Description
Make this hearty, slow-simmered beef stew featuring tender beef, root vegetables, and a rich Guinness-based sauce. This recipe uses simple techniques to build deep flavor.
Ingredients
Scale
- 2 1/2 lbs beef chuck cut into 1– to 1 1/2-inch pieces
- 1 1/2 tablespoons kosher salt plus more to taste
- 1 tablespoon granulated garlic powder
- 2 teaspoons black pepper plus more to taste
- 3 tablespoons vegetable oil
- 1 large yellow onion chopped (about 3 cups)
- 4 cloves garlic rough chopped (about 2 tablespoons)
- 1 11.2-ounce bottle Guinness (or 1 1/2 cups beef stock)
- 1 tablespoon tomato paste
- 2 sprigs fresh rosemary or 1 tbsp dried
- 1 sprig fresh thyme or 2 tsp dried
- 2 bay leaves
- 2 large russet potatoes cut in 1 1/2-inch cubes (about 4 cups)
- 10 ounces baby carrots halved (about 2 cups)
- 3 stalks celery chopped (about 2 cups)
- 8 ounces baby portobello mushrooms quartered (about 3 cups)
- 3 cups beef broth
- Serve with Irish Soda Bread, Biscuits, or Cornbread
Instructions
- Season the beef chunks with the salt, granulated garlic powder, and black pepper. Set aside for about 20 minutes.
- Heat the vegetable oil in a large dutch oven or stock pot over medium-high heat.
- Sear 1/3 of the meat in small batches for 2-3 minutes on two sides until golden brown and crusty. Transfer the cooked meat to a bowl. Repeat until all meat is browned.
- Spoon out or pour off all but 1 tablespoon of the rendered fat from the pot.
- Add the onion and garlic to the oil in the pot. Sauté for 3 minutes over medium-high heat until deep golden brown, stirring often.
- Pour the Guinness into the pot. Use a wooden spoon to scrape the stuck-on bits from the bottom.
- Bring the liquid to a boil and let it evaporate for 3-4 minutes.
- Stir in the tomato paste, rosemary, thyme, and bay leaves. Return the seared meat to the pot.
- Add the potatoes, carrots, celery, and mushrooms to the pot. Pour in the beef broth and stir everything to combine.
- Bring the liquid to a boil, then decrease the temperature to medium-low.
- Cover the pot and simmer the stew for 45 minutes to 1 hour, stirring every 20 minutes.
- Uncover the pot and remove the herb stems and bay leaves. Discard them.
- Ladle the stew into bowls and serve with warm bread.
Notes
- Replace the Guinness with your favorite stout beer, merlot, pinot noir, cabernet, or extra beef broth.
- Avoid using extra lean stew meat; it will not provide the desired flavor.
- You can season the meat overnight in the fridge. Let it warm up for 20 minutes before searing.
- Sear the meat in batches to achieve proper caramelization.
- If the stew boils too fast, decrease the temperature to low.
- To thicken the stew, whisk 2 tablespoons of all-purpose flour with 1/2 cup of the stew broth. Stir this slurry into the pot 15 minutes before the cooking time ends and continue cooking for another 15 minutes.
- Store cooled stew in the fridge for 3-4 days. Freeze cooled stew in a freezer-safe container for up to 6 months. Thaw in the fridge before reheating.
- Prep Time: 20 min
- Cook Time: 1 hr 15 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 850
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 38
- Cholesterol: 105
Keywords: Rustic Beef Stew, Crockpot Dinners, Slow Cooker, Beef Stew Meat, Easy Crockpot Meals, Guinness Stew, Hearty Stew, Comfort Food