Guinness Beef Stew

Guinness Beef Stew

Yesterday, I kicked off this year’s St. Patrick’s Day festivities here on Brown Eyed Baker with Homemade Baileys Irish Cream, and I’m following that up today with another alcohol-infused recipe: Guinness beef stew. This is a recipe that I’ve been wanting to make for years, but for one reason or another, it always got pushed to the back burner. I wasn’t about to let that happen yet again, so I made this recipe my top priority this year. As it turns out, it is totally deserving of being a top priority; it’s one of the best stews I’ve ever had. Incredibly tender meat, potatoes and carrots, all swimming in a perfectly smooth and rich Guinness-spiked sauce. Absolutely delicious!

Guinness Beef Stew

One of the best parts of this dish? Unlike most stew recipes, you don’t have to brown the meat before making the sauce and letting it simmer for hours. Instead of browning the meat, it is stirred into the sauce and then the whole pot is transferred to the oven and cooked, uncovered. By using this method, the uncovered meat browns and caramelizes, and the sauce thickens up perfectly. I have to admit that when I stirred the stew part way through cooking, I thought the sauce seemed a little on the thin side. I was completely amazed at how perfectly rich and thick it was once it was ready to serve. Magic!

My mom, my Chief Culinary Consultant and I all devoured this stew. We couldn’t get enough! Throw in some fresh, crusty bread for dipping and you have the perfect meal. It may have taken me way too long to make this recipe, but I can guarantee I’ll be making it again in the very near future!

Guinness Beef Stew

One year ago: Guinness Chocolate Cake with Baileys Irish Cream Cheese Frosting
Two years ago: Irish Car Bomb Cupcakes and Corned Beef Hash
Four years ago: Sour Cream Coffee Cake
Five years ago: Slow Cooker Pot Roast
Six years ago: Texas Sheet Cake

Guinness Beef Stew

Yield: 6 to 8 servings

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

A fabulous beef stew recipe featuring a robust sauce flavored with Guinness.

Ingredients:

1 (3½ to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 1½-inch pieces
3 tablespoons vegetable oil
2 yellow onions, chopped fine
¼ teaspoon salt
1 tablespoon tomato paste
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups chicken stock
1 (12-ounce) bottle Guinness Draught, divided
4½ teaspoons dark brown sugar
1 teaspoon minced fresh thyme
1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley

Directions:

1. Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.

2. Season the beef with salt and freshly ground pepper.

3. Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.

4. Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.

5. Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.

6. Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.

7. Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.

Notes:

  • Do not use Guinness Extra Stout in this recipe, as it is too bitter.

(Recipe adapted from Cook's Country)

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104 Responses to “Guinness Beef Stew”

  1. Holiday Baker Man on March 13, 2013 at 12:10 am

    Wow… This really looks great!

    Reply

  2. Chung-Ah | Damn Delicious on March 13, 2013 at 3:04 am

    Oh man I just want to dive head first into this!

    Reply

  3. teresa on March 13, 2013 at 4:27 am

    The perfect recipe for this never ending winter cold! It looks so good!!

    Reply

  4. Beth on March 13, 2013 at 7:17 am

    When you do a stew like this (which looks really amazing!) can you serve it to kids?

    Reply

    • Marla on March 15th, 2013 at 10:47 am

      The alcohol in the initial Guiness addition is cooked for 90 min and so is reduced considerably but does not completely evaporate (contrary to popular belief). The second addition stirred in at the end really doesn’t evaporate much at all. Having said all that, you also have to consider the proportion of Guiness to other liquid, how old your kids are, your personal feelings about the matter, etc. Plus, if you’re talking about beer vs a higher proof spirit (like brandy or cognac), that’s adds another factor. If you google alcohol evaporation rate cooking, there’s a good discussion on chowhound (Truth or Fiction thread) with info from the USDA that’s quite informative. Personally, if my kids were 8+ I would probably let them eat the stew out of the oven before the final 1/2 cup addition. If someone else’s kids are involved or if I knew someone was a recovering alcoholic or was on meds where alcohol is contraindicated, I would serve something else.

