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!