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Guinness Braised Stew with Roasted Vegetables

2 tbsp. vegetable oil

4 tbsp butter

3 tbsp flour

2 lb. beef chuck cubed into 2 inch pieces

1 onion, chopped

2 ribs celery, chopped

4 cups mini carrots, peeled, and cut in quarters

3 cups cubed red potatoes (2 inch cubes)

​2 cups sliced mushrooms

4 cloves garlic, chopped

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh rosemary

1 teaspoon Kosher salt plus more to taste

½ teaspoon freshly ground black pepper plus more to taste

1 tbsp tomato paste

4 cups beef broth

1 12 oz bottle of Guinness Stout




Heat the oven to 400.


1.    Season the meat with salt, pepper and garlic powder and coat with the flour.

2.    In a large dutch oven (or pot), over medium high heat, the heat the vegetable oil and 2 tablespoons of the butter. Add beef and cook on all sides until seared, 2-3 minutes per side, working in batches if necessary.

3.    Reduce the heat to medium low and add the onions and celery. Cook until they are soft, about 5 minutes.

4.    Add the Guinness and simmer for 5 minutes or until reduced by half.

5.    Cover and cook on low for 45 minutes.

6.    Add the olive oil, carrots and potatoes to a baking sheet and toss to combine. Season with salt and pepper and place in the oven and cook for 10 minutes or until they start to brown. Cook and additional 10-15 minutes, remove and set aside. Reduce oven to 250.

7.    Heat a skillet over medium heat and add the remaining butter.

8.    Once melted add the mushrooms and season with salt and pepper. Cook for 10-12 minutes stirring occasionally.

9.    Once the mushrooms begin to soften and brown add the garlic and cook for one additional minute. Remove from the heat and set aside.

After the meat has cooked 45 minutes add in the mushrooms, veggies, beef stock, tomato paste, teaspoon Kosher salt, ½ teaspoon freshly ground black pepper and herbs and stir to combine

10. Place on middle rack in the oven and cook for 1 hour.

11.  Remove and serve with fresh cooked rice. 

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