Guinness Beef Stew
Hearty, rich, and full of flavor, this Guinness Beef Stew is the ultimate cozy dinner. Perfect for chilly nights, meal prep, or family dinners that feel extra special!
Servings: 6 people
Calories: 542kcal
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 2 pounds chuck beef, cut into 1 ½-inch cubes
- 1 teaspoon kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- ¼ cup (31 g) all-purpose flour
- 1 large yellow onion, chopped
- 2 ribs celery, chopped
- 3 large carrots, peeled, sliced into ½-inch rounds
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (11.2 ounces) Guinness Extra Stout beer
- 3 cups (24 ounces / 723 g) beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 5 Yukon Gold potatoes, (about 2 pounds), peeled, cut into 1-inch cubes
- ½ cup (67 g) frozen peas
- parsley leaves, chopped, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- In a large bowl, season the beef cubes with ½ teaspoon kosher salt and ½ teaspoon black pepper. Toss with the flour until evenly coated, shaking off any excess.
- Working in batches to avoid overcrowding, add the beef to the hot pot and sear on all sides until deeply browned. Transfer browned beef to a bowl and repeat with the remaining beef, adding a little more oil if needed.
- Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, celery, and carrots. Cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes.
- Add the garlic and tomato paste. Stir constantly for about 1 minute, until the tomato paste darkens slightly.
- Pour in the Guinness, scraping up all the browned bits from the bottom of the pot. Simmer for 1 to 2 minutes to reduce slightly.
- Return the beef and any accumulated juices to the pot. Add the beef broth, bay leaves, dried thyme, and the remaining salt and pepper. Stir to combine.
- Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1 ½ hours, stirring occasionally.
- Add the potatoes, stir, cover, and continue simmering for 45 minutes, or until the beef and potatoes are fork-tender.
- Stir in the frozen peas and cook uncovered for 5 minutes.
- Remove and discard bay leaves.
- Remove from heat and garnish with parsley before serving.*
Notes
*If you prefer a slightly thinner stew, stir in a bit of beef broth or water until it reaches your desired consistency.
Nutrition
Serving: 1portion | Calories: 542kcal