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.
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.