In honor of St. Patrick's Day, Boston's beloved Irish pub, The Black Rose, has decided to share their secret to making the perfect homemade Guinness beef stew. This time-tested recipe has been a favorite among customers since opening of their doors in 1976 and has all the rich flavors of a traditional Irish stew updated with a delicious Guinness twist.
This is a great one-pot recipe from an iconic Boston restaurant serving authentic Irish fare.
- 3½ to 4 Pounds boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces
- 1 Tablespoon salt
- 2 Tablespoons vegetable oil
- 2 yellow onions, large chop
- 2 garlic cloves, minced
- 1 Teaspoon minced fresh thyme
- 1 Tablespoon tomato paste
- ¼ Cup all-purpose flour
- 1 Tablespoon fresh thyme leaves
- 3 Cups chicken stock
- 12 Ounces Guinness Draught, divided
- 1½ Pound Yukon Gold potatoes, peeled, large chop
- 1 Pound carrots, peeled and large chop
- 1 Pound turnips peeled and large chop
- 1 Pound celery washed and large chop
- 2 Tablespoons chopped fresh parsley
Adjust an oven rack to the lower-middle position and preheat to 325 degrees F. Season the beef with salt and freshly ground pepper.
Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.
Add garlic and thyme and cook for 2 minutes.Add the beef and brown slightly.
Whisk in tomato paste, chicken stock, ¾ cup of the Guinness and the remaining thyme scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Continue to a simmer.
Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
Stir in the potatoes, turnip, celery and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking.
Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.