      Reply

      • Sheena on March 15th, 2013 at 12:28 pm

        Very very informative response. Thanks for all the info re alcohol evaporation rates!

        Reply

        • Marla on March 15th, 2013 at 1:17 pm

          You’re welcome. I started giving thought to this a few years ago when I was making something for a work potluck (alcohol consumption on premises is a fireable offense – imagine that!) and was quite shocked to learn my assumptions about cook off were totally wrong. Truthfully though, the evap rate after cooking is the least of MY problem, which has more to do with the “evap rate” after the beer is opened and before it’s incorporated into the recipe! LOL! Guess I’ll need to stock a second bottle. :) Can’t wait to try this beef stew recipe out!

          Reply

      • Marla on March 16th, 2013 at 10:51 pm

        Correction: the initial cooking time with the first Guiness addition is 2.5 hours (not 90 minutes) so the alcohol evap rate is even higher.

        Reply

        • Beth on March 18th, 2013 at 2:55 pm

          Thank you Marla! Great info-my kiddos are 7, 4, 2, and newborn (who is nursing) so I if I try this one I may serve it for all of us before the last addition of the beer.

          Reply

  5. Mandie @ Oh So Decadent on March 13, 2013 at 8:02 am

    This stew looks so rich and comforting! I wish I had a steaming hot bowl of it right now with this crazy cold weather :).

    Reply

  6. Jennifer @ Peanut Butter and Peppersj on March 13, 2013 at 8:03 am

    Oh my gosh, you have me craving beef stew! This recipe looks amazing the photos, oh my gosh! I need a fork so I can dig right in!

    Reply

  7. Gloria @ Simply Gloria on March 13, 2013 at 8:37 am

    What a great idea for stew! Making my mouth water–no lie!

    Reply

  8. Aimee St.Germain (Cooking the Strip) on March 13, 2013 at 8:49 am

    Thank you for sharing this festive St.Patrick’s Day recipe. We can’t seem to shake the cold weather here in the ‘burgh, so this warm and hearty stew looks very tempting. I’ve seen so many recipes for St.Patty’s sweets, but I don’t have much of a sweet tooth. This is definitely one recipe I’ll give a try!

    Reply

  9. Marcie @ flavor the moments on March 13, 2013 at 9:40 am

    This looks and sounds delicious! I’ve already made a corned beef, which means I need to make something like this for St. Patrick’s Day! I love all the meals I’ve seen popping up with Guinness as an ingredient!

    Reply

  10. Ali | Gimme Some Oven on March 13, 2013 at 9:56 am

    Wow – this sounds amazing! Great photos too!

    Reply

  11. Tracey on March 13, 2013 at 9:56 am

    Heck yes! I made a version (maybe it was the same one…) of this recipe and I loved skipping the browning step. I found it super hard to photograph but yours looks amazing :)

    Reply

  12. Little Kitchie on March 13, 2013 at 10:04 am

    Wow! These photos are absolutely gorgeous! This stew sounds absolutely delicious!

    Reply

  13. Mari @ Oh, Sweet & Savory on March 13, 2013 at 10:15 am

    The stew looks so rich and warming — and just perfect to get through these continuing cold nights. Such gorgeous photos!

    Reply

  14. Anne @ Have a Cookie! on March 13, 2013 at 10:16 am

    I’m not a big fan of beef stew but this looks so delicious . . .

    Reply

  15. Georgia @ The Comfort of Cooking on March 13, 2013 at 10:21 am

    Never have I drooled for beef before 9:30am! This looks amazing!

    Reply

  16. Kathleen D on March 13, 2013 at 10:53 am

    I’ve made this before and it is amazing, even my kids liked it and they are super picky. I will be making for St Patrick’s day since I am not a fan of lamb.

