Classic One-Pot Irish Guinness Beef Stew

5 from 2 votes

Classic One-Pot Irish Guinness Beef Stew

Nothing says comfort like a bowl of Classic One-Pot Irish Guinness Beef Stew. Whether you're gearing up for a St. Patrick’s Day feast or just need a cozy Sunday dinner that practically cooks itself, this recipe delivers deep, complex flavors with minimal cleanup.

Prep Time30

Cook Time3

Total Time3 30

Course: Dinner, Game Day, Main Course, Soup, St. Patrick's Day

Cuisine: Irish

Servings:

Calories: 398kcal

Author: Susan Ensley

Equipment

7.25-quart Dutch oven or heavy pot
cutting board
Large Knife
Wooden Spatula or spoon
Large Tongs
Silicone Spatula
2 large bowls
Small Bowls
half-sheet pan
Paper Towels

Ingredients

3 lbs Beef Chuck cubed
½ c All-Purpose Flour
1 tbs Kosher Salt
1 tbs Freshly Ground Black Pepper
1 teaspoon Smoked Paprika
5 tbs Olive Oil divided
1 small Yellow Onion chopped
5 large Carrots peeled and cut into 1-inch chunks
4 Celery Stalks cut into 1-inch pieces
6 Garlic Cloves minced
2 tbs Tomato Paste
14.9 oz Guinness Draught Stout one can
4 c Low-Sodium Beef Broth one carton
1 tbs Worcestershire Sauce
1 tbs Brown Sugar
1 teaspoon Dried Thyme
1 teaspoon Dried Rosemary
2 lbs Yukon Gold Potatoes cut into 1-inch chunks¹
2 c Frozen Peas

Instructions

Cut beef chuck into 1-inch cubes. Line a half sheet pan with a double layer of paper towels, place the cubed beef in a single layer on the prepared pan, then place another double layer of paper towels on top of the meat to thoroughly dry it before searing.
Place the flour, Kosher salt, freshly ground black pepper, and smoked paprika in a small bowl. Use a small whisk or fork to combine. Place the dried beef cubes in a large bowl and pour the flour mixture over them. Then, toss the cubed meat with tongs or a silicone spatula to thoroughly coat it in the flour mixture.
Pour two tablespoons of olive oil into a large Dutch oven and heat over medium-high. Once the oil is hot and begins to shimmer, use tongs to add about a pound, or a third, of the flour-coated meat to the pot in a single layer. You should avoid overcrowding. Sear the beef for 2-3 minutes per side, stirring with a silicone spatula to stir the cubes, until a deep brown crust forms all over. Use the tongs to remove the beef from the pot and transfer it to a large bowl.
Add another tablespoon of oil to the pot and brown the remaining meat in two batches, adding a tablespoon of oil before each batch of flour-coated meat.² Transfer the browned beef to the bowl with the rest of the meat. Once all of the beef is browned, set the bowl aside until ready to return to the pot.
Add one more tablespoon of oil to the pot. When it begins to shimmer, add chopped onions to the pot and sauté for about five minutes. Use a wooden spatula, or spoon if you don't have a spatula, to begin scraping the browned bits, or fond, off the bottom of the pot. Then, add the celery and carrot pieces. Continue sautéing the vegetables for another five minutes, stirring occasionally, and scraping the bottom of the pot with the wooden spatula as you stir.
Then, add minced garlic, stir it into the vegetables, and cook for about a minute until the garlic becomes fragrant. Add the tomato paste and stir into the sautéed vegetables, cooking for another minute. Next, pour in the entire can of Guinness Draught Stout beer into the pot. As the beer begins to sizzle, use the wooden spatula to vigorously scrape the bottom of the pot or deglaze it. Let the Guinness simmer and reduce by half, which should take about five minutes.
Return the browned beef to the pot, along with any juices that have accumulated in the bottom of the bowl. Then, pour in the entire carton of low-sodium beef broth. Next, stir in the Worcestershire sauce, brown sugar, thyme, and rosemary. Bring the mixture to a simmer, place the lid on the pot, reduce the heat to medium-low, and simmer for two hours. Stir occasionally, every 15-20 minutes or so.
After two hours, add the cut potatoes to the pot. Return the lid and continue cooking for 45-60 minutes, or until the potatoes are fork-tender.
Remove the pot from the heat and stir in the frozen peas. Place the lid back on the pot for 15-20 minutes to allow the stew to cool, thicken, and for the flavors to meld flavors. At this point, taste the stew and adjust the salt and pepper if necessary.
Yield: 12 servings.

Notes

Depending on the size of the potatoes, if they are small cut them into quarters. For larger potatoes cut into eight pieces.
It should take a total of three batches to brown all of the beef. You'll add two tablespoons of oil to begin with the first batch, then one additional tablespoon of oil before the two subsequent batches.

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