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Guinness Beef Stew

This beef stew is different from the traditional, often mushy Irish version; it's a chunky, hearty stew with a rich broth. The key is using Guinness Extra Stout, not the "Draught" version. The Extra Stout has a fuller, richer body for cooking, while the nitrogen-gassed Draught is lighter and made for drinking.
prep time:30 minutes
cook time:5 hours
total time:5 hours 30 minutes
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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.

Notes

For non-alcoholic version, replace beer and wine with additional beef stock.
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