StewsIrishEasy

Irish Beef and Guinness Stew

Name: Irish Beef and Guinness Stew
Prep time: 35 min
Cook time: 2 h 51 min
Total time: 3 h 26 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 3 lb (1360 g) boneless beef chuck roast, trimmed of large hard fat, cut into 1½-inch (4 cm) cubes, patted very dry; 2 tsp (10 g) kosher salt, divided: 1½ tsp for the beef, ½ tsp for the stew; 1 tsp (2 g) black pepper, freshly ground; 3 tbsp (45 ml) neutral oil such as canola or vegetable oil, divided; 2 large (about 14 oz) (400 g) large yellow onions, halved and cut into ½-inch (1.25 cm) thick slices; 4 cloves (12 g) garlic cloves, minced; 2 tbsp (32 g) tomato paste; 3 tbsp (24 g) all-purpose flour; 1¾ cups (one 14.9 oz can) (440 ml) Guinness Draught stout, poured and left to settle; 2 cups (480 ml) low-sodium beef stock, at room temperature or warm; 1 tbsp (15 ml) Worcestershire sauce; 1 tbsp (12 g) light brown sugar; 6 sprigs (6 g) fresh thyme sprigs, whole; 2 leaves (1 g) dried bay leaves; 3 medium (about 12 oz) (340 g) medium carrots, peeled, cut into 1-inch (2.5 cm) chunks; 3 medium (about 12 oz) (340 g) medium parsnips, peeled, woody core removed if thick, cut into 1-inch (2.5 cm) chunks; 1¼ lb (570 g) Yukon Gold potatoes, peeled, cut into 1½-inch (4 cm) chunks; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for serving (optional)

From the MyKitchenBank Kitchen

Chuck beef is browned, then slowly braised in the oven in Guinness and beef stock with thyme until fork-tender. Parsnips, carrots and potatoes go in partway through, so they cook through without falling apart. The gravy is rich, glossy and slightly sweet-bitter.

Prep: 35 min
Cook: 2 hr 51 min
Wait: 25 min
Total: 3 hr 51 min
Makes: About 9 cups (2.1 liters), 6 generous bowls

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Ingredients

6 servings

3 lb (1360 g) boneless beef chuck roast, trimmed of large hard fat, cut into 1½-inch (4 cm) cubes, patted very dry
2 tsp (10 g) kosher salt, divided: 1½ tsp for the beef, ½ tsp for the stew
1 tsp (2 g) black pepper, freshly ground
3 tbsp (45 ml) neutral oil such as canola or vegetable oil, divided
2 large (about 14 oz) (400 g) large yellow onions, halved and cut into ½-inch (1.25 cm) thick slices
4 cloves (12 g) garlic cloves, minced
2 tbsp (32 g) tomato paste
3 tbsp (24 g) all-purpose flour
1¾ cups (one 14.9 oz can) (440 ml) Guinness Draught stout, poured and left to settle
2 cups (480 ml) low-sodium beef stock, at room temperature or warm
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (12 g) light brown sugar
6 sprigs (6 g) fresh thyme sprigs, whole
2 leaves (1 g) dried bay leaves
3 medium (about 12 oz) (340 g) medium carrots, peeled, cut into 1-inch (2.5 cm) chunks
3 medium (about 12 oz) (340 g) medium parsnips, peeled, woody core removed if thick, cut into 1-inch (2.5 cm) chunks
1¼ lb (570 g) Yukon Gold potatoes, peeled, cut into 1½-inch (4 cm) chunks
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for serving (optional)

Equipment (6)

5½–7 quart (5–6.5 liter) Dutch oven with lid
Large rimmed plate or tray for the seared beef
Sharp chef's knife and cutting board
Wooden spoon
Paper towels
Measuring cups and spoons

Steps

Before you start

Plan on about 3 hours 50 minutes from start to table. Most of that is hands-off oven time.
Take the beef out of the fridge when you start prepping. Cold meat sears poorly.
Set an oven rack in the lower third. Make sure your Dutch oven (5½–7 quart / 5–6.5 liter) has a tight-fitting lid and is oven-safe to 350°F (175°C).
Open the Guinness ahead of time and measure out 1¾ cups (440 ml). Pour it gently, as it foams.

