Guinness Beef Stew

Guinness Beef Stew is a hearty, savory stew that is guaranteed to warm you up on a cold day. Chock-full of tender beef pieces and vegetables.

Course Main Course

Cuisine American

Keyword beef, chuck roast, stew

Prep Time 10 minutes

Cook Time 3 hours

Servings

Calories 587kcal

Preheat oven to 325 degrees F.
Heat olive oil in a large dutch oven (or other oven proof pot). Season beef with salt, pepper and granulated garlic. In batches, cook beef pieces until browned. Use a slotted spoon to transfer to a papertowel lined plate. Repeat until all meat is browned.
In the same pot add carrots, celery, onion and garlic. Cook just until softened slightly 2- 3 minutes. Stir in tomato paste and thyme. Cook just until tomato paste starts to darken, about another 2 minutes.
Sprinkle flour over the mixture. Stir and let cook 1 minute.
Add in Guinness and beef broth. Scrape the bottom of the pot to scrape up any brown bits. Return beef to the pot and add in sugar and worcestershire. Cover and cook for 1 1/2 - 2 hours. Meat should be very tender.
Uncover and add in potatoes. Cook uncovered for another 30 minutes or until potatoes are tender and stew has thickened.
Use a spoon to remove some of the fat from the top of the stew. Season to taste with salt and pepper, sprinkle with parsley and serve.

Cooking the meat in batches will allow the meat space to cook. This will help brown. If you overcrowd the pan, the beef will steam and not brown.

Allow the flour to cook for at least a minute is an important step so that the stew doesn't have a floury taste.