Guinness Beef Stew
This hearty beef stew isn’t just about warmth—it’s about depth of flavor. Slow-cooked beef melts in your mouth while the Guinness adds a subtle sweetness and complexity that elevates the dish beyond a standard stew.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden Spoon or Silicone Spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Mixing Bowl
- Tongs
Ingredients
For the Stew
- 2 lbs 900g beef chuck, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 large carrots peeled and cut into chunks
- 3 celery stalks chopped
- 3 medium potatoes peeled and diced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 ½ cups Guinness beer
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 bay leaves
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 2 tablespoons all-purpose flour for thickening
Optional Garnish
- Fresh parsley chopped
- Crusty bread for serving
Instructions
Step 1: Prep Your Ingredients
- Chop the onions, carrots, celery, and potatoes into bite-sized pieces.
- Mince the garlic.
- Cut the beef chuck into uniform 1½-inch cubes so it cooks evenly.
- Measure out your beef broth, Guinness, and seasonings so everything is ready to go.
- Pro tip: Having all your ingredients prepped before you start cooking makes the process smooth and stress-free.
Step 2: Brown the Beef
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Pat the beef cubes dry with a paper towel (this helps them brown instead of steam).
- Add half of the beef to the pot—don’t overcrowd it—and brown on all sides, about 3–4 minutes per batch.
- Remove browned beef and set aside. Repeat with remaining beef.
- Pro tip: Browning in batches ensures a deep, caramelized flavor—crowding the pan will make the beef steam instead.
Step 3: Sauté the Aromatics
- Reduce the heat to medium.
- Add chopped onions, carrots, and celery to the pot. Cook until onions are soft, about 5 minutes.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
- Add 2 tablespoons of tomato paste and stir well to coat the vegetables.
- Pro tip: Cooking the tomato paste a bit intensifies its flavor and prevents a raw taste in the stew.
Step 4: Build the Stew
- Return the browned beef to the pot.
- Sprinkle 2 tablespoons of flour over the beef and vegetables, then stir to coat evenly.
- Slowly pour in 2 cups of beef broth while stirring to avoid lumps.
- Add 1 ½ cups Guinness, 2 teaspoons Worcestershire sauce, bay leaves, thyme, salt, and pepper.
- Stir gently to combine all ingredients.
- Pro tip: Whisking the flour with the liquids helps thicken the stew without clumps.
Step 5: Simmer Low and Slow
- Bring the stew to a gentle boil, then reduce heat to low.
- Cover the pot and simmer for 2–2.5 hours, stirring occasionally.
- About halfway through, add the diced potatoes.
- Pro tip: Simmering slowly allows the beef to become tender and the flavors to meld beautifully. Resist the urge to rush this step!
Step 6: Taste and Adjust
- Remove bay leaves.
- Taste the stew and adjust salt and pepper as needed.
- If you like a thicker stew, simmer uncovered for an additional 10–15 minutes to reduce the liquid.
Step 7: Serve and Enjoy
- Ladle the Guinness Irish beef stew into bowls.
- Garnish with chopped fresh parsley if desired.
- Serve with crusty bread to soak up the rich, flavorful broth.
- Pro tip: This stew tastes even better the next day once the flavors have had time to develop—perfect for leftovers!
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 480–520 kcal
- Protein: 38–42 g
- Carbohydrates: 30–35 g
- Fat: 22–26 g
- Saturated Fat: 7–9 g
- Fiber: 4–6 g
- Sugar: 5–7 g
- Sodium: 750–900 mg
- Iron: 20–25% DV