Guinness Beef Stew

 This Guinness beef stew is rich and delicious, and the beef is melt-in-your-mouth tender. And trust me, this stew is actually better the day after it's made.

Serve this Guinness beef stew with slices of crusty bread to sop up all of the delicious creamy broth for an amazing comfort food dinner. 

This stew might just become the "go-to" beef stew in our house going forward. It's so cozy and comforting and filled with all of your stew favorites, including carrots, onions, and potatoes. Add a bottle of Guinness stout beer, and you have an amazing bowl of beef stew. 

Coating the beef pieces in flour and searing them aids in the browning of the beef as well as adding richness and thickness to the broth. 

Guinness Beef Stew Shopping List:

Boneless beef chuck or sirloin tips: You will need to cut it into 2 inch cubes.
Vegetable oil, flour, salt and pepper, and a pinch of cayenne: You will need these ingredients for coating your beef. 
Coarsely chopped large onions and a large garlic clove, chopped: I used sweet onions, but brown or white onions will work just as well. 
Tomato purée: I actually used some leftover Italian pizza sauce, and it added just the right amount of umami.  
Carrots and potatoes: Because beef stew would not be beef stew without carrots and potatoes. 
Thyme, beef base, and chopped fresh parsley: For the beef base, which is optional, I used Better Than Bullion. 
Guinness! 

How to Make this Guinness Beef Stew:

First, coat the beef in the olive oil, flour, salt, pepper, and cayenne. Brown the meat in the oil in a Dutch oven. 

Next, add in the onions, garlic, and tomato purée for about 5 minutes. 

Add the Guinness to the pan and deglaze to gather up all of the browned bits. After that, add the beef stock and bring the mixture to a boil. Add the carrots, potatoes, soy sauce (umami!), thyme, and beef base. 

Bring everything to a boil and then reduce the heat to a low simmer and cook for 2 1/2 to 3 hours. 

Guinness Beef Stew Recipe Variations:

Instead of Guinness, you can substitute a good porter or ale. 

You can also substitute other root vegetables, including rutabagas, parsnips, or turnips. Sunchokes would also work. 

More Beef Stew Recipes:

Make Ahead Beef Stew

Slow Cooker Argentina-Style Beef Stew

Pressure Cooker Beef Burgundy

Japanese Beef Curry

Pressure Cooker Beef and Beer Soup

This month the #SoupSaturdaySwappers are making soups and stews with beef. Our host is Rebekah of Making Miracles. 

Check out everyone's beef soup and stew recipes:

• Beef & Vegetable Stew by Sneha's Recipe
• Beef Tongue Stew by A Day in the Life on the Farm
• Chunky Beef and Vegetable Soup by Making Miracles
• Feijoada To Delight a Carnivore by Culinary Adventures with Camilla
• Ground Beef and Butternut Squash Soup by Sid's Sea Palm Cooking
• Guinness Beef Stew by Karen's Kitchen Stories
• Nikujaga - Japanese Beef Stew by Pandemonium Noshery
• One Pot Frozen Vegetable Ground Beef Stew by Faith Hope Love & Luck
• Pantry Beef Vegetable Soup by Palatable Pastime

Guinness Beef Stew Recipe

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Yield: 6 servings

Author: Karen Kerr

This Guinness beef stew is rich and delicious, and the beef is melt-in-your-mouth tender. Trust me, this stew is actually better the day after it's made.

Ingredients:

• 2 pounds boneless beef chuck or beef sirloin tips, cut into 2 inch cubes
• 3 tablespoons vegetable oil, divided
• 2 tablespoons all purpose flour
• 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne powder
• 2 large onions, roughly chopped
• 1 large clove garlic, roughly chopped
• 2 tablespoons tomato sauce of your choice
• 12 ounces (one bottle) Guinness stout beer
• 1 1/2 cups beef stock
• 12 ounces carrots, cut into large slices
• 12 ounces baby potatoes (yellow or red) cut into large dice
• 2 teaspoons soy sauce
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon beef base (see note in post)
• Chopped fresh parsley for garnish

Instructions:

1. Toss the beef cubes in a large bowl with 1 tablespoon of the oil. Add the flour, salt, pepper, and cayenne and toss until the beef cubes are coated. 
2. Heat 2 tablespoons of the oil in a large Dutch oven over high heat and cook the meat in batches until browned on all sides. Place the beef back into the pan and add the onions, garlic, and tomato sauce. Cover and cook over low for 5 minutes. 
3. Add the Guinness to the pan and scrape up all of the browned bits. 
4. Add the beef stock and bring to a boil. 
5. Add the carrots, potatoes, soy sauce, thyme, and beef base. Reduce the heat to a very low simmer and cook, covered, for 2  1/2 to 3 hours. 
6. Add any salt and pepper as necessary. Garnish with chopped parsley. 

Calories

541.88

Fat (grams)

19.51

Sat. Fat (grams)

5.62

Carbs (grams)

28.12

Fiber (grams)

3.77

Net carbs

24.34

Sugar (grams)

5.17

Protein (grams)

57.51

Sodium (milligrams)

754.80

Cholesterol (grams)

163.02

https://www.karenskitchenstories.com/2020/09/guinness-beef-stew.html

Karen's Kitchen Stories

Stew, beef

Main course, stew

American, Irish

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This recipe was adapted from 101 Epic Dishes: Recipes that Teach You How to Make the Classics Even More Delicious by Jet Tila. 

I'm also a huge fan of his book, 101 Asian Dished You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes. 

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