A classic with a twist, this Guinness Beef Stew recipe features rich Guinness beer for a subtle flavor boost that complements the tender beef and hearty vegetables so well. A simple trick makes this stew recipe so luxe and thick!
1 ½poundsYukon gold potatoespeeled and cut into 1 ½-inch pieces
1Tablespoonunsalted buttersoftened
1Tablespoonall-purpose flour
⅓cupfrozen peasoptional
Instructions
Pat stew beef dry and season all sides with the kosher salt and pepper.
Add 1 Tablespoon of the canola oil to a large pot set over medium-high heat. Once the oil is heated, add half of the meat and sear until nicely-browned on all sides, for 3 minutes per side. Remove seared meat to a plate. Add the remaining 1 Tablespoon canola oil to the pot and repeat for the remaining beef.
Add the olive oil to the pot and lower heat to medium. Add the onions and carrots and cook for 6 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and work it into the vegetables, cooking for 3 minutes as it "caramelizes".
Pour a bit of the Guinness (about ⅓ cup) into the pot to deglaze. Scrape up any browned, stuck-on bits from the bottom of the pot using a wooden utensil. Add in the rest of the Guinness, beef broth, water, seared meat, Herbes de Provence, and bay leaf and stir.
Cover the pot with the lid most of the way, leaving a crack open for steam to escape. Lower heat to a simmer and set the timer for 45 minutes, stirring periodically. At this time take the butter out of the refrigerator to soften.
After 45 minutes of simmering, add the potatoes to the pot of stew and then continue to simmer partly-covered for 15 minutes. Meanwhile add softened butter and flour to a bowl and work the two ingredients together until a paste develops (this is beurre manié). Form a ball and set aside at room temperature for now.
After one hour of total simmer time, remove the lid from the pot, remove and discard the bay leaf, and skim any surface fat as you like. Add the beurre manié in smaller segments to the pot and whisk in. Let cook for 15 minutes uncovered.
If using frozen peas there's no need to thaw, just add them several minutes before the stew is done. Serve with crusty bread.
Notes
Ingredient NotesMeat: High-quality pre-packaged stew beef is most convenient to use, but if not, go for a boneless beef chuck roast with good fat marbling for slicing yourself.Guinness: The small size difference between cans and slightly larger bottles of Guinness isn't material in a stew recipe. Either size can be used.Canola Oil: Another high-heat friendly cooking oil can be used (such as vegetable, avocado, or corn).Recipe Tips and Tricks
For future meal efficiency, make a larger quantity of beurre manié and wrap extra portions in plastic wrap and freeze for future use.
Be sure to cover the pot (leaving it open a crack) for the first hour of simmer time so the liquid doesn't evaporate too much.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.