Guinness Beef Stew
Ever since I had stew at my friend Sara’s wedding this past December, I have been craving it like crazy.
Wait – what’s this, you say? Stew at a wedding??
That’s right. My born-and-raised Midwestern friend, Sara, ended up falling in love with a great man from Wales. So a big group of friends and I had the grand opportunity to spend time in Europe this past December and attend our first American-Welsh wedding!
It was one of the absolute highlights of my year in so many ways. But without a doubt, one of the best parts of the evening (after the beautiful high church wedding and then the English tea) was the hours upon hours of Welsh folk dancing. Just imagine a huge open barn-like room, an incredible folk band belting away, and guests of all ages packed on the dance floor as we spun and swayed and laughed as we Americans tried to learn the many Welsh dances. There were smiles everywhere you turned. I don’t know if I have ever seen people so happy to be dancing at a wedding!!!
But alas, at 9pm on the dot, the band stopped, the dancing stopped, and everyone made their way to the buffet tables for our second meal of the night — beef stew! And believe me, it was awesome. Everyone loaded up their plates with the hearty stew, grabbed a drink and some extra bread and butter, and then returned for seconds as soon as the line cleared. The stew completely hit the spot, and was the perfect meal to keep us going for hours more on the dance floor.
But ever since then, I have been craving a good beef stew. So in honor of Guinness Week here at Gimme Some Oven, I’m excited to be sharing a recipe for a classic Guinness Beef Stew that is one of my favorites. You can make it on the stove or in the slow cooker. But either way, this stew is full of flavor (yes, you can taste the Guinness!), and received great reviews from my friends, neighbors, and happy taste-testers Liz and Tanner.
Cheers to a great stew, especially when shared with great friends here or halfway around the world!
Guinness Beef Stew
- 3 lb. beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
- 1 tsp. salt
- 1 tsp. freshly-cracked black pepper
- 3/4 cup flour, divided
- 3 Tbsp. olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (11.2 oz.) bottle Guinness stout beer, divided
- 3 large carrots, peeled and sliced into thick coins
- 1.5 lbs. Yukon gold potatoes, cut into 1-inch pieces
- 4 cups beef broth
- 2 Tbsp. tomato paste
- 1 bay leaf
- 1/2 tsp. dried thyme
Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place 1/2 cup flour in a shallow dish. Sprinkle beef with salt and pepper; dredge beef in flour, shaking off excess. Add half of beef to pan; cook 6 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef. Remove beef from pan.
Add onion to the pot, then saute until softened and translucent, about five minutes. Add garlic and saute for an additional minute. Add the 1 cup of Guinness, and stir for 1 minute, being sure to scratch the bottom of the pan to lift up any brown bits. Add carrots, potatoes, beef broth, tomato paste, bay leaf, thyme, and the cooked meat (along with any of its accumulated juices) to pan. Bring to boil, cover and reduce heat to medium-low to simmer. Simmer over low for 1 1/2 hours, stirring occasionally and adding additional water as needed.
Whisk remaining 1/4 cup flour into the remaining Guinness until dissolved. Stir into stew until thickened. Remove bay leaf and season with additional salt and pepper if needed. Serve warm garnished with chopped parsley if desired.