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Ultimate Guinness® Beef Stew

  • Prep

    20 m
  • Cook

    3 h 25 m
  • Ready In

    3 h 45 m
dad2twins

dad2twins

This is an Irish beef stew made with Guinness®. This stew is very hearty and begs for a good sopping bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Heat olive oil and bay leaves in a 6-quart oven-proof pot over high heat. Place 1/4 cup flour in a shallow bowl, press beef cubes into flour, and sear beef in the hot oil until the meat has a browned crust, about 3 minutes per side. Cook and stir onions with beef until onions are translucent, 5 more minutes. Reduce heat to low.
  3. Combine garlic, thyme, and rosemary leaves with 2 tablespoons flour in a small bowl; stir flour mixture into beef and onions until thoroughly combined. Pour beer and beef stock into mixture, stir to combine, and bring to a simmer. Cook, stirring often, until thickened, about 5 minutes. Mix potatoes, carrots, and parsley into beef and sauce; cover pot.
  4. Braise stew in the preheated oven until potatoes are cooked through and beef is tender, about 3 hours; stir occasionally. Season with salt and black pepper.
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Reviews

Carrot Top Christie
0

Carrot Top Christie

4/9/2013

Overall, this was pretty yummy. I had to make a few small changes... I added a little more garlic than the recipe called for because we are garlic lovers in this house. Also, I did add the bay leaves to the oil, even though I was suspicious. Unfortunately, as I feared, they burnt to a crisp in no time at all. So I added some into the dish before it went into the oven so that the bay flavor could really get into there. And finally, I didn't add the fresh parsley until I pulled it out of the oven because if you add it too early, all the freshness and brightness will cook right out of it. The sauce was pretty yummy, even though I think there was a touch too much flour in it... didn't stop me from sopping it up with my bread! Might make again, with a few tweaks next time. Thank you for the recipe!

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