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Guinness Beef Stew

June’s Slow Cook feature can transform even the humblest ingredients into a meal fit for company. In June’s version of this favorite winter recipe, chunks of tough beef and woody vegetables are cooked low-and-slow until they are meltingly tender and enrobed in a rich gravy. Ladle this hearty stew over mashed potatoes, polenta or buttered noodles for a cozy meal that will warm up even the chilliest nights. Garnish with chopped parsley if desired.

Prep Time — 35 min
Cook Time — 6 hours 20 min
Servings — 4
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Ingredients

1 garlic bulb

3 pounds beef stew meat

1 tablespoon salt

½ teaspoon black pepper

1 tablespoon canola oil

1 onion

3 celery ribs

½ pound baby carrots

1 teaspoon salt

1 bay leaf

¼ cup water

2 tablespoons all-purpose flour

6 thyme sprigs

1 cup Guinness beer

1 tablespoon tomato paste

2½ cups chicken broth

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Trim the garlic

Halve the garlic head through its equator and discard any loose skin. Set aside.

1 garlic bulb

chopping board

knife

Season the beef

Pat the beef chunks dry with paper towels and season on all sides with salt and pepper.

paper towels

measuring spoons

1 tablespoon salt

½ teaspoon black pepper

Brown the beef

Heat the oil in a large saute pan over medium-high heat until shimmering. Working in batches, add enough beef to create an even layer in the pan without any pieces overlapping. Brown the beef on all sides. Remove with a slotted spoon and transfer to a covered casserole dish. Repeat until all beef is browned.

saute pan

tongs

slotted spoon

1 tablespoon canola oil

Add the vegetables

In the same saute pan, add the onion, celery and baby carrots and cook, stirring occasionally, until just beginning to soften, about 4 minutes.

wooden spoon

onion pieces

celery pieces

½ pound baby carrots

Season and add water

Add the salt, bay leaf and water to the pan. Scrape up the brown bits from the bottom of the pan. Simmer, stirring occasionally, until the water has evaporated.

1 teaspoon salt

1 bay leaf

¼ cup water

liquid measuring cup

Add the flour

Add the flour and stir to coat the veggies.

2 tablespoons all-purpose flour

Add herbs and liquid

Add the thyme, beer, tomato paste and broth. Bring to a boil, then lower heat to medium and simmer until the gravy starts to thicken, 8-10 minutes.

6 thyme sprigs

1 cup Guinness beer

1 tablespoon tomato paste

2½ cups chicken broth

Finish the stew

Transfer the gravy and vegetables to the casserole dish. Stir in the halved garlic bulb and cover. Set cooking preferences using the button below.

covered casserole dish

halved garlic bulb

Slow cook the stew

Place the stew on the bottom shelf of the June Oven. Cook using the Slow Cook setting for 6 hours on Low or 4 hours on High. June will notify you when the stew is ready.

June Oven

Cool slightly

Remove the stew from the June Oven. Carefully remove the lid. With a slotted spoon, remove the garlic, bay leaf and thyme stems. Let the stew cool with the lid off for 10 minutes.

Serve

Serve warm.

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