This hearty Guinness beef stew is packed with tender meat and rich flavors. The dark beer adds a unique taste that makes this dish perfect for chilly nights!
I love how it warms you right up, and the aroma fills the house as it cooks. Serve it with some crusty bread, and you have a meal that’s hard to resist! 🍞
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews because it becomes tender during cooking. If you prefer a leaner option, use sirloin, though it may not be as rich in flavor.
Guinness Stout: The dark beer adds depth to the stew. If you don’t have Guinness, any stout or dark beer will work. For a non-alcoholic version, use beef broth instead.
Vegetables: Onions, carrots, and potatoes are classics in stew. You can replace carrots with parsnips, and use regular onions if pearl onions aren’t available. Throw in some peas for a pop of color and sweetness too!
Fresh Herbs: Thyme enhances the flavor beautifully. If dried thyme is all you have, use about one-third of the amount since dried herbs are more potent. Rosemary is also a great alternative.
How Do You Achieve Perfectly Tender Beef in This Stew?
The secret to tender beef is two-fold: searing and slow cooking. Searing the beef first locks in moisture and adds flavor from the caramelization. Here’s how to do it right:
- Use a hot pan: Preheat your pot to medium-high before adding oil. This helps achieve a nice brown crust.
- Brown in batches: Avoid overcrowding the pot, as this lowers the temperature and steams the meat instead of browning it.
- Cook low and slow: After browning, reduce heat and let the stew simmer gently for 2 to 2½ hours. This allows time for the tougher fibers to break down, resulting in tender meat.
Following these tips will ensure your beef turns out fork-tender and delicious!
Delicious Guinness Beef Stew
Ingredients You Will Need:
- 2 lbs (900g) beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 12 oz (355 ml) Guinness stout beer
- 4 cups beef broth
- 2 tbsp tomato paste
- 4 large carrots, cut into chunks
- 12 small pearl onions, peeled
- 1 lb (450g) baby potatoes, whole or halved if large
- 2 stalks celery, chopped
- 2 tsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- Fresh parsley, chopped for garnish
Time Needed:
This hearty stew requires about 20 minutes of prep time and 2 to 2 ½ hours of cooking time. So, plan for around 2 hours and 50 minutes total. It’s perfect for a lazy Sunday when you want to enjoy rich, flavorful food with minimal fuss!
Step-by-Step Instructions:
1. Season the Beef:
Start by generously seasoning the beef cubes with salt and pepper, ensuring that every piece is well coated.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. When the oil is hot, add the beef in batches. Brown the pieces on all sides, which should take about 4-5 minutes per batch. Once browned, remove the beef and set it aside on a plate.
3. Sauté the Onions and Garlic:
Add the remaining tablespoon of oil to the pot. Once it’s hot, add the chopped onions and cook for about 5-7 minutes until they become soft and translucent. Stir in the minced garlic and cook for an additional minute, allowing it to become fragrant.
4. Thicken the Base:
Next, sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes. This helps to cook out the raw flour flavor.
5. Add the Guinness:
Slowly pour in the Guinness stout while scraping up any brown bits stuck to the bottom of the pot. These bits add incredible flavor to your stew!
6. Build the Stew Base:
Now, pour in the beef broth and add the tomato paste. Stir everything together until well combined.
7. Combine Ingredients:
Return the browned beef to the pot. Add in the Worcestershire sauce, thyme, bay leaf, celery, carrots, pearl onions, and baby potatoes. Stir everything together to ensure the beef and vegetables are well coated in the sauce.
8. Simmer Away:
Bring your stew to a nice simmer, then reduce the heat to low. Cover the pot and let it cook gently for about 2 to 2 ½ hours. Stir occasionally until the beef is fork-tender and the veggies are just right.
9. Final Touches:
After cooking, remove the thyme sprigs and bay leaf. Taste the stew, and adjust the seasoning with more salt and pepper if needed.
10. Serve and Enjoy:
Serve the stew hot, garnished with chopped fresh parsley. Pair it with creamy mashed potatoes or a slice of crusty bread for a truly comforting meal.
Bon appétit! Enjoy the warm and hearty flavors of your Guinness Beef Stew!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stews due to its marbling and tenderness, you can also use brisket or even round if that’s what you have on hand. Just keep in mind that cooking times may vary slightly based on the cut’s tenderness.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. Add the same ingredients as in the original recipe!
How to Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. It also freezes well, so for longer storage, transfer to a freezer-safe container. When ready to eat, thaw and reheat on the stovetop or in the microwave, adding a little broth or water if it seems thick.
Is This Stew Gluten-Free?
This recipe contains all-purpose flour, which is not gluten-free. You can substitute it with a gluten-free flour blend or cornstarch to thicken the stew without gluten. Just make sure to mix cornstarch with a little water to make a slurry before adding it to the stew to avoid clumping!
