Make a pot of hearty beef stew with the added bonus of Guinness beer to deepen the flavor.
On a cold winter day, is there anything better than a warm, hearty bowl of stew? If it’s been a particularly long day or week, nothing beats having a beer to accompany a delicious meal. Of course, what’s stopping you from having both at the same time? That’s what I love about this Guinness beef stew. This recipe is a version of Irish stew mixed with Ireland’s most famous type of beer. It’s truly the best of both worlds and a recipe I can’t recommend enough for those who enjoy eating stew or any hearty dish that combines meat, potatoes, and veggies all in one.
Like with any good stew, the flavors of every ingredient in this recipe meld together perfectly. The meat is tender and has a rich taste. Adding Guinness to the stew adds even more depth of flavor and helps the meat to melt in your mouth. At the same time, the potatoes and other veggies become soft and flavorful after simmering in the beef broth. For what it’s worth, this would still be a great stew recipe without the Guinness. But adding the beer is what really sets it apart from any other stew you’ve ever had.
Is Guinness Beef Stew Healthy?
Obviously, the recipe includes some alcohol, not to mention it’s high in fat and calories, including saturated fat. Therefore, this probably isn’t a meal that should be a regular part of a healthy diet. However, it’s fine to eat in moderation, especially since there are some nutritional benefits. The beef in the stew is a good source of protein while the potatoes and vegetables provide vitamins and nutrients. That helps to balance out some of the negative aspects, making Guinness beef stew a dish that’s fine to enjoy every now and then.
Dial Up The Flavors
While this recipe for Guinness beef stew is just about perfect the way it is, there are always little things you can do to change up the flavors. Of course, this depends on your personal tastes. For instance, if you want a little more meat or perhaps a smoky flavor mixed into the stew, some people like to chop up a few strips of bacon and put it in the pot. Naturally, there is always room for another vegetable or two when cooking stew. You may want to consider celery or parsnips that you sauté with the other veggies. Finally, you might consider adding a dash of hot sauce or Worcestershire sauce to add a little zip to the stew.
INGREDIENTS
- 3 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 5 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 14.9 ounces Guinness beer
- 4 cups beef broth
- 4 medium carrots, peeled and cut into 1-inch pieces
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 2 1/2 tablespoons tomato paste
- 2 bay leaves
- 1 1/4 teaspoons dried thyme
- Chopped fresh parsley, for garnish
INSTRUCTIONS
Sear
Brown the beef cubes in olive oil.
Simmer
Cook onions, garlic, and add liquids and vegetables to simmer.
Serve
Finish with seasoning adjustments and garnish with parsley.
Devour!
How to Make Ahead and Store
Allow any leftover stew to cool and then transfer it to an airtight container. In the fridge, it will stay good for 3 to 4 days and should be reheated on the stove. You can also freeze the stew in a freezer-safe container for up to 3 months.
Serving Suggestions
Serving bread with Guinness beef stew is almost a prerequisite. I would consider getting a French baguette or perhaps Irish soda bread. I’m also a big fan of combining stew with Cornbread or perhaps corn muffins. Of course, there’s nothing wrong with a side dish of Healthy Mashed Potatoes to eat with your stew. You can also balance out all the hearty flavors by making a refreshing salad such as Kale Salad with Cranberries.
Ingredients
- 3 pounds beef chuck cut into 1-inch cubes
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 medium onions chopped
- 5 cloves garlic minced
- 3 tablespoons all-purpose flour
- 14.9 ounces Guinness beer
- 4 cups beef broth
- 4 medium carrots peeled and cut into 1-inch pieces
- 1 1/2 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
- 2 1/2 tablespoons tomato paste
- 2 bay leaves
- 1 1/4 teaspoons dried thyme
- Chopped fresh parsley for garnish
Instructions
- Season beef with salt and pepper. Heat 1 tablespoon olive oil in a large pot over high heat. Add half of the beef and sear until browned on all sides. Transfer to a plate. Repeat with remaining beef and oil.
- Reduce heat to medium. Add onions and garlic, cooking until onions are softened. Stir in flour and cook for 1 minute.
- Pour in Guinness and scrape up any browned bits from the pot. Stir in beef broth, carrots, potatoes, tomato paste, bay leaves, and thyme. Return beef to the pot. Bring to a boil, then reduce heat and simmer for 2 hours.
- Discard bay leaves. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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