What makes Guinness beef stew so special?

Guinness adds a unique depth of flavor, providing a slightly bitter and roasted maltiness that complements the rich beef and vegetables. The slow cooking process allows the flavors to meld together perfectly, creating a deeply satisfying dish.

Can I use a different type of beer in Guinness beef stew?

While Guinness is traditional, you can substitute with other dark beers like stout or porter. However, be aware that each beer will impart a subtly different flavor to your stew.

What's the best way to thicken Guinness beef stew?

You can thicken Guinness beef stew by adding a cornstarch slurry (cornstarch mixed with cold water) towards the end of cooking. Alternatively, you can remove some of the cooking liquid and reduce it on the stovetop before adding it back to the stew.

What vegetables are best in Guinness Beef Stew?

Traditional recipes often include carrots, potatoes, and onions. Some people also add parsnips or celery for added flavor and texture. Feel free to adjust based on your preference.

Guinness Beef Stew: 7 Delicious & Expert-Proven Secrets

Name: Guinness Beef Stew: The BEST EVER Irish Comfort Food
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Irish
Ingredients: 2 pounds beef chuck, cut into 1 inch cubes; 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 (14.9 ounce) can Guinness stout; 4 cups beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon tomato paste; 2 bay leaves; 1 teaspoon dried thyme; Salt and pepper to taste; 1 pound Yukon Gold potatoes, peeled and cubed; 2 tablespoons all purpose flour; 1/4 cup cold water; Fresh parsley, chopped (optional)

Description

A hearty and flavorful Guinness beef stew with tender beef, vegetables, and a rich Guinness gravy. Perfect for a cozy night in!

Ingredients

Scale

2 pounds beef chuck, cut into 1 inch cubes
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 (14.9 ounce) can Guinness stout
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon tomato paste
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
1 pound Yukon Gold potatoes, peeled and cubed
2 tablespoons all purpose flour
1/4 cup cold water
Fresh parsley, chopped (optional)

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Instructions

1. In a large Dutch oven or pot, heat the olive oil over medium high heat. Season the beef cubes generously with salt and pepper. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
2. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the Guinness stout to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce slightly, about 3 to 5 minutes.
4. Stir in the beef broth, Worcestershire sauce, and tomato paste. Add the bay leaves and dried thyme. Return the seared beef to the pot.
5. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2.5 to 3 hours, or until the beef is very tender.
6. About 30 minutes before the end of the cooking time, add the cubed potatoes to the stew. Continue to simmer until the potatoes are tender.
7. In a small bowl, whisk together the flour and cold water to create a slurry. Gradually stir the slurry into the stew, ensuring it’s well incorporated. Simmer for a few minutes until the stew thickens to your desired consistency.
8. Remove the bay leaves and season the stew with additional salt and pepper to taste. Garnish with fresh parsley, if desired. Serve hot and enjoy!

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Cuisine: Irish

Nutrition

Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 25g
Saturated Fat: 12g
Carbohydrates: 30g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg