Go Back Email Link
+ servings
Sense & Edibility's Rustic Guinness Beef Stew
Print

Rustic Guinness Beef Stew

While the alcohol is cooked off completely, a non-Guinness version can be made by using only beef stock.
Course Mains
Cuisine Irish
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 8 servings

Ingredients

  • 2 1/2 lbs beef chuck cut into 1- 1 1/2" pieces
  • salt and pepper divided
  • 1/4 cup vegetable oil
  • 1/2 cup all-purpose flour divided
  • 1 large yellow onion peeled and chopped
  • 4 garlic cloves peeled and rough chopped
  • 2 12 oz bottles Guinness
  • 3 cups beef broth
  • 2 sprigs fresh rosemary or 1 tbsp dried
  • 1 sprig fresh thyme or 2 tsp dried
  • 2 bay leaves
  • 3 celery stalks trimmed and roughly chopped
  • 5 oz baby portabella mushrooms washed and quartered
  • 8 oz bag baby carrots cut in half, or 3 large carrots, peeled and chopped
  • 3 large russet potatoes washed and cut in 8ths

Instructions

  • Place your oven rack on the bottom third of the oven. Preheat the oven to 350°F.
  • In a large mixing bowl, season the beef chunks with 1 tbsp of salt and 1 tsp of pepper. Set this aside to marinate while you prep your vegetables (about 15 minutes).
  • In a large braising pan, or dutch oven that has an oven safe lid, heat the vegetable oil over medium-high heat. While the oil is heating up, dredge the beef in 3 tbsp of the all-purpose flour. You want to lightly dust the beef and shake off (and discard) any excess.
  • Add the meat to the pot in small batches. Cook until the beef has a crispy brown sear on the outside. Using tongs, transfer the cooked meat to a bowl. Continue searing until all the meat is browned. 
  • Once the meat has been seared, add the onions and garlic to the pot, and cook until translucent- about 3-4 minutes. Deglaze the pot by pouring in a half cup of the Guinness and using a wooden spoon to scrape up the bits of stuck on food from the bottom of the pot. Allow the Guinness to evaporate by 3/4s.
  • Add the remaining flour to the pot. Allow it cook for at least a minute to eliminate any raw flour taste. Add the remaining Guinness, along with the beef broth, stir, then increase the heat.
  • Return the beef chunks to the pot, followed by the herbs and the potatoes. 
  • Add all of your veg and season with a tsp of salt and 1/4 tsp of pepper. Stir everything together, and cover your pot. Place the pot in the preheated oven and cook for 2 1/2-3 hours, or until the veggies are fork-tender.
  • Remove the pot from the oven and discard the herb stems and bay leaves. Ladle into soup bowls and enjoy!