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Beef and Guinness Stew

This hearty Beef and Guinness Stew is a classic Irish dish that combines tender beef, rich vegetables, and the deep flavors of Guinness stout. Perfect for a cozy dinner, it's best served with crusty bread to soak up the delicious sauce.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Irish
Servings 4 People
Calories 400 kcal

Equipment

  • 1 Large Dutch oven or heavy pot
  • 1 Measuring cups and spoons
  • 1 Cutting board
  • 1 Serving bowls

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup Guinness stout
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • to taste salt
  • to taste black pepper
  • 2 tablespoons all-purpose flour optional, for thickening
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the beef from the pot and set aside.
  • In the same pot, add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
  • Add the chopped carrots and celery, and cook for another 5 minutes, stirring occasionally.
  • Stir in the tomato paste and cook for 2 minutes. Then, return the browned beef to the pot.
  • Pour in the beef broth and Guinness stout. Add the dried thyme, bay leaves, salt, and black pepper. Bring the mixture to a simmer.
  • Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the beef is tender. Stir occasionally and adjust seasoning to taste.
  • If a thicker stew is desired, mix the flour with a little cold water to create a slurry, then stir it into the stew and simmer for an additional 10-15 minutes.
  • Remove the bay leaves before serving. Garnish with fresh parsley.

Notes

Serve the stew warm with a side of crusty bread or over mashed potatoes for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated as needed.