The best recipe for traditional Irish Guinness Beef Stew. Hearty, delicious, and just the right amount of Guinness.
- 3 tbsp olive oil
- 3 lbs chuck roast (cubed)
- salt & pepper (to taste)
- 1 1/2 yellow onions (chopped)
- 4 yukon gold potatoes (cubed)
- 3 cloves garlic (minced)
- 1/3 cup flour
- 1 bottle Guinness Extra Stout ((or regular Guinness))
- 3 cups beef stock
- 4 carrots (peeled & sliced)
- 3 stalks celery (sliced)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp white sugar
- 3 sprigs fresh thyme ((or 1/2 tsp dried thyme))
- Optional: parsley to garnish
- Heat 1 tbsp oil in a large stockpot on medium high heat. Season the beef with salt and pepper. Add the beef to the pan, one half at a time so as to not crowd the pan. Sear the beef until it is browned on all sides. Transfer to a plate. Repeat with the remaining beef.
- Add the onion to the stockpot and cook for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Stir in the flour until the onions are coated and cook for 1 minute more.
- Gradually pour the Guinness into the pot. Stir in the beef stock, carrots, celery, potatoes, tomato paste, bay leaf, thyme and beef. Turn up heat and cook until the stew begins to simmer.
- Cover pot and reduce heat to medium low. Simmer on low for 1 ½ – 2 hours, stirring occasionally. The beef and potatoes should be tender when pierced with a fork.
- Optionally: serve over mashed potatoes and garnish with parsley.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course