There's nothing like coming home to the rich, malty aroma of Beef and Guinness Stew simmering on the stove. It's the kind of meal that makes the whole house feel warm and inviting, especially after a long day.
Advertisements1
This stew is my go-to when I want a dinner that feels both special and effortless. The Guinness adds a deep, complex flavor that you just can't get from any other liquid. It's like a financial investment: you put in a little time upfront, and the returns are huge in flavor and satisfaction.
I'll walk you through every step, from searing the beef to letting it simmer to perfection. Even if you're new to stew-making, you'll get a foolproof, delicious result every time. Let's get started.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) beef chuck, cut into 1.5-inch cubes
Chuck is ideal for stewing; it becomes tender with slow cooking. Substitute with round or brisket if needed.
3 tbsp all-purpose flour
Used for coating the beef, which helps thicken the stew. For a gluten-free version, use cornstarch.
1 tsp salt, plus more to taste
Enhances the beef and balances the stout's bitterness.
1/2 tsp black pepper, freshly ground
Adds a subtle heat and depth.
3 tbsp olive oil, divided
For searing the beef and sautéing vegetables. Use canola or vegetable oil if preferred.
2 large onions, chopped
Yellow or white onions work best. Sweet onions can also be used for a milder flavor.
3 cloves garlic, minced
Fresh garlic is key. Pre-minced can be used in a pinch, but reduce to 1.5 tsp.
4 carrots, peeled and cut into 1-inch chunks
Adds natural sweetness. Substitute with parsnips for a different twist.
3 celery stalks, chopped
Provides aromatic flavor and texture.
1 can (14.9 oz) Guinness Draught
The star ingredient! Use any stout or dark beer if you don't have Guinness.
2 cups (480ml) beef broth
Low-sodium preferred to control salt. Use chicken broth if that's what you have.
2 tbsp tomato paste
Adds umami and color. Sun-dried tomato paste is a great substitute.
2 bay leaves
Adds herbal notes. Remove before serving.
1 tsp dried thyme
Classic herb for stews. Use 1 tbsp fresh thyme if available.
Tips & Tricks
Don't skip searing the beef
it creates a deep brown crust that adds incredible flavor.
- Use a heavy-bottomed pot like a Dutch oven for even heat distribution and better browning.
- Let the stew simmer gently, not boil, to keep the beef tender and the sauce silky.
Pro Tips
Step-by-Step Instructions
1. Coat the Beef
In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This helps thicken the stew and creates a nice crust when searing.
2. Sear the Beef
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat (about 375°F/190°C). Working in batches, sear the beef until browned on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
3. Sauté the Vegetables
Reduce heat to medium (about 325°F/160°C) and add the remaining 1 tablespoon olive oil. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Add the garlic and cook for 1 minute more until fragrant.
4. Add Tomato Paste and Beer
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in the Guinness, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it cook for 2-3 minutes to reduce slightly and cook off some alcohol.
5. Return Beef and Add Broth
Return the beef to the pot along with any accumulated juices. Add the beef broth, bay leaves, and thyme. Stir to combine, and bring the stew to a gentle boil.
6. Simmer Slowly
Reduce the heat to low (about 300°F/150°C), cover, and let the stew simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
7. Finish and Serve
Remove the bay leaves. Taste and adjust seasoning with salt and pepper. The stew should be thick and rich. Serve hot with crusty bread or over mashed potatoes.
Delicious Variations
Add mushrooms
Sauté 8 oz (225g) sliced cremini mushrooms with the vegetables for an earthy depth.
Make it herbal
Add a sprig of fresh rosemary along with the thyme for a more aromatic flavor.
Sweet twist
Add a tablespoon of brown sugar or honey to balance the bitterness of the stout.
How to Store Beef and Guinness Stew
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the stew has thickened too much.
Frequently Asked Questions
Q: Can I make this stew without alcohol?
Yes, you can substitute the Guinness with an equal amount of beef broth or a non-alcoholic stout. The flavor will be slightly less complex, but still delicious.
Q: What cut of beef is best for stew?
Chuck roast is the best choice because it has good marbling and becomes tender with slow cooking. Other good options include brisket or round.
Q: Can I cook this in a slow cooker?
Absolutely! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: How can I thicken my stew?
If your stew is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew. Simmer for a few minutes until thickened.
Q: What should I serve with this stew?
This stew is hearty enough on its own, but it pairs wonderfully with crusty bread, mashed potatoes, or egg noodles.
I hope you enjoy this hearty Beef and Guinness Stew as much as I do. Give it a try and let me know how it turns out in the comments below! Keep it simple, keep it growing.
Beef and Guinness Stew
Rich, hearty Beef and Guinness Stew with tender beef and deep stout flavor. A perfect one-pot comfort meal for chilly nights.
🧂 Ingredients
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- 3 tbsp all-purpose flour
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
- 3 tbsp olive oil, divided
- 2 large onions, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into 1-inch chunks
- 3 celery stalks, chopped
- 1 can (14.9 oz) Guinness Draught
- 2 cups (480ml) beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
📋 Instructions
- 1Coat the Beef — In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This helps thicken the stew and creates a nice crust when searing.
- 2Sear the Beef — Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat (about 375°F/190°C). Working in batches, sear the beef until browned on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
- 3Sauté the Vegetables — Reduce heat to medium (about 325°F/160°C) and add the remaining 1 tablespoon olive oil. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Add the garlic and cook for 1 minute more until fragrant.
- 4Add Tomato Paste and Beer — Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in the Guinness, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it cook for 2-3 minutes to reduce slightly and cook off some alcohol.
- 5Return Beef and Add Broth — Return the beef to the pot along with any accumulated juices. Add the beef broth, bay leaves, and thyme. Stir to combine, and bring the stew to a gentle boil.
- 6Simmer Slowly — Reduce the heat to low (about 300°F/150°C), cover, and let the stew simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
- 7Finish and Serve — Remove the bay leaves. Taste and adjust seasoning with salt and pepper. The stew should be thick and rich. Serve hot with crusty bread or over mashed potatoes.
Kwame covers personal finance and investing for beginners, breaking down complex topics into clear, relatable examples. He focuses on building wealth through simple habits and avoiding common money mistakes.
