📝 About This Recipe
This iconic Irish comfort dish is a masterclass in patience, transforming humble cuts of beef into melt-in-your-mouth morsels through a slow bath in dark, velvety stout. The Guinness Draught provides a sophisticated bitterness that balances the sweetness of caramelized onions and earthy root vegetables, resulting in a rich, mahogany gravy. It is a soul-warming staple that captures the essence of a cozy Dublin pub, perfect for chilly evenings and gatherings with loved ones.
🥗 Ingredients
The Beef & Aromatics
- 3 pounds Beef Chuck Roast (trimmed and cut into 1.5-inch cubes)
- 3 tablespoons Vegetable Oil (divided)
- 2 large Yellow Onions (roughly chopped)
- 4 cloves Garlic (minced)
- 1/4 cup All-Purpose Flour (for thickening)
The Braising Liquid
- 14.9 ounces Guinness Draught (one standard can)
- 3 cups Beef Stock (low sodium preferred)
- 2 tablespoons Tomato Paste (for depth of color and umami)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Brown Sugar (to balance the stout's bitterness)
Vegetables & Herbs
- 4 pieces Large Carrots (peeled and cut into 1-inch chunks)
- 2 pieces Parsnips (peeled and cut into 1-inch chunks)
- 2 pieces Celery Stalks (sliced thick)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Pat the beef cubes thoroughly dry with paper towels and season generously with salt and black pepper. This ensures a deep, flavorful sear.
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2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Brown the beef in batches, ensuring not to crowd the pan, until a dark crust forms on all sides (about 5-7 minutes per batch). Transfer browned beef to a plate.
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3
Add the remaining tablespoon of oil to the same pot. Add the onions and celery, sautéing for 5-6 minutes until the onions are translucent and starting to brown at the edges.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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5
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste; the mixture will look like a thick paste.
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6
Slowly pour in the Guinness while scraping the bottom of the pot with a wooden spoon to release all the 'fond' (the flavorful brown bits). This is where the magic happens!
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7
Whisk in the beef stock, tomato paste, Worcestershire sauce, and brown sugar until the liquid is smooth.
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8
Return the beef and any accumulated juices back to the pot. Add the thyme sprigs and bay leaves.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 1 hour and 30 minutes.
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10
After 90 minutes, stir in the carrots and parsnips. Cover again and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the vegetables are soft.
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11
Remove the lid and simmer for an additional 10 minutes if you prefer a thicker gravy. Discard the thyme stems and bay leaves.
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12
Taste and adjust seasoning with more salt or pepper if needed. Garnish with fresh parsley before serving hot.
💡 Chef's Tips
Always sear the meat in batches; if you crowd the pan, the meat will steam instead of browning, losing that essential deep flavor. If you find the Guinness flavor too bitter, add an extra teaspoon of brown sugar at the end to balance the sauce. For the best texture, use beef chuck roast rather than 'stew meat' packages, as chuck has the perfect fat-to-collagen ratio for long braising. Make this a day in advance! Like most stews, the flavors develop and deepen significantly after a night in the refrigerator. If your gravy is too thin, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the boiling stew for 2 minutes.
🍽️ Serving Suggestions
Serve over a large mound of buttery Colcannon (Irish mashed potatoes with cabbage). Pair with a thick slice of warm Irish Soda Bread to soak up every drop of the Guinness gravy. A cold pint of Guinness Draught is the natural and most authentic beverage pairing. Serve alongside a simple side of roasted Brussels sprouts or a crisp green salad to cut through the richness. For a modern twist, serve inside a hollowed-out sourdough bread bowl.