Name: Slow-Cooked Beef and Guinness Stew
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 2 lbs Beef chuck roast, cubed; 14.9 oz Guinness Draught; 2 cups Beef broth, low sodium; 3 large Carrots, sliced into chunks; 2 medium Yellow onions, chopped; 2 stalks Celery stalks, sliced; 4 cloves Garlic, minced; 2 tbsp Tomato paste; 0.25 cup All-purpose flour; 3 sprigs Fresh thyme; 2 pieces Bay leaves; 2 tbsp Vegetable oil

"Experience the ultimate Irish comfort food with this deeply flavorful stew featuring melt-in-your-mouth beef braised in a velvety Guinness reduction. The dark stout adds a unique complexity that pairs perfectly with earthy root vegetables and fresh herbs for a soul-warming meal."

Ingredients

Qty	Item
2 lbs 900 g	Beef chuck roast, cubed
14.9 oz 440 ml	Guinness Draught
2 cups 480 ml	Beef broth, low sodium
3 large 300 g	Carrots, sliced into chunks
2 medium 250 g	Yellow onions, chopped
2 stalks 100 g	Celery stalks, sliced
4 cloves 12 g	Garlic, minced
2 tbsp 32 g	Tomato paste
0.25 cup 30 g	All-purpose flour
3 sprigs 5 g	Fresh thyme
2 pieces 2 pieces	Bay leaves
2 tbsp 30 ml	Vegetable oil

How to Make Slow-Cooked Beef and Guinness Stew

Season the beef cubes generously with salt and pepper, then toss in flour to coat lightly.

Heat oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches until a dark crust forms, then remove and set aside.

In the same pot, add onions, carrots, and celery. Sauté for 5-7 minutes until slightly softened. Add garlic and tomato paste, cooking for another 2 minutes.

Pour in the Guinness, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot.

Return the beef and its juices to the pot. Add beef broth, thyme, and bay leaves.

Cover and simmer on very low heat for 3 to 4 hours, or transfer to a slow cooker and cook on low for 7-8 hours until the meat is fork-tender.

Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper before serving.

·
Don't skip browning the meat; that caramelization is the foundation of the stew's deep flavor.
·
Use Guinness Draught (in the can with the widget) rather than the Extra Stout if you prefer a less bitter profile.
·
Add a tablespoon of brown sugar if the stout makes the sauce too bitter for your palate.
·
For a thicker gravy, smash a few of the cooked potato chunks back into the sauce at the end.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, after searing the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on Low for 7-8 hours.

What is the best cut of beef for this stew?

Beef chuck roast is ideal because it has plenty of connective tissue that breaks down during slow cooking, resulting in tender meat and a rich sauce.

Does the alcohol cook out?

Most of the alcohol evaporates during the long simmering process, leaving behind only the deep, malty flavor of the stout.

Can I make this ahead of time?

Absolutely. This stew is actually better the next day as the flavors have more time to meld together.

Video Tutorials

Slow Cooker Beef & Guinness Stew :) Easy recipe

How to Make the BEST Slow-cooked Guinness Stew | Curtis Stone

Beef & Guinness Stew - St. Patrick's Day Special - Beef Stewed in Guinness Beer

How to Make Beef and Guinness Stew with Marco Pierre White | Tesco Food

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