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A rich and hearty Guinness beef stew served in a bowl, featuring tender beef chunks, carrots, and potatoes in a dark beer gravy.

Ultimate Guinness Beef Stew

A deeply flavorful and foolproof beef stew where slow-braised chuck roast meets the malty richness of Guinness Draught, balanced with carrots, potatoes, and aromatics. This recipe emphasizes key techniques like proper searing and flavor balancing to achieve a rich, complex, and soul-warming dish. It's the ultimate comfort food, perfected through culinary science.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: American, Irish
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tbsp all-purpose flour
  • 3 tbsp vegetable or avocado oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 4 sprigs fresh thyme or 1 tsp dried
  • 2 bay leaves
  • 4 large carrots, cut into 1-inch chunks
  • 2 tbsp chopped fresh parsley, for garnish

Equipment

  • Large Dutch oven or heavy pot
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon
  • Paper towels
  • Mixing bowls

Method
 

  1. Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper, then toss with the flour until lightly coated.
  2. In a large Dutch oven or heavy pot, heat 2 tbsp of oil over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides, transferring to a bowl once seared.
  3. Add the remaining 1 tbsp of oil to the pot. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and tomato paste, cooking for 1 minute until fragrant.
  5. Pour in the Guinness, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
  6. Return the beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, brown sugar, thyme sprigs, and bay leaves.
  7. Bring to a simmer, then reduce heat to low. Cover and cook gently for 1.5 hours.
  8. Stir in the carrots and potatoes. Cover again and continue to cook on low for another 45 minutes to 1 hour, or until the beef and vegetables are fork-tender.
  9. Discard the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper.
  10. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.

Notes

For best results, use Guinness Draught, not Extra Stout, to avoid excessive bitterness. Patting the beef dry and searing in batches is crucial for browning and flavor. Do not rush the braising; a gentle simmer is key for tender meat. The stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.