St. Patrick's Day is all about comfort food, and nothing screams comfort for more than Guinness Beef Stew! Every bite is as warm and comforting as you'd imagine, and the hint of Guinness flavor puts this beef stew recipe over the top!
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. Pair this Guinness Beef Stew with Guinness Bread for the quintessential Irish feast!
Guinness Beef Stew Recipe
Ingredients:
- 1 ½ lb Beef Chuck, cut into 1 ½-inch pieces
- ½ cup Flour
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ cup Vegetable Oil
- 2 teaspoon Garlic, minced
- 3 cup Beef Stock
- 1 bottle Guinness Extra Stout
- ½ can Tomato Paste
- 2 tablespoon Brown Sugar
- ¼ teaspoon Dried Thyme
- 1 tablespoon Worcestershire Sauce
- 2 pounds of small Red Potatoes, quartered
- 1 Onion, chopped
- 1 lb Carrots, chopped
- 1 Bay Leaf
How to Make Guinness Beef Stew:
1. Preheat oven to 350.
2. Mix together flour salt and pepper.
3. Heat oil in dutch oven over medium-high heat.
4. Dredge meat in small batches and brown in oil.
5. Remove browned beef and set aside.
6. Add onion to the pan and cook until golden (about 5 minutes).
7. Add Guinness and garlic and scrape browned bits from bottom of the pan.
8. Add back browned beef and remainder of dredging flour and bring to a simmer.
9. Then, add the beef stock, tomato paste, brown sugar, thyme, and Worcestershire sauce.
10. Place in oven for 2 hours or until meat is fork tender.
11. Add in carrots and return to oven for 1 hour.
12. Add in potatoes and return to oven for 1 hour or potatoes are cooked through.
- 1 ½ lb beef chuck cut into 1 ½-inch pieces
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil
- 2 teaspoon minced garlic
- 3 cup beef stock
- 1 bottle Guinness Extra Stout
- ½ can tomato paste
- 2 tablespoon brown sugar
- ¼ teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 pounds of small red potatoes quartered
- 1 onion chopped
- 1 lb carrots chopped
- 1 bay leaf
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Preheat oven to 350. Mix together flour salt and pepper.
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Heat oil in dutch oven over medium-high heat.
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Dredge meat in small batches and brown in oil.
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Remove browned beef and set aside.
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Add onion to pan and cook until golden (about 5 minutes).
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Add Guinness and garlic and scrape browned bits from bottom of pan.
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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.
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Place in oven for 2 hours or until meat is fork tender.
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Add in carrots and return to oven for 1 hour.
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Add in potatoes and return to oven for 1 hour, or until potatoes are cooked through.
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More St. Patrick’s Day Recipes:
- Mint Oreo Cookie Bars
- Andes Mint Chocolate Cookies
- Mint Chocolate Fudge
- Grasshopper Mint Chocolate Bark
- Guinness Bread
Findia Group says
Thanks for sharing,great view!
Andy G says
Great Stew, my wife LOVES this. I have been doing half of a 4oz can but actually looking at the picture, is that half of a 15oz can?
Jennifer says
Never used a Dutch oven before. Should the lid be on in the oven?
Jennifer says
When does the,bay leaf go in?
Alexa says
I would not recommend just throwing the rest of the dredging flower in to the sauce without making a roux first, the result will give you a raw flower taste to the stew. I also found the texture to be a little too thick (almost gel-like), so maybe lose the rest of the dredging flower all together, or at least reduce.
A couple of additional notes: carrots and potatoes cook at about the same rate - so rather than cooking the carrots for 2 hours and the potatoes for 1 hour - I threw them both in at the same time and cooked for an hour & 20 minutes. I also added more thyme and fresh cracked pepper to taste.
Casey says
Does the lid go on while in the oven?
Kevin C says
This recipe was fantastic. The only thing I would do different next time is add an additional cup of beef stock because it cooks down quite a bit. I used baby carrots and golden potatoes, and couldn’t be happier with the turn out.
Eva says
Which size tomato or paste can do you use?
Eva says
Tomato paste can? Size? Hate the spell ck on this. 🤣😂🤣