Can I make this without Guinness?

Yes. Use any dark beer, dry red wine, or brewed coffee in equal amounts. Beef stock works as a last resort but won't add the depth Guinness provides.

How long does this stew take to cook?

Stovetop: 1.5–2 hours after browning. Slow cooker: 6–8 hours on low. The longer cook time makes the beef more tender.

Can I freeze Guinness beef stew?

Yes. Cool completely, transfer to an airtight container, and freeze up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop.

Why is my beef tough?

Beef chuck needs time to break down. Simmer at least 1.5 hours and don't let it boil hard—low, gentle heat produces the most tender results.

Can I use a different cut of beef?

Chuck roast is ideal for stew. Avoid lean cuts like sirloin, which dry out. Brisket or short ribs work if you prefer fattier meat.

Guinness Beef Stew With Tender Chuck Roast

Name: Guinness Beef Stew With Tender Chuck Roast
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 4 tablespoons vegetable oil, or more as needed; 2 pounds well-marbled boneless beef chuck roast, cut into 1-inch cubes; Salt and fresh ground black pepper; 1/4 cup flour; 5 garlic cloves, minced; 2 tablespoons tomato paste; 1 (11.5-ounce) bottle Guinness Stout beer; 4 cups beef stock, or more as needed; 1 tablespoon Worcestershire sauce; 4 sprigs fresh thyme or 1 teaspoon dried thyme; 2 medium onions, peeled and cut into large chunks; 1 pound carrots, peeled and cut into large chunks, 5 to 6 carrots; 4 medium ribs celery, cut into large chunks; 8 ounces small waxy potatoes, about 20

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Guinness Beef Stew With Tender Chuck Roast | CookOS

Ingredients

4 tablespoons vegetable oil, or more as needed
2 pounds well-marbled boneless beef chuck roast, cut into 1-inch cubes
Salt and fresh ground black pepper
1/4 cup flour
5 garlic cloves, minced
2 tablespoons tomato paste
1 (11.5-ounce) bottle Guinness Stout beer
4 cups beef stock, or more as needed
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme or 1 teaspoon dried thyme
2 medium onions, peeled and cut into large chunks
1 pound carrots, peeled and cut into large chunks, 5 to 6 carrots
4 medium ribs celery, cut into large chunks
8 ounces small waxy potatoes, about 20

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Instructions

1
Preheat the oven to 300°F (148°C).
2
Pat the beef cubes dry using paper towels, then season all over with salt and pepper.
3
Add the flour to a bowl or plate, then roll the seasoned beef into the flour so it is lightly coated on all sides.
4
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. When the oil shimmers, work in batches and add the floured beef cubes, making sure not to crowd them too much. Cook, turning occasionally, until the beef is well-browned on all sides. Transfer to a plate and then continue with the remaining beef cubes, adding more oil as necessary.
5
Reduce the heat to medium-low, then stir in the garlic and tomato paste. Cook, continuously stirring for about 1 minute.
6
Pour in the beer, and then use a wooden spoon to scrape the bottom and sides of the pot, lifting as many stuck bits as possible.
7
Pour in the beef stock, then add the Worcestershire sauce and thyme.
8
Bring to a low simmer, then add the beef and any juices left on the plate back to the pot. Cover with the pot’s lid and transfer to the oven. Cook, stirring once or twice, for 1 hour.
9
While the beef cooks in the oven, heat another 2 tablespoons of oil in a large skillet over medium heat. Add the onions, carrots, and celery. Season with a pinch of salt and pepper, then cook, stirring often, until the vegetables are lightly browned on all sides, about 10 minutes. Set aside.
10
After 1 hour in the oven, remove the Dutch oven’s lid and stir in the onions, carrots, and celery. Add the potatoes, and then continue to bake, with the lid partially on, until the beef is tender, 45 minutes to 1 hour longer. If the top of the stew becomes dry, add some extra beef stock.
11
Remove the beef stew from the oven, skim off any excess fat from the surface, and remove the thyme stems. Taste, and then adjust with additional salt and pepper. Serve.