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Cozy Guinness Beef Stew Recipe Easy Homemade with Crusty Bread

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A hearty and comforting beef stew enriched with Guinness stout, slow-simmered to tender perfection and served with crusty bread to soak up the rich sauce.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1– to 1.5-inch cubes
  • 12 ounces Guinness stout (classic Guinness Draught recommended)
  • 4 large carrots, peeled and sliced into thick rounds
  • 2 yellow onions, chopped
  • 3 garlic cloves, minced
  • 2 celery stalks, chopped
  • 4 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • a few sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • Crusty bread (baguette or country loaf) for serving

Instructions

  1. Pat the beef cubes dry with paper towels. Toss them in the all-purpose flour seasoned lightly with salt and pepper, coating each piece evenly. (About 10 minutes)
  2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, about 5 minutes per batch, until all sides are browned. Remove and set aside. (15 minutes)
  3. In the same pot, add onions, carrots, and celery. Cook over medium heat until softened and fragrant, about 7-8 minutes. Add minced garlic in the last minute. (10 minutes)
  4. Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
  5. Pour in the Guinness stout, scraping up browned bits from the pot. Simmer for 3-4 minutes to reduce slightly.
  6. Return the browned beef to the pot. Add beef broth, fresh thyme sprigs, and bay leaves. Stir gently to combine.
  7. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is fork-tender and sauce is thickened. Stir occasionally. (90-120 minutes)
  8. Remove thyme sprigs and bay leaves. Taste and adjust salt and pepper as needed.
  9. Ladle stew into bowls and serve with thick slices of crusty bread.

Notes

If stew is too thin after simmering, mix 1 teaspoon flour with cold water and stir into stew; cook a few more minutes until thickened. Avoid overcrowding beef when browning to get a good crust. Stir stew gently and infrequently during simmering to keep beef tender. For gluten-free, use almond flour or cornstarch and skip or substitute bread.

Nutrition

Keywords: Guinness beef stew, easy beef stew, comfort food, Irish stew, slow simmered stew, crusty bread, hearty stew

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