Guinness Beef Stew
This Guinness Beef Stew is packed full with chunks of tender beef and a variety of starchy vegetables and cooked in a thick Guinness infused gravy. It is hearty, flavorful and so good you will want a second bowl. Saint Patrick’s Day is around the corner and this recipe is a great one for your celebrations.
I honestly don’t even think I have ever truly celebrated St. Patrick’s Day. I know the holiday has a pretty rich history (which isn’t often spoken of). Either way, I like to use any excuse I have to cook and eat different foods and this time St. Pat’s the one. So if you are like me and you are looking for any reason to try a recipe, go ahead and make this Guinness Beef Stew. But not before reading my tips below!
Some Tips
- One bottle of Guinness will give a faint beer flavor in this recipe but if you want a stronger beer flavor, you can use two bottles instead.
- The flour, tomato paste and potatoes in this recipe all help thicken the stew. But if you would prefer a thinner stew, feel free to add more broth or some water to it. Just remember to taste for salt and adjust it as needed.
- I give a time range of 30 to 40 minutes for the potatoes, carrots, mushrooms and peas (if using frozen) to cook. How long you let them cook is also based on how done you want these vegetables to be. If you want them to be firmer, you can add them to the pan a little later on and cook them for a shorter time.
- This recipe makes a huge pot of stew. It is great for sharing or for eating throughout the week (if you like leftovers). If you don’t want to make this much stew at once, you can half the recipe.
Guinness Beef Stew
Ingredients
- 2 tbsp oil
- 2 tbsp butter
- 2.5-3 lbs beef chuck or similar cut
- 2 small onions, diced
- 3 celery stalks, diced
- 3 cloves of garlic, minced
- 4 tbsp flour
- 4 cups beef broth
- 1 bottle of Guinness
- 3 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 large bouillon cubes about 2 tbsps
- 1 tsp dried thyme or 1-2 sprigs
- 3 bay leaves
- 1/4 cup fresh parsley, chopped
- 3-4 carrots, chopped
- 3-4 russet potatoes, cubed
- 4 oz mushrooms, chopped
- 2 cups peas
- salt and pepper to taste
Instructions
- Season beef generously with salt and pepper.
- Pour oil in large pan over medium high heat. When oil is heated, add meat to pan and brown.
- Add butter to the pan then stir in onions and celery. Cook until they begin to turn translucent then stir in garlic.
- As garlic begins to get fragrant, mix in flour until fully incorporated.
- Pour in broth followed by beer and stir until fully mixed.
- Mix in tomato paste then add crushed bouillon cubes, thyme and bay leaves. Stir, cover and let simmer for 50 to 60 minutes.
- After simmering for a while, add potatoes, carrots, mushrooms, peas and half the parsley into the pan. (If peas aren't frozen, add them in the last 10-15 minutes of cooking.) Stir, cover and let cook for another 30 to 40 minutes or until potatoes and beef are tender.
- Stir occasionally and check for seasoning. You can add water if you would like a thinner stew. And you can also add salt to the mixture if desired.
- When meat and vegetables are fork tender, turn the heat off. Top with parsley and serve warm.
