Beef and Guinness Stew
Beef and Guinness Stew is the kind of dish that feels like a warm hug on a chilly day. Tender chunks of beef slowly cooked until they’re fall-apart soft, mingling…
Tip: save now, cook later.Beef and Guinness Stew is the kind of dish that feels like a warm hug on a chilly day. Tender chunks of beef slowly cooked until they’re fall-apart soft, mingling with rich Guinness beer, hearty vegetables, and a thick, flavorful gravy. The deep, slightly bitter taste of the stout makes this stew stand out from your usual beef stew, giving it a comforting, robust twist.
I love making this stew when I want something that’s both simple and special. The best part is how the flavors develop the longer it simmers — I always find myself sneaking little tastes as it cooks! I like to cook it low and slow on the stove or in the oven, letting the beef soak up all the goodness from the beer and herbs. It’s one of those recipes that fills the whole kitchen with a cozy, inviting aroma.
When serving, I’m a big fan of ladling it over creamy mashed potatoes or thick slices of crusty bread to soak up every drop of that rich gravy. It’s a perfect meal to gather around with family or friends, especially during fall or winter. This stew always reminds me of relaxed evenings spent sharing stories and good food — it’s a recipe that feels like home in a bowl.
Key Ingredients & Substitutions
Beef Chuck: This cut is great because it becomes tender and flavorful during slow cooking. If you can’t find chuck, try brisket or short ribs—they work well too but might need a little more cooking time.
Guinness Stout: Guinness gives the stew its unique, slightly bitter depth. If you don’t have Guinness, any rich stout or dark beer can work. For a non-alcoholic option, use beef broth with a splash of balsamic vinegar.
Tomato Paste: This adds sweetness and body to the stew. You can substitute it with canned tomato sauce or crushed tomatoes, but reduce the amount a bit as these are more liquid.
Fresh Thyme & Bay Leaves: These herbs bring earthy, aromatic notes. If you only have dried thyme, use less, about 1 tsp. Rosemary can be a nice alternative if you like a piney flavor.
How Can You Get Perfectly Tender Beef in Your Stew?
Slow cooking is the key to melt-in-your-mouth beef. Here’s how to do it right:
- Brown the beef well: Don’t rush this step. Browning adds flavor through caramelization.
- Cook low and slow: After adding liquids, simmer gently for 2-3 hours. Avoid boiling — a gentle simmer keeps meat tender.
- Use a heavy pot: A Dutch oven or thick-bottomed pot distributes heat evenly, preventing burning and ensuring steady cooking.
- Don’t lift the lid too often: Each time you check, heat escapes and slows cooking.
- Check for doneness: Meat should be tender enough to pull apart with a fork, not chewy.
Following these tips guarantees a rich stew with hearty, tender beef in a deeply flavorful sauce.
Equipment You’ll Need
- Dutch oven or heavy-bottomed pot – perfect for even heat and slow cooking your stew without burning.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp chef’s knife – makes chopping meat and vegetables quick and easy.
- Cutting board – protects surfaces and keeps your workspace organized.
- Ladle – helps you serve your stew and mashed potatoes with ease.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shoulder for a richer, slightly gamey flavor.
- Add mushrooms for an earthy taste and meaty texture that pairs well with Guinness.
- Stir in pearl onions in the last 30 minutes for a mild sweetness and extra bite.
- Try smoked paprika or a pinch of cayenne for a subtle smoky or spicy kick.
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 vegetable oil
- 2 large onions, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 (14.9 oz) bottle Guinness stout beer
- 2 cups beef broth
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
For Serving:
- Fresh parsley, chopped, for garnish
- Mashed potatoes
How Much Time Will You Need?
This stew takes about 30 minutes of prep time and around 2 to 3 hours of gentle simmering to get the beef tender and flavors rich. Most of the time you just let it cook slowly, so it’s perfect for a relaxed cooking day!
Step-by-Step Instructions:
1. Brown the Beef:
Season the beef cubes with salt and pepper. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef in batches, browning all sides well. Remove the browned beef and set it aside for now.
2. Cook the Aromatics:
Add the chopped onions to the pot and sauté for about 5 minutes until soft and golden. Add the minced garlic and cook for another minute to release its flavor.
3. Build the Base:
Stir in the tomato paste and cook for 2 minutes. Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to create a roux that will thicken your stew.
4. Add Liquids and Beef:
Slowly pour in the Guinness stout, scraping the pot’s bottom to loosen delicious browned bits. Add beef broth, thyme, bay leaves, browned beef, and carrots. Stir gently to combine.
5. Simmer the Stew:
Bring everything to a boil, then lower the heat, cover, and let it simmer gently for 2 to 3 hours. Cook until the beef is meltingly tender and the sauce is rich and thick.
6. Finish and Serve:
Remove the bay leaves and taste to adjust salt and pepper. Serve hot, spooned over creamy mashed potatoes, and sprinkle with fresh parsley for a fresh, vibrant finish.
Can I Use a Different Beer Instead of Guinness?
Yes! You can substitute with any other stout or dark beer you have on hand. Just keep in mind that Guinness adds a unique bitterness and depth, so lighter beers may change the flavor profile a bit.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender.
How Should I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth if the sauce has thickened too much.
Can I Freeze the Beef and Guinness Stew?
Yes, this stew freezes very well! Let it cool completely, then freeze in portioned airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.