Beef and Guinness Stew

Total Time:
3 hr 50 min
Prep:
20 min
Cook:
3 hr 30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 pounds stewing beef
  • 3 tablespoons oil
  • 2 tablespoons flour
  • Salt and freshly ground black pepper
  • Pinch of cayenne
  • 2 large onions, coarsely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons tomato puree, dissolved in 4 tablespoons water
  • 1 1/4 cups Guinness
  • 2 cups largely diced carrots
  • Sprig of fresh thyme
  • Chopped parsley, for garnish
Directions

Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.

Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours.

Garnish the beef with parsley and serve.


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4.2 32
....o...m....g.... This served with mashed potatoes is incredibly yummy... The only think I did different was I used 3 tablespoons of tomato paste instead of the puree and I used a little white wine (I just had it in the fridge to help remove the brown bits from the bottom of my pan but yeah... the hot tip with this is to serve with MASHED POTATOES... I'll be making again for St Patty's day next weekend. item not reviewed by moderator and published
Very easy recipe. I've made this recipe 4 times now. First 2 were in the oven and it dried out, even after cutting the bake time much shorter second time around. Next 2 times were on stove top in my heavy dutch oven and it turned out perfect! I always serve over mashed potatoes as well. Our kids absolutely LOVE this dish! item not reviewed by moderator and published
I've had this a few times in pubs around the country and loved it each time. I decided to make it for myself. Not only was the recipe incredibly easy, but it tasted no different from what I've been getting in the local pubs on the coast. My room mates loved it and have requested I make it again. I added broccoli and potatoes. It was fantastic. One of the things I'll do next time that the locals do: instead of putting potatoes in, I'll make mashed potatoes and pour the stew over a scoop. Brilliant! item not reviewed by moderator and published
Excellent flavor! I'm 1/4 Irish, so I had to have some potatoes too- I just made some rustic mashed and put a spoonful at the bottom of the soup bowl when serving. Oh yeah, and my first bottle of Guiness with that thingy in the bottle? Thank God for Google, solved THAT mystery! item not reviewed by moderator and published
Great recipe!!! Much better than the usual Cat Chow, Mom feeds me! item not reviewed by moderator and published
The taste of this was wonderful! It ran a little thin, even after three hours of cooking, so I whipped up some horseradish mashed potatoes to sop up the broth--perfect. I also added a sprig of rosemary along with the thyme. My husband and brother-in-law are begging me to make this again. item not reviewed by moderator and published
This stew is the first stew I have ever made and it turned out great! My husband loved it and so did my mother in law. I did change a couple of things like instead of stew beef I used a london broil and had it cut into cubes and like some of the other reviews I also used tomato paste. I was even impressed with myself the way it turned out. Good stuff! item not reviewed by moderator and published
My boyfriend and I LOVE to make this stew, but we've changed a couple of things. We used 4 tablespoons of tomato paste and 4 tablespoons of BEEF CONSOMME instead of the water/tomato paste combo. We also added 3-4 Yukon Gold potatoes (about 30min after it starts it's long cooking). And we cut the onions into very large pieces. Changing those things made it much thicker and heartier. But we love making the stew. As college students we enjoy having the leftovers and having an excuse to buy more expensive beer like Guinness. item not reviewed by moderator and published
I had beef and Guinness stew in a little tiny Irish town on the west coast last summer and although not exactly the same it was quite similar to this recipe. To the user who says to cook at higher temp and was cooking it 6 hrs later........cooking the stout too long can make the stew sour, this is not the best recipe for a slow cooker for that reason (although I've read other reviews of making this in a slow cooker that turned out fine). If you have found that you've cooked it a little too long and there is a slightly sour taste, turn the temp down and add a little sugar, that fixed the problem for me. Mushroom makes a perfect addition (fresh ones), I used them and a lot more carrots than called for and therefore I added more Guinness and more tomato puree/water mixture. I also added some beef bullion as well and celery, I think parsnips would've been fabulous but I couldn't find any. I think this dish is far more Irish than corned beef and cabbage. item not reviewed by moderator and published
I'm pretty disappointed. I followed the directions exactly, and now (6 hrs later) and I blasting this stew at a high temperature to try to cook out the sour beer flavor. I am hoping to serve it tomorrow night... fingers crossed. item not reviewed by moderator and published

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St. Patrick's Day