Cook's Country Guinness Beef Stew Recipe

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Cook's Country Guinness Beef Stew

terry anne


Both Guinness and beef stew have deep, roasted, delicious flavor. So why should putting them together lead to bitter disappointment?

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6 to 8


20 Min


2 Hr 30 Min




1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2" cubes
salt and pepper
3 Tbsp
vegetable oil
onions, chopped fine
1 Tbsp
tomato paste
2 clove
garlic, minced
1/4 c
all purpose flour
3 c
chicken broth, low salt
1 1/4 c
guinness draft
1 1/2 Tbsp
brown sugar, firmly packed
1 tsp
minced fresh thyme
1 1/2 lb
yukon gold potatoes, cut into 1" pieces
1 lb
carrots, cut into 1" pieces
2 Tbsp
fresh minced parsley

Directions Step-By-Step

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.
2. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
3. Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Irish
Other Tag: Heirloom