Braised Guinness Beef Recipe

Prepare and Season Beef

Pat the beef cubes dry with paper towels. In a large bowl, combine flour, 1 tbs kosher salt, and 1 tsp freshly ground black pepper. Toss beef in the seasoned flour to coat, shaking off excess.

Brown the Beef

Heat a heavy Dutch oven or large ovenproof pot over medium-high heat. Add 2 tbs vegetable oil and 1 tbs unsalted butter. When shimmering, add beef in a single layer (work in batches to avoid crowding). Sear on all sides until deep brown, about 2–3 minutes per side. Remove browned beef to a plate and reserve.

Deglaze and Build Sauce

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot and cook 6–8 minutes until softened and starting to brown, stirring occasionally. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. Pour in 12 oz Guinness to deglaze, scraping up brown bits from the bottom with a wooden spoon. Let the beer reduce 2–3 minutes. Add 2 cups beef stock, 1 tbs Worcestershire sauce, the reserved browned beef and any accumulated juices, 4 thyme sprigs, and 2 bay leaves. Bring to a gentle simmer.

Braise the Beef

Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until the beef is fork-tender, about 2 to 2¼ hours. Alternatively, simmer gently on the stovetop over low heat for the same time. Check once at the 1-hour mark and skim any excess fat from the surface.

Finish the Sauce

When beef is tender, remove the pot from oven. If you added optional baby potatoes, check they are tender. Transfer the beef and larger vegetables to a plate and tent with foil. Place the pot on the stovetop over medium-high heat and reduce the braising liquid until slightly thickened, about 6–10 minutes. Taste and adjust seasoning with remaining ½ tbs kosher salt and additional pepper as needed. Remove thyme sprigs and bay leaves.

If using frozen pearl onions or small peeled onions, add them to the pot about 30–40 minutes before the braise end so they cook through (or add with carrots at the beginning if using fresh small onions). For extra texture, you can roast carrots and potatoes separately and fold them in after braising.

Cook Potatoes

While the beef is braising (about 25–30 minutes before the beef is done), place 2 lbs peeled and cubed russet potatoes into a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Mash and Season

Drain potatoes well and return to the hot pot to dry for 1 minute. Add 4 tbs unsalted butter and mash to desired consistency. Gradually stir in 1/2 cup warmed whole milk until creamy. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Keep warm until ready to serve.

Return the beef and vegetables to the reduced sauce and stir to coat and warm through. Spoon beef and sauce over a bed of mashed potatoes (or serve alongside if using baby potatoes). Sprinkle chopped fresh parsley over the top for garnish. Serve hot.

Leftovers: Cool and refrigerate within 2 hours. Reheat gently over low heat or in a 325°F oven until warmed through. The stew often tastes better the next day as flavors meld.