Guinness Beef Stew
With delicious ingredients, this comforting Guinness Beef Stew recipe is the perfect meal to enjoy during winter.
Ingredients
- 2 1/2 lbs. beef chuck, trimmed and cut into 1 1/2-inch pieces
- ground Himalayan pink salt, to taste and divided
- freshly ground mixed peppercorns, to taste
- 3 slices bacon, diced
- 1 to 1 1/2 tbsp. olive oil, or as needed tips & tricks
- 2 tbsp. butter
- 2 cups yellow onions, chopped
- 1 1/2 cups carrots, peeled and cut into 1/2-inch pieces
- 1 cup celery, cut into 1/2-inch pieces tips & tricks
- 4 large cloves garlic, pressed
- 3 tbsp. unbleached all-purpose flour
- 1 can (500 ml) Guinness beer
- 3 1/4 cups low-sodium beef broth
- 3 tbsp. tomato paste tips & tricks
- 1 tbsp. Worcestershire sauce
- 1 tbsp. brown sugar
- 2 large bay leaves
- 2 large sprigs rosemary tips & tricks
- 1 tbsp. dried thyme leaves, divided
- 1/4 tsp. cayenne pepper, or to taste
- 1 tbsp. cornstarch mixed with 1/3 cup cold water
- 2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Pat dry beef cubes and season with salt and pepper; set aside.
- In a cold Dutch oven, add bacon and turn the heat to medium-high. Sauté until brown, about 7 minutes. Using a slotted spoon, transfer to a bowl and set aside.
- Working in batches, add beef cubes, and sauté until brown, about 2 minutes. Using a slotted spoon, transfer to a bowl and set aside while working with the remaining beef cubes. Add oil if needed.
- Reduce heat to medium and add butter. When melted, add onions, carrots and celery; sauté for 7 minutes, scraping the bottom of the pot to dislodge any brown bits.
- Add garlic and sauté for 1 minute.
- Add flour and stir to coat; cook for 1 ½ to 2 minutes.
- Pour in Guinness and beef broth; stir well, scraping the bottom of the pot.
- Add tomato paste, Worcestershire sauce, brown sugar, bay leaves, rosemary sprigs, dried thyme, and cayenne pepper.
- Mix to blend and return beef cubes, including any accumulated juices, and bacon; stir (make sure everything is covered with liquid).
- Bring back to medium-high and when it starts boiling, cover, reduce to medium, and simmer gently for 1:45 minutes, stirring every 15 minutes.
- Uncover, remove sprigs and discard. Cook for another 45 minutes or until beef cubes are fork-tender. During that time, skim off any fat on the surface.
- When time is up, increase heat to high, remove bay leaves and discard them. Bring the stew to a low-boil.
- Pour in cornstarch mixture and stir until the sauce thickens, about 45 seconds. Taste and adjust seasoning if needed.
- Spoon stew over mashed potatoes and garnish with fresh chopped parsley.