- March 13, 2024
- Beef
Guinness Braised Beef Recipe
Discover the ultimate comfort food with this Guinness braised beef recipe, a hearty and flavorful dish that transforms tender beef into a succulent masterpiece with the rich, malty depth of Guinness stout. Perfect for cozy dinners, this melt-in-your-mouth beef, braised to perfection, promises a memorable culinary experience that pairs beautifully with your favorite sides.
Why This Recipe Works
Tender Goodness: Guinness braised beef takes a budget-friendly cut of meat and braises it low and slow to serious perfection! This recipe is similar to a traditional beef stew, but adds a Guinness beer for an Irish twist, which makes it the perfect cozy meal for St. Patrick’s Day! While this dish does require a little bit of prep work, the majority of the work will be done by the oven while the beef braises into shreddable, tender pieces.
Perfect for a Crowd: When you need to feed a lot of people, whip up this Guinness braised beef recipe and a batch of mashed potatoes for the perfect comforting meal. Even the pickiest of eaters will absolutely love this beef stew!
Supplies Needed
- Skillet
- Dutch Oven or Oven-Safe Pot
Ingredients
- Chuck Roast: Use a chuck roast or chuck eye steaks here!
- Salt & Pepper: I like to use a coarse salt like kosher salt.
- Oil: Use a neutral, high smoke point oil like canola oil, vegetable oil, or avocado oil.
- Vegetables & Aromatics: The combination of carrots, celery, onions, garlic and mushrooms add loads of flavor!
- Worcestershire Sauce: Worcestershire sauce adds a deep, umami flavor.
- Tomato Paste: For a bit of tang and added flavor!
- Thyme: I used dried thyme here. If you have fresh, feel free to use it!
- Beef Stock: If using low sodium beef stock, you’ll want to taste for salt at the end and add more if needed.
- Guinness Beer: You can use Guinness beer or replace with 1.5 cups of extra beef stock if you prefer. The beer adds a deep flavor that is super delicious!
- Butter & Flour: Butter and flour will be combined with the mushrooms before adding it to the beef stew. This will help the stew thicken up!
- Puff Pastry Topping: You can also use an optional puff pastry topping with one sheet of puff pastry, an egg for the egg wash, and a sprinkle of sea salt.
How To Make Guinness Braised Beef
Searing:
- Preheat & Prep: Preheat the oven to 325 F. Prepare the meat by patting it dry and removing the moisture with paper towels. Lightly oil and season all sides of the beef with the kosher salt.
- Sear: Add a little additional oil to the pot, about 1 tbsp. Sear the beef over high heat on both sides in a large Dutch oven pot. Once seared and browned, remove and set aside.
Sauteing:
- Sauté Veggies: To the pot, add the carrots, celery and onion and brown and cook for about 7-8 minutes. Next add in the garlic, thyme, black pepper, Worcestershire sauce, and tomato paste. Stir to combine and cook down 1-2 minutes.
- Add Liquid: Pour in the beef stock and Guinness beer and bring to a simmer.
- Add Meat: Once simmering, add the beef back into the liquid so it’s completely covered (if it’s not, add a little more stock).
- Place in Oven: Place the Dutch oven into the preheated oven uncovered and braise until the beef is tender and can easily be shredded, about X hours.
Braising:
- Shred Beef: Remove the braised beef from the oven and let it rest on the stove. Shred the beef and discard any large pieces of fat or connective tissue that didn’t break down into the stew. Place the beef back into the Dutch oven.
- Sauté Mushrooms: In a separate skillet, add the butter on medium heat and then add the mushrooms and cook for about 3-4 minutes. Sprinkle on the flour and combine everything and then stir this whole mixture into the beef stew so it is thoroughly combined.
- Braise Again: Return the beef stew back into the oven for 10-15 minutes if leaving uncovered and let it thicken slightly before serving.
Puff Pastry:
- Increase Temp: Increase the oven temperature to 375 F.
- Divide: Divide the Guinness braised beef stew into individual-sized cast iron pots or ceramic dishes. Cut squares of puff pastry and place it over each pot so that it’s slightly draped over the edge.
