---
title: Beef and Guinness Stew
servings: 6
prep time: 20 minutes
cook time: 150 minutes
source: https://mycibora.com/recipes/beef-and-guinness-stew
---

Gather @beef chuck{1%kg}, @stout beer{500%ml}, @carrot{3}, @mushroom{250%g}, @all-purpose flour{2%tbsp} and @fresh thyme{4%stalk}.

Toss the beef in the flour, season, and brown well in batches in a hot dutch oven; set aside.

Soften the @onion{2} and @garlic{3%clove} in the same pot, then stir in the @tomato paste{2%tbsp} and cook 1 minute.

Return the beef to the pot, pour in the stout and @beef stock{400%ml}, and add @bay leaf{2%leaf}, thyme and @brown sugar{1%tsp}; bring to a simmer. ~{5%minutes}

Cover and braise low, in the oven at 150°C (300°F) or on the stovetop, for 1 hour 45 minutes. ~{105%minutes}

Stir in the carrots and mushrooms and cook uncovered a further 30–40 minutes, until the beef is falling-apart tender and the sauce has reduced to a rich gloss. ~{35%minutes}

Discard the bay leaf and thyme stalks, taste, and adjust salt — the stout carries some bitterness that salt will round out.