Guinness Beef Stew (Edit recipe)

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Guinness beef stew is the pure definition of a meal in a bowl. Rich in flavor with meat, vegetables, and potatoes, you will fall in love with the heartiness of this stew.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

3 hours and 30 minutes

INGREDIENTS

16

Serves: 4

Ingredients

2 lb Steak, beef stewing (cut into 1-inch pieces)
2 Tbsp Olive Oil
2 Yellow Onion, sliced
2 Celery, stalks, finely chopped
1 bunch Carrots, (peeled and cut into 2-inch chunks)
1 Parsnip, (large, peeled and sliced)
2 Tbsp All Purpose Flour
14.9 oz Stout Beer - Guinness
1 cup Beef Stock
2 Tbsp Tomato Paste
1 tsp Dijon Mustard
3 sprigs Thyme, fresh
1 Bay Leaf
1 pinch Sea Salt
1 pinch Black Pepper
8 oz Baby Dutch Yellow Potatoes

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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

Generously season all sides of your stewing steak pieces with salt and pepper.
In a heavy-bottomed ovenproof Dutch oven with a lid, heat the olive oil over medium-high heat and add the meat in batches, cooking for about 10 minutes, or until lightly browned. Scoop each batch onto a plate when done.
If the pan is too dry, add more oil as needed, then add the onions, celery, parsnip, and carrots. Cook for 5 minutes, until the vegetables are starting to soften. Sprinkle the flour and cook, stirring often, for 2 to 3 minutes.
Add the beer, stock, tomato paste, and mustard. Bring to a boil, stirring and scraping to dissolve all the browned bits on the bottom of the pan.
Return the meat to the pan, along with the thyme and bay leaf. Season with salt and pepper and cover with the lid. Turn the heat to low and simmer very gently for 2 hours.
Add the potatoes and continue simmering for 1 hour more, until the potatoes and meat are tender. Season with salt and black pepper and discard the bay leaf and thyme stems.
Serve hot.

Oven cooking method

This stew can also be cooked in the oven at 325F for 2 hours before adding the potatoes.After you add the potatoes, continue to cook for 1 more hour, until everything is tender

Notes

Ensure you sear your meat in batches. This will allow the meat to brown beautifully. I made two batches of meat with this recipe and used my large Le Creuset Dutch oven pot. I suggest adding the beer after the stock. The beer will fizzle when it hits the hot bottom and can overflow all over your stove. Have some bread to soak up all the wonderful juices of this beef in Guinness stew. This stew can also be cooked in the oven at 325F for 2 hours before adding the potatoes. After you add the potatoes, continue to cook for 1 more hour, until everything is tender. If your beef in Guinness stew is too bitter, it can happen, add a small amount of brown sugar or a little bit more tomato paste. Do not worry about the alcohol content. As it cooks, it will evaporate, leaving behind the flavor.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	272
Fat:	10 g
Carbohydrates:	8 g
Protein:	28 g
Cholesterol:	0 g
Sodium:	166 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.