- Brush with Egg Wash: Lightly brush egg was over the top of each one and sprinkle on a little sea salt.
- Bake: Bake in the oven so the stew thickens slightly and the puff pastry top becomes puffed up and golden brown, about 20 minutes.
- Serve: Remove from the oven and let cook 5-10 minutes before serving.
What To Serve With Guinness Braised Beef
If you are cooking your Guinness braised beef with the puff pastry on top, you have a full meal already cooked! If you are just making the beef stew on its own, you can pair it with some of my favorite sides like mashed potatoes or biscuits to make it a heartier meal.
For a touch of something fresh, serve with a simple arugula salad or roasted broccoli!
Frequently Asked Questions
Guinness braised beef is savory and rich with a thick, flavor-packed gravy. The Guinness stout adds a deep, complex flavor. The alcohol gets cooked off, leaving just the slightly malty flavor that pairs well with the tender beef and umami packed broth!
Store any leftover beef stew in an airtight container in the refrigerator for up to 4 days! You can reheat in the microwave until heated through.
More Recipes To Try
- Dutch Oven Chicken & Biscuits
- Colcannon Cauliflower Mash
- Beer Cheese Soup
- Beef Bourguignon
- Beef Chili
Guinness Braised Beef
Ingredients
- 3 lbs Chuck Roast or Chuck Eye Steaks
- 3 tsp Kosher Salt
- 3 tbsp Oil neutral oils work best (vegetable or canola)
- 1 cup Carrots diced
- 1 cup Celery diced
- 1 Yellow Onion diced small
- 3 cloves Garlic mined
- 1 tbsp Worcestershire Sauce
- 1 tbsp Tomato Paste
- 2 tsp Dried Thyme
- 1 tsp Black Pepper
- 2 cups Beef Stock
- 11.2 oz Guinness Beer or sub with an additional 1.5 cups of beef stock
- 8 oz. Mushrooms sliced thin
- 2 tbsp Butter
- 2 tbsp Flour
Optional Puff Pastry Topping
- 1 sheet Puff Pastry
- 1 Egg for egg wash
- Sprinkle of Sea Salt
Instructions
- Preheat the oven to 325 F.
- Prepare the meat by patting it dry and removing the moisture with paper towels. Lightly oil and season all sides of the beef with the kosher salt.
- Add a little additional oil to the pot (about 1 tbsp). Sear the beef over high heat on both sides in a large Dutch oven pot. Once seared and browned, remove and set aside.
- To the pot, add the carrots, celery, and onion and brown and cook for about 7-8 minutes.
- Next, add in the garlic, thyme, black pepper, Worcestershire sauce, and tomato paste. Stir to combine and cook down 1-2 minutes.
- Pour in the beef stock and Guinness beer and bring to a simmer.
- Once simmering, add the beef back into the liquid so it's completely covered (if it's not add a little more stock).
- Place the Dutch oven into the preheated oven uncovered and braise until the beef is tender and can easily be shredded, about 2.5 hours.
- Remove the braised beef from the oven and let it rest on the stove. Shred the beef and discard any large pieces of fat or connective tissue that didn't break down into the stew. Place the beef back into the Dutch oven.
- In a separate skillet, add the butter on medium heat and then add the mushrooms and cook for about 3-4 minutes. Sprinkle on the flour and combine everything and then stir this whole mixture into the beef stew so it is thoroughly combined.
- Return the beef stew back into the oven for 10-15 minutes if leaving uncovered and let it thicken slightly before serving.
Puff Pastry Pot Pie Instructions
- Increase the oven temperature to 425 F.
- Divide the Guinness braised beef stew into individual-sized cast iron pots or ceramic dishes. Cut squares of puff pastry and place it over each pot so that it's slightly draped over the edge. Alternatively, you can use one large oven-safe dish with the full sheet of puff pastry to make one large pot pie as well.
- Lightly brush egg wash over the top of each one and sprinkle on a little sea salt.
- Bake in the oven so the stew thickens slightly and the puff pastry top becomes puffed up and golden brown, for about 15 minutes.
- Remove from the oven and let cool 5-10 minutes before serving.