Now that autumn has arrived, I’m all about soups and stews. Stewing beef was on sale at my local grocery store, so I decided to make a classic beef stew. Comfort food at its best, this version gets extra depth and a touch of sweetness from Guinness, which complements the rich beef broth beautifully.
I enjoy cooking with Guinness and have used it in other recipes.
- Guinness Bread
- Guinness BBQ Sauce
This stew is hearty and full-flavored, with the subtle roasted malt notes of an Irish dry stout woven into a thick, spoonable broth. I love serving it with crusty bread for soaking up every last drop. You can make the stew in the oven, a pressure cooker, a slow cooker, or on the stovetop, depending on your preference and available equipment.
My preferred methods are the oven or pressure cooker. The stovetop can scorch the bottom if you aren’t careful, and the slow cooker sometimes doesn’t yield meat as tender as the oven or pressure cooker. After trying each method, I found the pressure cooker delivers excellent, tender results in far less time.
I’ve made this stew many times using different cooking methods — it’s consistently satisfying.
Beef and Guinness Stew
Ingredients
- 2 1/2 pounds chuck roast or other beef roast , cut into 1 inch chunks
- 1 cup flour
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp black pepper
- 2 tsp salt
- 1 tsp oregano
- 1/4 cup oil
- 2 onions , minced
- 3 cloves garlic , minced
- 3 carrots , peeled and sliced
- 3 stalks celery , sliced
- 3-4 medium potatoes , peeled and cubed
- 1 1/2 cups Guinness beer , a 12oz bottle
- 4 cups beef broth
- 1 1/2 tbsp cornstarch
Instructions
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Preheat the oven to 350°F (175°C).
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Whisk together the flour, paprika, garlic powder, black pepper, salt, and oregano. Toss the beef chunks in the seasoned flour until coated, then shake off any excess.
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Heat the oil in a skillet or Dutch oven over medium heat. Add the beef and brown on all sides, turning every minute or two to develop color.
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If you browned the meat in a skillet, transfer it to a large Dutch oven or roasting pot. Add the onions, garlic, carrots, celery, potatoes, Guinness, and beef broth (reserve the cornstarch). Cover and cook in the oven for about 3 hours, until the beef is tender.
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Remove the stew from the oven. Mix the cornstarch with a few tablespoons of water to make a slurry, then stir it into the stew to thicken the broth. Adjust seasoning to taste and serve hot.
Notes
Follow the steps above, but in step 4 place all ingredients except the cornstarch into a pressure cooker and cook on high pressure for one hour. After cooking, whisk the cornstarch with a few tablespoons of water, stir into the stew, and simmer briefly to thicken.
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Nutrition
Per serving:
Nutrition Disclaimer