Guinness Beef Stew
A New Way to Celebrate St. Patrick’s Day: Guinness Beef Stew
In my quest to find new alternatives to corned beef and cabbage, I have created this beef stew with Guinness, an Irish stout. Stout? I generally don’t drink, so I have no idea what that means. I think I have had a sip of Guinness and didn’t love it (which is why I don’t drink), but adding it to this dish really leveled up a traditional stew.
The Good, The Bad, The Beef Stew
I have never really liked beef stew for a few reasons. First, the meat always seems sort of dense and fatty. Then there is the vegetable situation: boiled vegetables are one of the reasons I don’t like corned beef and cabbage in the first place. I do, however, like the French version, beef bourguignon, so I thought I could replace the wine with the Guinness.
Easy Sauce Deliciousness
Good call! This stew is rich and flavorful with a tasty sauce. I used beef broth instead of the water that lots of recipes call for and that, with the Guinness, really kicked it up a notch without adding a strong taste of alcohol. The potatoes and carrots, while still technically boiled, are much more palatable when soaked in the great sauce.
Just Say No to Complicated Meals
Fun fact: my husband recently returned from visiting his mom in France. Since coming home, he has told me, on many, many occasions, that she made a beef bourguignon that took two days. TWO. DAYS. I will not be doing that. And I’m going to guess you don’t have that kind of time either. The prep here is easy and you can definitely get away with letting it simmer for under two hours. Hours. Not days.
With St. Patrick’s Day tomorrow and, undoubtedly, a few more cold snaps in our future, this is an easy one-pot meal that anyone can make!
Guinness Beef Stew
Ingredients
- 3 lbs beef chuck steak
- 1/2 cup flour
- salt and pepper
- 3 tbsp olive oil
- 1 medium onion
- 4 cups beef broth
- 1 1/2 cups Guinness Extra Stout
- 12 small baby Yukon gold potatoes halved
- 1 1/2 cups baby carrots halved
- 4 bay leaves
- 1 tsp thyme fresh or dried
Instructions
- Prepare your ingredients before beginning. Cube the steak, wash and cut the veggies, etc.
- Mix 1/2 cup flour with salt and pepper (a general sprinkling of each) in a shallow dish. You may need more flour.
- Cut your chuck steak into 1 inch cubes, trimming off excess fat.
- Dredge the meat by rolling each piece in the flour mixture until it is coated. Set aside.
- Slice your onion into rings. Wash and half the other vegetables.
- Heat one tablespoon of the olive oil in a heavy stock pot or Dutch oven. I used the Dutch oven.
- Add the onions and cook over medium high until soft and translucent, about five minutes.
- Remove the onions and set aside.
- Add the remaining olive oil to the pot and carefully drop in the meat. It can splatter, so try to use tongs and/or wear gloves.
- Brown the meat on all sides, turning it as it cooks.
- Remove the meat and set aside.
- Add the beef broth to the pot, scraping up the cooked bits from the bottom.
- Add the Guinness to the broth.
- Return the meat and onions to the pot with the broth.
- Add the potatoes, carrots, bay leaves, and thyme.
- Lightly flavor with salt and pepper. Remember to start small, taste, and then add a little more if necessary.
- Bring the mixture to a gentle boil.
- Lower the heat and cover, allowing it to simmer gently for between 1 1/2 to 2 hours.
- Before serving, remove the bay leaves and thyme stems, if any.
