Guinness Braised Beef Bites
Fork-tender chunks of beef slow-braised in Guinness stout with root vegetables and fresh thyme — rich, dark, and unapologetically Irish.
Ingredients
- 2 lbbeef chuck(cut into 1-inch cubes)
- 1 cupGuinness stout
- 1 cupbeef broth
- 1 wholeyellow onion(diced)
- 2 wholecarrots(peeled and diced)
- 4 clovegarlic(minced)
- 2 tbsptomato paste
- 4 sprigfresh thyme
- 2 tbspolive oil
- 1 tbspcornstarch(for thickening if needed)
- 1 tspkosher salt
- 0.5 tspblack pepper
📝 Make Ahead
This dish improves dramatically overnight. Make up to 3 days ahead, refrigerate, and reheat gently before serving. Skim any solidified fat from the surface after chilling.
Instructions
- Season beef cubes generously with salt and pepper. Heat olive oil in a Dutch oven over high heat and brown beef in batches without crowding the pan, about 3 minutes per side. Transfer browned beef to a plate.
- Reduce heat to medium. Add onion and carrots to the pot and cook 5 minutes. Add garlic and tomato paste and cook 1 minute more, stirring constantly.
- Pour in Guinness and beef broth, scraping up the browned bits from the bottom of the pot. Return browned beef and any accumulated juices to the pot. Add thyme sprigs.
- Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes until beef is very tender. Remove thyme sprigs.
- If the braising liquid is thin, whisk cornstarch with 2 tablespoons of cold water and stir into the pot. Simmer uncovered 5 minutes until thickened.
- Serve in small cups or ramekins with toothpicks for party-style presentation. Garnish with fresh thyme leaves.
💡 Pro Tips
Browning the beef in batches without crowding the pan is non-negotiable — if the meat steams instead of sears, the rich caramelized flavor that defines this dish is lost. Use a Dutch oven or heavy-bottomed pot that retains heat evenly for best results.
📜 History
Guinness has been brewed in Dublin since 1759 when Arthur Guinness signed his famous 9,000-year lease at St. James's Gate. The use of stout in Irish cooking, particularly in braised meats and stews, became widespread in the 19th and 20th centuries as Guinness became synonymous with Irish identity. The roasted malt character of the stout adds a deep, slightly bittersweet complexity to slow-braised beef that no other liquid quite replicates.
Also pairs well with:
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