Beef and Guinness Stew
This hearty Beef and Guinness Stew is a perfect dish for chilly evenings. Rich and flavorful, it combines tender beef, hearty vegetables, and the distinct taste of Guinness beer, resulting in a comforting meal that warms both the stomach and the soul.
Equipment
- 1 Large Dutch oven or heavy pot
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Ladle
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 cups beef broth
- 2 cups Guinness beer
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour for thickening
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches for about 5-7 minutes until browned on all sides. Remove the beef and set aside.
- In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Stir in the carrots and potatoes, cooking for about 5 minutes. Add the tomato paste, Worcestershire sauce, thyme, and flour. Stir well to combine and coat the vegetables.
- Return the browned beef to the pot, then pour in the beef broth and Guinness. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 1.5 hours or until the beef is tender.
- After 1.5 hours, uncover the pot and let it simmer for an additional 30 minutes to thicken the stew.
- Adjust seasoning if necessary and serve hot, garnished with fresh parsley.
Notes
You can serve this stew with crusty bread for dipping.
If you prefer a thicker stew, let it simmer uncovered for longer to reduce the liquid.
This stew can be made ahead of time and tastes even better the next day as the flavors meld together.