Guinness Stew

If you’ve never tried cooking with a dark stout beer, this Guinness Beef Stew will surprise you. Braising stew meat in Guinness and beef stock leaves you with the best Irish beef stew you’ll ever eat, even if you’re not a fan of Guinness!

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Ingredients

2-3 tablespoons vegetable oil
¼ cup all-purpose flour
2 pounds boneless chuck roast trimmed and cut into 1-inch cubes
kosher salt according to preference
freshly cracked pepper according to preference
1 large Vidalia onion coarsely chopped
2 cloves garlic minced
2 tablespoons tomato paste
4 cups beef stock
½ cup red wine
2 tablespoons A1 Steak Sauce
1 bottle Guinness Stout 11.2 ounces
4-5 carrots peeled and coarsely chopped
2 large Idaho potatoes peeled and coarsely chopped
finely chopped fresh flat-leaf parsley

Instructions

Heat oil in a Dutch oven over medium-high heat.
Place flour in a medium bowl. Sprinkle beef with salt and pepper. Dredge beef in flour.
Add half of the beef to the pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining beef, adding more oil to the pan if necessary.
Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add in garlic, stir for 1 minute. Stir in tomato paste; cook 1 minute, stirring constantly. Stir in stock, wine, A1 and beer, scraping the bottom of the pan to loosen browned bits.
Return meat to the Dutch oven and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover, add carrots and potatoes, bring to a boil. Cover, reduce heat to low, and simmer 45-60 minutes, or until meat and vegetables are fork tender. Season to taste.