Guinness Beef Stew recipe is loaded with tender beef & veggies. The gravy has a deep, rich flavor. Perfect for St. Patrick's Day dinner or anytime you want a stew to warm you up.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Servings: 4
Ingredients
4tablespoonsolive oil
1.5poundsbeef stew meatcut into 1-inch chunks
4tablespoonsall-purpose flour
1onionchopped
4carrotscut into 1”-1 1/2” chunks
1poundrusset potatoeschopped into 1” pieces
19ozGuinnessor another Irish beer
2garlic clovesminced
1 3/4cupsbeef broth
1tablespoonWorcestershire sauce
1tablespoontomato paste
1tablespoonItalian Seasoning
1teaspoonssea salt
½teaspoonground black pepper
1bay leaf
Instructions
Set your Dutch oven on medium-high heat and add 1 tablespoon of oil.
4 tablespoons olive oil
Toss the stew meat in the flour until all pieces are fully coated.
When the oil is hot, add the beef in a single layer. If necessary, brown the stew meat in multiple batches. Turn the pieces over every 5 minutes to sear all sides.
While the meat browns, dice the onion, peel, and chop the whole carrots into 1” pieces.
1 onion, 4 carrots
After the meat is almost fully cooked, remove it from the Dutch oven and set it aside. Sauté the onion, garlic, and carrots for 5 minutes while stirring regularly.
Rinse and chop the potatoes into 1” pieces.
1 pound russet potatoes
Once the onion and carrots have softened, add the potatoes and meat to the Dutch oven. Pour a small amount of beer into the Dutch oven and use a spatula or wooden spoon to scrape the bottom to remove any stuck-on food.
19 oz Guinness
Add the remaining beer, broth, and Worcestershire sauce, then stir. Mix in the tomato paste, garlic, Italian seasoning, salt, pepper, and bay leaf. Stir until the tomato paste has dissolved.
1 teaspoons sea salt, ½ teaspoon ground black pepper, 19 oz Guinness, 1 3/4 cups beef broth, 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 tablespoon Italian Seasoning, 1 bay leaf, 2 garlic cloves
Cover the Dutch oven, reduce the heat to low-medium, and let it simmer for 30 minutes.
Remove the lid and lower the heat to warm. Use a slotted spoon to remove the bay leaf. Serve garnished with fresh thyme or other fresh herbs.