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Dutch oven with Guinness beef stew inside.

Guinness Beef Stew

Ashley Manila
St. Patrick’s Day is the perfect time to bust out your dutch oven and make Guinness Beef Stew! This Irish stew features Guinness beer broth, beef stock, tender browned beef, plus carrots and potatoes. The ultimate comfort food recipe for cold winter nights or St. Patrick's day celebrations!
5 from 11 votes
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Prep Time 40 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes
Course Dinner
Cuisine Irish
Servings 8 servings

Ingredients
 

  • 3/4 cup all-purpose flour
  • 3 and 1/4 teaspoons salt, divided
  • 2 teaspoons ground black pepper, divided
  • 1/4 cup vegetable oil, divided
  • 3 pounds boneless beef chuck
  • 3 cloves garlic minced
  • 1/3 cup tomato paste
  • 1 and 1/2 Tablespoons apple cider vinegar
  • 11.2 ounce bottle Guinness beer
  • 5 cups beef broth
  • 2 bay leaves
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 Tablespoon brown sugar
  • 2 large yellow onions peeled and cut into 1-inch chunks
  • 1 pound baby potatoes, cut in half
  • 6 large carrots, peeled and cut into 1-inch chunks, sliced on the diagonal
  • 3 teaspoons cornstarch
  • 1 teaspoon water
  • 2 Tablespoons fresh parsley chopped

Instructions
 

  • In a large, wide, shallow bowl, combine the flour, 1 teaspoon salt, and 1 teaspoon black pepper. Dredge the meat in the flour mixture, shaking off any excess flour. 
  • In a large dutch-oven (or heavy bottomed pot) heat half of the oil over medium-high heat for 2 minutes, or until shimmering. Add the beef, a few pieces at a time, and brown well on all sides, adding more oil after each batch. Using tongs, remove the browned beef and set aside on a plate. Repeat until all beef has been browned. 
  • Add the garlic and tomato paste to the pan and cook, stirring constantly, until the color becomes a deep, rusty red, about 2 minutes. Add in the apple cider vinegar and Guinness and vigorously stir, scraping the bottom of the pan to loosen any brown bits stuck to the bottom of the pot. 
  • Add the beef back to the pot. Add in the beef broth, bay leaves, rosemary, thyme, and remaining salt and pepper. Bring to a boil, then reduce to barely a simmer and cook, partially covered, for 2 and 1/2 hours, stirring occasionally. *The stew should NOT be boiling at all, but very lightly simmering.  
  • Add in the brown sugar, onions, potatoes, and carrots, and cook for another hour, stirring occasionally, or until the vegetables have softened.
  • In a small measuring cup combine the cornstarch and water. Pour this into the stew and cook until the broth has slightly thickened, about 5 minutes. Taste and adjust salt and pepper as needed.  
  • Ladle into bowls and serve! Garnish with freshly chopped parsley .

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