Guinness Beef Stew

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5 from 3 votes

Tender chunks of beef are cooked, uncovered in a rich, thick and flavorful gravy with plenty of carrots and potatoes.

Prep Time30

Cook Time3 45

Total Time4 15

Course: Stew

Cuisine: Irish

Keyword: beef, carrots, potatoes, soup, stew

Servings: servings

Calories: 807kcal

Author: Tricia

Ingredients

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 ½ tablespoons tomato paste
3 cloves garlic, minced
¼ cup all-purpose flour
2 bay leaves
3 cups low-sodium chicken broth
1 cup Guinness Draught, divided *
1 ½ tablespoons dark brown sugar
1 tablespoon fresh thyme leaves
1 ½ pounds potatoes, peeled and cut into 1-inch pieces
1 pound large carrots, cut into 1-inch pieces
2 tablespoons minced parsley for garnish

Instructions

Place the oven rack to lower-middle position and preheat oven to 325°F.
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, ¾ 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 ¼ cup of Guinness. Serve in bowls garnished with parsley. Season with salt and pepper to taste.

Notes

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 can leave the broth bitter.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition