This Guinness Beef Stew is a hearty dish that warms you up from the inside out. Tender beef is slow-cooked with carrots and potatoes, all in a rich and tasty broth made with Guinness beer!
It’s the kind of meal that makes you feel cozy and content, perfect for chilly nights. I love serving it with some crusty bread to soak up every last drop of that delicious sauce!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews due to its flavor and tenderness when cooked low and slow. If you’re looking for a leaner option, you can use beef round or brisket, but they might need a bit more cooking time.
Guinness Beer: This stout brings deep flavor and richness to the stew. If you don’t have Guinness, any other stout or dark beer will work. For a non-alcoholic option, use beef broth; it won’t be the same but still delicious.
Potatoes: I love using Russet potatoes for their creamy texture, but Yukon Gold also works great. For a healthier twist, you can substitute with cauliflower for a lower carb option.
Vegetables: The classic mirepoix of onion, carrots, and celery adds great flavor. Feel free to add parsnips or turnips if you have them on hand for extra heartiness.
Fresh Parsley: This adds a nice fresh flavor to finish the stew. If you’re out, chives or thyme can make a good substitute!
How Do I Get My Beef to Brown Perfectly?
Browning the beef is key to rich flavor in your stew. Here’s how to do it right:
- Make sure the beef is dry before seasoning it with salt and pepper. This helps it brown nicely.
- Don’t crowd the pan! Brown in batches to allow enough space. Overcrowding can lead to steaming instead of browning.
- Heat your oil until it’s shimmering before adding the beef. This creates that beautiful brown crust.
- Let the beef sit without moving it around too much, giving it time to form that crust.
Once browned, set it aside to finish cooking later. That caramelized flavor makes a big difference!
How to Make Delicious Guinness Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 bottle (11.2 oz) Guinness stout beer
- 4 cups beef broth
- 2 bay leaves
- 4 large potatoes, peeled and cut into chunks
- Fresh parsley, chopped for garnish
Estimating Your Time:
This recipe takes about 15 minutes to prep and anywhere from 2 to 3 hours for cooking. You will spend around 1.5 hours simmering to make the beef tender, plus another 30-40 minutes to cook the potatoes. Total time from start to finish is approximately 3 hours, but it’s mostly hands-off cooking time, making it easy for you!
Step-by-Step Instructions:
1. Seasoning the Beef:
Start by seasoning your beef cubes with salt and pepper. Make sure to coat them well, as this will add great flavor to your stew!
2. Browning the Beef:
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Working in batches, add the beef cubes and brown them on all sides, which should take about 5-7 minutes per batch. Be careful not to overcrowd the pot. Once browned, remove the beef and set it aside.
3. Sautéing the Aromatics:
In the same pot, add the remaining 1 tablespoon of oil. Then add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is soft and fragrant.
4. Cooking the Veggies:
Now it’s time to add the carrot and celery chunks. Stir them in and cook for another 4-5 minutes until they begin to soften.
5. Adding Flavor with Tomato Paste:
Stir in the tomato paste and let it cook for 1 minute to deepen the flavors.
6. Thicken It Up:
Sprinkle the flour over the vegetables, giving them a good stir to coat. Cook for another minute to eliminate the raw flour taste.
7. Deglazing with Guinness:
Carefully pour in the Guinness stout while stirring. This will help lift all those delicious browned bits off the bottom of the pot, adding even more flavor!
8. Simmering the Stew:
Add the beef broth, bay leaves, and your browned beef back into the pot. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1 1/2 to 2 hours until the beef is tender.
9. Adding the Potatoes:
Once the beef is nice and tender, toss in the chunks of potato. Simmer uncovered for an additional 30-40 minutes until the potatoes are tender and the stew has thickened.
10. Final Touches:
Don’t forget to remove the bay leaves! Taste the stew and adjust the salt and pepper as needed for the perfect seasoning.
11. Serve and Enjoy:
Serve your hearty stew hot, garnished with fresh chopped parsley. It’s perfect with mashed potatoes or some crusty bread to soak up that creamy, delicious broth!
Enjoy your rich, comforting Guinness Beef Stew! It’s the perfect meal to warm your heart and satisfy your taste buds.
Can I Use a Different Cut of Beef?
Yes, you can! While beef chuck is ideal for stewing because of its marbling, you can also use beef round or brisket. Just keep in mind that different cuts may require adjustments in cooking time to ensure they become tender.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Add the Guinness and beef broth, then cook on low for 6-8 hours or on high for 3-4 hours. Just add the potatoes in the last hour of cooking.
How to Store Leftovers?
Leftover stew can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen it up.
Is This Stew Freezable?
Yes, you can freeze the stew! Allow it to cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop for your next cozy meal!
