Guinness Beef Stew

4.84 from 18 votes

This hearty Guinness Beef Stew is deliciously rich and complex with tender bites of beef, carrots, potatoes, and parsnips. There's no need to go to a local pub to celebrate St. Patrick's Day when you can cook up your own pub grub at home!

Prep Time20

Cook Time2 10

Total Time2 30

Course: Main Course

Cuisine: American, Irish

Servings: servings

Calories: 381kcal

Author: Valerie Brunmeier

Ingredients

4 tablespoons vegetable oil, divided
¼ cup all-purpose flour
2 ½ pounds beef stew meat boneless chuck roast trimmed and cut into 1- to 1 ½-inch cubes
1 teaspoon salt divided
3 cups chopped yellow onion about 2 small onions
1 tablespoon tomato paste
4 cups low-sodium beef broth
12 ounces Guinness Stout
2 tablespoon raisins
1 teaspoon caraway seeds
½ teaspoon freshly ground black pepper
3 carrots ½-inch thick diagonal slices
2 cups baby Yukon gold potatoes, halved (about 12 ounces)
1 cup parsnip peeled, ½-inch thick diagonal slices (about 8 ounces)
2 tablespoons finely chopped fresh parsley

Instructions

Place the flour in a shallow dish. Sprinkle the beef cubes with ½ teaspoon salt.
Coat the bottom of a large Dutch oven with 2 tablespoons vegetable oil and place over MEDIUM-HIGH heat. Dredge half of the beef (or as much as will fit comfortably in your pan) in flour and add it to the pan. Cook and stir for a few minutes until nicely browned. Remove the beef to a plate with a slotted spoon. Repeat procedure with remaining 2 tablespoons oil and remaining beef. Transfer last batch of browned beef to the plate and set aside.
Add the onion to the pan and cook, stirring occasionally for about 5 minutes or until softened. Stir in tomato paste and cook, stirring for a minute or two. Return the browned beef to the pan with the onions.
Stir in the beef broth and beer. Add the remaining ½ teaspoon salt, raisins, caraway seeds, and pepper. Increase the heat and bring to a boil. Cover, reduce heat to LOW, and simmer for 1 hour, stirring occasionally.
Uncover and increase heat as needed to bring to a low boil. Cook 30 minutes, stirring occasionally. Add the carrot, parsnip, and potatoes. Cover, reduce heat to MEDIUM-LOW, and simmer 30 minutes.
Uncover and bring to a low boil once more and cook for 10 minutes or until the vegetables are tender. Sprinkle with parsley and serve with bread and beer!

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