Huey's Beef in Guinness

Warm up your soul with Huey’s Beef in Guinness, a hearty Irish-inspired stew that combines tender chunks of beef chuck, earthy vegetables, and the rich, malty depth of Guinness stout. This slow-simmered dish is elevated by fresh thyme, a touch of tomato paste, and a savory beef stock that meld together into a luscious, flavor-packed gravy. Golden potatoes absorb all the goodness, making this comforting one-pot recipe perfect for family dinners or cozy gatherings. Simple to prepare and deeply satisfying, this stew is best served piping hot, garnished with fresh parsley, and perhaps paired with a slice of crusty bread for dipping. Perfect for cold weather or St. Patrick’s Day celebrations, this recipe will have everyone going back for seconds!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 lbs beef chuck (cut into 2-inch cubes)
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large yellow onion (finely diced)
• 3 medium carrots (cut into 1-inch pieces)
• 2 medium celery stalks (sliced)
• 3 cloves garlic cloves (minced)
• 1 pint Guinness stout
• 2 cups beef stock
• 2 tbsp tomato paste
• 3 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 leaf bay leaf
• 4 medium potatoes (quartered)
• 2 tbsp parsley (chopped, for garnish)

Directions

Step 1

Preheat a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

In a bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated.

Step 3

Heat the olive oil in the pot, then brown the beef in batches to avoid overcrowding. Brown all sides, about 2-3 minutes per side. Remove and set aside.

Step 4

In the same pot, add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the garlic and cook for an additional minute.

Step 5

Pour in the Guinness stout, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits.

Step 6

Stir in the beef stock and tomato paste until well combined.

Step 7

Return the browned beef to the pot, along with the thyme sprigs and bay leaf. Stir to combine.

Step 8

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 60 minutes, stirring occasionally.

Step 9

After 60 minutes, stir in the potatoes. Cover and cook for an additional 45-60 minutes, or until the beef and potatoes are tender.

Step 10

Discard the thyme sprigs and bay leaf. Taste the stew and adjust seasoning with additional salt and pepper if needed.

Step 11

Serve hot in bowls, garnished with chopped parsley.

Nutrition Facts

Serving size	(2888.5g)

Amount per serving	% Daily Value*
Calories	3104.5

Total Fat 180.5g	0%
Saturated Fat 61.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 510.3mg	0%
Sodium 4835.0mg	0%
Total Carbohydrate 206.6g	0%
Dietary Fiber 19.8g	0%
Total Sugars 20.5g
Protein 154.1g	0%

Vitamin D 0IU	0%
Calcium 361.1mg	0%
Iron 26.5mg	0%
Potassium 6735.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 20.1%

Carbs: 26.9%