Embrace the warmth of traditional Irish cuisine with this robust and flavorful Guinness Beef Stew. Rich in savory flavors and slow-cooked to perfection, this stew is the ultimate comfort food, ideal for those chilly winter nights. The infusion of Guinness stout brings depth and character to the dish, making it a truly hearty beef stew experience.
Ingredients
Scale:
2 pounds beef chuck, cut into 1.5-inch cubes
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
3 parsnips, peeled and sliced
2 tablespoons tomato paste
4 cups beef broth
1 (14.9 oz) can Guinness stout
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 pound small potatoes, halved
2 tablespoons chopped fresh parsley
Instructions
Season the beef cubes generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, ensuring each piece is well-seared. Transfer the beef to a plate.
In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes until the onion is translucent and fragrant.
Stir in the tomato paste, mixing well to coat the onions and garlic. Cook for 2 minutes.
Sprinkle the flour over the onion mixture, stirring constantly for about 1 minute.
Return the seared beef to the pot. Pour in the beef broth and Guinness stout, scraping the bottom of the pot to release any browned bits.
Add the Worcestershire sauce, bay leaves, thyme, and rosemary. Stir well, then bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, occasionally stirring, until the beef is tender.
Add the carrots, parsnips, and potatoes to the stew. Cover and continue cooking for an additional 30-45 minutes, or until the vegetables are tender.
Remove the bay leaves, taste, and adjust seasoning if necessary. Stir in the fresh parsley before serving.
