Guinness Beef Stew
This hearty, flavorful stew combines tender chunks of beef with the rich, malty depth of Guinness stout. The beef is browned and simmered with onions, carrots, celery, and garlic, creating a comforting, savory base. The addition of the Guinness adds a robust, slightly bitter edge that balances the sweetness of the vegetables and the richness of the meat. Herbs like thyme and bay leaves infuse the stew with aromatic depth, while a bit of flour thickens the sauce to a luscious consistency. Perfect for cozy dinners, this stew is best served with crusty bread for dipping.
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Equipment
- 1 Cast Iron Stew Pot or Braiser
Ingredients
- 2.5 lb Beef Chuck
- 6 Oz Bacon
- 15 Oz Guinness Beer
- 1 Tbsp Worcestershire
- 3 Garlic
- 4 Tbsp Tomato Paste
- 1.5 Cups Beef Stock
- 1.5 Cups Chicken Stock
- 6 Carrots
- 2 Onions Med
- 2 Celery
- 2 Bay Leaves
- 3 Thyme Sprigs
- Olive Oil
- Salt & Pepper
- 3 Tbsp Flour
Instructions
- Wash, peel, and cut the carrots and set aside
- Wash and chop the celery and set aside
- Chop the onions and the garlic and set aside
- Cube the beef to bite sized pieces
- Dry it with paper towels
- Season with salt and pepper and set aside
- Slice the bacon into small pieces
- Add the bacon and cook until browned
- Add some olive oil if needed. depending on the amount of fat from the bacon you may not need much
- Add some of the beef cubes. This is an important step add the beef in small batches - if you put too much in at once it will steam and not brown properly. This affects the stew's flavor.
- If may need to add more oil or lower to medium high heat as you complete the batches
- Remove the beef and set aside
- Add the chopped onion
- Cook until glistening
- Add in the celery carrots and gook until glistening
- Add the garlic and cook only until you can smell it 30-60 seconds
- Add the flour and cook for 1 minute stirring it through
- Add a Tbsp at a time of beef stock
- Form a paste like roux
- Add the rest of the beef stock
- Add the tomato paste
- Combine it well
- Add the worcestershire
- Add the thyme
- Add the bay leaf
- Add the beef back to the pot
- Add the beer
- Cover and cook for 2 hours on the low heat
- Uncover and cook for another 45 minutes
- Your beef should be tender and the sauce thick and stew like
- Add salt and pepper to taste
Video
Notes
We serve ours over mashed potatoes- I know some recipes call for the addition of baby new potatoes right in the stew. This is a matter of preference
If you like you can use all beef or all chicken stock. We prefer it with both.
In the posted video we did not pre-cook the carrots and celery. However we have made the dish many times and by cooking the vegetables, we have concluded it adds to the depth of flavor in the stew.
In the last 30 -40 minutes it is time to taste, taste. taste if you need more beef flavor you can opt for a bouillon cube.
Salt and pepper to taste. If your stew is not as thick as you like you can always create a slurry of cold water and flour to thicken in the last 30 mins of cooking. Make sure you turn the heat down after doing so As always serve with some crusty bread
Get This No Knead Bread Recipe it comes out perfect every time
Salt and pepper to taste. If your stew is not as thick as you like you can always create a slurry of cold water and flour to thicken in the last 30 mins of cooking. Make sure you turn the heat down after doing so As always serve with some crusty bread
Get This No Knead Bread Recipe it comes out perfect every time
Nutrition
Calories: 582kcalCarbohydrates: 21gProtein: 45gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 151mgSodium: 721mgPotassium: 1285mgFiber: 3gSugar: 8gVitamin A: 10479IUVitamin C: 11mgCalcium: 86mgIron: 5mg
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