Beef and Guinness Stew Recipe | Hearty Irish Comfort Food
Make beef and Guinness stew with tender beef and rich gravy. A hearty, comforting recipe perfect for cozy dinners and cold weather!
Equipment
- Heavy pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring Cups and Spoons
- Ladle for serving
Ingredients
- 2 lbs beef chuck or brisket, cut into cubes
- 3 tbsp vegetable oil
- 2 medium onions, diced
- 3 carrots, sliced
- 2 celery stalks, diced
- 2 tbsp flour (optional, for thickening)
- 1 bottle (11–12 oz) Guinness stout
- 3 cups beef broth
- 2 bay leaves
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown Beef: Heat oil in pot. Brown beef cubes in batches until golden. Remove and set aside.
- Sauté Vegetables: Add onions, carrots, and celery. Cook until softened.
- Deglaze: Pour in Guinness stout, scraping up browned bits.
- Add Broth & Herbs: Return beef to pot. Add beef broth, bay leaves, thyme, salt, and pepper.
- Simmer: Cover and cook on low heat for 2.5–3 hours, stirring occasionally, until beef is tender.
- Finish: Adjust seasoning. Remove bay leaves.
- Serve: Garnish with parsley. Pair with mashed potatoes or crusty bread.
Notes
- Chuck or brisket are ideal cuts for tenderness.
- Browning beef first adds depth of flavor.
- Flour can be added for a thicker stew.
- Store leftovers in airtight containers for up to 3 days, or freeze for 3 months.
- Pair with Guinness or red wine for a traditional touch.