Beef and Guinness Stew

I love making Beef and Guinness Stew when I want hearty comfort food that's impressive but doesn't need constant attention. Tender beef chuck becomes fall-apart soft in rich Guinness gravy that's thick, velvety, and perfectly balanced with a touch of brown sugar. It's perfect for Sunday dinners, St. Patrick's Day, family gatherings, potlucks, and cold winter nights. The stew keeps in the fridge for up to 4 days or freezes beautifully for about 3 months.

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Prep Time: 15

Cook Time: 2

Total Time: 2 15

Course: Main Course, Soup, Stew

Cuisine: Irish

Keyword: Beef and Guinness Stew

Servings:

Calories: 340kcal

Author: Mandy Applegate

Ingredients

1 tablespoon olive oil
1 ½ pounds beef chuck cut into 1 to 1½-inch cubes
Salt and freshly ground black pepper to taste
2 cups onions peeled and sliced
2 carrots peeled and cut into large chunks
3 bay leaves
1 can 15 ounces chopped tomatoes
2 cups Guinness beer
1 tablespoon brown sugar
2 cups mushrooms halved

For the Roux:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour

US Customary - Metric

Video

Instructions

Heat the olive oil in a large, heavy-bottomed pot over medium heat.
1 tablespoon olive oil
Pat the beef dry with paper towels and season generously with salt and freshly ground black pepper.
1 ½ pounds beef chuck, Salt and freshly ground black pepper
Brown the beef in batches, searing all sides until well browned. Remove the beef and set aside.
In the same pot, add the sliced onions, carrots, and bay leaves. Cook for 5 to 10 minutes, stirring often, until the onions are soft and translucent.
2 cups onions, 2 carrots, 3 bay leaves
Return the browned beef to the pot. Add the chopped tomatoes, Guinness beer, brown sugar, salt, and black pepper. Stir to combine.
1 can, 2 cups Guinness beer, 1 tablespoon brown sugar
Bring the stew to a gentle simmer. Cover and cook for 1½ hours, stirring occasionally.
While the stew simmers, melt the butter and mix it with the flour to form a smooth paste.
2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
Stir the mushrooms and roux into the stew. Continue cooking for 15 minutes, or until the stew thickens.
2 cups mushrooms
Taste and adjust seasoning with more salt, pepper, or brown sugar if needed.
Remove the bay leaves and serve hot over creamy mashed potatoes.

Notes

Sear in batches: Don't overcrowd the pot when browning the beef, or it'll steam instead of sear. Work in 2 to 3 batches for the best caramelized crust.
Use beef chuck: Chuck roast has the right amount of fat and connective tissue that breaks down during long simmering, making the meat incredibly tender for the best beef stew.
Boost with beef broth: Replace half the Guinness with beef broth or beef stock, add 1 teaspoon of Worcestershire sauce, and let the stew simmer with the lid on to create rich flavor with enhanced juices.
Swap for more depth: Render 4 slices of chopped bacon for the fat, add fresh herbs, 2 ribs celery with the onions and large carrots, stir in 2 tablespoons of tomato paste with the vegetables, and simmer with 3-4 fresh thyme sprigs tied with twine (discard thyme sprigs before serving).
Add mushrooms at the end: Mushrooms release water as they cook, so adding them in the last 15 minutes keeps them from turning mushy and watering down the gravy.
Flash-freeze portions: Freeze individual servings in muffin tins or small containers for 2 hours, then transfer them to a freezer bag so you can grab a single portion whenever you need it.

Nutrition

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