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There’s nothing quite like a slow-simmered beef stew to bring warmth and comfort to the table on a cool day. This hearty version is infused with the deep flavor of Guinness, mingling perfectly with tender chunks of beef and sweet, earthy vegetables. The resulting dish is both elegant enough for a special occasion and cozy enough for your next family night in.
Ingredients
- 2 lb beef chuck, cut into 1½-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14.9 oz) Guinness draught
- 2 cups beef stock
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and cubed
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
Instructions
First, pat the beef chunks dry and season them liberally with salt and pepper. Warming a large, heavy-bottomed pot or Dutch oven over medium-high heat, swirl in the vegetable oil.
Once the oil is hot, add the beef in batches—making sure not to crowd the pot—and sear until all sides are beautifully browned. Remove the beef to a plate as you finish browning each batch.
Reduce the heat to medium and add the chopped onion, stirring to loosen any browned bits from the bottom. Cook until the onion softens, then add the minced garlic for a brief minute—be careful not to burn it.
Next, incorporate the tomato paste, stirring until it deepens in color and coats the onions nicely.
Pour in the Guinness, using a wooden spoon to scrape up any residual caramelization from the bottom. Return the seared beef to the pot, then pour in the beef stock. Add the carrots, celery, potatoes, and thyme, and stir everything together.
Bring the stew to a gentle simmer, then cover the pot and let it cook on low heat for about two hours. Stir occasionally and keep an eye on the liquid level—if it becomes too thick, a splash of water or extra stock helps it along.
When the beef has become melt-in-your-mouth tender, taste and adjust the seasonings as needed. If time allows, letting it rest off the heat for 15 minutes thickens the stew naturally. Serve warm with crusty bread or buttery mashed potatoes.
This recipe is perfect for anyone craving hearty comfort food wrapped in a rich, savory blanket of flavor. Guinness adds depth and a slight sweetness that pairs beautifully with the beef. For an even leaner version, try substituting leaner cuts or trimming the meat more meticulously, and add extra mushrooms or root veggies if you’d like. Whether you’re cooking for a family dinner or a casual get-together, this robust stew will warm everyone’s spirits and leave them feeling wonderfully satisfied.
