If you’ve ever craved a dish that wraps you in that warm, cozy feeling of home-cooked goodness, this Guinness Beef Stew Recipe is exactly what you need. It’s a rich, hearty stew where tender chunks of beef mingle with earthy vegetables and the deep, malty flavors of Guinness beer, creating a symphony of taste with every spoonful. Perfect for chilly evenings or anytime you want a comforting bowl of deliciousness, this stew brings simplicity and sophistication all in one pot.
Ingredients You’ll Need
Getting the ingredients right is half the journey, and for this Guinness Beef Stew Recipe, simplicity shines through with every element. Each ingredient plays a crucial role, whether it’s the robust beef providing depth, the Guinness lending its signature richness, or the fresh vegetables adding texture and color.
- 3 Tbsp olive oil: Used to brown the beef, locking in flavor and creating a savory base.
- 2 lbs. chuck beef (stewing beef or lamb shoulder, trimmed and cubed): The star of the recipe, tender and slow-cooked to perfection.
- 1 onion (roughly sliced): Adds natural sweetness and aroma as it softens.
- 1 celery stick (sliced): Brings a subtle crunch and balances the richness.
- 4 medium carrots (peeled and cut into 1-2” pieces): Sweetness and vibrant color brighten up the stew.
- 2 cloves garlic (minced): A little punch of warmth and depth.
- ¼ cup tomato paste: Intensifies the stew’s body and adds a slightly tangy undertone.
- ¼ cup flour (all-purpose): Helps coat the beef and thickens the stew for a luscious texture.
- 4 cups beef broth: Creates the hearty, flavorful sauce base.
- 1-½ cups Guinness beer: Infuses the stew with its iconic malty bitterness and depth.
- 2 lbs. yellow potatoes (cut in half): Comforting, creamy bites that soak up the stew’s rich sauce.
- Sea salt and pepper (to taste): Essential seasonings to balance and enhance all the flavors.
- 2 bay leaves: Adds a subtle herbal aroma throughout the cooking process.
- 1 tsp thyme (dried): Earthy and fragrant, perfect with beef dishes.
- 2 Tbsp parsley (fresh, chopped): A fresh pop of green that brightens the final dish.
- 2 Tbsp cornstarch: Combined with water to thicken the stew to the perfect consistency.
- 2 Tbsp water: Used to make the slurry that thickens the stew.
How to Make Guinness Beef Stew Recipe
Step 1: Brown the Beef for Ultimate Flavor
Start by mixing the flour, salt, and pepper in a bowl. This coating will help create a beautifully caramelized crust on the beef and also act as a thickener later. Toss the beef cubes in this mixture, shaking off any excess flour. Heat the olive oil in a heavy-bottomed Dutch oven or pot over medium-high heat, then brown the beef in small batches to avoid overcrowding. This step is crucial, as the browned bits left behind will add incredible depth to the stew’s flavor. Set the browned beef aside once done.
Step 2: Build the Flavor Base with Onions and Guinness
In the same pot, add the sliced onions and cook until they start to soften, about 3 minutes. This sweetness will balance the bitterness of the Guinness later. Remove the onions and add them to the browned beef cubes. Next, pour the Guinness beer into the pot and use a spatula or wooden spoon to scrape up all the flavorful browned bits stuck to the bottom. This deglazing process infuses the stew with deep malty goodness. Stir in the beef broth and tomato paste, bring everything to a boil, then reduce heat to medium-low. Cover and let it simmer for 45 minutes to allow the flavors to meld beautifully.
Step 3: Add Vegetables and Simmer to Tenderness
After the initial simmer, toss in the celery, carrots, minced garlic, yellow potatoes, bay leaves, and thyme. These ingredients not only add texture and color but also complement the rich flavors coming from the beef and Guinness. Let the stew simmer gently, covered, for another 45 minutes or until the beef is melt-in-your-mouth tender and the potatoes are cooked through.
Step 4: Achieve Perfect Thickness
Mix the cornstarch and water in a small bowl to create a smooth slurry. Gradually stir this into the stew to thicken the sauce to your liking. This final touch transforms the broth into a luscious, velvety gravy that clings perfectly to every forkful. Before serving, sprinkle fresh chopped parsley on top to add a burst of freshness.
How to Serve Guinness Beef Stew Recipe
Garnishes
A simple sprinkle of freshly chopped parsley not only adds a lovely visual pop of green but also gives a bright, herbal note that complements the rich stew. For an added touch of luxury, a dollop of creamy horseradish sauce or a few grated cheddar shreds can bring an exciting twist to each bowl.
Side Dishes
This stew is truly complete on its own, but you can elevate the meal by pairing it with crusty bread or buttery mashed potatoes to soak up every bit of that luscious gravy. A fresh green salad with a light vinaigrette also works beautifully to balance the richness. Roasted root vegetables or simple steamed greens add variety without overwhelming the authentic flavors of the stew.
