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Guinness Beef Stew

Guinness Beef Stew is a hearty, savory stew that is guaranteed to warm you up on a cold day. Chock-full of tender beef pieces and vegetables.
Course Main Course
Cuisine American
Keyword beef, chuck roast, stew
Prep Time 10 minutes
Cook Time 3 hours
Servings 6
Calories 587kcal

Ingredients

  • 2 tablespoons olive oil
  • 3 pounds beef chuck roast excess fat trimmed, cut into 1 inch cubes
  • 2 teaspoons salt
  • 1 teapoon black pepper
  • 1 teaspoon granulated garlic
  • 3 whole carrots diced into 1 inch pieces
  • 2 stalks celery diced into 1 inch pieces
  • 1/2 yellow onion diced
  • 4 cloves garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 cup Guinness beer
  • 1/4 cup all purpose flour
  • 1 teaspoon sugar
  • 1 tablespoon Worcestershire
  • 3 Russet potatoes peeled, diced into 1 - 1 1/2 inch chunks

Instructions

  • Preheat oven to 325 degrees F.
  • Heat olive oil in a large dutch oven (or other oven proof pot). Season beef with salt, pepper and granulated garlic. In batches, cook beef pieces until browned. Use a slotted spoon to transfer to a papertowel lined plate. Repeat until all meat is browned.
  • In the same pot add carrots, celery, onion and garlic. Cook just until softened slightly 2- 3 minutes. Stir in tomato paste and thyme. Cook just until tomato paste starts to darken, about another 2 minutes.
  • Sprinkle flour over the mixture. Stir and let cook 1 minute.
  • Add in Guinness and beef broth. Scrape the bottom of the pot to scrape up any brown bits. Return beef to the pot and add in sugar and worcestershire. Cover and cook for 1 1/2 - 2 hours. Meat should be very tender.
  • Uncover and add in potatoes. Cook uncovered for another 30 minutes or until potatoes are tender and stew has thickened.
  • Use a spoon to remove some of the fat from the top of the stew. Season to taste with salt and pepper, sprinkle with parsley and serve.

Notes

Cooking the meat in batches will allow the meat space to cook. This will help brown. If you overcrowd the pan, the beef will steam and not brown. 
Allow the flour to cook for at least a minute is an important step so that the stew doesn't have a floury taste. 

Nutrition

Calories: 587kcal | Carbohydrates: 29g | Protein: 47g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1056mg | Potassium: 1347mg | Fiber: 2g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 7mg