    Reply

  17. Lindsay @ Life, Love and Sugar on March 13, 2013 at 10:58 am

    This sounds delicious! I love a good beef stew and the guinness is so fun for St. Patrick’s day!

    Reply

  18. Modern Jane on March 13, 2013 at 11:18 am

    This looks absolutely delicious! And so appropriate for St. Patrick’s day week!

    Reply

  19. Mags on March 13, 2013 at 11:33 am

    It’s great to see the use of the under-rated chuck in this recipe. More economical and certainly more flavorful due to marbling.
    I was surprised to see the use of chicken rather than beef stock. Have to try this recipe.
    For another slight flavor variation consider the use of parsnips rather than yukon golds which I love.
    I used to make a similar recipe but for a thicker stew, I’d dredge the beef cubes in flour and then sear (part of the anticipated braising process) but often we’d sample (and sample) those chunks and never move on to make the stew.
    I still like to throw in a bag of frozen peas near the end for more color.

    Reply

  20. Alice @ Hip Foodie Mom on March 13, 2013 at 11:50 am

    oh my gawd, this looks wonderful! LOVE!

    Reply

  21. Leslie on March 13, 2013 at 12:04 pm

    I am cooking for two, so I like to feeze leftovers. Since potatoes don’t usually freeze well, I thought of switching them out for parsnips or something else. Do you have a suggestion?

    Reply

  22. Rebecca Divine on March 13, 2013 at 12:13 pm

    Would we be able to double the recipe? I have a large family. Has anyone tried it yet. Have they doubled it?

    Reply

    • Michelle on March 21st, 2013 at 2:01 pm

      Hi Rebecca, I have not doubled it, but I’m sure you could. Just be sure that you use a large enough pot and that it can fit in your oven!

      Reply

  23. Ellie Delancey on March 13, 2013 at 12:29 pm

    This looks delicious! Can’t wait to make it.

    Reply

  24. Kylie Jennifer Fisher on March 13, 2013 at 12:57 pm

    If you love Guinness then you would love the Guinness StoreHouse in Dublin. Its amazing, you get to see the history, how its made and also taste it. at the very top of the StoreHouse is the 360 Bar where you can look at the amzing sights around Dublin. The best part, All the Guinness merchandise which includes foodie gifts, Guinness Chocolates, Guinness sauces and other Guinness delights.
    I loved this stew, i had to go straight out and buy the ingredients today and we are had it for dinner, absolutely delicious.

    Reply

  25. Ashley @ Wishes and Dishes on March 13, 2013 at 1:21 pm

    Love this for St. Patrick’s day!! I’m sure the Guinness gives it amazing flavor…

    Reply

  26. Tracy {pale yellow} on March 13, 2013 at 5:20 pm

    I want some of this stew in my belly right now! Last night I made so me delish soda bread that would go perfectly with guinness beef stew. I might have to hold off until the weekend though.

    Reply

  27. Nicole @ Fruit 'N' Fitness on March 13, 2013 at 5:31 pm

    I am forwarding this recipe to my mom! My stepdad is from England and loves Guinness. He would absolutely love this.

    Reply

  28. Kevin (Closet Cooking) on March 13, 2013 at 8:41 pm

    Nice looking beef stew!

    Reply

  29. Jessica on March 13, 2013 at 9:16 pm

    I love this so much! And bonus, I already have some leftover Guinness in my fridge just waiting to go into this stew! :)

    Reply

    • Sheena on March 15th, 2013 at 12:30 pm

      What is leftover Guiness? No such thing my husband in the house. :-)

      Reply

  30. Kelly @ Life made Sweeter on March 13, 2013 at 10:03 pm

    Wow, this looks amaaaazing! Would love a bowl of this stew right now to warm me up on this cold night :)

    Reply

  31. Jenna on March 13, 2013 at 10:34 pm

    I made beef stew this week and now I wish I had made this recipe! Pinned it to try later on.

