This Beef and Guinness Stew is rich and hearty with fresh vegetables and meat that is fork tender!
What’s in your recipe rotation come this St. Patrick’s Day? Will you be making green Shamrock Cookies, a traditional Irish Stew or Corned Beef and Cabbage, perhaps?
For us, we plan to cozy up around the fire with a bowl of this rich, hearty, full-flavored Beef and Guinness Stew. Pair this with a frothy Guinness and a side of soda bread, and you’ve got your St. Patrick’s Day party right there!
Invite your friends! 🙂
There are several variations of Beef and Guinness Stew, some of which call for adding a bit of sugar to balance out the bite of the Guinness. If you prefer your stews slightly sweet, you can add a teaspoon or more of sugar. What we found though is, we preferred this stew exactly as is.
What you will love about this recipe: the beef is so fork-tender that it will melt in your mouth. The key being that you’ll cook the meat on low heat for a few hours so that it tenderizes and absorbs the rich flavors of onions, garlic and fresh herbs like thyme and bay leaves.
In this recipe, the vegetables are added at the last hour of cooking so they don’t overcook and get soft. You will love how the meat is so tender and juicy, while the vegetables have great consistency and an ever-so-slight crunch.
A celebration of textures and flavors that you’ll find are a party in your mouth!
Beef and Guinness Stew
- 3 pounds beef chuck roast, cut into 1-inch cube
- 2 tablespoons all purpose flour
- salt and pepper, to taste
- 2 tablespoons canola or vegetable oil
- 2 medium onions, coarsely chopped
- 2 cups beef broth, divided
- 5 medium garlic cloves, coarsely chopped
- Two 11.2 ounce bottles Guinness beer
- 3 sprigs fresh thyme
- 2 medium bay leaves
- 3 large (yield 2¼ cups) carrots, chopped in ½ inch rounds
- 3 stalks (yield 1½ cups) celery, chopped in ½ inch pieces
- 1 cup water
- 3 tablespoons tomato paste
- 1 tablespoon fresh thyme, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- Put the beef in a medium bowl. Season with the flour, salt and pepper and stir until coated. Set aside.
- Add the oil to large stock pot and heat on high until hot. Turn down to medium high and add the beef, searing all sides (4 to 5 minutes). Remove the beef from the pan and set aside. Add the onions and 1 cup of beef broth to the pot and deglaze, scraping bits off the bottom of the pot, stirring and cooking onions for 2 minutes. Add the garlic and cook 1 additional minute.
- Add the beef, 1 cup beef broth, 2 bottles Guinness, thyme sprigs and bay leaves. Heat to a gentle boil, then turn down, cover with a lid and simmer for 2 hours. Skim fat, remove bay leaves and thyme sprigs and discard.
- Add the carrots, celery, water, tomato paste freshly chopped thyme, salt and pepper. Increase heat to medium low until the stew reaches a soft, gentle boil and let it simmer 45 minutes to 1 hour, uncovered, so the sauce will reduce and thicken. Remove from heat and serve.