This Guinness Beef Stew is hearty, rich and so flavourful. With loads of tender beef in a rich gravy, this dish is amazing with mashed potatoes, popovers or Irish soda bread. A perfect dinner for St. Patrick’s Day! Yum.
If you love beer and beef, then this Guinness Beef Stew is for you! Tender delicious beef in a hearty rich gravy that tastes lightly of Guinness.
About the Ingredients:
- Beef: Use 2 inch cubes of beef stew meat (beef chuck, chuck roast).
- Beer: Use a stout beer like Guinness.
- Vegetables: This is a simple stew with chopped onions, garlic and carrots (you can add chopped celery too).
- Ingredient addition option: You can stir in 1 cup of frozen peas at the end of the cooking time. Just add the frozen peas, stir and let cook for about 5 minutes, until the peas are thawed and warm.
- Don’t have red wine vinegar? Make your own with this recipe here!
Guinness Beef Stew Recipe Tips
- Type of pot to use: You can start using a frying pan on the stove to brown the beef and veggies, then you must transfer the stew to an oven safe dish for the remainder of the roasting time. Another option is to use an enamel pot: this is what I like to use for stews…they’re great because you can use them on the stove and in the oven too.
- Browning the beef: As you brown the beef, make sure that you are using enough oil. You don’t want the beef to stick and burn to the bottom of the pan. Add more as necessary.
- Scrape the bottom of the pan! When cooking the onions, garlic and carrot mixture, make sure to scrape up all the brown bits from the bottom of the pan that are leftover from browning the beef. This is what makes the gravy so flavourful!
- Have thin gravy? If you find that the gravy is too thin and would like to thicken it up, I like to mix in 1-2 tbsp of kneaded butter. Kneaded butter is equal parts flour and butter, mixed into a paste. Just don’t add too much or your gravy will taste of flour.
- Leftovers: Leftovers keep beautifully in an airtight container in the fridge for up to 3 days.
PIN this hearty stew recipe to make later!
Have a delicious day!
Note: This recipe was originally published in 2013. I have since updated the recipe with a longer roasting time. I have also added more recipe tips and new images.