Description
Beef and Guinness Stew is a classic Irish comfort dish made with tender chunks of beef, root vegetables, and rich Guinness stout, slow-simmered to perfection. This hearty stew is perfect for chilly nights, St. Patrick’s Day celebrations, or a satisfying one-pot dinner.
Ingredients
-
2 lbs beef chuck, cut into 1 1/2-inch cubes
-
Salt and black pepper, to taste
-
3 tbsp flour
-
2 tbsp olive oil
-
1 large onion, chopped
-
3 cloves garlic, minced
-
4 large carrots, sliced
-
2 celery stalks, diced
-
2 parsnips or potatoes, peeled and cubed
-
2 tbsp tomato paste
-
1 1/2 cups Guinness stout
-
2 cups beef broth
-
2 tsp fresh thyme (or 1 tsp dried)
-
2 bay leaves
-
Fresh parsley, chopped (for garnish)
Instructions
-
Toss the beef cubes in flour seasoned with salt and pepper.
-
Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear beef in batches until browned. Set aside.
-
In the same pot, sauté onion, garlic, carrots, celery, and parsnips for 5–7 minutes until softened.
-
Stir in tomato paste and cook for 2 more minutes.
-
Pour in the Guinness stout, scraping up browned bits from the bottom.
-
Return the beef to the pot. Add beef broth, thyme, and bay leaves.
-
Bring to a boil, then reduce heat. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender and the stew is thickened.
-
Remove bay leaves, garnish with chopped parsley, and serve hot with crusty bread or mashed potatoes.
Notes
-
Can be made a day ahead — flavors deepen beautifully overnight.
-
Substitute parsnips with potatoes or rutabaga if desired.
-
For extra richness, add a splash of Worcestershire sauce or a bit of dark chocolate.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Main Course, Stew
- Method: Stovetop, Braised
- Cuisine: Irish
