What makes Guinness beef stew so special?

Guinness beef stew is special because of the rich, dark flavor imparted by the Guinness stout. The stout adds a depth of flavor that is both savory and slightly sweet, making it a comforting and deeply satisfying dish.

What cut of beef is best for Guinness beef stew?

Chuck roast is generally considered the best cut of beef for Guinness beef stew. It's a relatively inexpensive cut that becomes incredibly tender and flavorful as it braises in the stew, providing a rich and melt-in-your-mouth texture.

Can I substitute anything for the Guinness in the stew?

If you don't want to use Guinness, you can substitute it with beef broth mixed with a tablespoon of balsamic vinegar or a dark non-alcoholic beer. This will help create a similar depth of flavor in your Guinness beef stew recipe.

How do I thicken Guinness beef stew?

You can thicken Guinness beef stew by making a slurry of cornstarch or flour with cold water and stirring it into the stew during the last 30 minutes of cooking. Alternatively, you can remove some of the liquid, reduce it separately, and then add it back to the stew.

Guinness Beef Stew Recipe: 7 Simple Secrets for the BEST!

Name: Guinness Beef Stew Recipe: The BEST Comfort Food EVER!
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Irish
Ingredients: 2 lbs beef chuck, cut into 1 inch cubes; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup all purpose flour; 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 tablespoon tomato paste; 1 (14.9 oz) can Guinness stout; 4 cups beef broth; 2 bay leaves; 1 teaspoon dried thyme; 1 pound potatoes, peeled and cubed; 1 cup frozen peas

Description

A deeply flavorful and hearty Guinness Beef Stew, perfect for chilly evenings. Tender beef simmered in a rich, dark Guinness broth with potatoes, carrots, and peas. The ultimate comfort food!

Ingredients

Scale

2 lbs beef chuck, cut into 1 inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all purpose flour
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 (14.9 oz) can Guinness stout
4 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1 pound potatoes, peeled and cubed
1 cup frozen peas

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Instructions

In a large bowl, toss the beef cubes with salt, pepper and flour.
Heat olive oil in a large dutch oven or heavy pot over medium-high heat. Add the beef cubes in batches, being sure not to overcrowd. Sear on all sides until browned. Remove beef and set aside.
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste, cook for another minute until fragrant.
Pour in the Guinness stout and scrape the bottom of the pot to loosen any browned bits.
Return the beef to the pot. Pour in the beef broth, add the bay leaves and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2 1/2 hours, or until the beef is very tender.
Add the cubed potatoes to the stew, cooking until tender, about 20-30 minutes.
Stir in the frozen peas during the last 5 minutes of cooking. Remove the bay leaves before serving.

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Cuisine: Irish

Nutrition

Calories: 450
Sugar: 8g
Sodium: 650mg
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 30g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg