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!
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!
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.
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
1¼ cups 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
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.
- Do not use Guinness Extra Stout in this recipe, as it is too bitter.
(Recipe adapted from Cook's Country)