Guinness Beef Stew

Course: Main Dish

Cuisine: Global, International, Irish

Prep Time: 30

Cook Time: 3

Total Time: 3 30

Servings: servings

Calories: 490kcal

Author: Nikole Berg

You'll love this easy Guinness Beef Stew. It's loaded with hearty, beefy flavor and earthy root vegetables like carrots and potatoes.

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Equipment

5 qt. Dutch oven
5.5 qt. Dutch oven

Ingredients

3 pounds beef stew meat
2 tablespoon oil or more, if needed
salt and pepper
3 garlic cloves chopped
1 cup onion chopped
2 celery ribs chopped
3 tablespoon flour
14.9 ounce Guinness Stout about 1.5 cups
6 cups broth beef, chicken or a combination
2 bay leaves
2-3 sprigs thyme fresh, or 1 teaspoon dried
1 lb russet potatoes or baby gold potatoes cut into 2 inch chunks (quarter baby potatoes)
3 carrots peeled and cut into 1 inch pieces

Instructions

Pat meat dry with paper towels. Generously season with salt and pepper.
Heat 1 tablespoon oil in a non-stick skilled to medium heat. Add beef, in batches, and cook on all sides until browned and seared. Add more oil if needed. Set browned beef aside on a large plate.
Add garlic and onion, and celery to pan. Cook for about 5 -7 minutes, or until softened.
Sprinkle flour over onion mixture. Cook for one minute.
Add beer and broth back to the pan. Stir well to incorporate flour. Add browned beef, bay leaves, and thyme sprigs. You should have enough liquid to just cover the beef mixture. Cover and simmer over medium low heat for 1.5-2 hours. Meat should be quite tender.
Add potatoes and carrots. Cook uncovered for another 30 to 40 minutes or until vegetables are tender and meat falls apart to the touch.

Notes

Guinness beer is a dark Irish beer. It's available at major grocery store chains. If you prefer, you can use another dark or amber beer or just use your favorite. I can't promise that the flavor will be the same, but it will still be delicious. You can also use red or white wine. If you can't have alcohol, you can add more broth, or even water. If you use water, add one tablespoon of Worcestershire sauce, A-1 steak sauce, or balsamic vinegar.
I like to use beef broth and/or chicken broth in this recipe. Feel free to use whatever you have on hand, or a mixture of the two.
Potatoes and carrots are classic stew ingredients, but you may like to add mushrooms, turnips, or peas.
Oven method: Follow instructions browning meat, garlic, onions, and celery, but instead of simmering on the stove, place the covered Dutch oven in a 325º F oven for about 2 and ½ hours. Remove the lid, add the potatoes and carrots and bake for about an hour more.
Slow Cooker method: Follow instructions for browning meat, garlic, and onions, but instead of simmering on the stove, place the ingredient in the crockpot, reducing broth by 2 cups to 4 cups. Cook on low for 8 hours. Stew may not be as thickened with this method. If you prefer a thicker stew, partially cover the slow cooker for the last hour of cooking to allow some liquid to evaporate. You can also make a flour or cornstarch slurry by combining equal party flour or cornstarch with the broth in a separate bowl. Mix well so no lumps appear. Pour into slow cooker and mix well. Cook for at least 5 minutes.

Nutrition