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Cozy Guinness Beef Stew Recipe in Rustic Bread Bowl

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A rich and hearty beef stew slow-cooked with Guinness stout, served in a rustic bread bowl for a cozy and comforting meal perfect for chilly evenings.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 4 medium potatoes, peeled and cubed (Yukon Gold recommended)
  • 1 bottle (12 oz/355 ml) Guinness stout
  • 3 cups (720 ml) beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil or vegetable oil
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon rosemary, chopped
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour or cornstarch for gluten-free thickening
  • 4 rustic round bread loaves (sourdough or country-style) for bread bowls

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown beef cubes in batches until a deep crust forms, about 5-7 minutes per batch. Remove and set aside.
  3. Lower heat to medium. Add diced onions, carrots, and celery to the pot and cook until softened, about 6 minutes, stirring occasionally. Add minced garlic and cook for another minute until fragrant.
  4. Pour in the bottle of Guinness, scraping up browned bits from the bottom. Let simmer for about 3 minutes to reduce slightly.
  5. Return beef to the pot. Add beef broth, tomato paste, thyme, rosemary, bay leaves, and potatoes. Stir to combine. Add more broth if needed to almost cover ingredients.
  6. Bring stew to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until beef is tender.
  7. About 15 minutes before serving, mix 2 tablespoons flour with a little cold water to make a slurry. Stir into the stew and cook uncovered to thicken. Adjust salt and pepper to taste.
  8. While stew thickens, slice off the top of each bread loaf and hollow out the center, leaving about a 1-inch crust wall. Toast the inside lightly to prevent sogginess.
  9. Ladle the hot stew into the bread bowls. Garnish with fresh thyme or parsley if desired and serve immediately.

Notes

Pat beef dry before browning for better crust and flavor. Toast bread bowls inside to prevent sogginess. Adjust seasoning after cooking as Guinness bitterness can vary. For gluten-free, use cornstarch or arrowroot powder and gluten-free bread or serve stew without bread bowls. Slow cooker option: after browning beef and sautéing veggies, cook on low for 6-8 hours or high for 3-4 hours.

Nutrition

Keywords: Guinness beef stew, bread bowl stew, comfort food, slow cooked stew, Irish stew, hearty beef stew, rustic bread bowl

Find it online: https://tastytuck.com/cozy-guinness-beef-stew-recipe-in-rustic-bread-bowl-easy-and-perfect/