Guinness Beef Stew
A hearty one-pot dish featuring tender beef, vibrant vegetables, and rich flavors enhanced by Guinness beer, perfect for chilly evenings.
Ingredients
For the Stew
- 2 tbsp olive oil
- 3 lbs boneless chuck roast, cut into 1 1/2-inch pieces
- 1 tsp kosher salt more to taste if needed
- 1 tsp cracked black pepper more to taste if needed
- 1 medium yellow onion, diced
- 2 tsp garlic, minced
- 3 large carrots, peeled and chopped into 2-inch pieces
- 1 lb baby Yukon potatoes with skin on, cut in half
- 1/4 cup flour
- 4 cups beef broth
- 12 oz bottle Guinness beer
- 1 can tomato paste (6 oz)
- 1 tbsp Worcestershire sauce
- 1 tbsp dried Italian seasoning
- 2 leaves bay leaves
- 1 tbsp fresh parsley for garnish
Instructions
Preparation
- Cut the beef into 1 1/2-inch chunks and pat it dry with a paper towel. Generously season with salt and pepper.
- Heat 2 tablespoons of olive oil in a large stock pot over medium-high heat. Add the beef and sear on each side for about 3 minutes until golden. Remove from the pot and set aside.
- In the same pot, add 2 tablespoons of olive oil and the diced onion. Sauté for 5 minutes until translucent and golden, then add garlic and sauté for an additional minute.
- Stir in the flour and cook for 1 minute until a paste forms, adding more olive oil if necessary.
Cooking
- Pour in the Guinness and use a whisk to scrape up the brown bits from the bottom of the pan.
- Stir in beef broth, carrots, potatoes, tomato paste, Worcestershire sauce, Italian seasoning, and bay leaves.
- Return the cooked beef to the pot, cover, and simmer on low for 1 1/2 hours, stirring occasionally until the beef is tender and the vegetables are soft.
- Discard the bay leaves. Season with salt and pepper as needed, garnish with fresh parsley, and serve with crusty artisan bread.
Notes
For extra flavor, consider adding mushrooms or celery. Let the stew sit for a while before serving to deepen the flavors. It can be stored in the fridge for up to 3 days or frozen for up to 3 months.