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Guinness Beef Stew with Tender Chuck Roast

Guinness beef stew with tender chuck roast is oven-braised in stout and beef broth until the beef is fork-tender. Carrots and Yukon Gold potatoes cook in the rich, savory gravy for a hearty one-pot dinner.
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Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Resting 10 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner
Cuisine: Irish
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast cut into 1 1/2-inch pieces
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 0.33 cup all-purpose flour
  • 3 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (14.9 oz) Guinness stout
  • 3 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 4 carrots large, peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Preheat the oven to 325°F.
  2. Pat the beef dry and season it with the salt and pepper.
  3. Toss the beef with the flour until coated, shaking off excess.
  4. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  5. Brown the beef in batches for 3 to 4 minutes per side, transferring it to a plate as it browns.
  6. Reduce the heat to medium, add the onion, and cook for 5 minutes, stirring occasionally.
  7. Stir in the garlic and tomato paste and cook for 1 minute.
  8. Pour in the Guinness and scrape up the browned bits from the bottom of the pot.
  9. Simmer for 3 to 4 minutes.
  10. Stir in the broth, Worcestershire sauce, thyme, and bay leaf.
  11. Return the beef and any accumulated juices to the pot and bring to a simmer.
  12. Cover the pot and transfer it to the oven.
  13. Braise for 1 hour 45 minutes.
  14. Stir in the carrots and potatoes, then cover the pot.
  15. Braise for 60 to 75 minutes more, until the beef is fork-tender and the vegetables are tender.
  16. Remove the bay leaf and let the stew rest for 10 minutes before serving.

Notes

For the most tender beef, brown it in batches without crowding the Dutch oven. Refrigerate leftovers for 3 to 4 days or freeze them; use gluten-free flour and a certified gluten-free stout for a gluten-free variation.