Beef and Guinness Stew

Now that it is officially fall, I am totally into making soups and stews.  Stewing beef was on sale at our local grocery store, so that determined what kind of stew I was going to make. I guess I just love good old comfort food and nothing screams that more than a classic beef stew. Guinness beer is the perfect addition for this stew as it adds such a wonderful depth to the broth and a hint of sweetness as well.

Beef and Guinness Stew-3

I am a huge fan of using Guinness in my food and have already posted a couple recipes:

Guinness Bread

Guinness BBQ Sauce

This stew is rich, hearty and has the subtle flavor of the classic Irish dry stout. There is a lot of broth and that is actually really good because my favorite part was sopping it up with a slice of fresh crusty bread! The stew can be made in the oven, pressure cooker, slow cooker or even on the stove top.

I personally prefer the oven or pressure cooker as the stove top can too easily cause the bottom of the pot to scorch.  The slow cooker is also fine but I found the meat was not as tender as with the pressure cooker or the oven. I just recently got a pressure cooker and was thrilled with how amazing the stew turned out in it.

And if you are wondering, yes, I have tried this recipe with all these methods of cooking – I have made this dish many many times! It is THAT good.

Beef and Guinness Stew- text

5 from 1 vote
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Beef and Guinness Stew
Prep Time
20 mins
Cook Time
4 hr
Total Time
4 hr 20 mins
 
Servings: 4 -6
Author: Steve Cylka
Ingredients
  • 2 1/2 pounds (about 1 kg) stewing beef
  • 1 cup flour
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp black pepper
  • 2 tsp salt
  • 1 tsp oregano
  • 1/4 cup oil
  • 2 onions , minced
  • 3 garlic cloves , minced
  • 3 carrots , peeled and sliced
  • 3 celery stalks , sliced
  • 3-4 medium potatoes , peeled and cubed
  • 1 bottle or can of Guinness beer
  • 900 ml beef broth
  • 1-2 tbsp corn starch for thickening
Instructions
  1. Preheat oven to 350F.
  2. Whisk together the flour, paprika, garlic powder, black pepper, salt and oregano. Toss stewing beef in the four and spices until coated. Dust off any excess flour.
  3. Heat oil in a skillet or dutch oven on medium heat. Add beef and brown the meat flipping every minute or two.
  4. If the meat is in a skillet, transfer to a large roasting pot. Add remaining ingredients (except the corn starch). Cook in the oven for 3 hours.
  5. Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.
Recipe Notes
Pressure Cooker Option
Follow the directions above, but in step 4 place all the ingredients (except the corn starch) in a pressure cooker and cook on high pressure for one hour. After the hour, whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.

6 comments

  1. Sounds delish. As my username will probably give away, I’m irretrievably prejudices in favor of the pressure cooker for just about any dish, but with meats, as you say, the high temperatures are really good at denaturizing (softening) the meat proteins quickly and it really is good at gelatinizing collagen and connective tissues, which means increased flavor.

    For any of your readers who want to try your recipe in the pressure cooker, don’t misread the instructions. DON’T add the corn starch slurry until AFTER the dish has been pressure cooked. Corn starch will break down and won’t thicken if exposed to high temperatures (for example, 250 degrees in a 15 PSI pressure cooker) for extended periods of time. ;D

  2. I have been meaning to make some hearty beef stew now that it’s getting cooler!! Looks delicious. 🙂

  3. Sounds like a delicious meal I could whip up for my beau! Beer & beef….what could get more hearty/manly than that? I love me a good stew…but can’t load up on that AND beer in one night! =)

  4. I am kinda obsessed with stew right now, and I must try this one! What a great idea with the guinness!

  5. I made this yesterday and it is amazing. I threw in a few shakes of Worcestershire sauce and next time would add maybe a cup less of stock (I like my stew thicker) but other than that it was one of the best stews I have had in years.

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