1
Dry and season beef
- Set the oven rack in the lower third and heat the oven to 325°F (160°C) so it is ready later.
- Spread the beef cubes on a tray lined with paper towels and pat the tops dry with more towels.
- Toss with 1½ teaspoons of the kosher salt and all the black pepper.
- Let stand at room temperature for 15 minutes while you prep the vegetables.
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Ready when: Surface of the beef feels dry to the touch, not wet or tacky
Tip: Wet meat steams instead of browning, so dry it thoroughly.
2
Prep the vegetables
- Slice the onions and mince the garlic.
- Put them together in a bowl.
- Cut the carrots, parsnips and potatoes into the sizes listed.
- Keep the potatoes in a bowl of cold water so they don't darken, and set the carrots and parsnips aside together.
- Drain and pat dry the potatoes before they go in the stew.
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Ready when: Root vegetables are in even chunks, so they cook at the same rate
Tip: Cut the potatoes the largest. They go in later but cook fastest when small.
3
Sear beef in batches
- Heat 1 tablespoon (15 ml) of the oil in the Dutch oven over medium-high heat until it shimmers.
- Add about one third of the beef in a single layer with space between pieces.
- Sear without moving for 2 to 3 minutes, then turn and brown the other sides, 5 to 6 minutes total per batch.
- Move to a plate.
- Repeat with 1 tablespoon more oil and the remaining beef in two more batches, adding the last tablespoon of oil for the last batch only if the pot looks dry.
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Ready when: All sides of each cube are deep brown, and a brown crust (fond) coats the bottom of the pot
Tip: If the fond starts to smell burnt or turns black, lower the heat to medium. Crowding the pan also stops browning.
4
Soften the onions
- Lower the heat to medium.
- Add the onions and a pinch of salt from the remaining ½ teaspoon.
- Cook, stirring and scraping the bottom with the wooden spoon, for 8 minutes, until soft, golden at the edges and loosened from the fond.
- If they stick, add 2 tablespoons of water.
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Ready when: Onions are soft, translucent and starting to turn golden
5
Toast paste, garlic, flour
- Add the garlic, tomato paste and flour.
- Stir constantly for 2 minutes, until the tomato paste darkens to brick red and no dry flour streaks remain.
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Ready when: Mixture is thick, brick red and smells sweet and fragrant
Tip: Keep stirring so the flour and paste don't scorch on the bottom.
6
Deglaze and build the base
- Pour in the Guinness, scraping the bottom to lift all the browned bits.
- Bring to a boil and simmer for 2 minutes.
- Stir in the beef stock, Worcestershire, brown sugar, the remaining salt (if you haven't used it), thyme and bay leaves.
- Return the beef and any juices from the plate to the pot.
- Bring to a gentle simmer.
- The liquid will come about two thirds of the way up the beef.
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Ready when: Liquid bubbles gently around the beef and the stew smells malty with no raw alcohol sharpness
Tip: Stir the stout gently as it first goes in, since it foams.
7
Braise in the ovenOven 325°F / 165°C
- Cover the pot with the lid and slide it onto the lower oven rack.
- Braise at 325°F (160°C) for 1 hour 30 minutes without opening it.
- The liquid should barely tremble.
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Ready when: Beef is starting to soften but still holds firm when pierced
Tip: If you hear hard bubbling through the lid, reduce the oven to 300°F (150°C).
8
Add the vegetablesOven 325°F / 165°C
- Remove the pot (use oven mitts) and stir in the carrots, parsnips and drained potatoes.
- Press them under the liquid as best you can.
- Cover and return to the 325°F (160°C) oven for 50 minutes more.
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Ready when: A potato chunk and a piece of beef both slide off a fork with little resistance (beef about 200°F / 93°C inside)
Tip: If the beef still feels tight at 50 minutes, cook 15 minutes more. Chuck varies.
9
Finish and rest
- Remove the pot from the oven.
- Discard the thyme stems and bay leaves.
- Tilt the pot and skim any pooled fat with a spoon.
- Taste the gravy and add salt if needed.
- If it seems thin, simmer uncovered over medium heat for 5 to 8 minutes.
- Rest off the heat, covered, for 10 minutes so the gravy thickens slightly.
- Ladle into bowls and sprinkle with parsley.
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Ready when: Gravy is glossy and coats the back of a spoon
Tip: Mash a couple of potato chunks against the pot wall to thicken the gravy naturally.

Good to know

Tips

Don't skip browning. The dark crust and fond give the gravy depth and offset the stout's bitterness.
Use Guinness Draught (the can with the widget) for a smoother flavor. Extra Stout is much more bitter after reducing.
Keep the oven at 325°F (160°C) or lower. High heat tightens the chuck and makes it stringy rather than tender.
Serve with Irish soda bread or buttered crusty bread to soak up the gravy.

Make ahead

"The stew tastes better the next day. Cool completely, refrigerate in the covered pot or a container, then reheat gently. You can also brown the beef and prep the vegetables up to 1 day ahead and keep them refrigerated separately."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: airtight container up to 4 days. Freezer: up to 3 months (potatoes soften slightly). Reheat: thaw overnight in the fridge, then warm in a covered pot over medium-low heat, stirring occasionally, for 15 to 20 minutes until steaming hot (165°F / 74°C). Add a splash of stock or water if too thick."

Substitutions

Guinness Draught stout → another dry Irish stout or porter, or additional beef stock. Other stouts work similarly. With stock only, the flavor is less bitter, so skip the brown sugar.
medium parsnips → turnip or rutabaga chunks, or more carrots. Use the same weight and size. Turnip adds a peppery edge.
boneless beef chuck roast → bone-in beef short ribs or boneless beef shin. Shin may need an extra 20 to 30 minutes. Short ribs give a richer gravy, but you'll need to skim more fat.
all-purpose flour → 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir it in during the final 5-minute simmer instead of toasting with the paste, for a gluten-free thickener.