Description
A hearty and flavorful Irish Beef and Guinness Stew that slowly simmers tender cubes of beef with rich Guinness beer, aromatic herbs, and fresh vegetables to create a comforting classic meal perfect for chilly days.
Ingredients
Scale
Beef and Coating
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 2 tsp. salt (divided)
- ¾ tsp. black pepper (divided)
- ¼ cup flour (divided, gluten-free 1-to-1 if needed)
Cooking Fats and Aromatics
- 2 Tbsp. oil (avocado or olive)
- 2 Tbsp. butter (salted)
- 1 large onion, finely diced (sweet or white)
- 4 cloves garlic, finely minced
Liquids and Seasonings
- 2 Tbsp. tomato paste
- 11 oz. Guinness beer (extra stout)
- 2 ½ cups chicken broth (regular sodium)
- 1 Tbsp. packed brown sugar
- 1 tsp. dried thyme
- ½ tsp. dried rosemary
- 2 bay leaves
Vegetables
- 2 ribs celery, diced
- 2 large carrots, peeled and sliced
- ½ lb. russet potatoes, peeled and cut into ½-inch cubes
Garnish
- Chopped parsley (optional)
Instructions
- Coat the Beef: Pat the cubed beef dry with a paper towel. In a small bowl, whisk together 2 tablespoons of flour, ½ teaspoon salt and ¼ teaspoon black pepper. Place the beef in a large bowl, sprinkle the flour mixture over it, and toss until the meat is evenly coated with the flour blend.
- Sear the Beef: Heat the oil in a large 5-6 quart Dutch oven over medium heat until sizzling. Add the coated beef cubes and sear them for 4-5 minutes on all sides, stirring occasionally and scraping up any browned bits from the bottom of the pot. Once browned, remove the meat and set it aside on a plate.
- Sauté the Onion: Add butter to the pot and allow it to melt. Add the finely diced onion and sauté for 2-3 minutes until translucent. Then add minced garlic and cook for another 30 seconds until fragrant. Stir in the remaining 2 tablespoons of flour and the tomato paste, mixing until a thick paste forms evenly with the onions and garlic.
- Combine and Simmer: Pour in the Guinness beer, chicken broth, brown sugar, thyme, rosemary, bay leaves, and the remaining salt and black pepper into the pot. Stir everything together to combine. Return the seared beef to the pot. Bring the stew to a boil, then reduce heat to medium-low, cover with a lid, and let it simmer gently for 1 hour and 30 minutes to develop deep flavors and tenderize the meat.
- Add the Rest: Remove the lid and add the diced celery, sliced carrots, and cubed potatoes to the stew. Increase the heat to medium and continue cooking uncovered for an additional 30 minutes, or until the potatoes are soft and fork-tender.
- Serve the Stew: Remove the bay leaves from the stew. Ladle the hearty stew into bowls and garnish with finely chopped parsley if desired. Serve immediately and enjoy the comforting Irish classic.
Notes
- Patting the beef dry before coating helps achieve a better sear and richer flavor.
- If gluten-free is necessary, use a gluten-free 1-to-1 flour blend as indicated.
- The Guinness beer lends a distinct malty flavor and richness to the stew; do not substitute with a light beer.
- Simmering time ensures the beef becomes tender and the stew thickens beautifully.
- Adjust salt and pepper seasoning to taste after cooking if needed.
- Serve with crusty bread or over mashed potatoes for a more filling meal.
