food experience. Perfect for family gatherings or a St. Patrick's Day feast!
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 medium carrots
- 2 celery stalks
- 2 large russet potatoes
- 2 tablespoons tomato paste
- 1 pint Guinness beer
- 2 cups beef stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley
Instructions
Cut the beef chuck into 1.5-inch cubes and season with salt and black pepper.
Lightly coat the beef cubes with all-purpose flour, shaking off any excess.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef in batches, browning all sides. Remove the beef from the pot and set aside.
Dice the yellow onion and mince the garlic cloves.
In the same pot, lower the heat to medium and sauté the onion until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Peel and slice the carrots, dice the celery, and cut the potatoes into bite-sized chunks.
Add the tomato paste to the pot and stir for 1 minute to coat the onions and garlic.
Pour in the Guinness beer, scraping the bottom of the pot to deglaze any browned bits.
Return the seared beef to the pot and add the beef stock, bay leaves, and thyme sprigs.
Bring the mixture to a gentle simmer, then add the carrots, celery, and potatoes.
Cover the pot with a lid and simmer on low heat for about 2 hours, stirring occasionally.
Check the seasoning and add additional salt and pepper if needed.
Remove the bay leaves and thyme sprigs before serving.
Garnish with freshly chopped parsley and serve the stew warm with some crusty bread on the side.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1236 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.
