Beef and Guinness Stew
Beef and Guinness Stew is a hearty, comforting dish that fills your kitchen with cozy, rich aromas. Tender chunks of beef slowly cooked until melt-in-your-mouth, combined with the deep flavors…
Tip: save now, cook later.Beef and Guinness Stew is a hearty, comforting dish that fills your kitchen with cozy, rich aromas. Tender chunks of beef slowly cooked until melt-in-your-mouth, combined with the deep flavors of Guinness stout, carrots, onions, and slow-simmered herbs. It’s the kind of stew that wraps you in warmth, perfect for chilly days.
I love making this stew because it’s both simple to prepare and feels special. The Guinness adds just the right touch of depth and a little bitterness that balances the sweetness of the vegetables. I usually let it cook low and slow, and it’s always rewarding to see the beef so tender it almost falls apart. Plus, leftovers taste even better the next day!
My favorite way to enjoy this stew is with a big slice of crusty bread to soak up every bit of the rich sauce. Sometimes I’ll serve it over creamy mashed potatoes to make it extra comforting. It’s the kind of meal that brings everyone to the table and makes you want to linger a little longer, sharing stories and laughter over bowls full of warmth.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender after slow cooking. If you can’t find chuck, brisket or short ribs work well too.
Guinness stout: It adds rich, slightly bitter notes. If you prefer, you can substitute with another dark beer or even a mix of beef broth and a little balsamic vinegar for depth.
Vegetables: Carrots and potatoes add sweetness and texture. Pearl onions are optional but they bring extra flavor and a lovely look. You can use regular onions if pearl onions aren’t available.
Flour: It’s used to thicken the stew. For a gluten-free option, cornstarch or a gluten-free flour mix would work too.
How Do You Get Tender, Flavorful Beef in This Stew?
Start by drying and seasoning your beef well—that helps with browning and flavor. Brown the beef in batches over medium-high heat, don’t crowd the pan or you’ll steam the meat instead.
After browning, remove the beef and cook onions and garlic in the same pot to soak up all those delicious browned bits. Then sprinkle flour to help thicken the stew. Add Guinness and beef broth gradually, scraping the pot to get all the flavor.
Simmer low and slow to let the beef become tender—about 1 ½ hours before adding vegetables, then another 45 minutes to 1 hour after. Keep heat low, and don’t rush this part for the best results.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even heat and slow cooking your stew perfectly.
- Wooden spoon – ideal for stirring without scratching your pot and scraping flavorful bits off the bottom.
- Sharp chef’s knife – makes cutting beef and veggies easier and safer.
- Cutting board – provides a stable surface for chopping ingredients.
- Ladle – helps serve the stew without spilling the rich sauce.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb or venison for a gamey twist that pairs well with Guinness’s depth.
- Add mushrooms for an earthy flavor boost and extra texture.
- Include parsnips or turnips alongside carrots for a subtle sweetness and variety.
- Stir in a splash of Worcestershire sauce for added umami and depth.
Beef and Guinness Stew
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 1 ½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups Guinness stout beer
- 3 cups beef broth
- 4 large carrots, peeled and chopped into chunks
- 2 large potatoes, peeled and cut into chunks
- 12 pearl onions, peeled (optional)
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
- Mashed potatoes (to serve, optional)
How Much Time Will You Need?
This stew takes about 20 minutes to prepare plus 2 ½ to 3 hours of cooking time. The slow simmering gives the beef rich flavor and a wonderfully tender texture. You’ll do some browning and chopping first, then let the stew cook low and slow on the stove. Perfect for a day when you want a delicious meal with minimal hands-on time.
Step-by-Step Instructions:
1. Brown the Beef
Pat the beef cubes dry and sprinkle with salt and pepper. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches so you don’t crowd the pan, about 4 to 5 minutes per batch. Transfer browned beef to a plate and set aside.
2. Cook the Onions and Garlic
Add the last tablespoon of oil to the pot and stir in chopped onion. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for one minute more.
3. Make the Base
Sprinkle the flour over the onions and garlic. Stir well and cook for 2 minutes to remove the raw flour taste. Slowly pour in the Guinness, scraping up any browned bits stuck to the bottom of the pot. Then add the beef broth, tomato paste, thyme, bay leaves, and the browned beef back into the pot. Stir everything together.
4. Simmer the Stew
Bring the stew to a gentle simmer. Cover the pot and reduce heat to low. Let it cook for 1 ½ hours, stirring occasionally.
5. Add Vegetables and Finish Cooking
Stir in the carrots, potatoes, and pearl onions (if using). Cover and keep simmering for another 45 minutes to an hour, until the beef and vegetables are tender.
6. Serve and Garnish
Remove bay leaves and adjust seasoning with salt and pepper if needed. Serve the stew hot, garnished with fresh chopped parsley. For a classic touch, enjoy it alongside or over creamy mashed potatoes.
Can I Use a Different Type of Beer Instead of Guinness?
Yes! While Guinness adds a unique deep flavor, you can substitute with any dark stout or porter. If you don’t want to use beer, try a mix of beef broth and a splash of balsamic vinegar for a similar depth.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then combine all ingredients in your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the beef is tender.
How Do I Store Leftovers?
Let the stew cool completely, then store it in an airtight container in the fridge for up to 3-4 days. It also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating gently on the stove.
Can I Add Other Vegetables to the Stew?
Definitely! Root veggies like parsnips or turnips work wonderfully. Mushrooms add an earthy flavor, and peas can be stirred in at the end for a pop of color and sweetness.
