Guinness Beef Stew

Ah, the perfect stew for when you have an afternoon to spare and a craving for hearty, soul-soothing comfort. The Guinness gives just a whisper of beer flavor, letting the beef take center stage, while the veggies play the supporting roles of sweetness and substance. Let’s dive in, pint in hand, shall we?

Software (a.k.a. Ingredients)

4 lbs boneless chuck roast the star of the show
3 tablespoons vegetable oil your sauté sidekick
1 yellow onion finely chopped (the savory sibling)
1 sweet onion finely chopped (the sweeter sibling)
1 tablespoon tomato paste a little concentrated oomph
2 garlic cloves minced or pressed
1/4 cup all-purpose flour for thickening things up
3 cups chicken broth surprise—it’s not beef broth!
2 bottles Guinness Draught 11.2 ounces each—one for the stew, one for you
1 1/2 tablespoons packed dark brown sugar for a hint of molasses magic
1 teaspoon minced fresh thyme because we’ve got thyme to spare
1 1/2 lbs Yukon Gold potatoes unpeeled (rustic vibes only)
1 lb carrots peeled and cut into chunks
2 tablespoons minced fresh parsley the finishing flourish

Procedure (a.k.a. The Magic)

Set the Scene: Preheat your oven to 325°F, and position a rack in the lower-middle. This stew’s going to take its sweet time, and your house will smell amazing.
Beef Prep: Trim any excess fat off the chuck roast and cut it into 1 1/2-inch chunks. Sprinkle generously with salt and pepper. Think of it as seasoning their “Oscar acceptance speech.”
Sauté the Sibs: Heat 3 tablespoons of oil in a large Dutch oven over medium-high heat. Add your yellow and sweet onions and sauté until they’re golden and fragrant—about 10 minutes. This is where the magic begins.
Tomato & Garlic Drama: Stir in the tomato paste and press the garlic directly into the pot. Cook for 2 minutes, letting it transform into a rust-colored masterpiece.
Flour Power: Sprinkle in the flour, and stir for a minute like you mean it. It’ll look a little weird, but trust me, it’s all part of the plan.
The Liquid Touch: Whisk in the chicken broth, 1/2 bottle of Guinness (feel free to “dispose” of the rest), brown sugar, and thyme. Scrape up all those delicious browned bits (aka fond) from the bottom of the pot. Simmer for 3 minutes to let it all mingle.
Beef Meets Bath: Add your seasoned beef chunks and bring everything back to a simmer. Cover the Dutch oven, transfer it to the preheated oven, and cook for 2 1/2 hours. Stir gently after 45 minutes and again at 90 minutes—it’s a “fold, not smash” situation.
Veggie Prep: While the stew does its thing, peel your carrots and cut them into chunky segments. Leave the Yukon Gold potatoes unpeeled for that rustic charm and cut them into manageable pieces.
Veggies Join the Party: After 2 1/2 hours, stir in the potatoes and carrots. Cook for another hour, giving it a gentle stir at the 30-minute mark. By now, your kitchen smells so good that you’ll be fighting off hungry family members.
Final Flourish: Stir in the remaining 1/2 bottle of Guinness (look at that—you’ve got another half for yourself!) and sprinkle with parsley. Taste the stew and adjust the salt and pepper as needed.
Serve & Savor: Ladle this glorious concoction into bowls and enjoy. The beef is melt-in-your-mouth tender, the veggies are perfect, and the Guinness adds just enough depth to make you feel like a culinary genius.