Classic Beef and Guinness Beef Stew: A Rich, Hearty, and Comforting Winter Staple

Classic Beef and Guinness Beef Stew: A Rich, Hearty, and Comforting Winter Staple

[Image: A warm, inviting bowl of beef stew with tender chunks of beef, carrots, potatoes, and a rich, dark broth, garnished with fresh parsley and crusty bread on the side.]

Servings: 6-8

Ingredients:

2 pounds beef stew meat (such as chuck or round)

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 medium carrots, peeled and chopped

2 medium potatoes, peeled and chopped

1 cup Guinness stout

2 cups beef broth

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

2 bay leaves

Instructions:

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.

Add the chopped onion to the pot and cook until it’s softened and lightly browned, about 5 minutes. Add the minced garlic and cook for an additional minute.

Add the chopped carrots and potatoes to the pot and cook for 5 minutes, stirring occasionally.

Add the Guinness stout, beef broth, thyme, salt, and pepper to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.

Return the beef to the pot and bring the stew to a boil. Reduce the heat to low and simmer, covered, for 2 1/2 hours, or until the beef is tender and the vegetables are cooked through.

Remove the pot from the heat and let it cool slightly. Remove the bay leaves and use two forks to shred the beef into bite-sized pieces. Return the pot to the stovetop and simmer the stew over low heat for an additional 10-15 minutes, or until the flavors have melded together and the stew has thickened slightly.

Serve the stew hot, garnished with fresh parsley and crusty bread on the side.

Tips and Variations:

For a richer stew, use 1 1/2 cups of Guinness stout and reduce the beef broth to 1 1/2 cups.

Add other vegetables, such as diced bell peppers or sliced mushrooms, to the pot for added flavor and texture.

Serve the stew with a dollop of sour cream or a sprinkle of chopped fresh parsley for added creaminess and freshness.

Make the stew ahead of time and refrigerate or freeze it for up to 3 days. Reheat it over low heat, adding a little more beef broth if necessary to achieve the desired consistency.

Nutrition Information (per serving):