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Guinness Beef Stew: 2.5 hr comfort

Guinness Beef Stew

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This Guinness Beef Stew recipe is a hearty and flavorful dish that evokes memories of cozy evenings and delicious travels. Eleanor and Richard share this recipe from their ‘Delish Diarist’ kitchen, a place where culinary memories are recreated.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 (12 ounce) bottle Guinness stout
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
  3. Sear the beef cubes on all sides until browned. Remove beef from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  5. Stir in the minced garlic and tomato paste. Cook for 1 minute more until fragrant.
  6. Pour in the Guinness stout, scraping up any browned bits from the bottom of the pot.
  7. Return the beef to the pot. Add the beef broth, thyme, and rosemary.
  8. Season with salt and pepper. Bring to a simmer.
  9. Cover the pot and transfer it to the preheated oven.
  10. Bake for 2 to 2.5 hours, or until the beef is tender.
  11. If a thicker stew is desired, remove the beef and vegetables with a slotted spoon. In a small bowl, whisk together the flour with a few tablespoons of the hot liquid until smooth. Stir this mixture back into the stew and simmer on the stovetop until thickened.
  12. Serve hot, garnished with fresh parsley.

Notes

  • For best results, use good quality beef chuck.
  • Adjust seasoning to your preference.
  • This stew can be made ahead of time and reheats beautifully.

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