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Guinness Beef Stew

This is a hearty winter stew that uses a full bottle of Guinness to build deep, rich flavors. The stout adds a slight bitterness that balances perfectly with the brown sugar and tender beef.
prep time:25 minutes
cook time:3 hours 15 minutes
total time:3 hours 40 minutes
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Ingredients

Ingredients (~8 servings)

  • ~4 lbs well-marbled boneless beef chuck roast
  • 1 Tbsp vegetable oil
  • 5 oz bacon diced
  • 3 medium onions ~3 cups, chopped
  • 3 large celery stalks ~1 cup, cut into 1/2-inch dice
  • 4-5 large garlic cloves 1 1/2 Tbsp, minced
  • 1/4 cup tomato paste
  • 1/3 cup all-purpose flour
  • 2 Tbsp dark brown sugar packed
  • 1 1/2 Tbsp Worcestershire sauce
  • 12 oz Guinness Draught not "Extra Stout"
  • 6-7 sprigs fresh thyme
  • 1 large dried bay leaf
  • 4-5 cups low sodium beef stock as needed
  • 6-7 large carrots ~1 1/2 lbs, peeled and cut into 1-inch pieces
  • 2 lbs Yukon gold potatoes cut into 1-inch pieces
  • 1/3 cup chopped flat-leaf parsley
  • 2 Tbsp cornstarch if needed for slurry
  • Kosher salt and freshly ground black pepper

Instructions

  • Preheat oven to 325F with rack in lower middle position.
  • Tie thyme sprigs and bay leaf together with kitchen twine.
  • Trim and cut chuck roast into 1 1/2 to 2-inch cubes.
  • Pat beef dry with paper towels and season generously with salt and pepper.
  • Heat vegetable oil in Dutch oven over medium heat and cook bacon until crisp, then remove and drain.
  • Sear beef cubes in batches over medium-high heat until well browned on two sides, then remove to a plate.
  • Add onions and celery to pot with salt and pepper and cook 5-8 minutes until softened and beginning to brown.
  • Stir in garlic, tomato paste, and flour and cook 2 minutes, stirring constantly.
  • Deglaze with Guinness, scraping up all brown bits from bottom and sides for 1-2 minutes.
  • Add beef with juices, bacon, 4 cups beef stock, Worcestershire sauce, brown sugar, and herb bundle.
  • Bring to a boil, cover, and transfer to oven for 90 minutes, stirring halfway through.
  • Stir in potatoes and carrots, adding more stock if needed to cover.
  • Cover and cook 60-80 minutes until beef falls apart and potatoes are fork tender.
  • Remove from oven and skim fat from surface.
  • Remove and discard herb bundle.
  • If needed, make slurry with 2 Tbsp cornstarch and 2 Tbsp stock, bring stew to boil on stovetop, and stir in slurry by the teaspoonful until desired consistency.
  • Stir in parsley and season to taste with salt and pepper.

Notes

Use Guinness Draught, not Extra Stout. Don't overcrowd pan when searing beef or it will steam instead of brown.
Did you make this recipe?Let me know how you liked it below!