Guinness Style Beef Stew

The first time I made this alcohol-free version, my husband took one sip of the broth and actually asked if I'd been hiding Guinness cans somewhere. That deep, malty richness comes through beautifully without any alcohol, and now it's become our go-to Sunday supper when we want something that feels indulgent but stays family-friendly.

Last winter, I brought a big pot of this to our neighborhood potluck, and honestly, watching everyone's faces when they took that first bite was better than any compliment I could have asked for. Three different neighbors asked for the recipe before the night was over, and now it's become somewhat legendary on our street.

Ingredients

• Beef chuck: Chuck roast is perfect here because it becomes meltingly tender after slow cooking, and those pockets of fat keep everything luscious
• Alcohol-free dark stout: This is the secret ingredient that gives the stew its characteristic Irish pub flavor without any alcohol
• Beef stock: Low sodium is crucial since the stew reduces and concentrates, and you want control over the final salt level
• Root vegetables: Carrots, parsnips, and potatoes hold their shape beautifully while absorbing all that rich broth
• Flour: Just two tablespoons helps thicken the stew naturally while adding a subtle nutty note
• Tomato paste: A small amount adds umami and helps create that deep, dark color we associate with traditional beef stew
• Bay leaves and thyme: These classic herbs complement the beef without overpowering the other flavors

Instructions

Season and Prep the Beef:

Pat those beef cubes completely dry with paper towels, then season generously with salt and pepper on all sides. This simple step is what creates that gorgeous brown crust and deep flavor foundation.

Brown the Beef in Batches:

Heat your Dutch oven over medium-high heat with two tablespoons of oil, then add beef in a single layer, letting each piece develop a dark brown crust on all sides before transferring to a plate. Whatever you do, don't rush this part or crowd the pot.

Build the Flavor Base:

Add that remaining tablespoon of oil to the pot and sauté the diced onions until they're softened and fragrant, about 5 minutes, then toss in the garlic for just 60 seconds until it becomes aromatic.

Create the Roux:

Sprinkle the flour over the onions, stirring constantly for one minute to cook out the raw taste, then stir in the tomato paste and let it cook for another minute to deepen its flavor.

Deglaze and Simmer:

Pour in the alcohol-free stout slowly, using your wooden spoon to scrape up every bit of those flavorful browned bits from the bottom of the pot, then add the beef stock and Worcestershire sauce.

Combine and Cook:

Return all that beautiful browned beef to the pot along with carrots, parsnips, celery, potatoes, bay leaves, and thyme sprigs, bringing everything to a gentle simmer before reducing heat to low.

Slow Cook to Perfection:

Cover the pot and let it simmer gently for 2 hours, stirring occasionally and resisting the urge to lift the lid too often, then remove it for the last 20 minutes to help thicken the stew.

Finish and Serve:

Fish out those bay leaves and woody thyme stems, taste the broth, and adjust the seasoning with more salt and pepper if needed before serving hot.

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There's something almost meditative about standing at the stove, listening to that gentle bubble and watching the kitchen windows steam up on a cold afternoon. My youngest daughter has started asking to help with the stirring, and honestly, those quiet moments together might be my favorite part of the whole process.

Making It Your Own

I've learned that a teaspoon of cocoa powder or balsamic vinegar added near the end creates this incredible depth that people can never quite identify but absolutely love. Sometimes I'll throw in mushrooms during the last hour of cooking, and they become these little flavor bombs that soak up all that rich broth.

Serving Suggestions

Crusty bread is absolutely essential here, you'll want something sturdy enough to scoop up every drop of that incredible sauce. I've also served this over creamy mashed potatoes when we're feeling extra indulgent, and let me tell you, that combination is pure comfort food heaven.

Storage and Reheating

This stew keeps beautifully in the refrigerator for up to four days, and I actually think the flavors develop even more overnight. When reheating, add a splash of beef stock or water if it seems too thick, and warm it gently over low heat to prevent the beef from becoming tough.

• Let the stew cool completely before refrigerating to prevent bacterial growth
• Freeze portions in airtight containers for up to three months
• Thaw frozen stew in the refrigerator overnight before reheating

Save

There's nothing quite like watching people take that first bite and seeing their shoulders drop as they relax into something truly comforting and nourishing.

Recipe FAQs

→ What cut of beef works best for this dish?

Beef chuck cut into cubes is ideal as it becomes tender and flavorful after slow simmering.

→ Can I substitute the alcohol-free stout?

Yes, any dark, malty non-alcoholic beer or stout can be used to maintain the rich flavor base.

→ How do I thicken the stew broth?

A roux made with flour and oil is cooked before adding liquids, which thickens the stew naturally as it simmers.

→ What vegetables pair well in this dish?

Root vegetables like carrots, parsnips, potatoes, along with onions, celery, and garlic, provide depth and sweetness.

→ How long should the stew simmer for optimal tenderness?

Simmer gently for about 2 hours until beef and vegetables are tender, finishing uncovered to thicken the broth.

→ Can I add other ingredients for extra flavor?

Optional additions like cocoa powder, balsamic vinegar, turnips, or mushrooms can enhance the stew’s depth and richness.