Beef and Guinness Stew
Beef and Guinness Stew is a hearty, rich dish that’s perfect for chilly days when you want something comforting and filling. Tender chunks of beef slowly cooked with hearty vegetables…
Tip: save now, cook later.Beef and Guinness Stew is a hearty, rich dish that’s perfect for chilly days when you want something comforting and filling. Tender chunks of beef slowly cooked with hearty vegetables like carrots and potatoes merge beautifully with the deep, malty flavor of Guinness beer, creating a stew that’s both rustic and satisfying.
I love making this stew when I have a bit of extra time because the slow cooking really lets all the flavors come together. There’s something so cozy about the smell that fills the house as it simmers away. It’s one of those meals that tastes even better the next day, so I usually make a big batch and enjoy leftovers for a few days.
My favorite way to serve Beef and Guinness Stew is with a big slice of crusty bread or some creamy mashed potatoes to soak up all the delicious sauce. It’s great for family dinners or when friends come over for a relaxed meal. This stew always feels like a warm hug in a bowl, and I’m pretty sure it will become one of your go-to comfort foods too!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender and juicy when cooked slowly. If you can’t find chuck, brisket or stew beef are good alternatives that also get tender after slow cooking.
Guinness Beer: The beer adds a deep, slightly bitter flavor that balances the richness of the beef. If you don’t have Guinness, any stout beer works well. For a non-alcoholic option, use beef broth mixed with a splash of brewed coffee for that malty bite.
Vegetables: Carrots and potatoes add body and sweetness to the stew. Feel free to swap potatoes with parsnips or turnips for a twist. Use any sturdy root vegetables you like for variety.
Tomato Paste: It brings a rich umami taste and thickens the stew. If you’re out of tomato paste, you can use a small amount of tomato sauce or even some ketchup, but reduce additional salt accordingly.
How Do You Get Tender, Flavorful Beef in a Stew?
Getting beef tender is all about slow, gentle cooking:
- Start by patting the beef dry and lightly coating it with flour to help browning.
- Brown the beef chunks in batches over medium-high heat; don’t crowd the pan or the meat will steam, not brown.
- Simmer the beef slowly in liquid (Guinness and broth here) for at least 1.5 hours. Low heat breaks down tough fibers.
- Check tenderness by piercing the meat: it should be soft and easy to pull apart.
This slow cooking also lets the flavors build and meld into a rich, hearty stew.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow cooking the stew without burning.
- Sharp chef’s knife – makes chopping beef and veggies quick and easy.
- Wooden spoon or heatproof spatula – great for stirring the stew without scratching your pot.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Cutting board – gives you a safe space to prep all your ingredients neatly.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb for a slightly gamey and rich twist that pairs well with Guinness.
- Add mushrooms during the last 30 minutes of cooking for an earthy flavor and extra texture.
- Include a splash of Worcestershire sauce or soy sauce for an extra umami boost.
- Stir in some fresh thyme or rosemary if you prefer a more herbal note in your stew.
How to Make Beef and Guinness Stew
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 tbsp tomato paste
- 2 cups Guinness stout beer
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped, for garnish
How Much Time Will You Need?
This stew takes about 30 minutes for preparation and 2 to 2.5 hours of simmering time. Most of the cooking time is gentle simmering to make the beef tender and the flavors rich.
Step-by-Step Instructions:
1. Brown the Beef:
Pat the beef cubes dry with paper towels and season with salt and pepper. Lightly toss them in flour to help with browning. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches until all sides are nicely seared. Then, set the beef aside.
2. Cook Onions and Garlic:
In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring to release aroma.
3. Add Tomato Paste and Liquids:
Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. Then, return the beef to the pot. Pour in the Guinness stout and beef broth, scraping the pot’s bottom to loosen any browned bits.
4. Simmer the Stew:
Add dried thyme, bay leaves, and adjust with salt and pepper. Bring the stew to a boil, then lower the heat, cover, and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and flavorful.
5. Add Vegetables and Finish:
Add the carrot and potato chunks to the pot. Cover and keep simmering another 30 to 40 minutes until the vegetables are soft. Remove the bay leaves and taste for seasoning, adjusting salt and pepper as needed.
6. Serve and Garnish:
Dish out the stew into bowls. Sprinkle with fresh parsley or chives for a fresh finish. It’s delicious served alongside creamy mashed potatoes or crusty bread to soak up all the flavors.
Can I Use Different Cuts of Beef for This Stew?
Yes! While beef chuck is ideal for tender, flavorful results, you can also use brisket or stew meat. Just make sure to cook it low and slow until the meat is tender.
What Can I Substitute for Guinness Beer?
If you don’t have Guinness, any stout beer works well. For a non-alcoholic option, use beef broth mixed with a little brewed coffee to mimic the rich, malty flavor.
Can I Prepare This Stew in a Slow Cooker?
Absolutely! Brown the beef first, then transfer all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Should I Store Leftover Stew?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
