I really baby my slow-cooked meals and this Guinness Beef Stew is not an exception! As a bonus, this is the best version of Guinness Beef Stew that I ever made! It has a wonderful full flavor with a bit of sweetness. Most stews need to sit a day or two for the flavors to really blend. But not this stew! It is fantastic from the stove top to the dinner table! So there is still time for you to make this for St. Patrick’s Day.
I was inspired to change my Guinness Beef Stew from an Irish cook show I watched on Recipe TV. Guinness Storehouse Executive Chef Justin O’Connor presented several recipes made with Guinness and explained when he uses different types of Guinness. Did you know that Guinness was established in 1759! That is just amazing the long history of Guinness. Someone once said to me that Guinness is the fruit of the gods. My preference is a dry, red wine – however I do love Guinness!
I am really inspired by Executive Chef Justin – for more on him click here. Now we just need a cookbook from him!
The key is a thick beef stock otherwise you will need to add flour to thicken the sauce. Plus using Guinness Foreign Extra Stout. Also consider serving it with Champ Potatoes.
Below are guidelines from Executive Chef Justin on what type of Guinness to use when cooking and baking.
This is great for soda breads and desserts. It has a coffee and caramel flavors.
Now on to our recipe!
Beef Roast Ingredients:
2 tbsp canola oil, divided
3 pounds whole boneless beef chuck roast, cut into chunks
2 Onions, quartered
2 Carrots, sliced lengthwise
2 Celery Stalks, sliced lengthwise
Freshly ground black pepper
1 cup Beef Stock (the best you can buy – or make it!
1/4 cup Strong Brewed Coffee
1 ounce 70% Cocoa Chocolate
1 Pint of Guinness Foreign Extra Stout
1 bouquet garnis (about 3 sprigs rosemary, 3 sprigs parsley, and 2 bay leaves – I place mine in a large tea bag filter)
1 tbsp Soy Sauce
1 tbsp Worcestershire Sauce
3 cups Carrots, chopped
2 cups Parsnips, chopped
1 Medium Sweet Potato, chopped
1 cup Celery, chopped (Optional)
Celery root, chopped (Optional)
Pearl Onions (Optional)
Flat-leaf Parsley Leaves
Beef Roast Preparation:
In a large braising pan, heat canola oil over medium-high heat. Season beef with Lawry salt and freshly ground pepper and add to braising pan. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a plate.
Add carrots and onions to the braising pan and cook, turning occasionally, until lightly browned.
Add sauce ingredients and bring to a boil, then lower heat to a simmer. Add beef. Cook for 1 ½ hours, mixing periodically.
Final Cooking Step:
Add the Roasting Ingredients and cook for another 30-minutes or until veggies are tender. Discard bouquet garnis, large carrots and celery stalks. Using a ladle, skim off and discard accumulated fat on surface. Serve with mashed potatoes and crusty bread.