Savory Guinness Beef Stew (Printable Version)
Tender beef and fresh vegetables simmered in Guinness and herbs for a flavorful, hearty meal.
# What You'll Need:
→ Meat
01 -
2 pounds beef chuck, cut into 1.5-inch cubes
→ Liquids
02 -
1 bottle (12 fl oz) Guinness beer
03 -
4 cups beef broth
04 -
2 tablespoons olive oil
→ Vegetables
05 -
3 medium carrots, peeled and sliced
06 -
2 large potatoes, peeled and diced
07 -
1 large onion, diced
08 -
4 cloves garlic, minced
→ Herbs and Spices
09 -
2 teaspoons fresh thyme or 1 teaspoon dried thyme
10 -
2 bay leaves
11 -
Salt and freshly ground black pepper to taste
# Step-by-Step Guide:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches until all sides develop a deep brown crust, about 5 to 7 minutes per batch. Remove and set aside.
02 -
Using the same pot, add diced onion and minced garlic. Cook until softened and fragrant, approximately 4 minutes. Add sliced carrots and diced potatoes and sauté for an additional 3 minutes.
03 -
Pour in the Guinness beer, scraping the bottom of the pot to release browned bits. Add the beef broth, thyme, and bay leaves, stirring to combine.
04 -
Return the browned beef to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently, stirring occasionally, until the beef is fork-tender, about 2 to 3 hours. Add additional broth if the liquid reduces too much.
05 -
Adjust seasoning with salt and pepper to taste. Ladle the stew into serving bowls and garnish with fresh parsley. Accompany with crusty bread for dipping if desired.
# Additional Notes:
01 -
Browning the beef in batches ensures a rich flavor and proper caramelization without overcrowding the pot.