Irish Beef Stew Guinness Style (Print)
Tender beef and root vegetables simmered in a rich malty Guinness-style sauce with herbs and spices.
# What You Need:
→ Meats
01 - 2.6 lbs beef chuck, cut into 1 inch cubes
→ Vegetables
02 - 3 tbsp vegetable oil
03 - 2 large onions, chopped
04 - 4 cloves garlic, minced
05 - 3 large carrots, sliced into rounds
06 - 3 celery stalks, sliced
07 - 1.5 lbs potatoes, peeled and cut into chunks
08 - 2 parsnips, peeled and sliced
→ Liquids
09 - 2 cups alcohol-free stout
10 - 3 cups low sodium beef stock
11 - 2 tbsp tomato paste
12 - 2 tsp alcohol-free Worcestershire sauce
→ Herbs & Spices
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1/2 tsp black pepper
16 - 1 tsp salt
17 - 2 tbsp fresh parsley, chopped
→ Thickeners
18 - 2 tbsp all-purpose flour
# How to Make:
01 - Pat the beef cubes dry with paper towels. Season thoroughly with salt and pepper, ensuring all sides are coated.
02 - Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Brown the beef in batches, adding more oil as needed. Transfer browned beef to a plate and set aside.
03 - Reduce heat to medium. Add onions, garlic, carrots, celery, and parsnips to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom.
04 - Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to create a roux base.
05 - Return the beef to the pot. Stir in tomato paste, then pour in the alcohol-free stout and beef stock, deglazing the pot by stirring up any remaining browned bits.
06 - Add Worcestershire sauce, bay leaves, thyme, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours, stirring occasionally, until beef is tender and sauce has thickened.
07 - Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley and serve hot with crusty bread.
# Expert Advice:
01 -
- The sauce develops that deep malty complexity you associate with traditional Irish stew, but everyone can enjoy it regardless of their preference for alcohol
- Its one of those rare dishes that actually tastes better the next day, making it perfect for meal prep or feeding a crowd
02 -
- The flour needs a full 2 minutes of cooking with the vegetables to avoid any raw taste in the final sauce
- Resist the urge to rush the simmering step, as the beef needs that long, slow cook to become tender and develop flavor
03 -
- Take your time when browning the beef, since those caramelized bits on the bottom of the pot become the foundation of the sauce
- Use low-sodium stock so you can control the salt level and adjust seasoning at the end without over-salting