Name: Guinness Beef Stew
Ingredients: 2½ lbs (1.1 kg) beef chuck roast, cut into 1½” cubes; Salt & black pepper to taste; 3 tbsp all-purpose flour; 2 tbsp olive oil or butter; 1 large onion, chopped; 3 garlic cloves, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 lb (450g) Yukon Gold or red potatoes, cubed; 1 (14.9 oz) can Guinness Draught Stout (or other stout beer); 2 cups beef broth; 2 tbsp tomato paste; 1 tsp Worcestershire sauce; 1 tsp dried thyme; 2 bay leaves; Optional: 1 cup frozen peas (added at end)

Ingredients

Scale

2½ lbs (1.1 kg) beef chuck roast, cut into 1½” cubes
Salt & black pepper to taste
3 tbsp all-purpose flour
2 tbsp olive oil or butter
1 large onion, chopped
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 lb (450g) Yukon Gold or red potatoes, cubed
1 (14.9 oz) can Guinness Draught Stout (or other stout beer)
2 cups beef broth
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
Optional: 1 cup frozen peas (added at end)

Instructions

Prep beef: Pat beef dry; season with salt and pepper. Toss with flour to coat.
Brown beef: In a large Dutch oven or heavy pot, heat oil over medium-high. Brown beef in batches (don’t overcrowd); remove and set aside.
Sauté veggies: In same pot, add onion; cook 4–5 min until soft. Stir in garlic, carrots, and celery; cook 3 min.
Deglaze: Pour in Guinness, scraping up browned bits. Simmer 2–3 min to reduce slightly.
Simmer stew: Return beef to pot. Add potatoes, broth, tomato paste, Worcestershire, thyme, and bay leaves. Bring to a boil.
Slow cook:
- Stovetop: Reduce heat to low, cover, and simmer 2–2½ hours, stirring occasionally.
- Oven: Cover and bake at 325°F (160°C) for 2½–3 hours.
Finish: Skim excess fat if needed. Stir in peas (if using) in last 5 minutes. Discard bay leaves. Season to taste.

💡 Pro Tips:
– Don’t skip browning—it builds deep flavor.
– For extra richness, stir in 1 tbsp butter at the end.
– Make ahead: Tastes even better the next day!

Prep Time & Nutrition (per serving, serves 6):