beef and guinness stew

AuthorHeather WallaceCategoryDifficultyIntermediate

How do you celebrate St. Patrick's Day? This year try my Beef and Guinness Stew that is hearty, delicious, and satisfyingly savory!

Personally, I like to make some sort of tasty dish reminiscent of either Irish traditions or some sort of Irish ingredients...

Sometimes I'll do just pops of green colors in a dish...but this year I decided to make this delicious stew with Guinness in the broth and it turned out amazing! Guinness is a favorite of my husband's, and I love the depth of flavor it gives to a dish when cooking with it.

Just beware of adding salt to any dish made with Guinness because as it cooks it becomes salty. So make sure to taste to adjust the salt to your liking near the end of cooking. I don't add any additional salt into the stew besides salting the meat when browning.

Irish soda bread, mashed potatoes, and even French bread all go really well paired with this dish.

Yes, it takes a little bit of extra time to make but the slow braising makes for a much more tender stew and is so worth it!!

Yields6 Servings
Prep Time20 minsCook Time4 hrs 3 minsTotal Time4 hrs 23 mins
 3 tbsp extra virgin olive oil
 4 oz pancetta, diced small (or bacon)
 3 lbs chuck eye roast, cut into 1 1/2-inch chunks
 2 tsp kosher salt
 1 ½ tsp freshly ground black pepper
 2 large onions, chopped
 2 celery stalks, finely chopped
 3 tbsp all-purpose flour
 14.9-oz can Guinness Drought Stout
 2 cups beef stock
 2 tbsp tomato paste
 1 tsp dijon mustard
 2 thyme sprigs
 1 bay leaves
 3 carrots, scrubbed and cut into 2-inch pieces
 10 oz baby potatoes
 10 oz frozen peas
Gather Ingredients...
1

2

Preheat oven to 325 degrees F.

In a large braiser or dutch oven heat 3 tablespoons of olive oil over medium heat. Add 4-ounces of diced pancetta or bacon and cook until browned, about 5 Minutes.

Remove from pan with a slotted spoon and place on a plate lined with a paper towel, set aside.

3

Cut a 3lbs chuck eye roast into 1 1/2 chunks and season with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.

Brown half of the meat over medium heat turning occasionally, about 5 Minutes to 7 Minutes until browned on all sides. Remove to a plate and continue to cook the second half of meat.

Remove the second batch of meat to the bowl and set it aside.

4

Add 2 large chopped onions and 2 celery stalks chopped to pan and cook over medium heat until they start to soften but not brown, about 10 Minutes.

Sprinkle with 3 tablespoons of all-purpose flour and stir continuously for 3 Minutes.

5

Add in 2 cups of beef stock and a 14.9-ounce can of Guinness Drought Stout, 2 tablespoons of tomato paste, 1 teaspoon dijon mustard, and 1/2 teaspoon of black pepper.

Bring to a boil and stir to scrape the bottom of the pan to loosen any browned bits.

6

Return the meat back to the pan along with 2 thyme sprigs and 1 bay leaf.

Cover and place in the oven for 2 1/2hours.

7

Turn the heat down to 250 degrees F.

Add 10-ounces baby potatoes and 3 carrots, scrubbed and cut into 2-inch pieces, cook for 1 more hour.

8

Remove from oven and stir in pancetta and 10-ounces of frozen peas, season to taste with salt and pepper if needed.

9

Serve with Irish soda bread or mashed potatoes and enjoy!

Ingredients

 3 tbsp extra virgin olive oil
 4 oz pancetta, diced small (or bacon)
 3 lbs chuck eye roast, cut into 1 1/2-inch chunks
 2 tsp kosher salt
 1 ½ tsp freshly ground black pepper
 2 large onions, chopped
 2 celery stalks, finely chopped
 3 tbsp all-purpose flour
 14.9-oz can Guinness Drought Stout
 2 cups beef stock
 2 tbsp tomato paste
 1 tsp dijon mustard
 2 thyme sprigs
 1 bay leaves
 3 carrots, scrubbed and cut into 2-inch pieces
 10 oz baby potatoes
 10 oz frozen peas

Directions

Gather Ingredients...
1

2

Preheat oven to 325 degrees F.

In a large braiser or dutch oven heat 3 tablespoons of olive oil over medium heat. Add 4-ounces of diced pancetta or bacon and cook until browned, about 5 Minutes.

Remove from pan with a slotted spoon and place on a plate lined with a paper towel, set aside.

3

Cut a 3lbs chuck eye roast into 1 1/2 chunks and season with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.

Brown half of the meat over medium heat turning occasionally, about 5 Minutes to 7 Minutes until browned on all sides. Remove to a plate and continue to cook the second half of meat.

Remove the second batch of meat to the bowl and set it aside.

4

Add 2 large chopped onions and 2 celery stalks chopped to pan and cook over medium heat until they start to soften but not brown, about 10 Minutes.

Sprinkle with 3 tablespoons of all-purpose flour and stir continuously for 3 Minutes.

5

Add in 2 cups of beef stock and a 14.9-ounce can of Guinness Drought Stout, 2 tablespoons of tomato paste, 1 teaspoon dijon mustard, and 1/2 teaspoon of black pepper.

Bring to a boil and stir to scrape the bottom of the pan to loosen any browned bits.

6

Return the meat back to the pan along with 2 thyme sprigs and 1 bay leaf.

Cover and place in the oven for 2 1/2hours.

7

Turn the heat down to 250 degrees F.

Add 10-ounces baby potatoes and 3 carrots, scrubbed and cut into 2-inch pieces, cook for 1 more hour.

8

Remove from oven and stir in pancetta and 10-ounces of frozen peas, season to taste with salt and pepper if needed.

9

Serve with Irish soda bread or mashed potatoes and enjoy!

beef and guinness stew
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