You guys, this Guinness Beef Stew is so darn good!
In the winter, when it is cold and you need a little something to warm and fill you up, this stew is it. Rich, hearty, and bursting with flavor, I promise, you will love it as much as our family does!
While you don’t need to use Guinness for the beer in this stew (or any beer at all), a dark beer will add a depth of flavor that is unique. Also, pairing it with my Rosemary Garlic Bread is a great choice!
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can or bottle of beer, I used Guinness
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1-1/2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 Yukon gold potatoes, quartered
- 4 carrots, roughly sliced
- 2 tablespoons all-purpose flour
- minced parsley, for serving
- In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat. Throw in the stew meat and quickly brown it on all sides, about 5 minutes.
- Remove the meat to a clean plate and set aside.
- Throw the onion into the same pot, along with the minced garlic. Reduce the heat to low.
- Continue to cook until softened, about 3 minutes. Pour in the bottle or can of beer.
- Then, add the beef broth, Worcestershire sauce, tomato paste, paprika, sugar, salt, and pepper.
- Finally, return the meat to the pot, cover it, and simmer over very low heat for 1-1/2 to 2 hours, or until the meat is tender. If the liquid levels get too low, add 1 to 2 cups of hot water, as needed.
- Add the potatoes and carrots to the pot. Stir them in and continue simmering for 30 minutes or until the vegetables are tender.
- To thicken the stew, remove 1 cup of the cooking liquid and whisk in the flour. Pour the flour mixture into the pot and simmer for an additional 10 minutes, or until the stew is thick.
- Add parsley and then serve with a piece of crusty bread.
Guinness beef stew
In a large pot, throw in some chopped stew meat with olive oil and butter.
Quickly brown it on all sides, about 5 minutes. Remove the meat to a clean plate and set aside.
In the same pot, add in some diced onion and minced garlic.
Stir around to cook for a few minutes to soften the onions.
Pour in a bottle of beer.
Add in some beef broth, Worcestershire sauce, tomato paste, paprika, granulated sugar, salt, and pepper.
Finally, add back in the browned stew meat and then throw a couple of sprigs of thyme on top.
Cover and simmer on very low heat for about 2 hours or until the meat is super tender.
Next, add in some cubed potatoes and sliced carrots to the pot. Continue to simmer for 30 minutes or until the vegetables are tender.
To thicken the stew, remove a cup of the cooking liquid and stir in some flour. Pour back into the pot and simmer for an additional 10 minutes.
Serve stew in a bowl and top with parsley.
I wish you could smell this photo, SO GOOD!
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