Oct 18

Guinness Stew

Let’s start with the beef.

Sure you could buy pre-cut stew meat, but you know what? It can be a bit pricey (because it’s pre-cut) and the quality of meat isn’t that great. Instead get yourself a boneless chuck roast…

And cut it up yourself!

Also season it with a bit of salt and pepper.

Heat some olive oil in a dutch oven (or heavy duty pot) and brown your beef. Try not to crowd your pot with too much meat. You’ll just end up steaming it vs. putting a nice crust on it.

When your meat is nice and browned remove it from the pot.

In the same pot sautee one diced onion and one diced carrot…

Throw in a few cloves of minced garlic…

And a small palm full of thyme.

Yes I cut myself slicing up the beef. Small price to pay for this awesome stew.

Once your veggies have softened (about 5 minutes) add your beef…

And 4-5 diced yukon gold potatoes to the pot.

Here it comes!

Now add a whole bottle of Guinness extra stout…

And a cup of beef broth to your veggies and beef.

Throw in a tablespoon of tomato paste…

One and one half tablespoons of brown sugar…

And don’t forget to season everything with some salt and pepper.

Now bring this to a boil and taste it but don’t freak out! The sharp Guinness taste will mellow out after you let this stew simmer on low heat for about an hour and half.

Trust me, it will all come together!

There you have it! A hearty rich stew, a thick slice of bread and a creamy Guinness to top it all off.

If your lucky like the McNeal’s you’ll have to eat this stew one handed because you’ll be holding your beautiful new son with the other!



  • 2 pounds diced chuck roast
  • 1 diced onion
  • 1 diced carrot
  • 2 minced cloves garlic
  • fresh thyme
  • 4-5 diced yukon gold potatoes
  • 1 Guinness extra stout
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoons brown sugar
  • salt and pepper to taste

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