Best 16 Guinness Beef Stew Recipes

BEEF AND GUINNESS® STEW

Steps:

• Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

JAMIE OLIVER - BEEF AND GUINNESS STEW WITH DUMPLINGS

Steps:

• Pre-heat the oven to 350°F.
• In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go.
• Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven.
• Let the stew bubble away in the oven for two hours. Mean while, make the dumplings.
• In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment.
• Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks.
• When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.

SLOW COOKER GUINNESS® BEEF STEW

Steps:

• Combine flour, salt, and pepper in a shallow dish; add beef pieces. Toss to coat each piece evenly. Reserve remaining flour mixture for later use.
• Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. Transfer cooked beef to a slow cooker.
• Cook and stir onion in the same skillet used for beef until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute. Scrape browned bits of food from bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
• Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.
• Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in the reserved flour mixture; stir well. Add potatoes and carrots.
• Cook on High until potatoes are tender, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Arrange puff pastry on baking sheets; pierce each piece several times with a fork.
• Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.

OVEN-BRAISED GUINNESS BEEF STEW WITH HORSERADISH CREAM

Steps:

• Heat oven to 325 degrees. In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but browning it on two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
• Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and stock. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pan. Let it boil until smooth and thickened, about 1 minute. Season with salt and pepper and remove from the heat.
• Add the beef and any juices, thyme, potatoes and root vegetables. Cover and transfer to the oven. Cook until the beef and vegetables are tender, 2 to 2 1/2 hours.
• Add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme.
• Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream on top.

SLOW COOKER GUINNESS BEEF STEW WITH HORSERADISH CREAM

Steps:

• In a large mixing bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a large skillet or Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
• Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly blended, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and broth. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits off the bottom of the pan. Let it boil until it is smooth and noticeably thickened, about 1 minute. Season with salt and pepper and remove from the heat.
• Add the beef and any juices, the thyme, potatoes and root vegetables to a 6- to 8-quart slow cooker. Add the gravy and stir to combine. Cover and cook on low until the beef and vegetables are tender, about 8 hours.
• When ready to serve, add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice, if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme sprigs.
• Make the horseradish sour cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in low bowls with a spoonful of the horseradish sour cream on top.

IRISH BEEF STEW WITH GUINNESS® BEER

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. Season to taste with salt and pepper before serving.

GUINNESS BEEF STEW

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes. 2. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking. 3. Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve. Most stew recipes start by searing meat in batches on the stovetop. We avoid that messy task by cooking the stew uncovered in the oven; the open pot allows the meat on top to take on flavorful browning. In addition, the liquid reduces, concentrating in flavor and texture, while the meat cooks.

ULTIMATE GUINNESS® BEEF STEW

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat olive oil and bay leaves in a 6-quart oven-proof pot over high heat. Place 1/4 cup flour in a shallow bowl, press beef cubes into flour, and sear beef in the hot oil until the meat has a browned crust, about 3 minutes per side. Cook and stir onions with beef until onions are translucent, 5 more minutes. Reduce heat to low.
• Combine garlic, thyme, and rosemary leaves with 2 tablespoons flour in a small bowl; stir flour mixture into beef and onions until thoroughly combined. Pour beer and beef stock into mixture, stir to combine, and bring to a simmer. Cook, stirring often, until thickened, about 5 minutes. Mix potatoes, carrots, and parsley into beef and sauce; cover pot.
• Braise stew in the preheated oven until potatoes are cooked through and beef is tender, about 3 hours; stir occasionally. Season with salt and black pepper.

BEEF AND GUINNESS STEW

Steps:

• Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.
• Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours.
• Garnish the beef with parsley and serve.

PRESSURE COOKER GUINNESS BEEF STEW WITH HORSERADISH CREAM

Steps:

• In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. Set aside.
• Using the sauté setting, heat the oil in the pot. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute.
• Add the beer and broth and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pot. Let boil until noticeably thickened, about 1 minute. Add the beef and thyme and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 22 minutes.
• Let the pressure release naturally for 5 minutes, then release the remaining pressure manually. (If you find that too much liquid is spurting out with the steam, close the knob to seal again, wait a minute, and then turn the knob to release the rest of the pressure.) Open and stir in the potatoes and root vegetables. Set steam valve to sealed position and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually.
• Open the lid. If the beef and vegetables are not tender, pressure cook on high for 3 more minutes and manually release the pressure. Add the vinegar, Worcestershire sauce and lemon juice. Taste and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.)
• Discard the thyme sprigs and skim the fat from the top using a ladle or by passing a clean paper towel just over the surface of the stew. (If you would like the stew to be thicker, transfer the beef and vegetables with a slotted spoon to a bowl or plate. Using the sauté setting, let boil until it is the desired consistency. Add the beef and vegetables back into the pot.)
• Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream.

COOK'S COUNTRY GUINNESS BEEF STEW

Steps:

• 1. 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.
• 2. 2. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
• 3. 3. Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.

GUINNESS IRISH BEEF STEW

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add diced beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
• While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
• Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl.
• (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).

