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BY Karina | 26 Comments
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Beef And Guinness Stew is a heart warming bowl of comfort! Slow cooked beef, simmered in a rich Guinness gravy, is packed with so much flavour!
This Beef AndGuinness Stewrecipe is reaching you just in timefor St. Patrick’s Day!
Stew
Just like this Chicken Cacciatorerecipe, there are so many options now days to slow cook a good stew or soup. I know how much you guys appreciate as many methods as I can squeeze into a recipe, with the equipment you have right at home. So, becauseof this,I’ve included bothSlow Cooker AND Instant Pot methods in the recipe!
The greatthing about a good stew is that it can be enjoyed atany time of the year. Today is one of those days. Cold, cloudy, miserable, while battling a flu. Perfect for a rich and heartyIrish Beef And Guinness Stew! Especially when it’s cookingaway in the oven with tender, fall apart beef guaranteed to hit your bowls.
Anauthentic Irish stew is traditionally made with mutton or lamb. For this stew, however, I typically use slow cooker cuts of beef. Not for any other reason than we enjoy the flavour of beef paired with this Guinness gravy a lot more than when cookedwith lamb.
Tips:
- If using your Slow Cooker or Instant Pot, I recommend browningthe beef first if you can. The flavour of browned meat does not compare to throwing raw beef into the slow cooker.
- The original recipe calls for cooking the beef in half of the beer, and adding the rest of the beer in after cooking. We personally prefer the method I’ve provided in the recipe a lot more, but you can try either.
- Beef cuts specifically used for slow cooking are best with this stew.
- For a thicker gravy, mix 1 heaping tablespoon of cornstarch (or corn flour) together with 2 tablespoons of water; add after baking in the oven while it’s still bubbling. You can also turn on your stove to low heat to do this, stirring the cornstarch mixture through until thickened to your liking.
Beef And Guinness Stew is a heart warming bowl of comfort! Oven slow cooked beef, simmered in a rich Guinness gravy, with so much flavour!
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Prep: 25 minutes mins
Cook: 3 hours hrs
Total: 3 hours hrs 25 minutes mins
Serves: 8
Ingredients
- 1 1/2 kg | 3 pounds boneless beef chuck roast , trimmed and cut into thick 1 1/2-inch pieces
- salt and pepper to season
- 4 tablespoons olive oil (plus more if needed)
- 2 medium-sized brown onions , chopped
- 1 tablespoon minced garlic
- 3 large carrots , peeled and chopped into thick slices
- 2 celery stalks , chopped into thick pieces
- 4 large potatoes , quartered
- 1/4 cup plain flour
- 1 1/2 cups | 375ml Guinness Beer
- 3 tablespoons tomato paste
- 1 tablespoon brown sugar (optional)
- 4 cups (or 1 litre or 1 quart) beef broth (beef stock)
- 1 1/2 teaspoons dried thyme
- Extra salt and pepper to season , to your tastes
- 2 tablespoons fresh parsley , chopped
Instructions
Adjust oven rack to lower-middle position and preheat oven to 160°C | 325°F. Season beef generously with salt and pepper.
Heat oil in dutch oven or a heavy based, oven-proof pot over medium-high heat. Sear beef in batches of three or four until browned all over. (Use more oil where needed.) Transfer to a warm plate.
Add onion and garlic to the pan juices; sauté until soft and transparent. Add the carrots, celery and potatoes, and cook for a further 2 minutes. Stir the flour into the vegetables in the pan, coating them evenly. Cook, stirring occasionally, for a further 2 minutes.
Pour in the Guinness; mix well to dissolve flour, then add the tomato paste, brown sugar, broth and thyme, scraping up any browned bits on the bottom of the pot with a wooden spoon. Bring to a simmer and cook until slightly thickened, (about 5 minutes).
Add the beef back into the pot along with any juices released.
Partially cover the pot; transfer to the oven and bake for 2 1/2 - 3 hours (stir stew twice through cooking).
