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, Irish Beef STew

Prep Time 30

Cook Time 2 15

Total Time 2 45

Servings servings

Calories 252kcal

Author Eileen Kelly

Equipment

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6 quart Soup Pot
Vegetable Peeler
Cutting Board

Ingredients

6 ounces bacon, about 6 slices
4 Tablespoon all-purpose flour Note 1
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 pounds bottom round roast beef, cubed Note 2
1 onion, peeled and diced
3 white potatoes, peeled and chopped
1 sweet potato, peeled and chopped
2 parsnips, peeled and chopped
3 carrots, peeeled and chopped
2 stalks chopped celery
4 cloves garlic, peeled and minced
14 oz Guinness Stout, can
32 oz beef broth
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper

US Customary - Metric

Instructions

In a large Dutch oven or soup pot, over medium heat, add the bacon slices. 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 flour, salt, pepper, onion powder, and garlic powder.
Dredge the cubed beef in the seasoned flour mixture.
In the Dutch oven, over medium heat, in the bacon drippings, add the beef to brown. Don't overcrowd the pot with the beef. Brown the beef in batches.
Remove the browned beef from heat, set aside.
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 the Guinness Stout to the pot. Scrape up all the brown bits from the bottom of the pot. (this adds flavor to the stew)
Add in the beef broth.
Add the dried marjoram, parsley, and thyme.
Increase the heat on the stove to high, bring the stew to a quick boil. 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.

Storage Tips

This is a great beef stew to make ahead one day. The flavors blend as it sits in the fridge for amazing flavor the second day.

Leftovers can be stored in the fridge 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 manufacturers 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