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Guinness Beef Stew

Guinness beef stew simmers beef chuck in stout and broth until the meat is fork-tender and the sauce is rich. Carrots and Yukon Gold potatoes make this a hearty one-pot dinner.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Resting 10 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Irish
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck cut into 1 1/2-inch cubes
  • 0.33 cup all-purpose flour
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion large, chopped
  • 2 celery ribs chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (14.9 oz) Guinness stout
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry, then toss it with the flour, salt, and pepper until evenly coated.
  2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Brown the beef in batches for 2 to 3 minutes per side, then transfer it to a plate.
  3. Add the onion and celery to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  4. Stir in the garlic and tomato paste and cook for 1 minute.
  5. Pour in the Guinness, scraping up the browned bits from the bottom of the pot.
  6. Stir in the broth, Worcestershire sauce, thyme, bay leaves, and browned beef with any accumulated juices.
  7. Bring the stew to a gentle simmer, cover, and cook over low heat for 1 1/2 hours.
  8. Stir in the carrots and potatoes, cover, and simmer for 45 to 60 minutes, until the beef and vegetables are fork-tender.
  9. Remove the bay leaves and let the stew rest off the heat for 10 minutes before serving.

Notes

Brown the beef in batches to build browned bits for the stew. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free version, use gluten-free flour and gluten-free stout.