Beef and Guinness Stew

This delicious Irish beef stew made with Guinness^® stout beer is perfect for St. Patrick's Day.

Servings per Recipe: 8 bowls

Calories per Serving: 377

Prep Time: 20

Cook Time: 2 30

Total Time: 2 50

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5 from 2 votes

Ingredients

2 pounds beef stew meat
4 tablespoons olive oil
3 tablespoons flour
1 teaspoon salt
1 teaspoon freshly ground pepper
¼ teaspoon cayenne pepper
2 large onions
1 clove garlic
2 tablespoons tomato paste
1½ - 2 bottles Guinness® stout beer
3 large carrots
½ teaspoon dried thyme
4 cups prepared mashed potatoes

Instructions

Cut 2 pounds beef stew meat into 1" cubes.
Chop 2 large onions and 3 large carrots. Mince 1 clove garlic.
Place beef cubes into a large bowl and drizzle with 1 tablespoon olive oil. Mix well.
In a separate dish, combine 3 tablespoons flour, 1 teaspoon salt, 1 teaspoon freshly ground pepper, and ¼ teaspoon cayenne pepper; mix well.
Sprinkle flour mixture over beef mixture and toss to coat.
Heat 3 tablespoons olive oil in a large fry pan or Dutch oven. Add beef and cook on medium-high heat, stirring frequently, until browned.
Add chopped onions and minced garlic and cook until onions are tender-crisp.
Add 1½ - 2 bottles Guinness® stout beer to pan and stir, scraping any food from the bottom and sides of the pan.
Add 2 tablespoons tomato paste and stir until well blended. Add carrots and ½ teaspoon dried thyme.
Cover and cook at a simmer for 2-3 hours, stirring occasionally.
Serve over 4 cups prepared mashed potatoes.

Notes

For Beef and Guinness^® Stew in the slow cooker

Brown the beef on the stovetop in a large skillet.
Follow the recipe instructions until the point where the stew needs to simmer.
Transfer the stew to a slow cooker and cook it on low for 3-4 hours.

Be mindful of how hot your slow cooker cooks since they all heat differently. Larger volume slow cookers will cook the same amount of food much faster than a smaller volume slow cooker.

For Beef and Guinness^® Stew in the Instant Pot

You should never add flour or other thickeners before the pressure cooking cycle since it can cause food to stick to the bottom of the pot and burn. The pressure cooker needs the thinner liquid to create the steam that forces the pot to go under pressure.

Put the 1 Tbsp. oil in the inner pot and brown the meat in it without the flour (you can put the cayenne, salt, and pepper on it) on sauté mode.
Add the beer (up to the amount recommended for liquid on your model of pressure cooker), onions, garlic, thyme, and carrots to the pot.
Cook on manual pressure (high if you have the option) for 25 minutes.
NPR for 15 minutes, then release pressure and open lid.
Mix the flour with about ½ cup of the liquid from the pot (careful, it's hot!), whisking well to get any lumps out.
Add the flour mixture back to the pot and stir gently to mix.
Add the tomato paste and the remaining beer and heat on sauté mode for just long enough to heat through (watch carefully for burning - this won't take long).
Turn off the Instant Pot as soon as the stew is hot and serve the stew over mashed potatoes.

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