Description
A classic Irish-inspired beef stew featuring tender chunks of beef chuck slowly simmered in rich Guinness stout with aromatic vegetables and herbs, resulting in a hearty and comforting dish perfect for cozy meals.
Ingredients
Meat
- 2½ lb beef chuck, cubed
Vegetables
- 1 onion, chopped
- 3 carrots, sliced
Liquids & Seasonings
- 2 tbsp olive oil
- 2 tbsp flour
- 1 bottle Guinness stout (about 11.2 fl oz)
- 2 cups beef broth
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Add the cubed beef chuck in batches, browning all sides until nicely seared. Remove the browned beef and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion and sliced carrots. Cook over medium heat until the onions become translucent and the carrots start to soften, about 5-7 minutes.
- Add flour: Sprinkle the flour over the vegetables and stir well to coat. Cook the mixture for about 1-2 minutes to eliminate the raw flour taste and to help thicken the stew later.
- Deglaze and add liquids: Slowly pour in the Guinness stout, scraping the bottom of the pot to lift any browned bits. Add the beef broth, dried thyme, salt, and black pepper. Stir to combine all ingredients.
- Simmer the stew: Return the browned beef to the pot. Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook gently for 2½ hours, or until the beef is tender and the flavors have melded together.
Notes
- The stew will thicken as it cools; reheat gently with a splash of broth or water if necessary.
- Serve this stew with crusty bread or creamy mashed potatoes to soak up the delicious sauce.
- You can add chopped potatoes or parsnips for extra heartiness if desired.
- Make ahead: This stew tastes even better the next day after the flavors have developed further.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
