Guinness Beef Stew — Print Recipe

A deeply savory, dark stew of tender beef chunks braised in Guinness stout with root vegetables until the gravy turns thick, glossy, and intensely flavored.

Ingredients

1kg beef chuck, cut into 3cm cubes
2 tbsp plain flour
3 tbsp vegetable oil
2 onions, roughly chopped
3 carrots, chunked
2 parsnips, chunked
3 cloves garlic, minced
440ml can Guinness stout
400ml beef stock
2 tbsp tomato paste
2 bay leaves
Fresh thyme sprigs
1 tbsp brown sugar
Salt and black pepper

Instructions

1 Toss beef cubes in seasoned flour. Brown in batches in hot oil in a Dutch oven. Remove and set aside.
2 Sauté onions in the same pot for 5 min. Add garlic and tomato paste, cook 1 min.
3 Pour in Guinness and stock, scraping up all the browned bits from the base.
4 Return beef to the pot. Add carrots, parsnips, bay leaves, thyme, and brown sugar.
5 Bring to a simmer, cover, and cook on low heat for 2-2.5 hours until beef is fork-tender and gravy is rich and thick.
6 Season generously, remove bay leaves, and serve with champ or colcannon.

Did You Know?

The slight bitterness of Guinness mellows completely during the long braise, leaving behind a complex sweetness that beef stock alone cannot achieve.