Guinness Beef Stew Recipe
Hearty and delicious Irish beef stew with Guinness stout will warm you up on a cold winter night. This is one of my favorite dishes to serve for Saint Patrick's Day. This is very easy to make in your Dutch oven.
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Servings: 6 servings
Calories: 576kcal
Ingredients
- 1 ½ lbs. beef stew meat or chuck roast cut into 1" cubes
- 3 Tbsp. olive oil
- 14.5 oz. Guinness paleo diet: beef stock
- 1 cup beef broth
- 4 carrots peeled and sliced thin
- 8 potatoes small baby potatoes, cut in ½ or small cubed pieces, paleo diet: use another root vegetable
- 1 onion large, sliced thin
- 2 garlic cloves minced
- 1 stalk celery minced
- 2 bay leaves
- 1 tsp brown sugar
- 1 ½ tsp Kosher salt paleo diet: sea salt
- 2 Tbsp flour paleo diet: cornstarch, reduce amount by half
- ½ Tbsp thyme dried
- ¼ tsp. caraway ground
Instructions
- In a Dutch oven, on medium heat, sauté onions, garlic and celery in 2 tablespoons of olive oil until onions are translucent. Add the beef and sprinkle with flour.
- Add Kosher salt, thyme and caraway. Stir for about 3 minutes. Add the Guinness and bring to a boil. Allow to boil for about 2 minutes. Add beef broth, bay leaves and brown sugar. Turn heat down to medium low.
- Cover and cook for 1 ½ hours.
- In a non-stick skillet, using the remaining tablespoon of olive oil sauté potatoes and carrots, until potatoes are golden brown. Remove from skillet and set aside.
- After the stew has cooked for 1 hour, place potatoes and carrots in the stew pot and finish cooking. After 30 minutes remove the lid and simmer until it reduces. When the potatoes and beef are tender and then the stew is done.
- Serve with plenty of Irish soda bread or mashed potatoes.
Video
Notes
Optional additions:
Add some mushrooms, peas or chopped crispy bacon. Other cooking methods:
Oven: Place all the ingredients in a Dutch oven and cover. Bake at 325°F for 2.5 hours. Remove from the oven and simmer on the stove to reduce. Slow cooker: Place the ingredients in a slow cooker and cover. Cook for 8 hours on high. When the beef is tender, remove the cover and allow to reduce to the desired consistency. For a thicker broth mix 2 tablespoons of corn starch with 2 tablespoons of water. Add this to the slow cooker and continue to cook on high until thick.
Instant pot: Sauté onions, garlic and celery in 2 tablespoons of olive oil until onions are translucent. Add the beef and sprinkle with flour. Brown the beef in sauté mode until nicely brown. Add the rest of the the ingredients to the pot. Pressure cook on high for 25 minutes. Allow a 10 minute natural release. Remove the lid and check the consistency of the broth. For a thicker broth mix 2 tablespoons of corn starch with 2 tablespoons of water. Add corn starch slurry to the pot and use sauté mode to boil for 1-2 minutes until thick. Frequently Asked Questions:
Add some mushrooms, peas or chopped crispy bacon. Other cooking methods:
Oven: Place all the ingredients in a Dutch oven and cover. Bake at 325°F for 2.5 hours. Remove from the oven and simmer on the stove to reduce. Slow cooker: Place the ingredients in a slow cooker and cover. Cook for 8 hours on high. When the beef is tender, remove the cover and allow to reduce to the desired consistency. For a thicker broth mix 2 tablespoons of corn starch with 2 tablespoons of water. Add this to the slow cooker and continue to cook on high until thick.
Instant pot: Sauté onions, garlic and celery in 2 tablespoons of olive oil until onions are translucent. Add the beef and sprinkle with flour. Brown the beef in sauté mode until nicely brown. Add the rest of the the ingredients to the pot. Pressure cook on high for 25 minutes. Allow a 10 minute natural release. Remove the lid and check the consistency of the broth. For a thicker broth mix 2 tablespoons of corn starch with 2 tablespoons of water. Add corn starch slurry to the pot and use sauté mode to boil for 1-2 minutes until thick. Frequently Asked Questions:
- How long can I save the stew? Completely cool the stew and store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze this stew? No, since this soup contains whole pieces of potato they will get very mushy once thawed. If you want to remove the potatoes and freeze without them you can store in airtight containers for up to one month. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags. You can add in some cooked potato chunks after the stew is reheated.
Nutrition
Calories: 576kcal | Carbohydrates: 44g | Protein: 28g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 868mg | Potassium: 1648mg | Fiber: 8g | Sugar: 2g | Vitamin A: 6850IU | Vitamin C: 36.2mg | Calcium: 128mg | Iron: 11.9mg