This incredibly rich and hearty beef is made with Guinness beer It is the ultimate comfort food. It’s also easy and can be made in a pan. You will fall in love with the very delicious melt of tender beef and gravy in your mouth!
I like to cook with Guinness and this beef is one of my favorite ways to use it. The dark beer makes the stew rich and incredible. It is perfect for stirring the meat slowly until it becomes fallen.
Believe it or not, beef stew is really easy. This version made with Guinness is no different. You only need over 2 hours. However, it wasn’t 2 hours wandering around the stove. The good news is that your hands-on time is about 30 minutes. For a more comfortable recipe like This Stew, try classic beef with red wine or a pan baking made in an instant pot.
Key Ingredients
- Beef roast and flour: For the best beef stew, use the exquisite Chuck grill. Marble patterns (those white veins of fat) are key to melting the beef in the mouth. Bake Chuck into cubes and throw it away with flour to match the baking and crust. If you want to stay gluten-free, skip flour!
- Garlic and tomato sauce: We built an incredible flavor in this stew! It starts with sautéed garlic and tomato sauce, creating a rich foundation for the gravy.
- Guinness Beer: While any beer will work, we love the deep roast notes of Guinness adding stew. It aggravates the meaty taste and produces a truly delicious gravy. Dry red wine or coffee is also a great alternative to beer.
- in stock: I recommend using good quality chicken or beef soup. If you have time, homemade beef stock is amazing.
- Worcestershire sauce and thyme: These are classics for beef stew. If you only dry thyme, check if the tips in the recipe below require more than one.
- vegetable: We add onions, carrots, celery and potatoes to the end of the cooking to prevent them from becoming mushy. Feel free to add other root vegetables, such as parsnips or radishes for more flavor and heart.
How to Make Guinness Beef
To get my Guinness beef stew, you start by watching some hands-on time and you sit down and relax.
For the best, most delicious beef, the beef cooks well on top before boiling in the gravy. To do this, I pat them dry, then roll some flour and burnt until browned on all sides with some oil. This step goes quickly because we just brown the meat instead of cooking all the way.
Once the meat is ready, you can make the gravy, starting with tomato sauce and garlic, then adding the Guinness, beef broth and the remaining stew.
When your gravy is ready, paste the beef in the gravy and cook low for about an hour. Throw in the vegetables and continue cooking until the vegetables are soft and pierce the beef with a fork.
Serious Guinness Beef Stew
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It’s an incredibly delicious Guinness beef, beef stew, carrots and potatoes. If you don’t have Guinness on hand, use your favorite deep beer, dry red wine or coffee. As a last resort, use more beef stocks.
Make 6 servings
You will need
4 tablespoons vegetable oil or more
2 lbs good boneless beef grilled, cut into 1-inch cubes
Salt and fresh black pepper
1/4 cup flour
5 cloves of garlic, chopped
2 tablespoons tomato sauce
1 (11.5 oz) Guinness Strong Beer
4 cups beef soup, or more
1 tablespoon Worcestershire sauce
4 small sprigs of fresh thyme or 1 teaspoon dried thyme
2 medium onions, peeled and cut into large pieces
1 pound carrot, peeled and cut into large pieces, 5 to 6 carrots
4 medium-rib celery, cut into large pieces
8 oz small wax potatoes, about 20
direction
1Preheat the oven until 300°F (148°C).
2Dry the beef cubes with paper towels and season with salt and pepper.
3Add the flour to the bowl or plate and roll the seasoned beef into flour so that it coats it on all sides.
4Heat 2 tablespoons of oil over medium heat. When the grease is flashing, work in batches and add flour beef cubes, making sure not to squeeze too much. Cook, turning occasionally until the beef is concentrated in all directions. Transfer to the plate and continue using the remaining beef bunch and add more oil as needed.
5Lower the heat to medium low and stir in the garlic and tomato sauce. Cook, stirring continuously for about 1 minute.
6Pour in the beer and scrape the bottom and sides of the pan with a wooden spoon and lift as many stuck drill bits as possible.
7Pour in beef broth and add Worcestershire sauce and thyme.
8Cook on slow heat, then add the beef and return any juice left on the plate to the pan. Cover with the lid of the pan and transfer to the oven. Cook, stir once or twice for 1 hour.
9When the beef is cooked in the oven, heat up 2 tablespoons of oil in a large skillet over medium heat. Add onion, carrots and celery. Season with a little salt and pepper, then cook, stirring frequently until the vegetables are browned on each side, about 10 minutes. Set aside.
10After 1 hour in the oven, remove the lid of the Dutch oven and stir the onion, carrots and celery. Add the potatoes and continue baking, partially opening the lid until the beef is tender, 45 minutes to 1 hour. If the top of the stew is dry, add some extra beef broth.
11Remove the stewed beef from the oven, remove excess fat from the surface, and remove the thyme stems. Taste and adjust with extra salt and pepper. Serve.
Adam and Joanne’s Tips
- If you don’t have a Dutch oven, you can roast the beef in a large pot on the stovetop and add everything to a large baking sheet, loosely covered with aluminum foil.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/6 of the recipe
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Calories
412
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Total fat
17.1g
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Saturated fat
9.7g
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cholesterol
89.4mg
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sodium
920.1mg
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carbohydrate
25.9 grams
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Dietary fiber
4.4 grams
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Total sugar
7.1g
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protein
34.5g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
