Guinness Beef Stew
A comforting classic showcasing tender beef, aromatic vegetables, and rich Guinness stout, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 lbs lean beef stew meat, cut into 1½-inch cubes Opt for cuts like chuck or round.
- 2 tbsp olive oil For browning the meat.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 1 cup Guinness stout (or another dark beer) For rich flavor.
- 3 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 leaves bay leaves
- Salt and freshly ground black pepper, to taste Adjust seasoning as needed.
- Fresh parsley, chopped (for garnish) Adds freshness and color.
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat.
- Add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides for about 5-7 minutes.
- Remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until translucent, about 3-4 minutes.
- Pour in the Guinness stout, scraping up the browned bits from the bottom.
- Return the browned beef to the pot, and add the sliced carrots, cubed potatoes, beef broth, tomato paste, dried thyme, and bay leaves. Stir well.
Cooking
- Bring the mixture to a boil. Then, reduce the heat, cover the pot, and let it simmer for 2 to 2½ hours.
- Remove the bay leaves and season the stew with salt and pepper to taste.
- Garnish with freshly chopped parsley before serving.
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Notes
For thickening, mix cornstarch with cold water to make a slurry if the stew is too thin. Allow the stew to rest for an hour before serving for enhanced flavor.