This Guinness Beef Stew is a hearty dish packed with tender beef, flavorful vegetables, and rich, dark beer. It warms you up and fills your belly in the best way!
It’s like a cozy hug in a bowl! I love making it on chilly nights, and it pairs perfectly with fresh bread to soak up that delicious sauce. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stewing due to its richness and tenderness. If you prefer leaner meat, try using sirloin or brisket instead.
Guinness Stout: It adds a deep flavor to the stew. If you want a non-alcoholic version, opt for a stout-flavored soda or non-alcoholic beer for similar depth.
Vegetables: Onions, carrots, and potatoes are classic. You can sneak in some parsnips or peas if you like! Fresh or frozen are both great options for peas.
Thyme: Fresh is always best, but if dried is all you have, use about a third of the amount. I’ve found that dried herbs need less due to their concentrated flavor.
How Do I Get the Beef Tender and Flavorful?
Browning the beef properly is key to a flavorful stew. This process, known as searing, locks in moisture and creates a lovely crust. Here’s how:
- Heat your pot over medium-high heat before adding oil. It should be hot but not smoking.
- Don’t crowd the pot! Cook in batches to allow browning on all sides. This takes about 5-7 minutes.
- Let the browned beef rest while you cook the vegetables; this keeps them juicy.
When you add the beef back after simmering, it will soak up those rich flavors from the veggies and Guinness for the best taste!
Guinness Beef Stew
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced into chunks
- 3 celery stalks, sliced
- 3 large potatoes (Yukon gold or russet), peeled and cut into chunks
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 bottle (11.2 oz) Guinness stout beer
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
- Mashed potatoes (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 2 hours for cooking. It’s all about letting the flavors develop as the stew simmers, creating a rich and hearty dish.
Step-by-Step Instructions:
1. Season the Beef:
Start by generously seasoning the beef cubes with salt and pepper. This is where you’ll build some great flavor right from the beginning!
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. In batches, brown the beef on all sides for about 5-7 minutes per batch. Be careful not to overcrowd the pan—this helps create that lovely, rich color on the meat. Once browned, set the beef aside on a plate.
3. Sauté the Vegetables:
Add the remaining tablespoon of oil to the pot. Toss in the chopped onion, minced garlic, sliced carrots, and celery. Stir occasionally and cook until softened, around 5-7 minutes. Smell that delicious aroma?
4. Add Tomato Paste:
Stir in the tomato paste, and let it cook with the vegetables for about 1-2 minutes. This helps deepen its flavor before introducing the liquids!
5. Thicken the Stew:
Sprinkle the flour over the sautéed vegetables, stirring well to coat everything. This will help thicken the stew as it cooks. Let it cook for another 1-2 minutes.
6. Pour in the Guinness:
Now, gradually add the Guinness stout while stirring constantly to deglaze the pot. This means scraping up any bits stuck on the bottom for extra flavor. It should start to become nice and smooth!
7. Combine Ingredients:
Next, add the beef broth, Worcestershire sauce, thyme, bay leaves, along with the browned beef and juices back into the pot. Give it a good stir.
8. Simmer Away:
Bring the stew to a gentle simmer. Cover it and reduce the heat to low. Let it cook for about 2 hours, stirring occasionally. You want the beef to become super tender—check the smell, it’s fantastic!
9. Add the Potatoes:
About 30 minutes before finishing, toss in the potato chunks. Continue cooking until they are tender and easily pierced with a fork. The stew is starting to come together beautifully!
10. Final Touches:
Remove the bay leaves, and taste your stew. Adjust the seasoning with salt and black pepper if needed. A little taste goes a long way!
11. Serve and Enjoy:
Now it’s time to dish up your delicious Guinness Beef Stew! Serve it hot, garnished with freshly chopped parsley, and enjoy it as is or with creamy mashed potatoes on the side.
Your cozy and rich Guinness Beef Stew is ready to warm your heart and fill your belly! Enjoy every bite!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is great for stews due to its tenderness and flavor, you can use cuts like brisket or round if you prefer. Just make sure to cook it until tender, as some cuts may take longer.
Can I Make This Recipe in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for about 4 hours until the beef is tender. Just add the potatoes in the last hour to avoid them getting too mushy.
How Do I Thicken the Stew Further?
If your stew isn’t as thick as you’d like, you can mix a tablespoon of cornstarch with cold water to create a slurry, then stir it into the stew during the last 15 minutes of cooking. This will help thicken it nicely!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, adding a splash of beef broth if it seems too thick. Enjoy it for lunch or dinner!
