Description
This hearty Irish Beef and Guinness Stew is rich, comforting, and perfect for chilly evenings. Tender chunks of beef simmer slowly in a savory broth infused with Guinness stout, herbs, and wholesome vegetables. Every spoonful delivers deep flavor and cozy pub-style comfort, ideal for family dinners, St. Patrick’s Day, or any time you crave a warm, satisfying bowl of stew.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 carrots, sliced
- 3 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 4 cups beef broth
- 1 cup Guinness stout (or other stout beer)
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch (optional, for thickening)
- 2–3 tablespoons water (for cornstarch slurry, if using)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Pat the beef dry with paper towels, season generously with salt and pepper, and add to the pot in batches. Brown on all sides, 4–5 minutes per batch, then transfer the beef to a plate and set aside.
- In the same pot, reduce the heat to medium and add the chopped onion and minced garlic. Sauté for 2–3 minutes, scraping up the browned bits from the bottom, until the onion is translucent and fragrant.
- Add the sliced carrots and chopped celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the tomato paste, dried thyme, and dried rosemary. Cook for 1 minute to toast the tomato paste and bloom the herbs.
- Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and Guinness stout, then add the bay leaves and Worcestershire sauce. Stir to combine.
- Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1½ to 2 hours, stirring occasionally, until the beef is very tender.
- If you prefer a thicker stew, whisk the cornstarch with 2–3 tablespoons of water to form a smooth slurry. Stir the slurry into the simmering stew during the last 10 minutes of cooking, allowing it to thicken.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaves.
- Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot.
Notes
- For the best flavor, use well-marbled beef chuck; it becomes meltingly tender with long, slow cooking.
- This stew tastes even better the next day, so it’s ideal for making ahead or meal prep.
- If you prefer to avoid alcohol, you can replace the Guinness with additional beef broth plus 1 tablespoon of balsamic vinegar for a similar depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course, Stew
- Method: Stovetop, Simmering
- Cuisine: Irish, Pub-Style
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 450 kcal (approximate)
- Sugar: 6 g (approximate)
- Sodium: 780 mg (approximate, varies with broth and salt)
- Fat: 22 g (approximate)
- Saturated Fat: 7 g (approximate)
- Unsaturated Fat: 14 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 24 g (approximate)
- Fiber: 3 g (approximate)
- Protein: 38 g (approximate)
- Cholesterol: 120 mg (approximate)
Keywords: beef and guinness stew, Irish stew, stout beef stew, comfort food, St. Patrick’s Day recipe, Dutch oven beef stew