Guinness Beef Stew

Guinness Beef Stew is a hearty and flavorful dish, perfect for warming up during the colder months. Guinness beer adds a rich, deep flavor to the unmistakably Irish stew. Here’s a recipe to create a delicious Guinness Beef Stew at home:

Ingredients

  • 2 pounds beef chuck, cut into 1-inch cubes
  • Salt and pepper to taste
  • 2-3 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 1 (12-ounce) bottle Guinness beer
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sugar
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 2 large parsnips, peeled and cut into 1-inch pieces (optional)
  • 1 pound baby potatoes, halved or quartered depending on size
  • Fresh parsley, chopped, for garnish

Instructions

1
Season the beef cubes generously with salt and pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan, and brown on all sides. Remove the beef and set aside.
2
Reduce the heat to medium and add a bit more oil to the pot if necessary. Add the onions and cook until softened, about 5 minutes. Add the garlic and tomato paste, stirring, until the garlic is fragrant and the tomato paste has darkened slightly, about 2 minutes.
3
Sprinkle the flour over the onion mixture and stir until well combined. Cook for a minute, then slowly pour in the Guinness, scraping up any browned bits from the bottom of the pot.
4
Return the beef to the pot. Add the beef broth, Worcestershire sauce, sugar, thyme, and bay leaves. Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the beef is starting to become tender.
5
Add the carrots, parsnips (if using), and potatoes to the pot. Return to a simmer, then cover and continue to cook on low heat for another hour, or until the vegetables and beef are tender and the stew has thickened.
6
Remove the bay leaves and adjust seasoning with salt and pepper as needed.
7
Serve the stew hot, garnished with chopped fresh parsley.

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