Beef and Guinness Stew
Beef and Guinness Stew is a hearty, rich dish that's perfect for cooler days. Tender chunks of beef are slowly cooked in a deep, flavorful sauce made with Guinness beer,…
Tip: save now, cook later.Beef and Guinness Stew is a hearty, rich dish that’s perfect for cooler days. Tender chunks of beef are slowly cooked in a deep, flavorful sauce made with Guinness beer, giving the stew a wonderful, slightly malty taste. Along with carrots, onions, and potatoes, this stew is full of comforting textures and warm, filling flavors.
I love making this stew when I want something that feels like a big, warm hug on a plate. The Guinness adds such a nice depth to the stew that really brings out the beef’s flavor. I usually let it simmer low and slow for a few hours, which makes the meat so tender it almost melts in your mouth. It’s one of those recipes that fills your home with the best smell and makes everyone gather around the kitchen.
My favorite way to enjoy this stew is with a slice of crusty bread or over creamy mashed potatoes to soak up all that thick, tasty sauce. It’s the kind of meal that sticks with you and keeps you cozy long after the bowl is empty. If you’re looking for a dish that’s easy to make but feels special, this beef and Guinness stew is a great choice for family dinners or relaxed weekends.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender and flavorful after slow cooking. If you can’t find chuck, try brisket or short ribs for similar results.
Guinness Beer: The star of the stew—its malty bitterness adds depth. You can swap with other dark stouts or porters if Guinness isn’t handy.
Vegetables: Carrots and potatoes add sweetness and body. Baby potatoes hold their shape well, but regular potatoes cut into chunks also work great.
Tomato Paste: Adds richness and balances bitterness. If you don’t have paste, a little tomato sauce or ketchup can substitute in a pinch.
Worcestershire Sauce: Optional but recommended for added umami. Soy sauce can be used as an alternative, just use less to avoid saltiness.
How Do You Get Tender, Flavorful Beef in Stew?
Getting melt-in-your-mouth beef is all about proper browning and slow cooking. Here’s how to do it:
- Pat the beef dry before seasoning. This helps it brown nicely instead of steaming.
- Brown the beef in batches on medium-high heat. Don’t overcrowd the pan or the meat will steam, not brown.
- After browning, slow simmer the stew for 1.5 to 2 hours. Low heat helps break down tough fibers slowly.
- Add veggies after an hour so they don’t become mushy.
Patience is key! The long cooking time lets the flavors meld and the beef soften perfectly.
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – great for even heat and perfect for slow simmering your stew to tender beef and rich sauce.
- Sharp chef’s knife – makes chopping beef and veggies quick and safe.
- Cutting board – sturdy and spacious for all your chopping tasks.
- Wooden spoon or heatproof spatula – ideal for stirring without scratching your pot.
- Measuring cups and spoons – help you get the stew’s flavors balanced every time.
Flavor Variations & Add-Ins
- Try lamb instead of beef for a deeper, slightly gamey flavor that works well with Guinness.
- Add pearl onions for a burst of sweetness and nice texture contrast with the tender meat.
- Include mushrooms to boost earthiness and absorb the stew’s rich sauce.
- Mix in fresh thyme or rosemary to add an herbaceous note that brightens the dish.
How to Make Beef and Guinness Stew?
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900 g) beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups (480 ml) beef broth
- 1 (14.9 oz/440 ml) bottle of Guinness stout beer
- 2 tbsp tomato paste
- 2 bay leaves
- 4 large carrots, cut into chunks
- 1 lb (450 g) baby potatoes or peeled small potatoes
- Fresh parsley, chopped (for garnish)
- Optional: 2 tsp Worcestershire sauce
How Much Time Will You Need?
Preparing and assembling the stew takes around 20-30 minutes. You’ll then need 1.5 to 2 hours of simmering time for the beef to become tender and the flavors to meld nicely. In total, expect about 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
First, pat the beef cubes dry with paper towels and season them generously with salt and pepper. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches so they don’t crowd the pot—this usually takes about 3-4 minutes per side. Once browned all over, remove the beef and set it aside.
2. Cook the Onions and Garlic and Add Flour:
Lower the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent (around 5 minutes). Then add the minced garlic and cook for another minute. Sprinkle the flour over the onion and garlic, and keep stirring constantly for 2 minutes to cook out the raw flour taste.
3. Add Liquids and Seasonings:
Slowly pour in the beef broth, stirring continuously to smooth out any lumps. Then stir in the Guinness beer, tomato paste, bay leaves, and Worcestershire sauce if using. Mix everything well.
4. Simmer the Stew:
Return the browned beef and any juices back into the pot. Bring the stew to a gentle simmer, then cover with the lid. Let it simmer on low heat for 1.5 to 2 hours, until the beef becomes very tender.
5. Add Vegetables and Finish Cooking:
About an hour into simmering, add the carrots and potatoes. Continue cooking until the vegetables are tender and the beef can be easily shredded with a fork.
6. Final Touches and Serving:
Remove the bay leaves. Taste the stew and add salt and pepper as needed. Serve it hot, sprinkled with fresh chopped parsley. Enjoy it with mashed potatoes, crusty bread, or traditional Irish soda bread for a complete meal.
Can I use a different type of beer instead of Guinness?
Yes! While Guinness adds a unique rich, malty flavor, you can substitute with other stouts or porters. Avoid light beers, as they won’t provide the same depth.
Can I make this stew in a slow cooker?
Absolutely! Brown the beef and sauté the onions first, then combine all ingredients in your slow cooker. Cook on low for 6-8 hours or until the beef is tender.
How should I store leftovers?
Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Can I freeze Beef and Guinness Stew?
Yes, this stew freezes well! Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
