Guinness Beef Stew
Guinness Beef Stew is a classic Irish comfort dish featuring chuck roast braised low and slow in Guinness, red wine, and beef broth until fall-apart tender, finished with peas and served over mashed potatoes.
Guinness Beef Stew is a classic Irish comfort dish featuring chuck roast braised low and slow in Guinness, red wine, and beef broth until fall-apart tender, finished with peas and served over mashed potatoes.
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Prepare your vegetables: peel and slice the carrots, slice the celery, dice the onion, and mince the garlic.
Cut the chuck roast into 1.5 to 2-inch cubes.
In a bowl or dish, season the beef cubes with kosher salt and black pepper, then lightly coat them in all-purpose flour.
Heat avocado oil in a Dutch oven over medium heat. Working in batches, sear the beef on all sides until browned. Remove the beef and set it aside.
Add the diced onions to the same pot and cook until softened, scraping up any browned bits from the bottom of the pot.
Add the minced garlic and stir until fragrant, then add the sliced carrots and celery.
Add the seasonings (fine sea salt, black pepper, thyme, and onion powder), tomato paste, and a splash of Worcestershire sauce. Stir everything together to combine.
Return the seared beef to the pot.
Pour in the Guinness, red wine, and beef broth.
Stir to combine, add the bay leaves, and bring the mixture to a light simmer.
Cover the Dutch oven, reduce the heat to low, and let it simmer for 1.5 to 2 hours, or until the beef is tender.
Stir in the frozen peas and cook for another 5 minutes.
Serve hot over a bed of creamy mashed potatoes and enjoy.
Cool completely, then refrigerate up to 4 days in an airtight container. Reheat gently on the stovetop over medium-low heat; freeze up to 3 months.
Dutch oven (5–6 quart capacity recommended)
Yes, the stew tastes even better the next day. Cool completely, refrigerate up to 4 days, then reheat gently on the stovetop over medium-low heat.
Chuck roast is ideal because it contains fat and connective tissue that breaks down during the 1.5–2 hour braise, creating tender meat and rich, thick sauce.
Yes, use another dark stout or substitute half the Guinness with additional beef broth, though you'll lose some of the characteristic malty, slight bitterness.
Pierce the largest cube with a fork—it should break apart easily after 1.5–2 hours. Don't skip the simmer time; undercooked beef will be tough.
Yes, freeze in airtight containers up to 3 months. Thaw overnight in the fridge and reheat on the stovetop until warmed through.
