Beef and Guinness Stew
Beef and Guinness Stew is such a classic comfort dish, rich with tender chunks of beef, hearty vegetables, and that deep, slightly bitter flavor from the Guinness beer. The slow…
Tip: save now, cook later.Beef and Guinness Stew is such a classic comfort dish, rich with tender chunks of beef, hearty vegetables, and that deep, slightly bitter flavor from the Guinness beer. The slow cooking makes everything melt together perfectly, giving you a warm, filling meal that feels like a cozy hug in a bowl.
I always love making this stew on a chilly day when I want something satisfying but not complicated. The best part is how the Guinness adds a unique depth that you don’t usually get in a regular stew. I find it tastes even better the next day, so I often make it ahead and let the flavors have time to settle.
My favorite way to eat this stew is with a big chunk of crusty bread to soak up all the delicious sauce. It’s such a great recipe for sharing with family or friends around the table, especially when you want to slow down and enjoy a hearty meal together.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful after slow cooking. If you prefer, you can use beef brisket or short ribs as alternatives.
Guinness stout: It gives the stew its characteristic rich, slightly bitter flavor. If you don’t have Guinness, try another dark stout or a robust porter. For a non-alcoholic option, use beef broth and a splash of balsamic vinegar.
Potatoes & Carrots: Baby potatoes hold their shape well, but you can use russets or Yukon gold potatoes, peeled and chopped. Carrots add sweetness; feel free to add parsnips for a twist.
Worcestershire sauce: It adds depth and umami. Soy sauce can be a good substitution if you don’t have it.
How Do You Get Tender Beef and a Thick Rich Stew?
Slow cooking the beef until it’s fork-tender is key. Here’s how I do it:
- Pat and flour the beef cubes to help create a nice crust and thicken the stew later.
- Brown the beef in batches over medium-high heat to seal in juices and add flavor.
- Simmer gently with Guinness and broth for 1.5 to 2 hours—low and slow is the secret.
- Adding vegetables later keeps them from overcooking and turning mushy.
- If the stew feels too thin after cooking, remove the lid and simmer a bit longer to reduce and thicken it.
Patience here really pays off with tender meat and a rich, velvety sauce that’s full of flavor.
Equipment You’ll Need
- Large heavy pot or Dutch oven – great for even heat and slow cooking the stew without burning.
- Wooden spoon – perfect for stirring the stew gently without scratching your pot.
- Sharp knife – helps you cut beef and vegetables cleanly and safely.
- Cutting board – gives you a sturdy surface for chopping ingredients.
- Measuring cups and spoons – to keep your ingredient amounts accurate and consistent.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shoulder for a slightly gamey, tender stew variation.
- Add pearl onions or shallots for extra sweetness and a mild onion flavor.
- Include a splash of balsamic vinegar or a little brown sugar to balance the rich flavors with a touch of acidity or sweetness.
- Mix in leftover roasted root vegetables like parsnips or turnips for added texture and taste.
How to Make Beef and Guinness 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 all-purpose flour
- 3 tbsp vegetable oil or olive oil
- 2 large onions, coarsely chopped
- 3 cloves garlic, minced
- 4 large carrots, cut into chunks
- 12 small baby potatoes or new potatoes, whole or halved if large
- 2 cups (480 ml) Guinness stout beer
- 2 cups (480 ml) beef broth/stock
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
- Optional: 1 cup mushrooms, sliced
For Serving:
- Mashed potatoes (optional, but recommended)
How Much Time Will You Need?
This stew takes about 20 minutes for prep, 10 minutes for browning and sautéing, then about 2 to 2.5 hours of slow simmering to get that tender beef and rich sauce. Plan for a total of around 3 hours from start to finish — perfect for a relaxed weekend meal!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels — this helps them brown nicely. Season with salt and pepper then toss the beef in flour, coating lightly. Shake off any extra flour.
2. Brown the Beef:
Heat 2 tablespoons of oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef in batches without crowding the pan. Brown on all sides for 4-5 minutes each batch. Remove the browned beef and set aside.
3. Cook the Onion and Garlic:
In the same pot, add the remaining tablespoon of oil. Add the chopped onions and cook for 5-7 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
4. Deglaze and Add Flavor:
Stir in the tomato paste and cook for 1-2 minutes. Pour in the Guinness beer, scraping up any browned bits from the pot’s bottom. Let it simmer for a couple minutes to reduce slightly.
5. Combine and Simmer:
Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring everything to a gentle simmer.
6. Slow Cook the Stew:
Cover the pot with the lid slightly open. Let it simmer gently for about 1.5 to 2 hours until the beef becomes tender. Stir occasionally, and check the liquid level—add more broth or water if it gets too thick.
7. Add Vegetables and Finish Cooking:
Add the carrots, potatoes, and mushrooms (if using). Continue simmering for another 30-40 minutes, until the vegetables are tender.
8. Season and Serve:
Remove the bay leaves. Taste the stew and adjust the seasoning with salt and pepper as needed. Serve the stew hot, spooned over creamy mashed potatoes if you like, and garnish with chopped fresh parsley for a bright finish.
Can I Use a Different Type of Beer Instead of Guinness?
Yes! You can substitute Guinness with another stout or porter for a similar rich flavor. If you prefer a milder taste, try using a dark ale. For a non-alcoholic version, use beef broth with a splash of balsamic vinegar to add depth.
How Can I Make This Stew in a Slow Cooker?
After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. Add the vegetables during the last hour to avoid overcooking.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also freeze the stew for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Prepare This Stew Ahead of Time?
Absolutely! In fact, the flavors often deepen when the stew sits overnight. Prepare the stew as directed, then refrigerate it covered for up to 2 days before reheating and serving. Just reheat gently and add any additional seasoning if needed.