    Reply

  32. Bernadette @ Now Stir It Up on March 14, 2013 at 12:46 pm

    This looks good!! Great idea to use Guinness in it. Irish stew is always a good comfort food.

    Reply

  33. JohnK on March 14, 2013 at 3:46 pm

    This sounds/looks so good, we’ll definitely be making this for our St. Patty’s party Saturday night!

    Reply

  34. Rebekah Jackson on March 14, 2013 at 5:56 pm

    I cooked this recipe tonight for my family. It is a keeper!
    This recipe is very easy to follow and the meat browns so beautifully. I was a bit afraid that there would be a strong beer taste but the Guinness helps makes a hearty gravy that we “sipped up” with homemade crusty bread. THANKS for this recipe. I’m so glad I found it!

    Reply

  35. Amanda @ Once Upon a Recipe on March 14, 2013 at 8:28 pm

    This looks and sounds so good! I’ve never had Guinness Beef Stew, but I’d really like to give it a try sometime.

    Reply

  36. Jenn on March 15, 2013 at 10:28 pm

    I made this stew today and it came out incredible! Definitely a recipe to bookmark!

    Reply

  37. Heather on March 16, 2013 at 12:54 pm

    What if I don’t have a dutch oven? What would be the best why to cook it? Crockpot, stew pot on stove?

    Reply

    • Michelle on March 24th, 2013 at 9:44 am

      Hi Heather, If you have another heavy-bottomed pot, use that. If you don’t cook it in the oven, you may need to actually sear the meat on the stove. It would alter the texture of the meat.

      Reply

  38. Jennifer on March 16, 2013 at 1:31 pm

    I’ll be making this for my family tomorrow! My kids will not likely eat it, my sensory sensitive kids cannot tolerate all the food in one pot. More for the grownups!

    Reply

  39. Lisa on March 16, 2013 at 4:54 pm

    Just made this today and will save to enjoy tomorrow so everything in here has some more time to get to know each other more. ;-) Looking forward to how the flavors will develop overnight!

    Reply

  40. Becky on March 16, 2013 at 10:08 pm

    Can you make this in the crockpot?

    Reply

    • Michelle on March 24th, 2013 at 9:50 am

      Hi Becky, I would not recommend making this in a crockpot if you have the ability to make it in the oven – you won’t get the same caramelized flavor, browning of the beef, or sauce reduction as you will in the oven.

      Reply

  41. Bob @ Cooking with an Evolved Dad on March 17, 2013 at 8:33 am

    Made this to rave reviews last night. We loved the way the liquid cooked down to a nice rich sauce. Very tasty. Thanks!

    Reply

  42. Jenn on March 17, 2013 at 10:20 am

    My husband made this for us last night, and it was amazing. Thank you for the recipe! :)

    Reply

  43. Mary on March 18, 2013 at 7:24 am

    I made this for St. Patrick’s Day, and it was excellent! It took awhile and was a little messy to prepare (I didn’t have one ovenproof dish that was big enough for all of it, so I had it in two casseroles in the oven), but it was SO worth it! My husband and I ate way more than usual. Just delicious. Thank you!

    Reply

  44. Mary Lynn on March 18, 2013 at 8:05 am

    This stew was amazing….Everyone loved it. We didn’t have Guinness so we substituted Penn Brewery’s red label. Thanks for all your great recipes.

    Reply

  45. Photo Retouching on March 18, 2013 at 8:01 pm

    this stew looks and sounds absolutely amazing!!!!

    Reply

  46. Allison on March 20, 2013 at 9:36 am

    I tried this recipe on St Patrick’s Day this week. It was really delicious. I LOVED that i didn’t have to brown the meat before putting into the oven (brilliant idea to leave the lid off for browning in the oven!) Also I added all the beer earlier in the cooking process to maximize the evaporation, due to my audience.

