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Guinness Beef Stew

Hearty Guinness Beef Stew in a Rustic Bowl
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This hearty Guinness Beef Stew is packed with tender beef, flavorful vegetables, and a rich, malty broth. Slow-cooked to perfection, it’s the ultimate comfort food for a chilly evening.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 bottle (14.9 oz) Guinness Draught
  • 4 cups beef broth
  • 2 tbsp all-purpose flour
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season beef cubes with salt and pepper. Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the beef in batches, then set aside.
  2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic, tomato paste, thyme, rosemary, and bay leaf and cook for 1 minute more.
  3. Stir in flour and cook for another minute, stirring constantly. Gradually pour in Guinness and beef broth, scraping up any browned bits from the bottom of the pot.
  4. Return the beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
  5. Add potatoes to the stew and cook for another 30 minutes, or until potatoes are tender.
  6. Stir in frozen peas during the last 5 minutes of cooking.
  7. Remove bay leaf before serving. Garnish with fresh parsley and serve hot.

Notes

Serve with crusty bread or Irish soda bread for dipping in the delicious broth.

Find it online: https://cubaqueen.com/guinness-beef-stew/