Ingredients (~3-4 servings)
- 1 Lb beef short ribs (or 12 oz beef chuck roast)
- 2 large cloves of garlic, minced
- 3/4 cup Guinness Extra Stout (see note)
- 1/2 cup dry red wine (see note)
- 1 Quart (4 cups) beef stock
- 1 1/2 Lbs Russet potatoes, peeled and cut into 2-inch chunks
- 3-4 medium carrots, peeled and cut into 1-inch chunks
- 1 medium yellow onion, diced into 1-inch pieces
- 1/4 head of cabbage, roughly chopped
- 1 bay leaf
- 1 tsp sugar
- 1 tsp dried thyme
- 1 1/2 tsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1-2 Tbsp olive oil
- Salt
- Fresh flat-leaf parsley, minced (for garnish)
Notes on Ingredients
Note on Alcohol: This recipe is intended for adults as it contains beer and wine. For a non-alcoholic version, you can replace the Guinness and red wine with 1 1/4 cups of additional beef stock.
For the beef, I recommend using beef short ribs. The bones and fat content create a much richer broth. Beef chuck roast is a good, often cheaper, alternative.
Brown the Beef
If you are using a chuck roast, cut it into 2-inch cubes. Pat all the beef completely dry with paper towels and salt all sides.
Add 1-2 Tbsp of olive oil to a 6 or 8-quart pot or Dutch oven over medium-high heat.
Once the pot is hot, add the beef in a single layer. You must do this in batches.
Overcrowding the pot will cause the beef to steam and turn grey instead of browning.
Brown the beef for about a minute per side, then remove it to a clean plate.
Build the Stew Base
Turn the heat down to medium and add the onions. Sauté for ~3-5 minutes until they become translucent.
Add the minced garlic and dried thyme and stir constantly for another minute until fragrant.
Pour in the Guinness and red wine to deglaze. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. Let the liquid simmer for ~1-2 minutes.
Whisk in the beef stock, sugar, Worcestershire sauce, and tomato paste until the tomato paste is fully dissolved. Add the bay leaf.
Simmer the Beef
Bring the stew base to a boil, then add the browned beef (and any juices from the plate) back into the pot.
Cover the pot, turn the heat down to low, and let the stew simmer for a minimum of ~3 hours.
The beef is done when it is tender enough to be easily cut with a spoon. If it’s not, let it simmer for another hour.
Add Vegetables and Finish
If you used short ribs, remove them from the pot. Cut the meat from the bones, discard the bones, and add the meat back to the stew.
Add the carrots and potatoes to the pot. Let them cook, partially covered, for ~1 hour, or until they are tender.
Add the chopped cabbage and let it cook for another ~10 minutes until it wilts.
Once everything is cooked, taste the broth for seasoning. You will likely need to add salt.
Add salt a little at a time; you can always add more, but you can’t take it out.
Remove the bay leaf, dish the stew into bowls, and garnish with minced parsley.
Guinness Beef Stew
Ingredients
Ingredients (~3-4 servings)
- 1 Lb beef short ribs or 12 oz beef chuck roast
- 2 large cloves of garlic minced
- 3/4 cup Guinness Extra Stout see note
- 1/2 cup dry red wine see note
- 1 Quart beef stock 4 cups
- 1 1/2 Lbs Russet potatoes peeled and cut into 2-inch chunks
- 3-4 medium carrots peeled and cut into 1-inch chunks
- 1 medium yellow onion diced into 1-inch pieces
- 1/4 head cabbage roughly chopped
- 1 bay leaf
- 1 tsp sugar
- 1 tsp dried thyme
- 1 1/2 tsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1-2 Tbsp olive oil
- Salt
- Fresh flat-leaf parsley for garnish, minced
Instructions
- Pat beef dry and salt all sides.
- Heat oil in large pot over medium-high heat.
- Brown beef in batches, 1 minute per side. Remove to plate.
- Sauté onions 3-5 minutes. Add garlic and thyme, cook 1 minute.
- Deglaze with Guinness and wine, scraping pot bottom.
- Add stock, sugar, Worcestershire, tomato paste, and bay leaf.
- Bring to boil, return beef to pot.
- Simmer covered on low 3-4 hours until beef is tender.
- Remove short rib bones if using.
- Add carrots and potatoes, cook 1 hour.
- Add cabbage, cook 10 minutes.
- Season with salt to taste.
- Garnish with parsley before serving.
