Tender chunks of beef slow-cooked in a rich, savory gravy made with Guinness stout, root vegetables, and herbs. A comforting, hearty meal perfect for a chilly evening, best served with crusty bread.
Prep25 min
Cook180 min
Servings4
Serving size: 1.5 cups
922cal
75gprotein
46gcarbs
46g
Ingredients
2 lb Beef Chuck (cut into 1.5-inch cubes)
0.25 cup All-Purpose Flour
1.5 tsp Salt (plus more to taste)
0.5 tsp Black Pepper (freshly ground)
2 tbsp Olive Oil
2 tbsp Unsalted Butter
1 large Yellow Onion (chopped)
3 medium Carrots (peeled and cut into 1-inch pieces)
Bake a perfect loaf of crusty, artisan-style bread with this incredibly simple recipe. It requires just four basic ingredients and minimal effort for a beautiful, bakery-quality result featuring a chewy, open crumb and a deeply golden, crackly crust. The magic lies in a long, slow fermentation, not in kneading.
About Guinness Beef Stew with No-Knead Crusty Bread
Aromatic Guinness beef stew with crusty bread – a soul-satisfying, energy-giving comfort food classic!
This irish_american dish is perfect for dinner or supper. With 1102.56 calories and 81.53g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cloves Garlic (minced)
2 tbsp Tomato Paste
440 ml Guinness Draught Stout (one 14.9 oz can)
2 cup Beef Broth (low sodium)
1 lb Yukon Gold Potatoes (peeled and cut into 1.5-inch chunks)
1 tbsp Worcestershire Sauce
1 tsp Brown Sugar (packed)
3 sprigs Fresh Thyme
1 large Bay Leaf
2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Prepare the Beef
Pat the beef cubes completely dry with paper towels to ensure a good sear.
In a large bowl, whisk together the all-purpose flour, 1.5 tsp salt, and 0.5 tsp black pepper.
Add the beef cubes to the flour mixture and toss until every piece is evenly coated. Shake off any excess flour.
2
Sear the Beef
Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Once the butter is melted and foaming, add half of the beef in a single layer. Do not overcrowd the pot.
Sear for 5-7 minutes, turning occasionally, until deeply browned on all sides. Transfer the seared beef to a plate.
Repeat with the remaining beef, adding more oil if the pot seems dry.
3
Sauté Aromatics
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot.
Sauté for 8-10 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the vegetables have softened.
Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly, which deepens the flavor.
4
Deglaze and Build the Gravy
Pour the Guinness into the pot to deglaze. Use a wooden spoon to scrape any remaining browned bits from the bottom.
Bring to a simmer and cook for 3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
Stir in the beef broth, Worcestershire sauce, brown sugar, thyme sprigs, and the bay leaf.
5
First Simmer
Return the seared beef and any accumulated juices back to the pot. Stir everything to combine.
Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 2 hours. Stir every 30 minutes to prevent sticking.
6
Add Potatoes and Finish Cooking
After 2 hours, stir in the potato chunks.
Cover the pot again and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the potatoes are cooked through.
7
Final Touches and Serving
Remove the pot from the heat. Fish out and discard the bay leaf and thyme sprigs.
Taste the stew and adjust seasoning with more salt and pepper if needed.
Ladle the hot stew into bowls, garnish with fresh parsley, and serve immediately with crusty bread or mashed potatoes.
Servings8
Serving size: 1 slice
181cal
7gprotein
36gcarbs
1gfat
Ingredients
400 g Bread Flour (About 3 1/4 cups. All-purpose flour can be substituted.)
1 g Instant Yeast (About 1/4 teaspoon.)
8 g Fine Sea Salt (About 1 1/2 teaspoons.)
350 g Lukewarm Water (About 1 1/2 cups. Temperature should be 95-105°F (35-40°C).)
Instructions
1
Mix the Dough (5 minutes)
In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt until well combined.
Pour in the lukewarm water. Use a spatula or wooden spoon to mix until a shaggy, sticky, and wet dough forms. Ensure there are no dry patches of flour left.
Do not knead. The dough will look messy and unstructured; this is correct.
2
First Rise (12-18 hours)
Cover the bowl tightly with plastic wrap or a reusable silicone lid. A shower cap also works well.
Let the dough rise at a warm, draft-free room temperature for 12 to 18 hours.
The dough is ready when it has more than doubled in size, the surface is dotted with bubbles, and it jiggles when you shake the bowl.
3
Shape and Second Rise (30-60 minutes)
Generously flour a work surface. Use a dough scraper to release the very sticky dough from the bowl onto the floured surface.
With floured hands, gently fold the dough over on itself 2-3 times to form a rough ball. This creates surface tension. Do not overwork it.
Place the dough, seam-side down, on a piece of parchment paper. Loosely cover it and let it rest.
4
Preheat Oven and Dutch Oven (30 minutes)
While the dough is having its second rise, place a 5- to 6-quart Dutch oven with its lid in your oven.
Preheat the oven to 450°F (232°C). It is crucial that the pot gets extremely hot for at least 30 minutes.
5
Bake the Bread (45-50 minutes)
Once preheated, very carefully remove the hot Dutch oven from the oven. Remove the lid.
Using the parchment paper as a sling, lower the dough into the hot pot.
Optional: Use a sharp knife or bread lame to score a 1/2-inch deep slash across the top of the dough.
Cover the pot with the lid and return it to the oven. Bake for 30 minutes.
Remove the lid and continue baking for another 15-20 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
6
Cool Completely (1-2 hours)
Carefully remove the bread from the Dutch oven and place it on a wire cooling rack.
Let the bread cool completely, for at least 1 hour, before slicing. This step is essential for the crumb to set properly and prevents a gummy texture.
