Braised Beef and Guinness Stew with Root Vegetables

Name: Braised Beef and Guinness Stew with Root Vegetables
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Cuisine: Soups and stews
Ingredients: 900 g beef chuck, cubed; 2 tbsp vegetable oil; 2 tbsp unsalted butter; 2 yellow onions, sliced; 4 garlic cloves, minced; 3 tbsp tomato paste; 3 tbsp all-purpose flour; 1,5 cup Guinness stout; 3 cup beef stock; 6 fresh thyme sprigs; 2 bay leaves; 3 carrots, chunked; 500 g Yukon Gold potatoes, chunked; 1 tbsp Worcestershire sauce

Fork-tender beef chuck braised low and slow in dark stout with caramelized onions, thyme, and buttery root vegetables for a rich, glossy stew.

Time: 170 min
Servings: 6
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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6servings

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Instructions

10 steps · tick them off as you cook

Pat 2 lb cubed beef chuck completely dry, then season generously with salt and pepper.
Heat 2 tbsp vegetable oil in a Dutch oven over medium-high until shimmering, then sear beef in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
3-4 minutes
Reduce heat to medium, add butter, then cook sliced onions for 10 minutes until caramelized and golden.
10 minutes
Stir in minced garlic and tomato paste, cooking for 2 minutes until brick red and fragrant.
2 minutes
Sprinkle in flour and stir 1 minute to cook out the raw taste.
1 minute
Deglaze with Guinness stout, scraping up all the browned fond from the bottom.
Return beef with its juices, add beef stock, thyme sprigs, and bay leaves, then bring to a bare simmer.
Cover and braise in a 325°F (160°C) oven for 90 minutes.
90 minutes
Add chunked carrots and potatoes, then continue braising uncovered for 45 minutes until beef is fork-tender and the sauce is glossy.
45 minutes
Stir in Worcestershire, adjust seasoning, and rest 10 minutes before serving.
10 minutes

Chef's tip

Dry your beef thoroughly with paper towels before searing — any surface moisture causes steaming, which prevents the deep Maillard crust that gives the stew its signature richness.