Guinness Style Beef Stew (Printable)

Tender beef cooked slowly in malty stout broth with root vegetables and herbs for a hearty main dish.

# What You'll Need:

→ Meats

01 - 2.6 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, diced
03 - 3 large carrots, peeled and sliced
04 - 2 parsnips, peeled and sliced
05 - 3 celery stalks, chopped
06 - 3 medium potatoes, peeled and cut into chunks
07 - 3 cloves garlic, minced

→ Liquids

08 - 3 cups alcohol-free dark stout
09 - 2 cups beef stock (low sodium)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce (alcohol-free)

→ Spices & Herbs

12 - 2 bay leaves
13 - 4 sprigs fresh thyme or 1 tsp dried
14 - Salt and freshly ground black pepper, to taste

→ For Browning & Thickening

15 - 3 tbsp vegetable oil
16 - 2 tbsp all-purpose flour

# How-To Steps:

01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Working in batches, brown the beef on all sides, transferring to a plate as you go.
03 - Add the remaining oil to the pot and sauté onions until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Stir in the flour and cook for 1 minute to form a roux, then add tomato paste and stir for another minute.
05 - Pour in the alcohol-free stout, scraping the bottom of the pot to deglaze. Add beef stock and Worcestershire sauce, stirring to combine.
06 - Return the beef to the pot. Add carrots, parsnips, celery, potatoes, bay leaves, and thyme. Bring to a gentle simmer.
07 - Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally, until the beef and vegetables are tender.
08 - Remove the lid for the last 20 minutes to thicken the stew to desired consistency. Remove bay leaves and thyme stems. Adjust seasoning with salt and pepper. Serve hot.

# Expert Advice:

01 -
  • The alcohol-free stout creates an incredibly rich depth that mimics the traditional version perfectly
  • Everything cooks in one pot, leaving you with minimal cleanup and maximum flavor
  • This stew tastes even better reheated, making it ideal for meal prep or feeding a crowd
02 -
  • Patting the beef completely dry before seasoning is non-negotiable for achieving proper browning
  • Letting the stew simmer uncovered for the final 20 minutes makes all the difference in reaching that perfect consistency
  • This stew actually improves after a day in the refrigerator, so don't hesitate to make it ahead
03 -
  • Cutting all your vegetables into similar sizes ensures even cooking and a more uniform texture
  • If your stew seems too thin, remove the lid earlier than 20 minutes or mash a few potato chunks against the side of the pot
  • A heavy Dutch oven is worth the investment, it distributes heat more evenly and prevents hot spots

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