This Guinness Beef Stew is a hearty, comforting dish perfect for cozy dinners.
Packed with tender, protein-rich beef and fiber-filled vegetables, it delivers a satisfying meal without excess carbs.
Enhanced with rich Guinness beer and aromatic herbs, it’s flavorful yet balanced, making it ideal for meal prep or family dinners.
Easy to make and deeply nourishing, it’s a classic stew reinvented.
Guinness Beef Stew
Equipment
- 1 Dutch Oven or large stockpot
- 1 cutting board
- 1 chef’s knife
- Measuring Spoons and Cups
- Wooden spoon or spatula
Ingredients
- 2 pounds beef chuck cut into 2-inch pieces
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 2 tablespoons olive oil
- 1 medium sweet onion diced
- 3 large carrots peeled and diced
- 3 celery ribs diced
- 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 14.9-ounce can Guinness Draught beer
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare and Season Beef: Start by trimming any excess fat from your beef chuck, then cut it into roughly 2-inch chunks for even cooking. Place the beef in a large mixing bowl and season generously with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Toss the pieces gently to ensure every chunk is evenly coated. This seasoning step creates the foundation for deep, savory flavors.
- Sear the Beef: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Once the oil is shimmering but not smoking, carefully add the beef chunks in a single layer. Avoid overcrowding; sear in batches if needed. Cook each batch for about 6–8 minutes, turning occasionally, until all sides develop a rich, golden-brown crust. This browning adds layers of flavor and depth to the stew. Remove the seared beef and set aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Stir frequently and cook for 3–4 minutes until the vegetables soften slightly and become fragrant. This combination, often called a mirepoix, forms the flavor base of your stew, contributing natural sweetness and aroma.
- Add Garlic: Add the minced garlic to the softened vegetables. Stir continuously for about 1 minute, just until the garlic becomes fragrant. Be careful not to let it burn, as burnt garlic can taste bitter. This brief cooking enhances the garlic’s natural flavor, infusing the base with savory warmth.
- Incorporate Flour and Tomato Paste: Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir well to coat evenly. Then add 3 tablespoons of tomato paste, continuing to stir until the mixture turns a light, golden hue, about 1 minute. This step helps thicken the stew later and deepens the overall color and flavor.
- Deglaze with Guinness: Pour in the entire 14.9-ounce can of Guinness Draught beer. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot.These bits, called fond, are packed with flavor and will enrich the stew. Stir until the beer is fully incorporated with the vegetable and tomato mixture.
- Add Stock, Worcestershire, and Herbs: Slowly pour in 2 cups of beef stock and stir to combine. Add 1 tablespoon of Worcestershire sauce for a subtle tang and umami depth. Nestle 4 sprigs of fresh thyme and 2 bay leaves into the liquid, letting the herbs infuse their fragrance throughout the stew.
- Return Beef and Simmer: Carefully return the seared beef to the pot, gently stirring to combine with the liquid and vegetables. Bring the stew to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover partially with a lid. Allow the stew to simmer slowly for about 2 hours, stirring occasionally. The low, slow simmer ensures the beef becomes tender, juicy, and fall-apart delicious while allowing the flavors to meld.
- Finish and Adjust Seasoning: After simmering, remove the thyme sprigs and bay leaves. Stir in 2 tablespoons of freshly chopped parsley for a burst of color and freshness. Taste the stew and adjust the seasoning with additional salt and black pepper as needed. This step ensures every bite is perfectly balanced.
- Serve and Enjoy: Ladle the Guinness Beef Stew into bowls while hot. Serve over creamy mashed potatoes, buttered egg noodles, or with crusty bread for a comforting, hearty meal. This stew also reheats beautifully, making it ideal for leftovers or meal prep.
Notes
- For best results, choose well-marbled beef chuck; the fat ensures tender, juicy meat after long simmering.
- Cut vegetables into uniform pieces for even cooking and a balanced texture.
- When searing beef, avoid overcrowding the pan; otherwise, the meat will steam instead of browning.
- Use a good-quality Guinness Draught beer to achieve the signature deep flavor. Other stouts may alter the taste slightly.
- This stew can be prepared a day ahead; flavors often deepen after resting overnight.
Chef’s Secrets for Perfect Flavor
Achieving a rich, deeply flavorful stew starts with properly searing the beef.
Take the time to brown each batch fully—this Maillard reaction creates the savory depth that defines the dish.
Deglazing with Guinness not only adds liquid but captures the caramelized bits from the pot, intensifying flavor.
For extra tenderness, simmer the stew low and slow, allowing the collagen in the meat to melt into the sauce.
Finally, fresh herbs added at the end brighten the dish without overpowering it.
Serving Suggestions for Maximum Enjoyment
Serve this hearty Guinness Beef Stew over creamy mashed potatoes, buttered egg noodles, or even roasted root vegetables for a complete meal.
A side of crusty bread or garlic rolls is perfect for soaking up the rich sauce.
For a lighter option, serve with a simple green salad dressed in lemon vinaigrette to balance the richness.
Garnishing with fresh parsley or thyme sprigs adds both color and a burst of freshness.
Storage Tips to Keep Fresh
Allow the stew to cool completely before storing.
Transfer to airtight containers and refrigerate for up to 4 days.
For longer storage, freeze in portioned freezer bags, removing excess air to prevent freezer burn.
Lay flat to freeze quickly, then reheat gently on the stovetop over low heat, stirring occasionally until fully warmed.
Avoid boiling during reheating, as it can overcook the vegetables and toughen the meat.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes! While chuck is ideal for its marbling and tenderness, you can use brisket or short ribs. Just adjust cooking time—leaner cuts may need slightly less simmering to avoid dryness.
2. Is Guinness beer necessary for this recipe?
Guinness adds signature depth and subtle sweetness. If unavailable, a similar stout or porter can work, though the flavor may vary slightly. Avoid light beers, as they won’t produce the same richness.
3. Can I make this stew in a slow cooker?
Absolutely. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until beef is tender.
4. How can I thicken the stew if needed?
If your stew is thinner than desired, mix 1–2 teaspoons of cornstarch with a small amount of cold water and stir it into the simmering stew for a few minutes. This will create a thicker, glossy sauce.
5. Can I prepare this stew ahead of time?
Yes! In fact, the flavors improve when it rests. Make it a day in advance and refrigerate overnight. Reheat gently on the stovetop, stirring occasionally. It’s also freezer-friendly for long-term meal prep.
