Description
Warm and hearty, this Guinness Beef Stew combines tender beef, vibrant vegetables, and rich flavors in a thick broth, making it a perfect dish for chilly evenings and family gatherings. Enjoy it with crusty bread or creamy mashed potatoes for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups beef broth
- 1 can (14.9 ounces) Guinness stout
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
- Season the beef cubes generously with salt and black pepper.
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
- Add the beef cubes in batches, searing on all sides until browned, about 4-5 minutes per batch. Remove the beef and set aside.
- In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional minute.
- Toss in the sliced carrots and chopped celery, sautéing for about 5 minutes until softened.
- Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf, cooking for another 2 minutes.
- Pour in the Guinness stout, scraping the bottom of the pot to release any stuck bits. Allow to simmer for 2-3 minutes.
- Return the seared beef to the pot along with any accumulated juices.
- Pour in the beef broth, ensuring the meat and vegetables are submerged.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
- After the initial simmering time, add the diced potatoes and stir gently.
- Continue to simmer for an additional 30 minutes, or until the potatoes are tender and the beef is fork-tender.
- In the last 5 minutes, add the frozen peas.
- Taste and adjust seasoning with salt and pepper.
- Remove the bay leaf.
- For a thicker stew, mash a few potatoes against the pot or mix cornstarch with cold water and stir into the stew, cooking for an additional 5 minutes.
- Ladle the stew into bowls and garnish with freshly chopped parsley.
- Serve hot, ideally with crusty bread or over creamy mashed potatoes.
Notes
- For a richer flavor, consider using a higher quality stout.
- This stew can be made a day in advance; the flavors will deepen as it sits.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 150 minutes