Guinness Beef Stew
With only 15 minutes of Prep Time, this one is a rich and hearty Guinness Beef Stew. It’s also a terrific recipe for St. Patrick’s Day. We hope you enjoy it!
All of the ingredients in this Guinness Beef Stew make for a rich and hearty meal.
It’s important to use a pot large enough to spread the beef chunks out so that they can brown and not steam.
As you add the Guinness and garlic to the pot, make sure to scrape all of the browned bits from the bottom. That’s where all the flavor is!
Add some delicious crusty bread (like this easy Irish Soda Bread) to dip in the gravy.
You won’t be hungry when you’re done with this meal!
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Guinness Beef Stew
- 1 1/2 lb Beef Chuck cut into 1 1/2-inch pieces
- 1/2 cup Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup Vegetable Oil
- 2 tsp minced Garlic
- 3 cup Beef Stock
- 1 bottle Guinness Extra Stout
- 1/2 can Tomato Paste
- 2 tbsp Brown Sugar
- 1/4 tsp dried Thyme
- 1 tbsp Worcestershire Sauce
- 2 pounds of small Red Potatoes, quartered
- 1 Onion, chopped
- 1 lb Carrots, chopped
- 1 Bay Leaf
- Preheat oven to 350.
- Mix together flour salt and pepper.
- Heat oil in a dutch oven over medium-high heat.
- Dredge meat in small batches and brown in oil.
- Remove browned beef and set aside.
- Add Onion to pan and cook until golden (about 5 minutes).
- Add Guinness and garlic and scrape browned bits from the bottom of the pan.
- Add back browned beef and remainder of dredging flour and bring to a simmer.
- Then, add in the beef stock, tomato paste, brown sugar, thyme, and Worcestershire sauce.
- Place in oven for 2 hours or until meat is fork-tender.
- Add in carrots and return to the oven for 1 hour.
- Add in potatoes and return to oven for 1 hour or potatoes are cooked through.