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There’s nothing quite as welcoming as a bowl of hearty beef stew on a cool evening. In this version, roasted red peppers bring smoky depth, paprika adds a gentle kick, and Guinness lends its signature malty richness. Throw in some tender beef bites and you have a recipe worth sharing with friends or savoring on a cozy night in.
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds beef stew meat, cut into 1-inch chunks
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 roasted red bell peppers, peeled and sliced
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 can (14.9 ounces) Guinness
- 2 cups beef stock (or enough to cover the meat)
- 2 tablespoons tomato paste
- Salt and black pepper, to taste
Instructions
Begin by heating the vegetable oil in a large Dutch oven or heavy-based pot over medium-high heat. Pat the beef chunks dry with paper towels, then season them generously with salt and pepper. Add the beef to the pot in batches, making sure not to crowd it, and sear until browned on all sides. Transfer the browned beef to a plate while you move on to the onions.
Reduce heat to medium, then toss the diced onion into the pot. Sauté for about five minutes, or until the onion turns translucent and golden around the edges. Stir in the garlic, allowing it to release its aromatic flavors for about a minute before adding the smoked paprika and chili powder. Return the beef to the pot, then pour in the Guinness to deglaze, scraping up any browned bits from the bottom. Let the Guinness simmer for a minute or two so its flavors can reduce slightly.
Add the roasted peppers, beef stock, and tomato paste. Stir everything together and bring to a gentle simmer. Cover the pot and let the stew cook over low heat for about 1½ to 2 hours, or until the beef is fork-tender and the stew has thickened. Take a final taste, adding salt, black pepper, or extra spices as needed. Serve your stew steaming hot, alongside crusty bread for dunking.
This stew is wonderfully hearty, perfect for spice-lovers and Guinness fans alike. The roasted peppers and smoky paprika create a robust backdrop for the tender chunks of beef, while the malty stout brings everything together in a comforting, belly-warming hug. If you’re watching your sodium intake, opt for low-sodium beef stock and taste as you go. You can also swap in chicken stock or even a non-alcoholic dark beer if you prefer. It’s a versatile dish that welcomes extra veggies—carrots, celery, or potatoes all soar in the stew’s rich sauce. However you tailor it, this one-pot wonder promises satisfaction in every bite.
