The latest blast of winter has me pining for some comfort food. I love the kind of dishes that stick to your ribs and give you that warm all over feeling. Beef stew has always been a favorite of mine since childhood. With St. Patrick’s Day coming up, I thought I’d share this delicious beef stew recipe with an authentic Irish twist— Guinness!
Even if you’re not Irish, you and your family will love this hearty and flavorful meal.
Guinness Beef Stew Recipe
- 1½ lb beef chuck, cut into 1½-inch pieces
- ½ cup flour
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup vegetable oil
- 2 tsp minced garlic
- 3 cup beef stock
- 1 bottle Guinness Extra Stout
- ½ can tomato paste
- 2 tbsp brown sugar
- ¼ tsp dried thyme
- 1 tbsp Worcestershire sauce
- 2 pounds of small red potatoes, quartered
- 1 onion, chopped
- 1 lb carrots, chopped
- 1 bay leave
- Preheat oven to 350. Mix together flour salt and pepper.
- Heat oil in dutch oven over medium-high heat.
- Dredge meat in small batches and brown in oil.
- Remove browned beef and set aside.
- Add onion to pan and cook until golden (about 5 minutes).
- Add Guinness and garlic and scrape browned bits from bottom of pan.
- Add back browned beef and remainder of dredging flour and bring to a simmer. Then, add in the beef stock, tomato paste, brown sugar, thyme, and Worcestershire sauce.
- Place in oven for 2 hours or until meat is fork tender.
- Add in carrots and return to oven for 1 hour.
- Add in potatoes and return to oven for 1 hour, or until potatoes are cooked through.