This delicious Guinness Beef Stew is simple to prepare yet requires patience and time to cook. I promise you, the wait is worth it, as the marriage of flavors in this stew will surely satisfy the palate. Chocolate and coffee bring out the flavor of the Guinness, creating a combination of flavors that takes this stew to the next level. This can be made on the stovetop or in the oven.
4large carrotssliced ½” chunks or 1 pound baby carrots
2poundsof baby potatoesoptional, see notes
A handful of fresh chopped parsleyfor garnish (optional)
Cut the beef into 2" chunks. Pat dry then sprinkle liberally with salt and pepper. I place the cubes on a baking sheet and spread them out then season.
Heat oil in a large (7 quart) heavy based pot over high heat. Add beef in batches and brown well all over. You’ll know when the chunks of meat are ready to flip because they’ll release easily from the pan. If they’re not ready and browned yet, they will stick. That brown stuff is fond and fond is flavor.
Remove and transfer into a bowl. Repeat with remaining beef.
Lower heat to medium. If the pot is looking dry, add oil.
Cook garlic and onion for 3 minutes until softening. Stir in tomato paste and cook until it loses its bright red color. Stir in butter.
Add flour and seasonings, and stir for 1 minute to cook off the flour.
Add Guinness and chicken stock.
Stir until combined.
Return beef into the pot (including any juices) along with carrots, and potatoes, if using. Add a good pinch of salt. Bring it until it just starts to bubble. If cooking in the oven, see Notes below. Cover, lower heat so it is bubbling gently. Cook for 2 - 2 ½ hours (I cook on low heat), stirring occasionally. I’ve gone as long as 3 hours. Remove the lid then simmer for another 45 - 60 minutes until the sauce has reduced and thickened slightly.
Adjust for more salt and pepper to your taste.
Remove bay leaves before serving.
Flavors are more pronounced the longer it sits. Best eaten warm and not hot. Serve with some good crusty bread. If you didn’t make this with potatoes, serve over mashed potatoes. It’s absolutely delicious.
To cook in the oven:
After bringing it to a simmer, cover and cook in the oven at 300 for 2 - 2 ½ hours. Uncover, then continue to cook for another 45 to 60 minutes to reduce the liquid. Let it sit for at least 30 minutes to cool just a bit so you can actually taste it. Taste and adjust for salt and pepper.
I use baby potatoes, cut in half if they are larger than an inch or leave as is if they are small. You can also make this without potatoes and serve the stew over mashed instead. Both ways are delicious.