I know we’re two months away from St. Patrick’s Day but I couldn’t wait. Guinness Beef Stew has been on my mind since the last time we were in Ireland. There’s a pub in Killarney named Murphy’s, which is one of about 10 other pubs named Murphy’s. The one we love has the best Irish breakfast and a phenomenal Guinness Beef Stew. I’ve been on the hunt for a good recipe to take me back, even if it’s just for a moment or two. This pot of stew comes pretty close!
Adapted from a recipe published in the February/March 2013 Cook’s Country magazine, this is a wonderful, hearty and flavorful stew that’s super simple to make. A lot of stew recipes call for the beef to be seared in oil before baking. This recipe skips the browning of the beef but instead is cooked in a Guinness flavored broth, uncovered on a lower temperature. The beef caramelizes and the broth cooks down to a thick, rich gravy with concentrated flavors for a perfectly delicious treat. A good, heavy dutch oven is perfect for making this stew.
We don’t eat a lot of beef these days, so when I want a splurge, this tender and juicy stew completely satisfies.
You may want to serve the stew with some crusty bread for sopping up the gravy. Maybe a cold Guinness on the side too. Turn on the Pandora Irish Music and enjoy your mini-vacation!
If you’re planning a trip to the Emerald Isle, check out some of our posts for tips and recommendations!
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- 4 pound boneless chuck roast trimmed of fat and cut into 1 1/2-inch pieces.
- salt and fresh ground pepper
- 3 tablespoons vegetable oil
- 2 white onions finely chopped
- 1 1/2 tablespoons tomato paste
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 leaves bay
- 3 cups low-sodium chicken broth
- 1 cup Guinness Draught divided *
- 1 1/2 tablespoons dark brown sugar
- 1 tablespoon fresh thyme leaves
- 1 1/2 pounds potatoes peeled and cut into 1-inch pieces
- 1 pound large carrots cut into 1-inch pieces
- 2 tablespoons minced parsley for garnish
- Place the oven rack to lower-middle position and preheat oven to 325 degrees.
- Sprinkle the beef pieces with salt and pepper and set aside.
- Heat the vegetable oil on medium until shimmering. Add the onion and a little salt. Stirring occasionally, cook the onion until well browned and caramelized, about 10 minutes.
- Add the tomato paste and garlic and stir until fragrant. Stir in the flour and cook for 1 minute. Stir in the chicken broth, 3/4 cup of Guinness, the brown sugar and thyme leaves. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
- Add the beef and bay leaves and stir to combine. Bring the mixture to a simmer, then transfer to the oven and cook, uncovered for 90 minutes, stirring halfway through.
- Add the potatoes and carrots and cook until the vegetables are tender, about 75-90 minutes, stirring halfway through cooking.
- Remove from the oven and add the remaining 1/4 cup of Guinness. Serve in bowls garnished with parsley. Season with salt and pepper to taste.
Adapted from a recipe published in the February / March 2013 Cook's Country Magazine.
* Use Guinness Draught in this recipe. Guinness Stout or Foreign Extra leave the broth bitter
I loved skipping the messy searing process and the flavor and tenderness of the beef was fantastic. I would serve this to company any day! I hope you had a wonderful weekend – I can’t believe it’s over already. Happy Monday friends and thanks so much for stopping by!