Entree: Ireland – Irish Pub Classics – Guinness Beef Stew (Slow-braised Irish beef stew enriched with Guinness stout and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch cubes
- 1/4 cup (30 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 3 carrots, peeled and cut into 1-inch pieces (about 12 oz / 340 g)
- 1 lb (450 g) Yukon gold or russet potatoes, peeled and cut into 1-inch chunks
- 1 (12 oz) can (355 ml) Guinness stout
- 2 cups (480 ml) beef stock
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (5 g) brown sugar (optional, to balance bitterness)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) unsalted butter (optional, to finish)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Season beef cubes with salt and pepper, then toss with flour to lightly coat and shake off excess.
2. Heat oil in a large heavy pot or Dutch oven over medium-high heat. Brown beef in batches until deeply browned on all sides, about 3–4 minutes per batch. Remove and set aside.
3. Reduce heat to medium and add onion to the pot; sauté until softened and beginning to brown, about 6 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in tomato paste and cook 1 minute. Pour in Guinness to deglaze, scraping up browned bits from the bottom; let it reduce 2–3 minutes.
5. Return beef to the pot. Add beef stock, Worcestershire sauce, bay leaves, thyme, and brown sugar if using. Bring to a simmer, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until beef is nearly tender.
6. Add carrots and potatoes to the pot, cover, and continue simmering until vegetables and beef are tender, about 30–40 minutes.
7. Remove bay leaves and thyme sprigs. If the sauce is too thin, uncover and simmer to reduce to desired thickness; to smooth the sauce stir in butter until melted. Adjust seasoning with salt and pepper.
8. Garnish with chopped parsley and serve hot with crusty bread or mashed potatoes.