This beef and Guinness stew is a traditional Irish-inspired dish ideal for chilly days.
Slow-cooked beef becomes tender and flavorful, infused with the rich taste of Guinness stout.
Root vegetables add natural sweetness and a hearty texture to this comforting stew.
Why You’ll Love This Recipe
- Using Guinness stout adds a deep, malty flavor that complements the beef and vegetables.
- Slow cooking breaks down the tough connective tissues in beef, resulting in tender meat.
- Root vegetables like carrots and parsnips add sweetness and absorb the flavors of the stew.
Classic Beef and Guinness Stew with Root Vegetables
A hearty Irish-inspired beef stew slow-cooked in Guinness stout with tender root vegetables, perfect for warming up on a cold day.
- Prep time
- 20 minutes
- Cook time
- 150 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 (14.9 oz/440 ml) bottle Guinness stout
- 4 cups (960 ml) beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 4 large carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 3 medium potatoes, peeled and cut into chunks
- 1 tbsp fresh parsley, chopped, for garnish
Instructions
- Prepare and Brown the Beef Season the beef cubes generously with salt and pepper. Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches without overcrowding, about 3-4 minutes per batch, until nicely seared. Remove beef and set aside.
- Cook Onions and Garlic, Add Flour Reduce heat to medium, add remaining 1 tablespoon of oil if needed. Add chopped onions and sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more. Sprinkle flour over onions and garlic, cook, stirring constantly for 2 minutes to remove raw flour taste.
- Deglaze with Guinness and Simmer Slowly pour in the Guinness stout, scraping the browned bits from the bottom of the pot with a wooden spoon. Add beef broth, tomato paste, bay leaves, and thyme. Return browned beef to the pot and bring to a simmer.
- Slow Cook the Stew Cover pot partially with lid and reduce heat to low. Simmer gently for about 1 hour and 30 minutes, stirring occasionally, until beef is tender.
- Add Root Vegetables Add carrots, parsnips, and potatoes to the stew. Continue cooking, uncovered or partially covered, for an additional 30 minutes, or until vegetables are tender.
- Finish and Serve Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.
Helpful Tips
- For best results, choose well-marbled beef chuck for tenderness.
- Do not rush browning the meat; searing develops essential flavor.
- Allow the stew to rest for 10 minutes after cooking for flavors to meld.
- Use a heavy-bottomed pot or Dutch oven to prevent burning and ensure even cooking.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container within 2 hours of cooking.
Stew will keep refrigerated for up to 3 days.
Reheat thoroughly to 165°F (74°C) before serving.
This stew can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different type of beer instead of Guinness?
Yes, you can use other types of dark beers or stouts, but Guinness provides a signature rich flavor that best complements this stew.
How do I ensure the beef is tender?
Low and slow cooking breaks down tough connective tissues. Simmering the stew gently for at least 2 hours helps achieve tender beef.
Is it safe to cook the stew on the stovetop for this long?
Yes, use low heat and a heavy pot with a lid to maintain a safe simmer. Stir occasionally to prevent sticking or burning.
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