Irresistible Guinness Beef Stew
- PREP 30min
- COOK 2hrs
- TOTAL 2hrs 30min
This is an unbelievably delicious Guinness beef stew with melt-in-your-mouth tender beef, carrots, and potatoes. If you don’t have Guinness on hand, use your favorite dark beer, dry red wine, or coffee. As a last resort, use more beef stock.
You Will Need
4 tablespoons vegetable oil, or more as needed
2 pounds well-marbled boneless beef chuck roast, cut into 1-inch cubes
Salt and fresh ground black pepper
1/4 cup flour
5 garlic cloves, minced
2 tablespoons tomato paste
1 (11.5-ounce) bottle Guinness Stout beer
4 cups beef stock, or more as needed
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme or 1 teaspoon dried thyme
2 medium onions, peeled and cut into large chunks
1 pound carrots, peeled and cut into large chunks, 5 to 6 carrots
4 medium ribs celery, cut into large chunks
8 ounces small waxy potatoes, about 20
Directions
Preheat the oven to 300°F (148°C).
Pat the beef cubes dry using paper towels, then season all over with salt and pepper.
Add the flour to a bowl or plate, then roll the seasoned beef into the flour so it is lightly coated on all sides.
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. When the oil shimmers, work in batches and add the floured beef cubes, making sure not to crowd them too much. Cook, turning occasionally, until the beef is well-browned on all sides. Transfer to a plate and then continue with the remaining beef cubes, adding more oil as necessary.
Reduce the heat to medium-low, then stir in the garlic and tomato paste. Cook, continuously stirring for about 1 minute.
Pour in the beer, and then use a wooden spoon to scrape the bottom and sides of the pot, lifting as many stuck bits as possible.
Pour in the beef stock, then add the Worcestershire sauce and thyme.
Bring to a low simmer, then add the beef and any juices left on the plate back to the pot. Cover with the pot’s lid and transfer to the oven. Cook, stirring once or twice, for 1 hour.
While the beef cooks in the oven, heat another 2 tablespoons of oil in a large skillet over medium heat. Add the onions, carrots, and celery. Season with a pinch of salt and pepper, then cook, stirring often, until the vegetables are lightly browned on all sides, about 10 minutes. Set aside.
After 1 hour in the oven, remove the Dutch oven’s lid and stir in the onions, carrots, and celery. Add the potatoes, and then continue to bake, with the lid partially on, until the beef is tender, 45 minutes to 1 hour longer. If the top of the stew becomes dry, add some extra beef stock.
Remove the beef stew from the oven, skim off any excess fat from the surface, and remove the thyme stems. Taste, and then adjust with additional salt and pepper. Serve.
Adam and Joanne's Tips
- If you do not have a Dutch oven, you can sear the beef in a large pot on the stovetop then add everything to a large baking dish loosely covered with aluminum foil.
- The nutrition facts provided below are estimates.