Guinness Stew
Rich beef stew with a deep, malty Guinness gravy. Served over mashed potatoes — not with potatoes in the stew.
ModeratePrep: 20 minCook: 2h 30mServes 6Stovetop
Ingredients
- ●2-3 lbs chuck roast, cut into 1-inch cubes
- ●1 can (14.9 oz) Guinness stout
- ●3-4 Cup beef broth (more than you think)
- ●2 tbsp tomato paste
- ●1 large onion, diced
- ●3 carrots, peeled and chopped
- ●3 stalks celery, chopped
- ●4 cloves garlic, minced
- ●1 tbsp Worcestershire sauce
- ●Olive oil or avocado oil for searing
- ●Kosher salt
- ●Black pepper
- ●Garlic powder
- ●Onion powder
- ●Smoked paprika
- ●Crusty bread for serving
- ●Mashed potatoes for serving
Assembly
- 1.Cut the chuck roast into 1-inch cubes. Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
- 2.Heat oil in a Dutch oven or large pot over high heat. Sear the beef cubes in batches — get a deep brown crust on all sides. Don't crowd the pan. Remove and set aside.
- 3.In the same pot, cook the diced onion until softened, scraping up the browned bits from the bottom.
- 4.Add carrots, celery, and garlic. Cook for a few minutes.
- 5.Add the tomato paste and stir to coat the vegetables.
- 6.Pour in the Guinness and use it to deglaze the pot, scraping up any remaining browned bits.
- 7.Add the beef broth and Worcestershire sauce. Use more broth than you think — the sauce cooks down quite a bit.
- 8.Return the seared beef to the pot. Bring to a boil.
- 9.Reduce heat to low, cover, and simmer for at least 2-2.5 hours until the beef is tender and the liquid has reduced into a rich, dark gravy.
- 10.Taste and adjust seasoning.
- 11.Serve over mashed potatoes with crusty bread on the side.
Photo coming soon
The Story
“The Guinness adds a deep, malty flavor that you can't get any other way. I serve this over mashed potatoes rather than putting potatoes in the stew itself — I think the stew is better as a rich gravy over something rather than a chunky potato soup. Start with more liquid than you think — the sauce cooks down quite a bit, and it's really good when it reduces, but you want enough to work with. The sear on the beef cubes before they go in is critical — that crust adds a depth of flavor that carries through the whole stew.”
