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How to make the best Guinness meat stew recipe. Go to the Guinness Beef Stew recipe or read on for our tips for preparing it.
Believe it or not, the beef stew is easy to make. This version, made with Guinness beer, is no different. The stew is tasty, rich and irresistible. Stews take time. You cannot rush them. For this recipe, you will need just over 2 hours. However, it is not 2 hours floating on a stove. The good news is that your practice time is approximately 30 minutes.
YOU MAY ALSO LIKE: This dark chocolate cake is inspired by a tall glass of Guinness and has Guinness added to the dough. Jump on to the Guinness Chocolate Cake with creamy white frosting.
Four Tips for Making the Best Beef Stew
Here are four tips to prepare the best irresistible stew.
Tip # 1 – Dry the meat
We know this seems a little demanding, but it's worth your time. Wet meat does not brown. The golden meat is important to give flavor and texture to the stew. So drying the meat with a paper towel before cutting it is a big problem.
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Tip # 2 – Roll the meat into flour
This is an extension of tip number 1. To make sure the meat is as dry as possible, roll it in seasoned flour before cutting. This guarantees a good sear in the meat.
Tip # 3 – Brown the meat
Now that the meat is dry and floured, it's time to brown it. You are not looking to cook it all the time, you just want to add a nice brown crust.
Tip # 4 – Add beer (or wine)
The best casseroles have many layers of flavor. In this recipe, Guinness adds richness to the stew. (Dry red wine or coffee would also work.) When adding the beer, scrape off all the pieces stuck to the bottom of the pot after browning the meat. This enriches the stew even more.
At this point, the stew is almost ready to go into the oven. Add everything to the pot and slide it into the oven. After about 2 hours, the stew is ready.
Updated recipe, originally published in February 2012. Since I published this in 2012, we have tweaked the recipe to make it clearer. – Adam and Joanne
Irresistible Guinness Beef Stew with Carrots Recipe
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PREP 30mins
- COOK 2hr
- TOTAL 2 hours 30 minutes
This beef stew is tasty, rich, and irresistible. Stews take time. You cannot rush them. For this recipe, you will need just over 2 hours. However, it is not 2 hours floating on a stove. The good news is that your practice time is approximately 30 minutes.
Makes about 6 servings.
Will need
4 tablespoons vegetable oil, or more as needed
2 pounds boneless beef, cut into 1-inch cubes
Salt and freshly ground black pepper
1/4 cup flour
5 garlic cloves, minced
2 tablespoons of tomato paste
1 (11.5 ounce) bottle Guinness Stout beer
4 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme or 1 teaspoon dried thyme
2 medium onions, peeled and cut into large pieces
1 pound carrots, peeled and cut into large pieces (5 to 6 carrots)
4 medium rib celery, cut into large pieces
8 ounces small waxy potatoes (about 20)
Addresses
- Prepare beef
- Prepare vegetables
- To end
Heat oven to 300 degrees F.
Using paper towels, pat the meat dry. Season the beef thoroughly with salt and pepper, and then roll in the flour so that all sides are lightly dusted.
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat until bright. Then, working in batches and adding additional oil as needed, add the meat in a layer to the hot oil. Cook, turning occasionally, until meat is browned on all sides, about 8 minutes. Transfer the meat to a plate and reserve for later.
Reduce the heat to medium and then add the garlic and tomato paste to the same pot where the meat was cooked. Cook, stirring frequently until fragrant, about 1 minute. Add beer, beef broth, Worcestershire sauce, and thyme. Bring to a simmer and then add the meat to the pot. Cover with lid and transfer to oven. Cook, stirring occasionally, for 1 hour.
While the meat is cooking, in a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add onions, carrots, and celery. Season with a pinch of salt and pepper, then cook, stirring frequently, until vegetables are lightly browned on all sides, about 10 minutes. Set aside.
After an hour, remove the lid from the Dutch oven and add the onions, carrots, celery, and potatoes. Simmer with the lid partially open, until the meat is tender, 45 minutes to 1 hour more. If the top of the stew dries out, add a little extra beef broth.
Remove stew from oven, remove excess fat from surface, adjust with additional salt and pepper to taste, then serve.
Adam and Joanne's advice
- If you don't have a Dutch oven, you can brown the meat in a large pot on the stove and then add everything to a large baking sheet covered in foil.
If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!
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