Guinness Beef Stew
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Temps de lecture 2 min
How to make Guinness Beef Stew Recipe
A steaming bowl of rich, savory stew, filled with tender beef chunks, hearty potatoes, and a medley of vibrant vegetables. This classic Irish recipe, infused with the malty depth of Guinness, is a comforting and satisfying meal perfect for a chilly day. The slow-cooked flavors meld together, creating a symphony of taste that will leave you wanting more.
Guinness Beef Stew
20 min
4 hours
4-6
Main Courses
United States
Ingredients
- 3 Tbsp. olive oil, divided, plus more if needed
- 3 lbs. beef chuck roast, fat trimmed and cut into 1-inch pieces
- Kosher salt to taste
- Ground black pepper to taste
- 1-2 tsp. OTSS Black Pepper Steak Seasoning
- 1 large white or yellow onion, roughly chopped
- 4 garlic cloves, minced
- ¼ cup all-purpose flour
- 1 (12-ounce) bottle of Guinness beer
- 4 cups low-sodium beef stock
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1.5 lbs. Yukon gold potatoes, cut into small chunks
- 3 Tbsp. tomato paste
- 1 bay leaf
- 2 tsp. Worcestershire sauce
- 1 tsp. dried thyme
- Chopped fresh parsley, for garnish
Directions
Step 1
Brown Beef: In a large pot or Dutch oven, heat olive oil on medium-high. Working in batches if needed, season and sear the beef chunks on all sides until well-browned, then transfer them to a plate and set aside.
Step 2
Sauté Aromatics: Add the onions, celery, and carrots to the same pot and cook for 5 minutes until softened. Stir in the garlic and cook for 1 more minute.
Step 3
Thicken and Deglaze: Sprinkle flour over the vegetables, stirring well to coat and cook for 1-2 minutes. Pour in the Guinness, using a wooden spoon to scrape any browned bits from the bottom of the pot.
Step 4
Add Liquid and Simmer: Return the cooked beef to the pot along with the beef stock, carrots, potatoes, tomato paste, bay leaf, Worcestershire sauce, and thyme. Increase the heat to bring to a boil, then reduce to low, cover, and simmer for 1-2 hours until the beef and potatoes are tender.
Step 5
Finish and Serve: Discard the bay leaf, season with salt and pepper to taste, and serve hot with chopped fresh parsley.
Old Town Spice Shop Kitchen
At Old Town Spice Shop, our recipes aren’t just instructions—they are the result of a collaborative obsession with flavor. Our team is a diverse blend of BBQ competitors, artisanal makers, and dedicated foodies who believe that every meal deserves a little extra character. The Old Town Spice Shop Kitchen is where we come together to experiment, taste-test, and perfect the blends you bring into your home. From drafting the perfect dry rub for a weekend brisket to crafting unique botanical mixers for your next cocktail, our collective expertise is poured into every dish we share.
