Beef Stew with Guinness (Edit recipe)

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This Beef Stew with Guinness is rich, savory, and packed with tender bites of beef, hearty vegetables, and an umami stout gravy. Guinness adds incredible depth of flavor while the slow simmer makes the beef melt-in-your-mouth delicious. It’s cozy, comforting, and surprisingly simple to make. It’s the kind of stew that tastes like it came straight from your favorite Irish-American pub. Follow this up with an Irish Cream Cupcake for dessert.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

2 hours

INGREDIENTS

18

Serves: 8

Ingredients

2 lb Stew Beef, chopped into 1.5 inch pieces
2 Tbsp All Purpose Flour
2 Tbsp Olive Oil, plus more, if needed
2 tsp Salt, plus more, if needed (if your broth is salty, use less salt)
2 Carrots, peeled and, sliced
4 Yukon Gold Potatoes, large (peeled and cut into large cubes)
8 oz Pearl Onion, peeled and halved, about 1.5 cups (can also use frozen pearl onions)
.25 Green Cabbage, head, chopped
4 cups Beef Broth
1 cup Stout Beer - Guinness, or other dry stout
1 Tbsp Worcestershire Sauce
1 Tbsp Brown Sugar
2 Thyme, Few sprigs
2 Organic Bay Leaves - Primal Palate
1 tsp Black Pepper
1 Tbsp Cornstarch
2 Tbsp Water
1 tsp Parsley, Chopped (for garnish)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl or zip top bag, toss beef with 1 u00bd tsp salt, 1 tsp pepper, and 2 tbsp flour.
Heat 1 tbsp oil in a large pot or Dutch oven over medium heat. Working in batches, brown the meat, cooking for a few minutes on each side (note: meat won't be cooked through). Once browned, remove from pot and place on plate while browning next batch (may need to add 1 tbsp oil for each batch) until all the meat is browned, removed from the pot, and set aside.
In the same pot, add onions and carrots, 0.5 tsp of salt, and cook for 5-10 min or until starting to soften.
Add the meat back to the pot and then deglaze with the Guinness beer and beef broth.
Add the herbs, brown sugar, Worcestershire, and potatoes and cover the pot. Cook for 1 hour. Note: cooking the potatoes this way will cause them to thicken the stew a little. If you'd rather have your potatoes less done, you can add them to the stew with the cabbage.
Add the cabbage to the pot and cook another hour, then remove the lid and taste for seasoning.
Whisk together the cornstarch and the water to make a cornstarch slurry. Add the slurry to the stew and bring it back to a boil so that it thickens up the stew.
Garnish the stew with fresh parsley and serve with crusty bread, if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	267
Fat:	9 g
Carbohydrates:	9 g
Protein:	30 g
Cholesterol:	64 g
Sodium:	802 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.