Official Guinness Beef Stew
![Official Guinness Beef Stew Official Guinness Beef Stew](/upload/000/u3/3/d/official-guinness-beef-stew-images-big.jpg)
This Guinness Beef Stew is directly from the Official Guinness Cookbook – it’s the real deal! My friend used to work for Guinness over 20 years ago, and has even worked out of their headquarters based in Scotland. I’m thrilled to share with you one of the most popular recipes, a traditional Guinness Beef Stew.
Many cultures have a variation on beef stew, always made with ingredients on hand. The French use Burgundy wine to make beef bourguignon. In Hungary, paprika is introduced to the pot for goulash. Belgium has carbonnade la flamande made with Belgian ale. And Ireland has beef and Guinness stew, a hearty and wholesome dish that will keep you warm and comfortable no matter what the weather throws at you. This stew is a popular pub lunch, and you can travel the country trying different variations at every bar you visit. With meat, veg, potatoes, and Guinness, this is the very definition of a meal in a bowl.
Ingredients:
- 2 tbsp extra-virgin olive oil or beef drippings
- 2 pounds roast chuck cut into 1.5-inch pieces
- 2 onions sliced
- 3 celery stalks chopped
- 3 carrots peeled and cut into2-inch chunks
- 2 tbsp all-purpose flour
- 1 can Guinness Draught Stout 14.9-fluid-ounce
- 1 cup beef stock
- 1 tbsp brown sugar or apple jelly/red currant jelly
- 2 tbsp tomato paste
- 1 tsp Dijon mustard
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 2 bay leaves
- sea salt
- freshly ground black pepper
- 8 oz baby potatoes scrubbed
Prep Time:
10 minutes
Cook Time:
210 minutes
Total Time:
220 minutes
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