Print

Beef and Guinness Stew

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and hearty beef stew with tender chunks of beef, vegetables, and a deep, savory flavor from a robust broth base.

Ingredients

  • beef chuck, cut into chunks
  • salt
  • black pepper
  • all-purpose flour
  • olive oil
  • onion, chopped
  • carrots, sliced
  • celery, chopped
  • garlic cloves, minced
  • tomato paste
  • beef broth
  • pomegranate juice
  • bay leaves
  • fresh thyme
  • potatoes, peeled and cut into chunks

Instructions

  1. Season the beef generously with salt and pepper, then coat lightly in flour.
  2. Heat olive oil in a large pot over medium-high heat and brown the beef in batches until a deep crust forms. Remove and set aside.
  3. In the same pot, add onions, carrots, and celery. Cook until softened, scraping up any browned bits from the bottom.
  4. Stir in the garlic and tomato paste, cooking briefly until fragrant.
  5. Pour in the beef broth and pomegranate juice, allowing it to simmer briefly.
  6. Add the beef back to the pot along with the bay leaves and thyme. Bring to a gentle simmer.
  7. Cover and cook on low heat for about 1.5 hours, stirring occasionally.
  8. Add the potatoes and continue cooking for another 45 minutes to 1 hour, or until the beef is fork-tender and the vegetables are fully cooked.
  9. Adjust seasoning with salt and pepper before serving.

Notes

  • Pomegranate juice adds depth and slight sweetness to balance the savory flavors.
  • Add mushrooms or parsnips for extra texture and flavor variation.
  • For a thicker stew, mash a few potatoes into the broth before serving.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat gently on the stovetop, adding broth if needed.

Nutrition

Find it online: https://yumfamilyrecipes.com/beef-and-guinness-stew/