Guinness Beef Stew
A deep, rich beef stew so flavorful with veggies + the most tender fall-apart beef. Serve over mashed potatoes. So good!
Ingredients
- 2 pounds beef chuck, cut into 2-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium sweet onion, diced
- 3 large carrots, peeled and diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 (14.9-ounce) can Guinness Draught beer
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat olive oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add beef to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
- Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Stir in Guinness, scraping any browned bits from the bottom of the stockpot.
- Stir in beef stock, Worcestershire, thyme, bay leaves and beef. Bring to a boil; reduce heat and simmer, partially covered, until beef is very tender, about 2 hours, stirring occasionally.
- Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
- Serve immediately with mashed potatoes, if desired.
Notes
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.