Guinness Stew

Updated: Mar 15


Move over Corned Beef, your cousin Guinness Stew is in town! While this delicious braised meat doused with Guinness is the perfect meal to celebrate St. Patrick's Day, it often gets overlooked. Both one-pot wonders this one is great when made in advance. Tender and flavorful beef and vegetables coated in a sauce layered in flavors are hard to beat. I start off browning the meat for flavor, sauteing onions, garlic, flour, tomato paste, and even a few squirts of ketchup for a little sweetness. I then pour in the Guinness and two kinds of broth and cook the meat on low heat. When ready, I add pre-cooked carrots and potatoes to round out the meal. Guinness Stew is perfect.


Ingredients for Guinness Stew:


3 pounds chuck, cut into 1 " pieces

3 tablespoons flour

grapeseed oil

3 cups of chopped onion

4 cloves garlic, minced

1 tablespoon of tomato paste

2 tablespoons ketchup

3 sprigs fresh thyme

1 bay leaf

1 pound carrots, cut into 1 " pieces

1 1/4 pounds Yukon gold, potatoes cut into 1" pieces

1-11.2 ounce bottle of Guinness

1-15.5 ounce can beef broth

1-15.5 ounce can chicken broth

kosher salt

black pepper


Time-Saving Tips: prepare the stew up to cooking the meat a day in advance. The next day gently reheat and add the vegetables.


Let's see what we need.

We're ready to cook.


Swirl enough oil in the pot to coat the bottom and heat. Toss the beef with one teaspoon of salt and pepper and transfer a third of it to the pot. Saute until brown all over and transfer the meat to a plate; repeat the process.


In the same pot add the onions and saute for 5 minutes. If the pot seems dry add a tablespoon of oil. Stir in the garlic and then add the paste, ketchup, flour, and thyme; cook for a minute.


Pour in the Guinness and broths. Bring the mixture to a simmer until it starts to thicken and return the meat to the pot.


Transfer the covered pot to a preheated 325 -degree oven stirring after 45 minutes. Return the pot to the oven and partially cover the pot. Start testing for doneness after 30 minutes. The meat will be tender when ready.


While the meat cooks, prepare the vegetables. Set up the steam basket in a pot with water and add the vegetables in separate batches. Cover and steam until done. Transfer the vegetables to a plate.


When the beef is tender fold in the vegetables. Simmer 10-15 minutes until heated.

It's ready! Guinness Stew is so delicious. The layers of flavors are so delicious that this stew is great for any occasion..


Enjoy!


Guinness Stew:


  • 3 pounds chuck, cut into 1 " pieces

  • 3 tablespoons flour

  • grapeseed oil

  • 3 cups of chopped onion

  • 4 cloves garlic, minced

  • 1 tablespoon of tomato paste

  • 2 tablespoons ketchup

  • 3 sprigs fresh thyme

  • 1 bay leaf

  • 1 pound carrots, cut into 1 " pieces

  • 1 1/4 pounds Yukon gold, potatoes cut into 1" pieces

  • 1-11.2 ounce bottle of Guinness

  • 1-15.5 ounce can beef broth

  • 1-15.5 ounce can chicken broth

  • kosher salt

  • black pepper

  • Swirl enough oil in the pot to coat the bottom and heat. Toss the beef with one teaspoon of salt and pepper and transfer a third of it to the pot. Saute until brown all over and transfer the meat to a plate; repeat the process.

  • In the same pot add the onions and saute for 5 minutes. If the pot seems dry add a tablespoon of oil. Stir in the garlic and then add the paste, ketchup, flour, and thyme; cook for a minute.

  • Pour in the Guinness and broths. Bring the mixture to a simmer until it starts to thicken and return the meat to the pot.

  • Transfer the covered pot to a preheated 325 -degree oven stirring after 45 minutes. Return the pot to the oven and partially cover the pot. Start testing for doneness after 30 minutes. The meat will be tender when ready.

  • While the meat cooks, prepare the vegetables. Set up the steam basket in a pot with water and add the vegetables in separate batches. Cover and steam until done. Transfer the vegetables to a plate.

  • When the beef is tender fold in the vegetables. Simmer 10-15 minutes until heated.

  • Time-Saving Tips: prepare the stew up to cooking the meat a day in advance. The next day gently reheat and add the vegetables.

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