Per serving · Approximate values estimated by AI
Traditional Beef and Guinness Stew
Traditional dish · Irish
A hearty and deeply flavorful Irish stew featuring tender chunks of beef slow-cooked in rich Guinness stout with root vegetables.
Ingredients
- Beef chuck roast, cut into 1.5-inch cubes2 lbs
- All-purpose flour1/4 cup
- Salt1.5 tsp
- Black pepper1 tsp
- Olive oil2 tbsp
- Yellow onions, chopped2 large
- Garlic, minced4 cloves
- Carrots, peeled and cut into 1-inch chunks3 large
- Celery stalks, cut into 1-inch chunks2
- Potatoes, peeled and cut into 1.5-inch cubes1.5 lbs
- Guinness stout1 pint (16 oz)
- Beef broth2 cups
- Tomato paste2 tbsp
- Worcestershire sauce1 tbsp
- Bay leaves2
- Fresh thyme sprigs4
- Fresh parsley, chopped (for garnish)1/4 cup
Steps
- 1
Preheat oven to 325°F (160°C).
- 2
Pat the beef dry with paper towels. In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
- 3
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
- 4
Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- 5
Stir in the tomato paste and cook for 1 minute.
- 6
Pour in the Guinness stout, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- 7
Return the beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and thyme sprigs. Stir to combine.
- 8
Bring the stew to a simmer on the stovetop, then cover the pot and transfer it to the preheated oven.
- 9
Bake for 1.5 hours, stirring occasionally.
- 10
Add the carrots, celery, and potatoes to the pot. Stir to combine. Ensure vegetables are mostly submerged in liquid; add a little water or broth if needed.
- 11
Cover and continue baking for another 1 to 1.5 hours, or until the beef and vegetables are tender.
- 12
Remove bay leaves and thyme sprigs. Season with additional salt and pepper to taste. Garnish with fresh parsley before serving.
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