Carefully remove from the oven, and season with salt and pepper, if desired, to your tastes. Garnish with parsley and serve with mashed potatoes.
Notes
Adapted from Cook's Country
*For a thicker gravy, mix 1 heaping tablespoon of cornstarch together with 2 tablespoons of water; add after baking in the oven while it's still bubbling. You can turn on your stove to low heat to do this, stirring the cornstarch through until thickened to your liking.
FOR THE SLOW COOKER:
Add the browned beef into a 6 qt slow cooker bowl, along with the rest of the ingredients EXCEPT for the flour. Cook on low setting for 7-8 hours, or high setting for 4-5 hours. In the last half an hour of cooking, ladle out 1/2 cup liquid out of the slow cooker; mix the liquid with the 1/4 of flour until smooth and blended; then pour the flour mixture through the liquid (change to high setting if cooking on low).
FOR INSTANT POT OR PRESSURE COOKER: Following slow cooker instructions: cook under 'meat' or 'stew' setting for 55 minutes (or on a HIGH setting).
Nutrition
Calories: 532kcal | Carbohydrates: 25g | Protein: 41g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 129mg | Sodium: 684mg | Potassium: 1349mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4075IU | Vitamin C: 19.1mg | Calcium: 101mg | Iron: 8.4mg
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Reader Interactions
Comments
Jennifer Wraspir says
Yummy! This recipe was not only easy, but delicious. It was a great new year’s day meal. Can’t wait to have the leftovers tomorrow.Reply
See AlsoCrock Pot Beef Stew for TwoARC says
This recipe is perfect. I’ve made beef stew a lot in the past but this just brings it all together so well.Reply
Kay says
I look forward to making this on St. Patricks Day every year, and a few times in between as well 🙂 I love the process and watching it transform in the Dutch Oven over several hours. I pair it with some crusty homemade bread as well. I make it exactly as is and wouldn’t change a thing. It makes a huge batch so it is perfect to freeze (reheats no problem at all) and save for cold or busy nights.Reply
Michele says
This has been a staple with us for years as I grew up in Ireland. Only difference, I add a couple of rashers (bacon strips).Reply
Kay says
Absolutely delicious. I really enjoyed making this recipe. I was looking for something to expand my use of my Dutch Oven and this was it! Only changes were- I did not have any celery on hand and probably added a little more flour and garlic. It tasted great and was the perfect consistency. Served with no knead bread also made in the Dutch Oven beforehand. Will make again!Reply
Andy Tourist says
Great beef stew recipe, easy to prepare and cook. The Guinness and stock give this dish a nice punchy, umami flavour which you can easily tweak with beef bullion, acidity or sweetness to taste. Chuck or gravy beef are perfect for this dish, be sure to serve with crusty fresh bread to soak up the sauce!Reply
Sarah Jones says
I’m making this in the instapot, how do I go about adding the flour at the end, since it’s a pressure cooker? I’m worried it won’t thicken up without the flour and I’m not sure how to add it in following the instapot instructions
Reply
Anna Davis says
After releasing the pressure, turn your Instant Pot to the Sauté function, then add the cornstarch/liquid mixture. Let the stew come to a boil and stir for a minute or two to allow the liquids to thicken.
Reply
Pat Butwick says
Made this recipe and we enjoyed it tremendously!
Since it was just for my husband and I with some leftovers, I only made 1/4 of the recipe.
I did it in the oven, but had to make up more ‘gravy’ and add it to the pot in the last 45 minutes as I found it was getting too dry.
Next time I would use another 2 cups of liquid with some thickener, so you have lots of gravy!
More beer, or more bullion.? Yourchoice! ?Reply
Jed A. says
I made this last night. The flavor was rich, savory with a touch of sweetness. The meat was perfectly tender and veggies were succulent!! This is now a “keeper” for my Cold Weather Day go to’s!! Thank you for the recipe!
Reply
Kathy Callahan says
This was DELICIOUS! My very picky tween and teen even loved it. I followed the recipe exactly and it was YUMMY. Thank you! It’s in the rotation!Reply
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