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Guinness Beef Stew

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A hearty and comforting beef stew slow-cooked in Guinness stout and beef broth, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil or olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cups beef broth (low-sodium recommended)
  • 1 bottle (11.2 fl oz / 330 ml) Guinness stout
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • Optional: 1 cup frozen peas

Instructions

  1. Pat the beef cubes dry with paper towels. Chop the onion, carrots, celery, and mince the garlic. Preheat oven to 325°F (163°C).
  2. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. In batches, sear the beef cubes until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
  3. In the same pot, add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened and starting to caramelize. Add garlic and cook for another minute until fragrant.
  4. Stir in tomato paste and cook for 2 minutes. Sprinkle flour over the veggies and stir well to avoid lumps.
  5. Slowly pour in Guinness stout, scraping up browned bits from the pot bottom.
  6. Return beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Season lightly with salt and pepper.
  7. Bring to a gentle simmer on the stove, then cover and transfer to the preheated oven. Cook for 2 to 2.5 hours, stirring once halfway through, until beef is fork-tender and sauce is thick.
  8. If using peas, stir them in about 10 minutes before the end of cooking. Taste and adjust seasoning. Remove bay leaves before serving.
  9. Let stew sit for 10 minutes after removing from oven to allow flavors to settle and sauce to thicken.

Notes

Brown beef in batches to develop flavor. Pat beef dry before searing. Use a Dutch oven lid or foil to trap moisture. Adjust thickness by adding broth or simmering uncovered. For gluten-free, substitute flour with cornstarch or arrowroot powder. Stew tastes better the next day. Store leftovers in fridge up to 3 days or freeze up to 3 months.

Nutrition

Keywords: Guinness beef stew, Irish stew, Dutch oven stew, comfort food, slow-cooked beef, hearty stew, easy dinner

Find it online: https://blipflavor.com/guinness-beef-stew-recipe-easy-dutch-oven-comforting-dinner-guide/