Beef Braised in Guinness Recipe
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This beef stew develops plenty of deep, savory flavors from first searing the beef chunks, then pulling them out of the pot and sautéing bacon in the drippings. Onions are cooked down in the bacon fat, then simmered with Guinness before the meat is added back in with some carrots and cooked until tender. Serve the stew with steamed potatoes for a hearty meal.
This dish was featured as part of our St. Patty’s Day Recipes slideshow.
- 1 tablespoon olive oil
- 2 pounds beef stew meat, such as beef chuck or round, cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 2 slices bacon, cut into 1/2-inch pieces
- 1 tablespoon unsalted butter
- 1 medium yellow onion, large dice
- 2 tablespoons all-purpose flour
- 1 1/4 cups Guinness stout beer
- 2 medium carrots, peeled and sliced into 1/2-inch rounds
- 1 Bouquet Garni
- 1 1/4 cups low-sodium beef broth
- 1 pound steamed red potatoes, quartered (optional)
- Heat the oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until shimmering. Meanwhile, season the beef all over with salt and pepper. Add half of the beef to the pan and sear until golden brown on all sides, about 5 minutes. Using a slotted spoon, transfer the meat to a plate; set aside. Repeat with the remaining meat.
- Add the bacon to the pan and cook until browned and crisp, about 3 minutes. Using a slotted spoon, transfer to the plate with the beef.
- Reduce the heat to medium, add the butter and onion, and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 4 minutes.
- Add the flour and cook, stirring constantly with a wooden spoon, until no longer raw-tasting, about 2 minutes. Pour in the Guinness and stir to incorporate the flour, breaking up any lumps and scraping up any browned bits from the bottom of the pan. Let the mixture simmer until reduced by half.
- Return the beef and bacon to the pan along with any accumulated juices and add the carrots and bouquet garni. Add the beef broth and bring to a boil. Reduce the heat to low, cover with a tightfitting lid, and simmer until the beef is tender, stirring halfway through, about 1 hour and 45 minutes. Using a slotted spoon, transfer the beef, onion, bacon, and carrots to a large bowl. Raise the heat to medium-high and gently boil the braising liquid, uncovered, until thickened. Taste and season with salt and pepper as needed. Return the beef, onion, bacon, and carrots to the pan and stir. If you choose, serve with steamed red potatoes.
Beverage pairing: Mount St. Helena Cabernet Sauvignon, Napa. Beef and Cabernet: It just works. But even with a braise that includes a dark, toasty stout, you don’t want a syrupy, heavy wine; you want something with verve and acidity to enliven the palate. This inexpensive Napa red does the trick, trading in oakiness and jamminess for fresh, bright cassis and spice.
This was delicious and is now going to be my regular beef stew recipe! I followed the recipe completely, other than allowing it to simmer for 2.5 hours instead of 1.75 so that it would be extra-tender (and it was!). I served it on top of some puff pastry shells, with some mashed potatoes on the side. mmm!
Used my last can of Guiness, a blade steak, oxo stock, baby carrots, browned the meat after dredging in flour and lawrys salt, which was just enough thickening in the end. Let it stew lid on for 2 hrs. the most melt in you mouth meat, and the IRISH flavor sublime.
I used 14.9 oz of Guinness and thickened with some corn starch. I also added the potatoes in while simmering.
YUMMY!
This was great and so easy to make! I had to cheat a little bit because i couldn't find a bouquet garni, so I threw in a bit of dried herbs. It was delicious but maybe the bouquet garni would've made it even better?
I made this last year for St. Patrick's Day and sure enough, I will make it again this year. Like pretty much all the comments said: Use more Guinness, it won't hurt!
A very simple and satisfying recipe, though it definitely required a teaspoon or two of corn starch to thicken up. WIth so few ingredients, the key to this dish is quality ingredients. Splurge on a nice organic chuck and the best beef stock you can get your hands on. Substituting an Imperial Stout would make for an even richer stew with more depth of flavor - although the cherry and chocolate notes typical of an Imperial may just push the dish into mole territory. I'd also like to try bringing the Guinness to a boil first and seeping some coffee grounds in it before adding it to the stew - as I've read elsewhere that coffee and beef pair nicely.
Super! Made it last night, served on a bed of creamy polenta. Did reduce the it with some corn starch, but for the most part it cooked down quite well. Very easy to do and rewarding.
this is a real classic,i love making and eating this dish. if you like try rolling the beef in a little black pepper and just cover with guinness and leave over night.
I've made this with a local Montreal beer, St-Ambroise Oatmeal Stout. Definitely use the entire bottle. If it makes too much sauce, reduce it.
My family raved about this recipe. I poured a whole pint of guinness in & used some cornstarch to thicken it. It's magically delicious! ;-)
This was delicious! I added a little extra guniness and it certainly didn't hurt. It's a terrific twist on traditional stew with a richer and more unique flavoring.
Sounds great! Could I do this in a crock pot?
Thanks--