Description
A hearty and flavorful Guinness Beef Stew featuring tender beef simmered with rich Guinness beer, sun-dried tomatoes, and a medley of vegetables. Perfectly browned meat and aromatic vegetables blend with potatoes and carrots, slow-cooked in the oven until tender, creating a comforting meal ideal for cooler days.
Ingredients
Scale
Meat and Oil
- 1 tablespoon oil
- 2 pounds beef stew meat (cubed)
Vegetables
- 2 small-medium onions (diced, about 1½ – 2 cups)
- 3 cloves garlic (minced)
- 4 large celery stalks (sliced into 1 inch pieces)
- ½ pound small-medium floury potatoes (peeled and roughly cubed)
- ½ pound small-medium waxy potatoes (peeled and roughly cubed)
- 4 medium carrots (peeled and sliced into ½ inch pieces)
- 4 sun-dried tomatoes packed in oil (drained and very finely minced)
Liquids and Seasoning
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 (12-oz) bottles Guinness beer
- 2 cups beef broth
- 1 bay leaf (optional)
- 1 sprig thyme (or substitute with ½ teaspoon dried thyme)
- Salt and pepper (to taste)
Instructions
- Brown the beef: Heat the oil in a large Dutch oven over medium-high heat. Add the beef in batches to brown without cooking through, seasoning with salt and pepper. Remove browned beef and set aside.
- Sauté onion, garlic, and celery: Lower heat to medium and add diced onion, minced garlic, and sliced celery to the Dutch oven. Cook until tender and lightly colored, about 5 minutes.
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the stew later.
- Reduce the beer: Stir tomato paste and flour into the vegetables in the Dutch oven. Cook while stirring for about 1 minute. Slowly pour in the Guinness beer; it may foam up. Add finely minced sun-dried tomatoes and scrape the browned bits off the bottom. Simmer on medium-high until the liquid reduces by half, approximately 5-10 minutes.
- Add remaining ingredients and cook: Add the peeled and cubed potatoes, sliced carrots, beef broth, and the browned beef back into the Dutch oven. Stir to combine and add bay leaf and thyme. Cover with the lid and place in the preheated oven. Bake for 1½ to 2 hours until beef is tender. Check seasoning and adjust salt and pepper as needed.
- Rest before serving: Let the stew rest after cooking to allow flavors to meld and beef to tenderize further. Cool nearly completely if possible, then reheat to serve. A minimum 10-minute rest improves tenderness and flavor.
Notes
- If you don’t have a Dutch oven, use any heavy, oven-safe pot with a lid.
- Thyme can be substituted with rosemary or oregano for a different herb flavor.
- Resting the stew significantly improves texture and flavor.
- The combination of floury and waxy potatoes offers a nice balance of creamy texture and potato shape retention.
- This stew freezes well; cool completely before freezing in airtight containers.
