Yum! Guinness Beef Stew. Is there a more hearty, delicious comfort food to be had? Probably not for me. This stew is absolutely wonderful and is guaranteed to warm you heart and soul. I adapted this recipe from a slow cooker recipe found on Blissfully Delicious. I don’t have an actual slow cooker, but am not opposed to letting things simmer away for several hours on the stove or in the oven. With this stew, you start out cooking it on the stove, but then tuck it away in the oven for a couple of hours to let all of the flavours come together. The results are magnificent! I served this up with some freshly baked Irish Brown Bread. (see my sure-fire delicious recipe from last St. Patrick’s Day). Pure Bliss and perfect for a St. Patrick’s Day feast!
Guinness Beef Stew
Recipe adapted from: Blissfully Delicious
- 4 lbs boneless beef chuck roast, trimmed and cut into 1-1/2-inch chunks
- 1/2 Cup unbleached all-purpose flour
- Salt and pepper
- 2 Tablespoons vegetable oil
- 2 onions, chopped
- 4 cups low-sodium chicken broth
- 2 -14.9 oz cans of Guinness Draught
- 1 Tablespoon light brown sugar
- 1 Tablespoon fresh chopped thyme
- 1 Tablespoon Worcestershire Sauce
- 1 ounce bittersweet chocolate, chopped
- 2 bay leaves
- 5 carrots, peeled and cut into 1-inch chunks
- 1-1/2 lbs baby red potatoes (about 24), scrubbed and peeled or not as you prefer
- 2 Tablespoons minced fresh parsley
Preheat oven to 325°F.
Place flour in plastic bag. Season beef with salt and pepper and then place in bag with flour. Shake bag well to coat the beef with the flour. Save any remaining flour in the bag to add to stew later.
Heat 2 tsp. of oil to large dutch oven over medium high heat. Cook the beef in batches until browned on all sides. Add more oil as necessary. Transfer browned beef to bowl and set aside.
Add the remaining 2 tsp oil to pan and heat. Once oil is hot, add onions to pan and cook until softened. Add the broth, 2 cans of Guinness, brown sugar, fresh thyme, Worcestershire Sauce, chocolate, carrots, potatoes and bay leaves to pan. Add in any remaining flour you had from coating the beef earlier. Stir well. Bring stew to a boil.
Place covered pan in preheated oven for 2 to 2 1/2 hours.
Ladle into bowls. Top with shredded Kerry Gold Cheddar Cheese if you wish.