Guinness Beef Stew with Mashed Potatoes
Sometimes stew is meh, but not when we make it! This Guinness beef stew recipe with mashed potatoes is savory and filling. It will easily end up as a family staple!
The famous rich flavor of Guinness stout in this recipe pairs so nicely with the chuck roast and potatoes. This makes for a hearty dinner that’s even better on day two.
Any Irish stout beer will do if Guinness doesn’t tickle your fancy. Try Beamish or Kinsale if you’re up for an adventure at your local spirits store.
Guinness Beef Stew with Mashed Potatoes Recipe
Make this hearty Guinness beef stew with mashed potatoes in the InstantPot or on the stove top. It’s so simple to throw together!
Yield: 8 servings
- 4 lbs beef chuck roast, boneless, trimmed of fat and cut into 1 1/2" cubes
- 6 Tbsp all-purpose flour
- salt, to taste
- pepper, to taste
- 1/4 tsp cayenne pepper
- 2 Tbsp olive oil, divided
- 6 oz bacon, diced
- 2 onions, thinly sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 2 Tbsp tomato paste
- 1 1/2 cups beef broth
- 2 cups Guinness beer, or other stout beer
- 4 carrots, peeled and cut into 1" pieces
- 1 large turnip, peeled and cut into 1" pieces
- 2 bay leaves
- fresh parsley, chopped
- mashed potatoes
- Heat oven to 325 degrees with rack in lower third of oven
- Pat beef dry then place 3 Tbsp flour, salt, pepper and cayenne in large bowl. Toss beef in flour to coat. Heat 1 Tbsp oil in large Dutch oven over medium heat until shimmering. Add half the beef and brown on all sides about 8 minutes. Remove from pot and set aside. Repeat with 1 Tbsp oil and the remaining beef removing from pot when browned.
- Add bacon to pot and sauté until crispy stirring often about 6 minutes. Stir in onions and cook until softened about 6 minutes. Add garlic, thyme, tomato paste and flour and cook 1 more minute.
- Slowly whisk in beef broth scraping up any brown spots in the bottom of the pan then add beer and browned beef along with any juices from beef. Stir in carrots, turnips and bay leaves.
- Bring back to a simmer then cover leaving lid partially askew and place in oven for 1 hour. Remove from oven and stir well. Return to oven and cook another 1 -1½ hours until sauce is thick and meat is fall apart tender.
- Remove form oven and take out the bay leaves. Season with salt and pepper and serve over mashed potatoes garnished with chopped parsley.
This stew is great over rice! If you’re watching your carbs, it’s great all by itself too.
Calories: 709kcal, Carbohydrates: 14g, Protein: 46g, Fat: 51g, Saturated Fat: 20g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 25g, Trans Fat: 2g, Cholesterol: 177mg, Sodium: 453mg, Potassium: 1012mg, Fiber: 2g, Sugar: 4g, Vitamin A: 5219IU, Vitamin C: 10mg, Calcium: 72mg, Iron: 6mg
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