Boston Guinness Beef Stew Recipe

Name: Boston Guinness Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs boneless beef roast, trimmed cut into 1 1/2 inch pieces (go for the chuck eye); kosher salt & freshly ground black pepper, to taste; 2 tablespoons vegetable oil; 2 yellow onions, 1 inch dice; 1 tablespoon salt; 2 garlic cloves, minced; 1 teaspoon fresh thyme, minced; 1 tablespoon tomato paste; 1/4 cup all-purpose flour; 1 tablespoon fresh thyme leave; 3 cups chicken stock; 12 ounces beer, divided (Guinness Draught); 1 1/2 lbs yukon gold potatoes, peeled 1 inch chop; 1 lb carrot, peeled 1 inch chop; 1 lb turnip, peeled 1 inch chop; 1 lb celery, washed 1 inch chop; 2 tablespoons fresh parsley, chopped

Servings: persons

4 lbs boneless beef roast, trimmed cut into 1 1/2 inch pieces (go for the chuck eye)
kosher salt & freshly ground black pepper, to taste
2 tablespoons vegetable oil
2 yellow onions, 1 inch dice
1 tablespoon salt
2 garlic cloves, minced
1 teaspoon fresh thyme, minced
1 tablespoon tomato paste
1/4 cup all-purpose flour
1 tablespoon fresh thyme leave
3 cups chicken stock
12 ounces beer, divided (Guinness Draught)
1 1/2 lbs yukon gold potatoes, peeled 1 inch chop
1 lb carrot, peeled 1 inch chop
1 lb turnip, peeled 1 inch chop
1 lb celery, washed 1 inch chop
2 tablespoons fresh parsley, chopped

1
Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.
2
Season the beef with salt and freshly ground pepper.
3
Heat the oil in a Dutch oven over medium-high heat. Add the onions and salt and cook, stirring occasionally, until well browned (8 to 10 minutes).
4
Add garlic and minced thyme and cook for 2 minutes. Add the beef and brown slightly.
5
Whisk in tomato paste, chicken stock, 3/4 cup of the Guinness and the fresh thyme leaves making sure to scrape up any browned bits on the bottom of the pot.
6
Bring to a simmer and cook until slightly thickened (3 minutes). Transfer the pot to the oven and cook, uncovered, for 90 minutes. You will need to give it a quick stir halfway through cooking.
7
Stir in the potatoes, turnip, celery and carrots. Continue cooking until the beef and vegetables are tender (1 hour). Halfway through cooking give it another quick stir.
8
Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley.
9
Season with salt and pepper to taste and serve.

1823

kcal

Calories

Fat

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 lbs boneless beef roast, trimmed cut into 1 1/2 inch pieces (go for the chuck eye), kosher salt & freshly ground black pepper, to taste, 2 tablespoons vegetable oil, 2 yellow onions, 1 inch dice, and more.

Yes, Boston Guinness Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boston Guinness Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions