This Guinness beer really enhances and deepens the flavour of this beef stew. Perfect for a cold winter day!
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.
I am a huge fan of using Guinness in my food and have already posted a couple recipes:
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
- 2 1/2 pounds chuck roast or other beef roast , cut into 1 inch chunks
- 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 cloves garlic , minced
- 3 carrots , peeled and sliced
- 3 stalks celery , sliced
- 3-4 medium potatoes , peeled and cubed
- 1 1/2 cups Guinness beer , a 12oz bottle
- 4 cups beef broth
- 1 1/2 tbsp cornstarch
- Preheat oven to 350F.
- Whisk together the flour, paprika, garlic powder, black pepper, salt and oregano. Toss chunks of beef in the four and spices until coated. Dust off any excess flour.
- Heat oil in a skillet or dutch oven on medium heat. Add beef and brown the meat flipping every minute or two.
- If the meat is in a skillet, transfer to a large dutch oven or roasting pot. Add remaining ingredients (except the corn starch). Cover and cook in the oven for 3 hours.
- Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.
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.