Guinness Stew
Guinness Beef Stew is a braised chuck roast cooked low and slow in Guinness stout and beef stock, yielding fork-tender meat and a rich, savory gravy without any bitter beer flavor.
Guinness Beef Stew is a braised chuck roast cooked low and slow in Guinness stout and beef stock, yielding fork-tender meat and a rich, savory gravy without any bitter beer flavor.
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Heat oil in a Dutch oven over medium-high heat.
Place flour in a medium bowl. Sprinkle beef with salt and pepper. Dredge beef in flour.
Add half of the beef to the pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining beef, adding more oil to the pan if necessary.
Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add in garlic, stir for 1 minute. Stir in tomato paste; cook 1 minute, stirring constantly. Stir in stock, wine, A1 and beer, scraping the bottom of the pan to loosen browned bits.
Return meat to the Dutch oven and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover, add carrots and potatoes, bring to a boil. Cover, reduce heat to low, and simmer 45-60 minutes, or until meat and vegetables are fork tender. Season to taste.
Refrigerate in an airtight container up to 4 days or freeze up to 3 months; reheat gently on the stovetop or in a 325°F oven until warmed through.
Dutch oven or heavy-bottomed pot with lid · slow cooker (optional alternative cooking method)
Yes. Substitute with another dark stout, porter, or replace with extra beef stock and 1 tablespoon balsamic vinegar for depth.
In a Dutch oven, 2.5–3 hours at 325°F. In a slow cooker, 6–8 hours on low or 3–4 hours on high until beef is tender.
Yes. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently over low heat or in the oven at 325°F until warmed through.
The long braising time cooks off the alcohol and bitterness, leaving only savory depth. Most people who dislike Guinness enjoy this stew.
Boneless chuck roast is ideal—it has enough fat and collagen to become tender and flavorful. Avoid lean cuts like sirloin.
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