Guinness Beef Stew

From The Best International Recipe

Why this recipe works:

We chose beef chuck for our Guinness beef stew recipe for its beefy flavor and its succulent texture after braising. Using Guinness as the sole liquid for braising produced an overly bitter stew that lacked backbone. We found balance in using just one 12-ounce bottle of Guinness along with… read more

We chose beef chuck for our Guinness beef stew recipe for its beefy flavor and its succulent texture after braising. Using Guinness as the sole liquid for braising produced an overly bitter stew that lacked backbone. We found balance in using just one 12-ounce bottle of Guinness along with some chicken broth (beef broth gave the stew unpalatable tinny notes). We saved a small amount of the beer for stirring into the Guinness beef stew recipe just before serving because we found that this late infusion put an accent on the malty flavor.

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Serves 6 to 8

There is a lot of fat and gristle to trim away from a chuck roast, so don’t be surprised if you trim off up to 1 1/2 pounds. We prefer the flavor of Guinness Draught in this stew (with Guinness Extra Stout a close second), but you can substitute another brand of stout or a dark ale, such as Rogue Chocolate Stout or Newcastle Brown Ale.

Ingredients

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