AN IRISH GUINNESS BEEF STEW

Steps:

• 1. In a small bowl add in the flour and a pinch of salt and pepper. Flour lightly the pieces of beef to seal in the flavour.
• 2. Heat olive oil in a large pot over medium heat. Brown the beef stew using tongs to turn the pieces over.
• 3. If you have too much liquid, carefully remove it to ensure the beef will brown. Add garlic and sauté for 1 minute.
• 4. Add beef stock.
• 5. Add Guinness.
• 6. Add wine.
• 7. Add tomato paste, sugar, and thyme.
• 8. Add Worcestershire sauce and bay leaves.
• 9. Stir to combine and bring to the boil. Reduce heat let simmer for 2 hours; stirring occasionally. NOTE = You may need to add more liquids. Take into consideration how many cups of vegetables you are adding or whether you want a thicker stew or a soup texture; "we like thicker stew" so I used a 3 to 1 ratio of beef stock to the Guinness and wine. This ensures to preserve the flavour of the Guinness.
• 10. While the meat and stock are simmering, prepare the veg. Melt the butter in a large frying pan over medium heat. Add potatoes, onion, and carrots. Remember the potatoes will reduce half the size so be sure to double the volume.
• 11. I cooked the veg for about 30 minutes until they were tender and started to turn a little brown. Do not cover otherwise the veg will steam instead of browning.
• 12. Add the brown vegetables to the stew.
• 13. Let simmer for about 20 minutes. Add more salt and pepper to taste. This is a great stew to make ahead of time to let the flavours blend overnight. Or if you can't wait have on the night excellent as well too ... :)

CROCK-POT GUINNESS BEEF STEW

Steps:

• Heat oil in large skillet. Toss beef, flour, salt & pepper in zip-lock bag until beef is thoroughly coated. Add to hot oil and sear beef chunks on all sides until browned. Set beef in crock-pot.
• Using same pan, heat additional oil and add vidalia onions, paprika, garlic and sautee until onions translucent and reddish brown. Add red wine (approx. 2 cups or so) and bring to a boil. Cook for approximately 5 minutes and then add about half jar tomato sauce. Sprinkle in thyme and sugar (if necessary), to taste. Bring to a boil once again, cook for another 5 minutes.
• While sauce is cooking, add Worcestershire sauce, celery, shallots, garlic, parsley, bay leaves, carrots, squash & potatoes to crock-pot on top of seared beef. I usually add them in this order. Once tomato-wine sauce is ready, add to crock-pot along with french onion soup and then lastly, the Guinness beer. Gently stir, allowing liquids to reach throughout.
• Cook on high setting approximately 6+ hours, then on low for another 2 hours. Stew should be just about done when meat begins to fall apart upon stirring and also when squash and potatoes have reduced in size. You may need to mash meat with wooden spoon to loosen, if necessary.
• If sauce hasn't thickened enough, add starch (premixed with a little water) to stew, stir and cook on low until it is as thick as desired. If too dry, add more Guinness. Stir in sweet peas (optional), before serving. Enjoy!

BEEF AND GUINNESS STEW (FROM THE DARING GOURMET)

Steps:

• 1. Cut beef cross grain into 1 inch pieces, Sprinkle with salt, pepper and flour. Toss to coat.
• 2. Fry bacon in Dutch oven, remove with slotted spoon, leaving dripping in pan.
• 3. Brown beef in batches, uncrowded, then remove from pan.
• 4. Add onions and fry, adding more oil if necessary, until lightly browned, about 10 minutes. Add the vegetables and cook another 5 minutes.
• 5. Add Guinness and bring to rapid boil, deglazing the bottom of the pot. Boil for 2 minutes.
• 6. Return the beef and bacon to the pot along with the remaining ingredients, Stir to combine and bring to a boil.
• 7. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste

IRISH GUINNESS BEEF STEW – CROCKPOT RECIPE

Steps:

• Step 1 Peel and julienne the parsnips into 2 inch long pieces to match the length of the baby carrots. Add the pearl onions, baby carrots, parsnips, and potato quarters into the bottom of the crock pot. Step 2 Season the flour in a flat bowl and dredge the beef chunks. Step 3 Heat the oil in a large skillet. Add the floured beef cubes and brown them on all sides. You may need to complete this in two steps depending on the size of your skillet. Step 4 Remove the beef from the pan and add to the crock pot. Add the garlic to the skillet and brown for one minute. Step 5 Mix 1 cup of the beef broth with the red wine vinegar and dijon mustard in a small pitcher. Pour into the pan, scraping the bottom to loosen any beef or garlic. Step 6 Add the stock from the skillet, the additional beef stock, water and Guinness to the crock pot. Step 7 Add the thyme, bay leaves, cloves, brown sugar and chocolate chips to the crock pot. Mix ingredients together. Step 8 Place the lid on the crock pot and cook the stew on low for about 12 hours. Try not to lift the lid of the crock pot too often during cooking, since this can allow the heat escape and slow down cooking. The stew is done when the vegetables are tender. Step 9 Put the corn flour in a small pitcher or bowl and blend with 1/4 cup of cold beef broth, making sure the mixture is smooth. Turn the crock pot to high and add the thickening. Season the stew according to taste at this point. Cook for an additional 20 minutes to allow the stew to thicken. Stir occasionally. Step 10 Remove the bay leaves and discard. Serve in a large soup bowl. Tastes great with Irish Brown Bread.