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–+ servings
Melany

Rich and Savory Guinness Beef Stew

Rich, hearty, and infused with the robust flavor of Guinness stout, this Rich and Savory Guinness Beef Stew is a comforting classic. Tender beef, vibrant vegetables, and a velvety broth come together to create the ultimate cozy meal for any occasion.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Irish
Ingredients Method

Ingredients
  

Core Ingredients:
  • 2 lbs beef tri-tip roast, or short ribs
  • 2 tbsp cooking oil
  • Salt and black pepper to taste
  • 3 medium carrots diced
  • 1 large sweet onion diced
  • 3 celery sticks diced
  • 4 garlic cloves minced
  • 10 small mushrooms sliced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup red wine
  • 1 cup tomato sauce
  • 2 tbsp Worcestershire sauce
  • 4 cups beef broth
  • 2 ½ tsp Italian herbs blend
  • 1 tsp smoked paprika
  • ½ tbsp sugar
  • 3-4 cups baby potatoes halved
  • 1 cup sweet peas fresh or frozen
  • 2 tbsp fresh parsley chopped

Method
 

Prepare the Beef:
  1. Cut the beef into 1½-inch chunks and season with salt and pepper.
  2. Heat a large frying pan over medium-high heat with cooking oil.
  3. Sear the beef for 7-10 minutes until browned all over, then transfer to a soup pot. Deglaze the frying pan with ½ cup water, scraping up any browned bits, and pour into the pot.
2. Cook the Mirepoix:
  1. In the same pan, sauté diced carrots, celery, and onion over medium heat for 4-5 minutes until softened.
  2. Add minced garlic and cook for another minute.
  3. Transfer the vegetables to the soup pot.
3. Sauté the Mushrooms:
  1. Add butter to the pan and melt over medium heat.
  2. Sauté the sliced mushrooms for 4-5 minutes until golden brown.
  3. Season with salt, sprinkle with flour, and cook for 1 minute. Transfer to the soup pot.
4. Build the Broth:
  1. Add red wine, tomato sauce, Worcestershire sauce, beef broth, Italian herbs, smoked paprika, sugar, and black pepper to the soup pot.
  2. Stir to combine and bring to a boil over high heat.
  3. Reduce heat to low, partially cover, and simmer for 1-1½ hours until the beef is tender.
5. Add the Vegetables:
  1. Add the halved baby potatoes to the stew and cook for 20 minutes.
  2. Stir in peas during the last 10 minutes of cooking.
6. Garnish and Serve:
  1. Once the potatoes are fork-tender, garnish the stew with fresh parsley.
  2. Serve hot with crusty bread or over mashed potatoes for a complete meal.

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