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Guinness Braised Beef Recipe

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3.9 from 8 reviews

This Guinness Braised Beef recipe offers a rich, hearty dish featuring tender beef chuck roast slowly braised in Guinness beer, beef broth, and vegetables. The low and slow cooking method ensures melt-in-your-mouth chunks of beef infused with deep, savory flavors, perfect for a comforting meal.

Ingredients

Beef and Seasoning

  • 3 pounds Beef Chuck Roast, cut into 2 – 2 1/2″ chunks
  • 3 tbsp Brown Sugar
  • Salt & Pepper to taste

Vegetables

  • 3 large Carrots, cut into 2 inch pieces (unpeeled)
  • 1 large Onion, cut into eighths

For the Braising and Sauce

  • 4 tbsp Vegetable Oil, divided
  • 4 tbsp All Purpose Flour
  • 1 to 2 bottles Guinness Beer (12.5 ounce each)
  • 1 cup Beef Broth or prepared Beef Bouillon

Instructions

  1. Prepare the Beef: Cut the beef chuck roast into large chunks about 2 to 2 1/2 inches. Trim any excess fat for a cleaner dish. Season the beef pieces generously with salt, pepper, and sprinkle with brown sugar. Let the beef rest for a few minutes to absorb the seasoning.
  2. Prepare Vegetables: Cut carrots into 2-inch pieces without peeling. Slice the onion into eighths to ensure even cooking and flavor infusion.
  3. Preheat the Oven: Set your oven to 275°F (135°C) to prepare for slow braising.
  4. Brown the Beef: Heat 2 tablespoons of vegetable oil in a heavy Dutch oven over medium-high heat until shimmering. In batches, sear the beef pieces on all sides until they develop a rich brown crust. Remove the browned beef to a platter and set aside.
  5. Sauté Vegetables: Add the remaining 2 tablespoons of oil to the Dutch oven and heat. Add the carrots and onion and cook for 4 to 5 minutes, stirring occasionally, until they are slightly browned for added depth of flavor.
  6. Add Flour: Sprinkle the flour over the vegetables, stirring constantly and cooking for 2 to 3 minutes to form a roux which will thicken the sauce.
  7. Deglaze with Guinness: Pour in the Guinness beer and use a wooden spoon to scrape any browned bits from the bottom of the pot, infusing the sauce with rich flavors.
  8. Add Broth and Return Beef: Pour in the beef broth and return the browned beef chunks back to the pot. Bring the mixture to a boil on the stovetop.
  9. Braise in Oven: Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Let the beef braise slowly for at least 3 hours, checking occasionally to ensure there is enough liquid.
  10. Adjust Gravy Thickness: If the gravy is too thin towards the end, remove the lid and increase the oven temperature to 350°F (175°C). Cook uncovered for the last 30 minutes to reduce and thicken the sauce.

Notes

  • Brown sugar in the seasoning helps balance the bitterness of Guinness and enhances caramelization during browning.
  • Do not peel the carrots; the skins add flavor and nutrients after long cooking.
  • Using a heavy Dutch oven ensures even heat distribution during braising for tender beef.
  • Check liquid levels during cooking and add a little water or broth if needed to prevent drying out.
  • For best flavor development, allow the dish to rest for about 15 minutes before serving.

Find it online: https://marthatasty.com/guinness-braised-beef-recipe/