    Reply

  47. Zan on March 25, 2013 at 6:47 pm

    Yum! This was delicious beef stew and so easy! Unfortunately, I ate too much, which is keeping me from eating the Limoncello cupcakes I made for dessert!

    Reply

  48. Dana on April 10, 2013 at 10:18 am

    Can I substitue mushrooms for the potatoes or would that affect the sauce? I don’t like potatoes in my stew. Thank you!

    Reply

    • Michelle on April 11th, 2013 at 12:37 pm

      Hi Dana, That substitution shouldn’t have any effect on the sauce.

      Reply

  49. Emma on April 19, 2013 at 10:05 pm

    I’m making this right now! It’s already smelling so good in the oven. I’ll give an update when it’s done cooking! Thanks, Michelle!

    Reply

  50. Michael Kyritsis on May 30, 2013 at 2:07 pm

    Don’t use Guinness Original which comes in 440 millilitre aluminium can. “all the taste of Guinnesss with a refershingly crisp bite” leaves a bitter aftertaste in the stew.

    Reply

  51. Bekah on June 14, 2013 at 12:00 pm

    I made this recipe a few weeks ago while my husband and Iwere laid up with some child/flu action. It tasted heavenly. I find myself adding a little more chicken broth halfway through and I added the rest of the recipe’s guinness half an hour before it was really done.It needs a lot more turning than halfway through the cooking process. It created a strange film that I had to break up more than a few times, and if I didn’t turn it regularly, the meat would burn. But even still, it was moist, tender, and absolutely delicious. It lasted us the entire day before my husband finally finished it of. Can’twaitto make again!

    Reply

  52. Rita on September 23, 2013 at 11:04 am

    Fantastic recipe! I tossed the beef in the flour before hand and browned it very well. I think it was worth it. Also added a bay leaf and used beef broth instead of chicken. SO good. Thank you!

    Reply

  53. Alisha on October 11, 2013 at 6:11 pm

    I made this earlier this week for my husband and me, and it lasted for several days! It came out good, but I had to cook it a lot longer. I don’t know if it’s because my apartment has an old gas oven that looks like it’s from the 70s, but it took a good two extra hours to get the meat and vegetables tender. The end result was pretty tasty, and paired very nicely with the cheddar bay biscuits recipe from this site too. My flu shot had me feeling under the weather for a couple days and this was the perfect hearty comfort food.

    Reply

  54. Ally Hall on October 28, 2013 at 2:02 pm

    I make a mean stew but am always looking for something new to try. This stew was fantastic, rich and hearty. Might never make mine again! Only thing I did different was use venison instead of beef. You would never know. Family requested I put peas in next time since I always make mine with peas. Also next time I think I’ll buy two Guinness instead of one. One to cook with and one to drink!

    Reply

  55. courtney on November 25, 2013 at 8:54 pm

    I’ve made this twice now. One of my favorite recipes. I love it!

    Reply

  56. Dawn on December 1, 2013 at 6:26 pm

    Just finished eating a big bowl and I’m thinking about having some more. This is very good and I’m sure it will be even better in a day or two once the flavors have melded in beefy love…….

    Reply

  57. Roxanne on December 17, 2013 at 6:41 am

    Can this be made with regular beer? Would like to make today but have no guiness beer.

    Reply

    • Michelle on December 17th, 2013 at 8:36 pm

      Hi Roxanne, I have not tried it with any other beer, but I would imagine that another dark, lager-style beer would work.

      Reply

  58. Cyndy d on January 5, 2014 at 10:53 pm

    Hi there, currently in the process of baking this in the oven. I am a little worried. The meat does not look as brown as yours dies in the photo. I would like to know how covered the meat is when first stirring it in.

    Thanks!

    Reply

    • Michelle on January 6th, 2014 at 4:33 pm

      Hi Cyndy, If you just stirred it for the first time, it still has a LONG way to go. The meat won’t be totally submerged, but will continue to get darker as it cooks. Stirring in the Guinness towards the end also makes it look darker.