Creative Ways to Present
For a rustic vibe, serve the stew in small cast iron pots or deep bread bowls that can hold up to the stew’s heartiness. Garnishing with a sprig of thyme or a bay leaf can add a charming finishing touch. If you want to impress guests, offer it alongside a perfectly poured pint of Guinness for a true Irish-inspired feast.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Guinness Beef Stew Recipe refrigerated in an airtight container for up to 3 days. The flavors actually develop and intensify after resting overnight, so it’s perfect for next-day enjoyment.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. For best results, avoid freezing with the potatoes if you prefer to maintain their texture—add them fresh when reheating if you like.
Reheating
Reheat gently over medium heat on the stove, stirring occasionally until warmed through. If the stew has thickened too much in the fridge, add a splash of beef broth or water to loosen it up. Microwaving is also fine for quick reheats, just cover the container and heat in intervals, stirring between each.
FAQs
Can I use a different type of beer instead of Guinness?
Absolutely! While Guinness gives the stew its signature depth and richness, you can substitute with other dark beers like a stout or porter. Just choose a beer with rich, malty flavors to maintain that hearty profile.
Is chuck beef the best cut for this stew?
Chuck beef is ideal because it becomes tender and flavorful after slow cooking. You could also try lamb shoulder for a different twist, but avoid leaner cuts that can become dry during the long simmer.
How thick should the stew be?
The stew should have a thick, gravy-like consistency that coats the beef and vegetables beautifully without being gluey. Using the cornstarch slurry is a great way to adjust thickness to your personal preference.
Can I make this stew in a slow cooker?
Yes, after browning the beef and sautéing the onions, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add the potatoes in the last hour to avoid them becoming too mushy.
What’s the best way to serve leftovers?
Leftovers are fantastic reheated and taste even better the next day. Serve with fresh bread or mashed potatoes and a sprinkle of fresh parsley for a meal that feels just as special as the first time.
Final Thoughts
Making the Guinness Beef Stew Recipe is like inviting comfort and warmth right into your kitchen. The slow-cooked beef, infused with the deep flavors of Guinness, and the vibrant vegetables come together in a stew that’s both rustic and refined. I can’t encourage you enough to give this recipe a try — once you do, it’s sure to become one of your go-to dishes for cozy nights and happy gatherings.
Print
Guinness Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Irish
Description
A hearty and flavorful Guinness Beef Stew featuring tender chunks of beef slow-simmered in a rich broth with Guinness beer, fresh vegetables, and aromatic herbs. Perfect for a comforting meal that warms you from the inside out.
Ingredients
Meat and Marinade
- 2 lbs. chuck beef (stewing beef, or lamb shoulder, trimmed and cubed)
Vegetables
- 1 onion (roughly sliced)
- 1 celery stick (sliced)
- 4 medium carrots (peeled and cut into 1-2” pieces)
- 2 lbs. yellow potatoes (cut in half)
- 2 cloves garlic (minced)
Liquids and Broth
- 4 cups beef broth
- 1–½ cups Guinness beer
Others
- 3 Tbsp olive oil
- ¼ cup tomato paste
- ¼ cup flour (all-purpose)
- sea salt and pepper (to taste)
- 2 bay leaves
- 1 tsp thyme (dried)
- 2 Tbsp parsley (fresh, chopped)
- 2 Tbsp cornstarch
- 2 Tbsp water
Instructions
- Coat and Brown the Beef: Combine flour, salt, and pepper in a bowl. Coat the beef cubes evenly in the flour mixture, shaking off any excess. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in small batches to ensure even searing. Once browned, remove the beef and set aside in a bowl.
- Sauté Onions and Deglaze: Add the roughly sliced onions to the pot and cook until they begin to soften, about 3 minutes. Remove the onions and add them to the coated beef cubes. Pour the Guinness beer into the hot pot, scraping up any browned bits from the bottom with a spatula or wooden spoon for extra flavor. Stir in the beef broth and tomato paste, then bring the mixture to a boil.
- Simmer the Stew: Reduce heat to medium-low, cover the pot, and let it simmer gently for 45 minutes. After this initial simmer, add the celery, carrots, yellow potatoes, garlic, bay leaves, and dried thyme to the stew. Continue to simmer, covered, for another 45 minutes or until the beef is tender and the vegetables are cooked through.
- Thicken the Stew: Mix the cornstarch with water to create a smooth slurry. Slowly add this mixture to the stew, stirring constantly, until the stew reaches your desired thickness. Remove from heat and stir in fresh chopped parsley before serving.
Notes
- For an even richer flavor, use a well-marbled chuck beef or lamb shoulder.
- Brown the meat in batches to avoid overcrowding the pot and steaming the beef.
- Adjust the thickness of the stew by varying the amount of cornstarch slurry added.
- This stew tastes even better the next day as the flavors develop.
- Serve with crusty bread or over creamy mashed potatoes for a complete meal.
