Introduction

This rich and hearty Beef and Guinness Stew is a classic Irish dish, perfect for chilly evenings. The deep flavors of slow-cooked beef, caramelized vegetables, and dark Guinness beer create a comforting meal that’s sure to satisfy.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• Salt and black pepper, to taste
• 2 large onions, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 celery stalks, chopped
• 2 tbsp tomato paste
• 1 bottle (14.9 oz) Guinness stout
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 2 tbsp flour (optional, for thickening)

Instructions

Step 1: Sear the Beef

Heat the oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.

Step 2: Sauté the Vegetables

In the same pot, add the onions, garlic, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the tomato paste and cook for another minute.

Step 3: Deglaze and Simmer

Pour in the Guinness, scraping the bottom of the pot to release any browned bits. Add the beef back to the pot along with the beef broth, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer.

Step 4: Slow Cook

Cover and cook on low heat for 2-3 hours, or until the beef is tender. If the stew is too thin, mix flour with a little water and stir it in to thicken. Adjust seasoning as needed.

Step 5: Serve

Remove the bay leaves and thyme sprigs. Serve hot with crusty bread or mashed potatoes.

Tips

For extra depth, let the stew rest overnight—the flavors will meld beautifully. A sprinkle of fresh parsley adds a fresh touch before serving.