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–+ servings

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Prep Time 25 minutes
Cook Time 3 hours
Total Time 5 minutes
Scotty Boxa

Beef and Guinness Stew

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Deep, dark, slow-cooked beef stew with Guinness, root veg, and the patience of a saint. Australian winter in a single pot.

Ingredients

  • 1.2 kg beef chuck steak, cubed about 2.5 lb
  • 3 tbsp plain flour
  • 3 tbsp olive oil
  • 2 brown onions, roughly chopped
  • 4 cloves garlic, crushed
  • 3 carrots, thick chunks
  • 2 sticks celery, sliced
  • 500 g baby potatoes, halved
  • 2 tbsp tomato paste
  • 440 ml Guinness stout one can
  • 500 ml beef stock
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp brown sugar
  • salt and pepper to taste

Method
 

Method
  1. Toss the beef cubes in flour with a generous pinch of salt and pepper. Heat 2 tbsp olive oil in a heavy pot or dutch oven over medium-high heat. Brown the beef in batches, about 3 minutes per batch. Don't crowd the pot. Set aside.
  2. Add remaining oil, then the onions. Cook 5 minutes until soft. Add garlic, carrots, celery. Cook another 4 minutes.
  3. Stir in tomato paste. Cook 1 minute. Pour in the Guinness, scraping the bottom of the pot to lift the brown bits.
  4. Return beef to the pot. Add stock, thyme, bay leaves, and brown sugar. Bring to a simmer. Cover and reduce heat to low.
  5. Simmer covered for 2 hours. Add the potatoes and continue another 30 to 45 minutes until the potatoes are tender and the beef falls apart at a touch.
  6. Taste, adjust salt and pepper. Fish out the bay leaves. Serve over creamy mashed potato or with crusty bread to mop up the dark gravy.

Nutrition

Calories: 540kcal

Notes

Day-after rule. This stew is better the next day. Make Sunday, eat Monday.
Slow cooker version. Brown beef and onions on the stove, then transfer everything to a slow cooker for 7 hours on low.
Booze swap. Stout works (Murphy's, Guinness, any local stout). Don't use IPA, the bitterness wrecks the gravy.

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