Irish Beef and Guinness Stew

This is a members-only recipe from the GRO Test Kitchen membership.

When the weather turns, this is the pot that lives on our stove. Chunks of beef chuck are browned hard, then braised low and slow in Guinness and beef broth until they fall apart at the touch of a spoon. The stout adds a gentle bitterness and a gravy so dark and glossy you’ll want bread for mopping.

Carrots and potatoes go in for the last hour so they hold their shape. Make it a day ahead if you can — like every good stew, it’s better the next day.

Tips for the best irish beef and guinness stew

• Don’t crowd the pan when browning — work in batches for a deep crust.
• Chuck roast is the best cut here; skip lean stew meat, which dries out.
• Serve with Irish soda bread for the full experience.

Kitchen tools I used: 6-quart enameled Dutch oven.

Irish Beef and Guinness Stew

Fall-apart beef braised in Guinness with carrots, potatoes and thyme — rich, hearty and freezer-friendly.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Irish

Calories: 520

Ingredients Method Notes

Ingredients

  

• 2 ½ lb beef chuck cut into 1½-inch pieces
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 large yellow onion chopped
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 14.9-oz can Guinness stout or another dry stout
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves
• 4 medium carrots cut into chunks
• 1 ½ lb Yukon Gold potatoes cut into chunks
• 2 tablespoons fresh parsley chopped

Method

 

1. Season the beef with the salt and pepper, then toss with the flour.
2. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in two batches, 5 to 6 minutes per batch, and transfer to a plate.
3. Lower the heat to medium, add the onion and cook until soft, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
4. Pour in the Guinness and scrape up the browned bits. Add the broth, Worcestershire, thyme, bay leaves and the beef with its juices. Bring to a simmer, cover and cook on low for 1½ hours.
5. Add the carrots and potatoes, cover and simmer until the beef is fork-tender and the vegetables are cooked through, 45 to 60 minutes more.
6. Remove the thyme stems and bay leaves, taste for salt, and serve sprinkled with parsley.

Notes

Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently, adding a splash of broth if it has thickened.