      Reply

  59. Kenton B on January 6, 2014 at 12:06 pm

    Last year I had delicious Guinness Beef Stew at a local Irish pub and have been looking for a recipe that closely matched it. This one comes so close it is imperceptible — fantastic! The first time I made it the potatoes and carrots were still somewhat crunchy, so last night I added them 30 minutes earlier and they were still a bit crisp. I just took the pot from the oven and cooked it on high on the stove burner for 5-8 additional minutes and the veggies were perfect. For additional flavor and eye candy, I included 20-25 pearl onions when adding the potatoes and carrots. The raving reviews of our guests were quite numerous … thanks again for the recipe!

    Reply

  60. Cyndy E on January 6, 2014 at 5:39 pm

    Hey there,
    Just wanted to comment on my completed stew. The beef never did brown like the photo. It is a little tougher than I was hoping for, and didn’t get the flavor I was hoping for. I will probably brown the beef in the future. I also ended up cooking it for an hour longer, because the veggies were still pretty crunchy.
    On the plus side, the flavor of the sauce is better than anything we have made in the past, so I will keep the recipe and make some modifications! Thank you.

    Reply

  61. Debby Nelson on January 9, 2014 at 11:45 am

    This is the best beef stew we have ever had…such a good flavor..added extra carrots..this and your pumpkin pie recipe are the yummiest ever..thank you, debby

    Reply

  62. C.J. D on January 9, 2014 at 6:27 pm

    I would like to make this recipe but I have a 5 quart Dutch oven. Will this recipe fit in a 5 quart or will I need to halve the recipe? Thanks!

    Reply

    • Michelle on January 11th, 2014 at 9:17 pm

      You should be fine with a 5-quart. Enjoy!

      Reply

  63. Laura T. on January 19, 2014 at 11:07 pm

    I made this for dinner tonight and it was, hands down, the best beef stew I’ve ever eaten! I did substitute a good local lager for the guiness but it worked really well. I will definitely be making this one again. Thanks for the recipe!

    Reply

  64. Unseen892 on January 26, 2014 at 5:06 pm

    Excellent!!! A very hearty meal. My family thoroughly enjoyed this dish.

    Reply

  65. KristiB on January 28, 2014 at 12:47 pm

    Amazing! -16 degrees last night so was a perfect meal. So good and my kids LOVED it

    Reply

  66. Michelle on January 29, 2014 at 8:51 pm

    Made this stew and it was awesome. Hubby ate 3 bowls. Barely any leftovers. Love, Love, Love-another recipe for the kids recipe boxes~!!

    Reply

  67. Evey on February 4, 2014 at 12:32 pm

    So I made this stew last night but adapted it for the crock pot and tossed the beef with about 1/4 cup of flour and salt and pepper to taste and simply dropped it in the bottom, layering the everything else on top and cooking for 10 hours.

    I replaced the chicken stock with veal stock.

    It’s perfection.

    Reply

  68. Nessa on February 18, 2014 at 2:52 pm

    Can this be done on the stove top?

    Reply

    • Michelle on February 20th, 2014 at 1:23 pm

      Hi Nessa, I don’t think you would get the same flavor or texture on the stovetop. I would recommend doing it in the oven.

      Reply

  69. Kelly on February 20, 2014 at 9:07 pm

    I made this yesterday and it was the best stew I ever made. My husband loved it and I’m making it again this weekend. Thank you so much for the recipe!

    Reply

  70. Chris on February 26, 2014 at 1:04 pm

    I made this stew last weekend. It was delicious! The veggies took quite a bit longer to cook than I expected – which is probably due to the high altitude we live at. Also my husband was helping chop and we had some pretty large chunks! We took the left over stew and threw it in the crock pot the next day. It was even better as leftovers :-)

    Reply

  71. Ellen on March 3, 2014 at 4:09 pm

    This is the best stew I have ever made. Everyone went nuts over it. I made mashed potatoes instead of putting potato chunks in the stew and ladled the stew over the mashed potatoes. Just personal preference. A+++++++

    Reply

  72. Lauren on March 10, 2014 at 8:51 am

    Very surprised to see that you use chicken stock instead of beef as most recipes I’ve seen for Guiness Beef stew call for beef stock! Looking forward to trying this recipe!!

