Guinness Braised Beef Stew
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.
Menu Idea:
Guinness Beef Stew
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.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Beef
- Method: Oven
Ingredients
Beef:
- 2 lb beef stew meat (2 inch chunks)
- 4 – 5 tbsp flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp oil (vegetable or olive oil)
Gravy:
- 2 large onions (chopped)
- 4 – 5 cloves garlic (minced)
- 3 carrots, chopped
- 2 1/2 cups beef broth
- 1 1/4 cups Guinness beer
- 2 tbsp red wine vinegar
- 3 tbsp brown sugar
- 2 tbsp prepared mustard
- 1/4 tsp ground cloves
- 1 1/2 tsp dried basil
- 2 bay leaves
Instructions
- Preheat your oven to 325 degrees F.
- Heat about 2 tbsp cooking oil in a pan over medium-high heat.
- In a shallow dish, mix together the flour, salt and pepper.
- Then pat dry the cubed beef, and dredge each piece in the flour mixture. When the oil is hot, add the beef to the frying pan, and brown on all sides. Don’t overcrowd the beef, so you may have to cook it in batches (and you may have to add more oil). Also be careful not to overcook it, you just want to brown the beef!
- When the beef is browned, put it into an oven proof dish and set aside.
- In the same pan that you browned the beef, add the onions, garlic and carrots, and cook until soft. Make sure to scrape up all the crispy bits at the bottom of the pan, that’s what adds all the great flavour!
- Once the onions, garlic and carrots are soft, add the stock, beer, vinegar, sugar, mustard, cloves, basil and bay leaves. Bring to a simmer.
- Then pour the gravy over the beef, stir, cover with a lid, and transfer the dish to the oven.
- Bake until the beef is tender, about 2 hours. Stir a couple of times during cooking.
Keywords: Guinness stew, Guinness beef stew, Guinness braised beef stew
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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.
you know we just had dinner and seeing this makes me want to eat all over again…. you are so great at what you do…xo
I’m not even hungry right now — but this makes me hungry just looking at it. Must try this. Thanks for sharing this recipe!