Stew is the ultimate comfort food! Made with tender pieces of beef and flavorful cuts of carrots and potatoes, this beef stew is a classic with an Irish twist of Guinness. No flour or thickening agent used!
3poundsbeef chuck roastwell-marbled, cut into ½-inch pieces
1large yellow onionpeeled and finely diced
5whole, medium carrotspeeled and cut into ¼-inch rounds (about 2 cups)
4cupsbeef stockhomemade or store-bought
12ounceGuinness beer1 bottle or 1 can
1poundYukon gold potatoescut into ½-inch pieces
Season beef generously with salt and pepper.
To a large dutch oven, heat the olive oil over medium-high heat.
Working in batches, sear the beef on all sides and turning every minute or so until all sides are browned. Remove from the pot and set aside.
To the same pot, melt the butter and sauté the onion until tender (about 5 minutes). Add extra oil if needed.
Add garlic; cook 1 minute longer.
Add the Guinness and use a wooden spoon to scrape up the browned bits from the bottom of the pot.
Stir in tomato paste until blended.
Stir in the stock, carrots, potatoes, tomato paste, bay leaves, thyme, and Worcestershire to the pot. Stir to combine.
Return beef to pot and bring to a boil. Reduce heat, cover and simmer on medium-low or until beef is tender, about 2 hours.
After 2 hours, check the potatoes for doneness and the beef for tenderness. Discard the bay leaves before serving.
Please read the entire post for details, tips, and more!
You can also use chuck shoulder or any roast meat.
Broth can be used in place of stock, but stock adds more flavor to the stew.
Guinness can be replaced with any porter, stout, or dark beer. The alcohol completely cooks out of the recipe no matter which method you use. The Guinness flavor does not come through, but it does add a subtle richness to the stew.