Guinness Beef Stew
Guinness Beef Stew is a rich, deeply flavored Irish comfort dish where beef chuck roast becomes fall-apart tender braised low and slow in a mouthwatering Guinness-based gravy.
Total
Servings
8Difficulty
HardEst. Cost
$29–$48Guinness Beef Stew is a rich, deeply flavored Irish comfort dish where beef chuck roast becomes fall-apart tender braised low and slow in a mouthwatering Guinness-based gravy.
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In a large Dutch Oven or pot, over medium-high heat, heat the oil. Add the bacon and cook until cooked through, about 4-5 minutes. Remove with a slotted spoon and reserve.
Season the beef generously with salt and pepper. Working in batches so not to overcrowd the pot, brown the beef pieces on all sides, about 1-2 min per side. Remove and reserve with the bacon.
Turn the heat down to medium. If necessary, add a little more oil. Stir in the onions and sauté until beginning to brown, about 5 minutes. Add the garlic and cook until fragrant.
Stir in the flour and tomato paste, mixing until well combined. Cook for a minute or two, until the paste turns a dark red color. Then, pour in the beer, using a wooden spoon to scrape all the browned bits from the bottom of the pot.
Stir in the beef broth, brown sugar, Worcestershire sauce, and a pinch of salt and pepper. Add the beef and bacon back into the pot, plus the thyme sprigs. Bring to a boil.
Once boiling, cover and lower the heat to a simmer. Cook for 1 hour.
Add the carrots and potatoes. Cover and continue cooking until the beef is falling-apart tender and the veggies are cooked, about 1 more hour.
If, by this point, the stew is not thickened to the desired consistency, raise the heat to medium-high and bring to a boil. Let it cook, uncovered, until thickened. You can also add a slurry of equal parts flour and cold liquid (water, beer or broth) to thicken even further.
Discard the thyme sprigs and taste for seasoning, adjusting salt and pepper if necessary.
Stir in the chopped parsley and serve!
Refrigerate in an airtight container up to 3 days, or freeze up to 3 months. Reheat gently on low heat, stirring occasionally and adding broth if sauce has thickened too much.
Dutch oven or heavy-bottomed pot with lid · sharp knife for dicing beef and onions
Yes. Sear the meat and bacon on stovetop, then transfer to a slow cooker with remaining ingredients. Cook on low for 6–8 hours until beef is tender.
Use another dark stout or porter beer. For non-alcoholic versions, substitute beef broth mixed with a tablespoon of molasses or balsamic vinegar for depth.
The beef should be fork-tender and break apart easily after 2–3 hours of simmering. If still firm, continue cooking in 30-minute intervals.
Yes. Refrigerate up to 3 days or freeze up to 3 months. The flavors improve overnight. Reheat gently on low heat, adding a splash of broth if needed.
Boneless chuck roast is ideal—it has fat and connective tissue that breaks down into gelatin, creating a rich, silky sauce.
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