Guinness Beef Stew
for St. Patty's or whenever you like
Thanks so much for subscribing to Lemon Egg Meals! I’m so glad you’re here! If you’re currently an unpaid subscriber, consider joining LEM for $8 per month. You’ll get weekly menus (with pre-made grocery lists!) plus access to the Lemon Egg Recipe Box with over 100 recipes and counting, like chicken enchiladas verdes (the most delicious enchiladas alive), beef & barley soup (ditto, but for soup), and big-batch, big-flavor hits like posole rojo and shrimp & sausage gumbo.
Ok, my family loved eating this beef stew— especially Noah, who pounded the beef like he was going through a growth spurt (he’s not). To be fair, the beef is pretty fabulous— it comes out so tender! You could totally put it in a crock pot, but I just simmered mine on the stove. You do have to cook it for awhile, though, so make sure to use Yukon gold potatoes— Idaho and Russet will start to fall apart, but Yukons will stay together.
Like most beef stews, this one improved over time — I had it for lunch today, and it was even better than the first time. You might want a loaf of bread with it, too, especially if you’re feeding a crowd. But even without bread, this recipe will feed a lot of people— and any leftover beef/broth can be frozen if need be.
Guinness Beef Stew (modified from Gimme Some Oven)
Cook time: 2 - 2.5 hours Active time: 40 minutes
Serves: 6-8
For Dietary Restrictions
Gluten free: substitute 2 tablespoons rice flour + 2 tablespoons tapioca flour instead of regular wheat flour
Dairy free: this recipe is dairy-free
Kids Can Help
Wash produce; peel carrots, garlic, and onions; measure tomato paste & Worchestershire sauce
Ingredients
3 tablespoons olive oil
3 lb chuck roast
Kosher salt
1 large white or yellow onion
4 cloves garlic
¼ cup all-purpose flour
1 (12 ounce) bottle Guinness beer
4 cups good-quality beef stock (I prefer to make mine from Better Than Bouillon paste)
3 large carrots
2 pounds Yukon gold potatoes (about 5 large)
3 tablespoons of tomato paste
1 bay leaf
2 teaspoons Worcestershire sauce
Directions
Step 1
Trim your chuck roast of excess fat and remove any bones and gristle. Cut the roast into 2-inch chunks and pat dry with paper towels, then sprinkle evenly with salt.
Step 2
In a large soup pot or dutch oven, heat ½ Tbsp of oil over medium-high heat. Once the oil is glistening, add the pieces of beef, leaving about an inch of space around each piece. Sear, then flip, repeating until beef is browned on 2-3 sides. Transfer the beef to a plate, then repeat the process with the remaining beef (add additional oil as needed to avoid a dry pan).
Step 3
While the beef is searing, prepare your vegetables: peel and chop the onion, garlic, and carrots; wash the potatoes and chop into large chunks.
Step 4
Once all of the beef is seared, set aside; add a bit more oil to the pan if it is dry. Turn the heat to low and add the onions and garlic; cover. Cook until onions and garlic have softened, about 5 minutes.
Step 5
Return the beef and its juices to the pan. Sprinkle the flour over the beef and toss, coating evenly; cook for a few more minutes, increasing heat as needed.
Step 6
Add the Guinness, beef stock, tomato paste, Worcestershire sauce, bay leaf, and ½ tsp of salt. Stir well, scraping the bottom of the pan to lift any browned bits. Add the potatoes and carrots, bring to a simmer, then reduce heat. Cover and simmer on low for 1½ - 2 hours until beef is completely tender.
