Beef Guinness Gravy

Course: Main Course

Cuisine: Irish, North American

Prep Time: 20

Cook Time: 2 50

Total Time: 3 10

Servings: servings

Calories: 395kcal

Author: Lord Byron's Kitchen

Loaded with chuck beef roast and slow-cooked with carrots, onion, and celery, this Beef Guinness Gravy is almost a complete meal on its own! Looking for a delicious, hearty meal that's easy to prepare? Serve this savoury, beer-infused gravy with your favourite mashed buttery potatoes!

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Ingredients

For the Beef:

2 pounds chuck beef roast, cut into one-inch cubes
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup all-purpose flour
3 tablespoons olive oil

For the Gravy:

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1 cup carrots, finely diced
4 cloves garlic, minced
2 whole bay leaves
1 teaspoon fresh thyme leaves
1/4 cup tomato paste
1/4 cup all-purpose flour
3 cups low-sodium beef stock
2 tablespoons Worcestershire sauce
1 1/2 cups Guinness Stout Beer
2 tablespoons brown sugar
2 tablespoons fresh parsley, finely chopped

Instructions

Preheat your oven to 325 degrees F.
Transfer the beef to a mixing bowl. Sprinkle over the salt and ground black pepper. Toss the beef well to evenly distribute the seasonings.
Next, sprinkle the flour over the beef and toss once again to coat. Set aside.
Add the olive oil to a large, heavy-bottomed pot over medium-high heat.
Fry the beef in batches for 2 minutes per side until just lightly browned and seared. Transfer the browned beef to a plate and set aside.
Immediately add the onion, celery, and carrots to the pot. Stir to combine and cook the vegetables for 5 minutes.
Add the garlic, bay leaves, thyme leaves, and tomato paste. Stir to incorporate.
Sprinkle in the flour. Stir well into the vegetables and cook, continuously stirring, for 3 minutes.
Add the beef stock, Worcestershire sauce, beer, and brown sugar. Stir well.
Add the beef back to the pot and place the lid on. Transfer the pot to your preheated oven for 2.5 hours, stirring every 30 minutes. (If the gravy becomes too thick, stir in 1/4 cup more of the beef stock or water.)
Once the beef is cooked and tender, remove it from the oven. Stir in the chopped parsley and serve the beef and gravy over mashed potatoes.

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