Guinness Beef Stew
A classic and hearty stew with tender beef, vegetables, and seasoned with Guinness stout for deep, earthy flavors.
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes Ideal cut for stews
- to taste Salt and freshly ground black pepper
- 2 medium onions, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced into rounds
- 2 stalks celery, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups beef broth
- 1 cup Guinness stout
- 2 tablespoons Worcestershire sauce
- 2 cups baby potatoes, halved
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preparation
- Gather all your ingredients. Cut the beef chuck into 1-inch cubes and season generously with salt and pepper.
Browning the Beef
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown all sides, which should take about 5-7 minutes per batch. Remove the browned beef and set aside.
Sautéing Aromatics
- In the same pot, add the diced onions and cook for about 4-5 minutes until they are soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
Adding Vegetables
- Stir in the sliced carrots and diced celery. Cook for another 5 minutes, allowing the vegetables to soften slightly.
Building Flavor
- Mix in the tomato paste, dried thyme, rosemary, and bay leaves. Stir well to combine all the flavors.
Deglazing
- Pour in the Guinness stout and scrape up any browned bits stuck to the bottom of the pot to add depth of flavor to your stew.
Simmering
- Return the browned beef to the pot, then add the beef broth and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, stirring occasionally.
Adding Potatoes
- After the beef has simmered, add the halved baby potatoes. Continue to simmer for another 20-30 minutes, until the potatoes are tender and the stew has thickened.
Adjusting Consistency
- If you prefer a thicker stew, mix cornstarch with a little cold water to create a slurry and stir it into the pot. Allow it to simmer for an additional 5-10 minutes.
Serving
- Remove the bay leaves before serving. Garnish with fresh chopped parsley and enjoy this warm hearty meal.
Notes
Stews taste better the next day. Cool and refrigerate overnight, then reheat gently. Add a splash of broth to maintain moisture while reheating.