Guinness Beef Stew

A large Braiser pot filled with veggies and beef in a dark brown broth.

5 from 1 vote

A traditional Irish Beef Stew made with Guinness Stout. Loaded with potatoes, sweet potatoes, carrots, celery, and parsnips. A hearty stew that is easy to prepare and slow roasted. Freezes well.

Course Main Dish, Soup

Cuisine Irish

Keyword Beef and Guinness Stew, Guinness Beef Stew

Prep Time 30

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 252kcal

Author Eileen Murphy Kelly

Equipment

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6 quart Soup Pot
Vegetable Peeler
Cutting Board
Measuring Spoons and Cups
Knives

Ingredients

6 slices bacon
4 Tablespoon all-purpose flour Note 1
1½ teaspoon kosher salt divided 1 and ½
1½ teaspoon pepper divided 1 and ½
1 teaspoon onion powder
1 teaspoon garlic powder
2 pounds bottom round roast beef, cubed Note 2
2 Tablespoons avocado oil (if needed) Note 3
1 medium diced yellow onion
4 cloves minced garlic
3 large chopped white potatoes (peeled)
1 large chopped sweet potato (peeled)
2 large chopped parsnips (peeled)
3 large chopped carrots (peeled)
2 stalks chopped celery
14 ounce can, Guinness Stout
32 ounce beef broth
1 teaspoon ground marjoram
1 teaspoon dried parsley
1 teaspoon ground thyme
½ teaspoon black pepper

US Customary - Metric

Instructions

In a large Dutch oven or soup pot, over medium heat, add 6 slices bacon. Saute until cooked through, remove from heat. Chop into small pieces and set aside. Leave the bacon drippings in the pot.
While the bacon cooks, in a shallow bowl, combine the 4 Tablespoon all-purpose flour, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
Dredge the 2 pounds bottom round roast beef, cubed in the seasoned flour mixture.
In the Dutch oven, over medium heat, heat the bacon drippings, add the seasoned beef to brown in batches.
Remove the browned and seasoned beef from the pot, set aside.
If needed, add 2 Tablespoons avocado oil to pan to heat. Stir in 1 medium diced yellow onion and saute about 3 minutes to soften the onion. Mix in 4 cloves minced garlic, and saute for about 30 seconds to bloom the flavor in the garlic
Place potatoes, sweet potatoes, parsnips, carrots, celery, and garlic into the pot. Saute approximately 3 minutes, veggies will soften and absorb the bacon drippings.
Add in 3 large chopped white potatoes, 1 large chopped sweet potato, 2 large chopped parsnips, 3 large chopped carrots, and 2 stalks chopped celery, saute 3 minutes.
Pour in 14 ounce can, Guinness Stout and use a wooden spoon to continue to bring up any brown bits at the bottom of the pan. (this adds flavor to the stew) Pour in 32 ounce beef broth.
Add the aromatics, 1 teaspoon ground marjoram, 1 teaspoon dried parsley, 1 teaspoon ground thyme, ½ teaspoon salt, and ½ teaspoon black pepper.
Increase the heat on the stove to high, bring the stew to a quick boil. Reduce heat to low and simmer for about 2 to 2½ hours.
The beef will be fork tender and the veggies will be soft. Taste for seasoning, if needed, adjust seasoning. Serve and enjoy.

Notes

Note 1: For a gluten-free option, use gluten-free flour.

Note 2: The best cut of beef is chuck. It is cost effective to purchase a whole piece of chuck roast and cut it into cubes.

Note 3: I prefer to use avocado oil. Any high heat resistant oil can be used, such as canola oil. The avocado oil is used only if you run out of bacon fat to complete browning the vegetables.

Storage Tips

This is a great beef stew to make ahead one day and reheat the next day.

Leftovers can be stored in the refrigerator in a covered container for up to 3 days.

This is a fabulous soup to freeze or add into a meal plan. The soup can be frozen in a freezer-safe bag or container for up to 3 months. To reheat, defrost overnight in the fridge and reheat in a soup pot or Dutch oven over low heat until warm, about 20 minutes.

A microwave can be used to defrost and reheat. Follow manufacturer's instructions for defrosting and reheating the soup.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition