Beef & Guinness Stew
A St Patrick's Day recipe is not complete without Guinness! This beef stew recipe is traditional, yet delicious and familiar. Pair it with the Irish Soda Bread recipe!
Recipe - Welcome
Beef & Guinness Stew
Prep Time30 Minutes
Servings6
Cook Time150 Minutes
Ingredients
2 lbs Certified Angus Beef® chuck roast
2 Tbs all purpose flour
1/2 tsp salt
1/2 tsp black pepper
2 Tbs vegetable oil
1 large red onion, cut into wedges
2 carrots, sliced
4 red potatoes, diced
1 1/2 cups Guinness beer
2 cups beef stock
2 bay leaves
1 Tbs fresh sage leaves, sliced
1 cup frozen peas
Directions
- Preheat oven to 300° F.
- Trim fat from meat.
- Cut beef into 1-inch cubes. Place in a bowl.
- Toss with flour, salt and pepper.
- Heat oil in oven-safe Dutch oven or deep skillet.
- Add the meat, and brown it on all sides.
- Remove the beef; set aside. Add onions, carrots and potatoes.
- Sauté for 5 minutes or until onions begin to soften.
- Add meat back to skillet.
- Slowly pour in the beer.
- Allow the pan to deglaze while scraping any brown bits from bottom of pan.
- Add beef stock, bay leaves and sage. Bring to a simmer.
- Cover, and transfer to oven.
- Cook for about 2 hours 30 minutes or until beef is tender.
- Add peas during the last 15 minutes.
- Remove bay leaves before serving.
30 minutes
Prep Time
150 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Fresh Boneless Certified Angus Chuck Roast - 2.4 Pound
Brookshire's All-Purpose Flour - 5 Pound
Brookshire's Iodized Salt - 26 Ounce
Brookshire's Black Pepper, Ground - 3.1 Ounce
Brookshire's Vegetable Oil - 24 Each
Fresh Onion, Red - 0.61 Pound
Fresh Carrot, Organic - 1 Each
Fresh Red Potatoes - 5 Pound
Not Available
Swanson Stock, Beef - 32 Ounce
Brookshire's Bay Leaves - 0.15 Ounce
That's Tasty Sage - 0.5 Ounce
Not Available
Directions
- Preheat oven to 300° F.
- Trim fat from meat.
- Cut beef into 1-inch cubes. Place in a bowl.
- Toss with flour, salt and pepper.
- Heat oil in oven-safe Dutch oven or deep skillet.
- Add the meat, and brown it on all sides.
- Remove the beef; set aside. Add onions, carrots and potatoes.
- Sauté for 5 minutes or until onions begin to soften.
- Add meat back to skillet.
- Slowly pour in the beer.
- Allow the pan to deglaze while scraping any brown bits from bottom of pan.
- Add beef stock, bay leaves and sage. Bring to a simmer.
- Cover, and transfer to oven.
- Cook for about 2 hours 30 minutes or until beef is tender.
- Add peas during the last 15 minutes.
- Remove bay leaves before serving.