Irresistible Guinness Beef Stew Recipe
This beef stew is savory, rich, and irresistible. Stews need time; you can't rush them. This recipe takes just over 2 hours, but your hands-on time is about 30 minutes.
This beef stew is savory, rich, and irresistible. Stews need time; you can't rush them. This recipe takes just over 2 hours, but your hands-on time is about 30 minutes.
- 1 tablespoon worcestershire sauce
- 2 tablespoons tomato paste
- 1/4 cup flour
- salt and fresh ground black pepper
- 5 garlic cloves minced
- 4 tablespoons vegetable oil or more as needed
- 2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1 bottle guinness stout beer
- 4 cups beef stock or more as needed
- 4 teaspoon dried thyme
- 2 medium onions peeled and cut into large chunks
- 1 pound carrots peeled and cut into large chunks (5 to 6 carrots)
- 4 medium ribs celery cut into large chunks
- 8 ounces small waxy potatoes (about 20)
- Carbohydrate 27.112379014405 g
- Cholesterol 0 mg
- Fat 0.844641115131902 g
- Fiber 3.07805603365691 g
- Protein 14.1243848506255 g
- Saturated Fat 0.279604863001411 g
- Serving Size 1 1 Serving (959g)
- Sodium 1380.30095700637 mg
- Sugar 24.0343229807481 g
- Trans Fat 0.126144834431273 g
- Calories 164 calories
Step-by-step
- Heat oven to 300 degrees F.
- Using paper towels, pat the beef dry. Season beef all over with salt and pepper, and then roll into the flour so that all sides are lightly dusted.
- In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat until shimmering. Then working in batches and adding additional oil as needed, add the beef in one layer to the hot oil. Cook, turning occasionally, until beef is well browned on all sides, about 8 minutes. Transfer beef to a plate and reserve for later.
- Reduce the heat to medium then add the garlic and tomato paste to the same pot as the beef was seared in. Cook, stirring often until fragrant, about 1 minute. Stir in the beer, beef stock, Worcestershire sauce, and thyme. Bring to a low simmer then add the beef back into the pot. Cover with the lid and transfer to the oven. Cook, stirring occasionally, for 1 hour.
- While the beef cooks, in a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onions, carrots, and celery. Season with a pinch of salt and pepper then cook, stirring often, until the vegetables are lightly browned on all sides, about 10 minutes. Set aside.
- After one hour, remove the lid of the Dutch oven and stir in the onions, carrots, celery and potatoes. Simmer with the lid partially open, until the beef is tender, 45 minutes to 1 hour longer. If the top of the stew becomes dry, add some extra beef stock.
- Remove stew from the oven, skim off any excess fat from the surface, adjust with additional salt and pepper to taste, then serve.
Managing the Sear Without Smoking the Kitchen
Crowded pans create steam instead of crust. Patting chunks of chuck roast completely dry with paper towels removes surface moisture that inhibits browning. Working in batches inside a standard Dutch oven ensures oil stays hot and meat develops a deep, caramelized exterior rather than graying out. Turning the pieces every two minutes allows an even, mahogany-colored crust to form on all sides.Balancing the Braise
Liquid levels dictate the final consistency of the broth. Pouring in an entire bottle of Irish stout alongside four cups of beef stock creates a flavorful braising bath, but evaporation requires careful monitoring during the final hour of oven cooking at 300 degrees F. Leaving the heavy lid partially ajar lets excess moisture escape so the sauce reduces into a rich, clinging glaze.Timing the Root Vegetables
Root vegetables added too early dissolve completely into the liquid. Staggering the addition of onions, carrots, celery, and small waxy potatoes ensures they retain structural integrity. Sautéing these vegetables in a separate skillet for 10 minutes prior to joining the pot builds foundational savory depth without turning the carrots to mush during the extended baking time.
