Guinness Beef Stew

4.91 from 11 votes

Grab a can of your favorite dark beer and make a big pot of this Guinness beef stew for the week!

Prep 20

Cook 2

Total 2 20

Fat 20

Carbs 29

Protein 49

Yield

Ingredients

1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
2 teaspoons kosher salt separated
3 tablespoons all-purpose flour separated
2.5-3- lbs. beef chuck roast
3 tablespoons olive oil
1 large white onion chopped
5 cloves garlic peeled and minced
4 large celery stalks cut into 1.5-inch chunks
4 large carrots peeled and cut into 1.5-inch chunks
10- oz. Bella mushrooms halved
15- oz. can Guinness beer or any dark beer (~2 cups)
1 cup beef broth separated
1.5 tablespoons Worcestershire sauce
2 tablespoons maple syrup
2 tablespoons tomato paste
10 sprigs fresh thyme tied in a bundle

Instructions

First, begin by preparing your chuck roast. Cut the beef into 2-2.5-inch pieces and then place into a large bowl.
Next, mix together your beef stew seasoning by placing rosemary, pepper, thyme, onion powder, paprika, garlic powder, brown sugar, 1.5 teaspoons salt, and 1 tablespoon of flour into a small bowl. Mix to combine and then sprinkle on top of beef chunks and toss to coat the beef.
Wrap the beef in plastic wrap and place it in the refrigerator. Let the beef sit in the dry rub for 30 minutes or up to 2 hours.
Remove the beef from the refrigerator and let the beef come to room temperature.
Heat a large Dutch oven over medium/high heat. Add 2 tablespoons of olive oil. When the olive oil is fragrant, add half of the beef chunks to the skillet. Brown beef chunks for 1.5-2 minutes, flip, and brown for another 1.5-2 minutes. Then, remove the first batch of beef chunks and repeat with the remaining half. Once browned, remove all beef from the skillet and set aside.
Next, deglaze the skillet by pouring 1/4 cup of the beef broth into the skillet and scrape the skillet with a spatula to free all the brown bits from the pan.
Add 1 additional tablespoon of olive oil to the pan and add the onion. Sprinkle the onion with ¼ teaspoon of the remaining salt. Saute the onion in the beef broth for 3-4 minutes. Add garlic.
When the garlic is fragrant add the celery, carrots, and mushrooms to the pot and saute all the veggies together for an additional 3-4 minutes.
Next, add the can of Guinness, remaining beef broth, Worcestershire sauce, maple syrup, tomato paste, and the remaining salt into the Dutch oven and whisk it all together until the tomato paste has dissolved into the broth.
Place the fresh thyme bundle into the dutch oven and make sure it is submerged into the liquid.
Bring the stew to a boil, give it a stir, and then cover. Turn the heat to low and let the stew simmer for 1.5-2 hours, stirring occasionally. You will know when the beef stew is done if the beef is fork tender and pulls apart easily.
Once the beef is tender, remove the thyme bundle from the stew. If the stew is your desired thickness, serve the stew. If you would like your stew a bit thicker, remove ¼ cup of the broth from the stew.
Add the last tablespoon of flour to the liquid and mix until thick. Add back into the stew and whisk until it is combined. Bring to a gentle simmer and the stew will thicken.
Serve this Guinness beef stew over mashed potatoes.

Tips & Notes

Be sure you let the beef sit in the beef seasoning long enough, it helps tenderize the meat.
You can use any type of mushroom that you would like!
Letting the beef stew simmer over low heat for 1.5-2 hours is crucial. If you don’t let the stew simmer, you will end up with tough beef.
This Guinness Beef Stew (also known as Irish Stew) is meant to be served over mashed potatoes!

Nutrition Facts