Guinness Beef Stew
Old Town Spice Shop
Rated 5.0 stars by 1 users
Category
Soup
A steaming bowl of rich, savory stew, filled with tender beef chunks, hearty potatoes, and a medley of vibrant vegetables. This classic Irish recipe, infused with the malty depth of Guinness, is a comforting and satisfying meal perfect for a chilly day.
Ingredients
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3 Tbsp. olive oil, divided, plus more if needed
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3 lbs. beef chuck roast, fat trimmed and cut into 1-inch pieces
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Kosher salt to taste
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Ground black pepper to taste
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1-2 tsp. OTSS Black Pepper Steak Seasoning
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1 large white or yellow onion, roughly chopped
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4 garlic cloves, minced
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¼ cup all-purpose flour
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1 (12-ounce) bottle of Guinness beer
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4 cups low-sodium beef stock
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2 large carrots, peeled and chopped
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2 celery stalks, chopped
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1.5 lbs. Yukon gold potatoes, cut into small chunks
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3 Tbsp. tomato paste
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1 bay leaf
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2 tsp. Worcestershire sauce
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1 tsp. dried thyme
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Chopped fresh parsley, for garnish
Directions
In a large, heavy pot or Dutch oven, heat 2 Tbsp. olive oil on medium-high heat. Generously season the beef chunks with salt, pepper and OTSS Pepper Steak Seasoning.
Add the beef to the pot in batches, searing on all sides. Transfer browned beef to a plate and set aside. Add more oil if the pot becomes dry.
Add the onions, celery and carrots to the same pot and cook for 5 minutes until softened. Add garlic and cook for 1 minute more.
Sprinkle the flour over the veggies, stirring well to coat. Cook for 1-2 minutes.
Pour in the Guinness and use a wooden spoon to scrape any browned bits from the bottom of the pot.
Return the cooked beef to the pot. Add beef stock, carrots, potatoes, tomato paste, bay leaf, Worcestershire sauce and thyme. Stir well.
Increase the heat and bring to a boil, then reduce heat to low. Cover and simmer for 1-2 hours, stirring occasionally, until the beef is tender and the potatoes are soft.
Season the stew with salt and freshly ground pepper to taste. Remove and discard the bay leaf.
Serve the stew hot, garnished with chopped fresh parsley.
Guinness Beef Stew