Guinness Braised Beef and Roast Potatoes – melt in your mouth tender braised beef in a rich mushroom and stout beer gravy, served over crispy, perfectly roasted potatoes. An ultimate comfort food meal.
Well, let’s face it, it’s late November and with Christmas barely a month away we have to face the fact that winter is here. I’m not a winter weather person and Spouse certainly is not either. If we didn’t have kids still in school or pesky details like work schedules to contend with, we’d probably migrate south to escape the whole season, like so many other Snowbirds from Canada do.
Perhaps one day, when Spouse finally retires, Rock Recipes will have a winter home in South Georgia or Florida. 😉
Winter comfort food is one of the necessary sustaining elements for all us cold weather dwellers and last week I cooked up a humdinger of a great example. I’ve long touted the virtues of a perfectly roasted potato as one of the greatest comfort foods of all time.
I like to roast heads of garlic with the potatoes which adds more flavour to them but is also delicious to serve with the potatoes. You’ll have to take the garlic head out before the potatoes are done or they will be over cooked and burnt.
Perfectly crispy roast potatoes with a fluffy light, steaming interior, served with sticky roasted garlic and a dollop of sour cream is my favourite roast dinner side dish of all time. It just can’t be beat.
We love roast potatoes so much at our house that we rarely ever have plain boiled potatoes any more. Even when making a winter stew, I will add all of the other vegetables to the stew but roast potatoes to serve on the side. That is where the idea for this Guinness braised beef came from. Chuck roast (blade roast) was on sale at the market last week so I bought a large one with the intention of making a pot roast, but a stop on the way home to pick up a bottle of wine changed the plan when I passed a display of Guinness Stout Beer at the liquor store.
I’ve used local stout beer in a great winter stew recipe before as well as for fantastic braised beef ribs, and just love the deep rich flavour that it gives to the gravy. I ditched the pot roast idea, grabbed a couple of pint cans (one for the gravy and one for me while the beef cooked) and headed home to get this beef in the oven for the afternoon while I relaxed and watched movies. I might even have sneaked in a little nap after my pint before waking up to this delicious dinner being served. I highly recommend it as an ultimate wake up call for Sunday supper. 😀
Like this Guinness Braised Beef and Roast Potatoes recipe?
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram Instagram.
- 3 lbs beef pot roast Blade or chuck roast work well
- salt and pepper to season
- ½ cup flour to dredge the beef cubes
- 3 tbsp to 4 vegetable oil
- 2 cups sliced button or crimini mushrooms
- 4 tbsp butter
- 2 large onions diced
- 4 cloves minced garlic
- 4 cups low sodium beef stock
- 2 cups Guinness stout beer
- 1½ tbsp dried thyme
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 tsp coarsely ground black pepper
- 2 leaves bay
- 6 -8 large English Style Roasted Potatoes SEE NOTES
Trim the beef roast of excess fat then cut it into 1½ inch cubes.
Season the cubes with salt and pepper, then roll them in plain flour to coat them well.
In a cast iron skillet, heat the oil over medium high heat and brown the beef cubes well in small batches. Do not crowd the pan with the beef or it will be harder to brown and be drier when cooked.
Transfer the browned beef to a covered roasting pan or large dutch oven.
Melt the butter in a saute pan and add the mushrooms. Cook over medium heat until they take on a little brown color, then add them to the pan with the beef.
If necessary, add a little more butter and add the onions and garlic to the saute pan. Saute over medium heat until the onions have softened but not browned, then add them to the roasting pan with the beef.
Add the beef stock, Guinness, thyme, nutmeg, salt, pepper, and bay leaves.
Stir and cover the roasting pan tightly with aluminum foil before adding the lid.
Cook in a 300 degree oven for 2 2/2 to 3 hours or until the beef is fall apart tender. Stir every hour or so.
Cook the roasted potatoes as directed in the recipe at the link provided. Slit the potato down the center and fill the opening with the braised beef. Serve with steamed or roasted vegetables.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.</div>