    Reply

  73. Bunny on March 12, 2014 at 12:18 pm

    Hi
    This looks and sounds amazing! I live in Montreal, Canada and cannot find Guinness beer. Can you recommend a replacement beer that would work? (It doesn’t have to be Irish- I promise not to tell:)
    Thanks!!!!!!!

    Reply

    • Michelle on March 12th, 2014 at 4:01 pm

      Hi Bunny, Any dark, thick beer will do. I’m not a big dark beer drinker, so I don’t have a specific name to recommend, but anything along those lines should work. Enjoy!

      Reply

  74. Bunny on March 12, 2014 at 4:13 pm

    Thank you so much for your speedy reply. I love all of your recipes that I have made ! You are a big star in my house!!!!

    Reply

  75. Bunny on March 12, 2014 at 11:11 pm

    Last post about this, I promise….. But HOLY COW! I have tried so many beef stew recipes (stove top, oven, crock pot) and have been disappointed every time. This one blew us away! Amazing! Outstanding!!!!

    Reply

  76. Adam on March 14, 2014 at 12:01 pm

    I love stews where the meat has been browned in the pan first. Do you think browning the meat first and then cooking in the oven would make it too melanoiden rich?

    Reply

  77. Nikita on April 26, 2014 at 6:51 pm

    I have tried this recipe twice now and going for it again tonight. Just want you to know that each time it was the best beef stew I have ever had! Thank you for a fantastic recipe!

    Reply

  78. Dee Dee on April 30, 2014 at 5:06 pm

    I made this for St Patrick’s Day since I had leftover guiness from making the cupcakes. It was delicious. It was sweeter that I was expecting for a stew, but not in a bad way. I really enjoyed the flavors and probably even make it when it’s not St Patty’s Day.

    Reply

  79. Jai on May 19, 2014 at 5:30 am

    Hi! This recipe looks so delicious! Is there any way to make this without alcohol? Thank you.

    Reply

    • Michelle on May 19th, 2014 at 2:10 pm

      Hi Jai, Yes, you can omit the Guinness. I would substitute more stock in place of it.

      Reply

  80. Jessica on August 2, 2014 at 9:30 am

    If I peel the potatoes will that have an adverse affect on the outcome?

    Reply

    • Michelle on August 3rd, 2014 at 10:01 pm

      Hi Jessica, No, it will just be a bit less rustic.

      Reply

  81. Pooja on October 4, 2014 at 6:09 pm

    I followed the recipe exactly and it turned out awesome. The thickness of the stew and flavor was perfect. The only problem I had was that the meat did not turn soft even after being in the oven for 2.5 hrs. Had to cook on stove top for additional 45 minutes. How did you manage to get it done in the oven?

    Reply

    • Michelle on October 5th, 2014 at 9:44 am

      Hi Pooja, It may have just been the specific cut of meat; that should be more than enough time for the meat to soften.

      Reply

  82. SusieQ on October 14, 2014 at 9:37 am

    A nice, hardy, flavorful comfort food. Perhaps we are big eaters, but this barely fed the six of us with bread. Good thing I had dessert and coffee for dessert or my guest would of left hungry.

    Reply

  83. Becky McKinley on November 8, 2014 at 9:43 pm

    Just a thank you for this excellent recipe. Made it as directed and it came out perfectly. I did keep it in the oven an extra 20 minutes for the veggies to get softer. Everyone said it was the best stew they had ever had.

    Reply

  84. Bursa Satılık Daire on November 14, 2014 at 9:15 am

    I made this for St Patrick’s Day since I had leftover guiness from making the cupcakes.

    Reply

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