This hearty Guinness Beef Stew is a warming dish perfect for chilly nights. Tender beef, carrots, and potatoes simmer with rich, dark Guinness for amazing flavor!
I always like to serve it with a slice of crusty bread to soak up the tasty sauce. It’s that kind of meal that makes you feel cozy inside—who doesn’t need that?
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stew because it becomes tender during long cooking. You could also use brisket or round if you prefer. Just make sure it has some fat for flavor!
Guinness Stout: The rich, malty taste of Guinness really enhances the stew. If you don’t have it, any dark beer like a porter or stout works well. You can also use beef broth with a bit of cocoa for a non-alcoholic option.
Vegetables: Onions and garlic are essential for depth, but feel free to switch out carrots or potatoes for parsnips or sweet potatoes, depending on what you have on hand.
Flour: This is optional but can make your stew thicker. If you’re avoiding gluten, try using cornstarch mixed with water instead!
How Do I Get the Beef Tender in This Stew?
The key to perfectly tender beef is low and slow cooking. Here’s how to do it:
- Start by browning the beef in batches to get a nice crust—this seals in flavors.
- Once the beef is in the stew, cover it and cook it on low heat for at least 1.5 hours. The beef needs time to break down and become soft.
- Adding vegetables later ensures they won’t overcook and turn mushy while the beef tenderizes.
Remember, patience pays off with stews! The longer it simmers, the better the flavors meld together.
How to Make Delicious Guinness Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 bottle (11.2 oz) Guinness stout beer
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 1/4 cup all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
For Serving:
- Mashed potatoes or crusty bread (optional)
How Much Time Will You Need?
This hearty stew requires about 20 minutes of prep time and then simmering for about 2 to 2.5 hours total. Perfect for a lazy weekend dinner or a warm weeknight meal!
Step-by-Step Instructions:
1. Season the Beef:
Start by seasoning the beef cubes with salt and pepper to enhance the flavor.
2. Brown the Beef:
In a large heavy pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef in batches, browning all sides until nicely seared. This takes about 4-5 minutes per batch. Once browned, remove the beef and set it aside on a plate.
3. Cook the Onions and Garlic:
In the same pot, add the remaining tablespoon of oil. Toss in the chopped onion and cook for about 5 minutes, until it’s softened and translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
4. Add Tomato Paste:
Stir in the tomato paste and cook it for 2 minutes, allowing the flavors to deepen and meld together.
5. Combine Ingredients:
Return the browned beef to the pot along with any juices that have accumulated. Pour in the Guinness stout and beef broth. Add the Worcestershire sauce, dried thyme, and bay leaves. Stir everything until well combined.
6. Simmer the Stew:
Bring the mixture to a gentle simmer, cover, and then reduce the heat to low. Let the stew cook slowly for about 1.5 to 2 hours, or until the beef is very tender.
7. Add Vegetables:
Once the beef is tender, add the carrots and potatoes to the stew. Cover and continue to simmer for another 30 to 40 minutes, until the vegetables are soft.
8. Thickening the Stew (Optional):
If you prefer a thicker stew, mix 1/4 cup flour with a few tablespoons of cold water to create a slurry. Stir this mixture into the stew, cooking uncovered for an additional 5-10 minutes until it thickens up nicely.
9. Final Touches:
Remove the bay leaves and taste the stew, adjusting the seasoning with extra salt and pepper as needed.
10. Serve and Enjoy:
Serve the stew hot, garnished with fresh chopped parsley. It pairs wonderfully with mashed potatoes or a slice of crusty bread for soaking up all that delicious sauce!
This Guinness Beef Stew is a comforting, savory dish bursting with flavor. Perfect for warming you up on cold days and satisfying your hunger!
Can I Use Instant Pot for This Recipe?
Absolutely! You can use an Instant Pot to speed up the cooking process. Brown the beef using the sauté function, then add the other ingredients and cook on high pressure for about 35 minutes. Allow for natural pressure release for about 10-15 minutes before opening the lid.
What If I Don’t Have Guinness?
No problem! You can substitute with any dark beer like a stout or porter. If you prefer a non-alcoholic version, try using beef broth with a bit of cocoa powder to mimic the flavor of Guinness.
Can I Make This Stew Ahead of Time?
Definitely! This stew actually tastes better the next day as the flavors meld together. You can prepare it in advance and store it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months; just make sure to let it cool completely before transferring to a freezer-safe container. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.
