Go Back
Tender Guinness Beef Stew for Hearty Supper Ideas

Tender Guinness Beef Stew for Hearty Supper Ideas

This Tender Guinness Beef Stew for Hearty Supper Ideas features melt-in-your-mouth beef and a velvety, dark gravy perfect for cold nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4
Course: Dinner
Cuisine: Irish
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

The Stew
  • 2 lb beef stew meat 1-inch cubes
  • 0.5 tsp salt plus more
  • 0.5 tsp black pepper freshly ground
  • 3 tbsp olive oil for searing
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 can Guinness Draught 14.9 oz
  • 2 cups beef broth low sodium
  • 2 tbsp tomato paste concentrated
Vegetables and Herbs
  • 3 large carrots thick slices
  • 1 lb baby potatoes halved
  • 2 sprigs fresh thyme whole
  • 1 sprig fresh rosemary whole
  • 1 tbsp Worcestershire sauce for depth

Equipment

  • Dutch Oven
  • Wooden spoon
  • Vegetable Peeler
  • Chef Knife
  • Cutting board

Method
 

Searing and Aromatics
  1. Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until deeply browned on all sides, then remove to a plate.
  3. In the same pot, sauté the onions for 5 minutes until softened, then stir in the garlic and tomato paste for 1 minute until fragrant.
The Braise
  1. Pour in the Guinness to deglaze the pot, scraping up all the brown bits from the bottom with a wooden spoon.
  2. Return the beef and any juices to the pot, then add the beef broth, Worcestershire sauce, thyme, and rosemary.
  3. Bring the liquid to a boil, then reduce heat to low, cover tightly, and simmer gently for 90 minutes.
  4. Stir in the carrots and potatoes, then continue to simmer covered for another 45 to 60 minutes until the beef is fork-tender.
  5. Remove the herb sprigs and adjust seasoning with extra salt or pepper before serving hot.

Notes

For the best texture, ensure you use a heavy Dutch oven to maintain consistent heat. This stew tastes even better the next day after the flavors have fully melded in the refrigerator.