Craving a rich, hearty beef stew that goes beyond the basics? Most recipes leave you with bland, watery results – but not this one. We’ve refined this recipe from our archives, adding layers of complexity that’ll make you forget every bland beef stew you’ve ever had.
Confession: We hate bland stews. But, this isn’t just beer tossed into beef broth. We’ve balanced the stout’s roasted notes with savory herbs and tender root vegetables. And, we’re sharing our tips that you don’t want to skip to create a deep flavor base. The result is a velvety sauce that clings to fork-tender chunks of beef, creating the kind of hearty, warming dish that makes winter weather welcome.
Ingredients
- Boneless beef chuck roast
- Kosher salt
- Oil
- Yellow onions, Garlic cloves
- Tomato paste
- Guinness Drought Stout Beer
- Worcestershire sauce, Beef broth, Balsamic vinegar
- Fresh thyme sprigs & Fresh rosemary
- Parsnips, Carrots
- Peas
- Fresh minced parsley & Freshly ground black pepper
Substitutions
- Parsnips for Potatoes: Easily swap parsnips for potatoes if preferred, adjusting the cooking time slightly to ensure they’re tender.
- A note about Celery: Add it if you want it but we find that it gets too soft for our personal prefernce.
How to Make Guinness Beef Stew
- Prepare the Beef: Season and brown the beef chunks in a hot Dutch oven to develop a deep flavor foundation.
- Sauté Aromatics: Cook onions until translucent, then add garlic and tomato paste for a rich base.
- Deglaze: Pour in the Guinness beer to lift the fond, enriching the stew with complex flavors.
- Simmer: Slowly braise in the oven with thyme and rosemary, infusing the meat with aromatic herbs.
- Vegetables: Integrate parsnips and carrots later in the cooking process to maintain their texture and flavor.
- Finish with Freshness: Stir in peas and parsley before serving for a burst of color and freshness.
Girl Carnivore Recipe Tips
- Browning the Meat: Take the time to brown the meat in batches; this crucial step ensures a savory crust and prevents steaming.
- Herb Bundle: Using tied herbs allows for easy removal and imparts subtle herbal notes without overpowering the dish.
- Thickness: For a thicker stew, consider dusting the beef with flour before browning. Alternatively, you can make a slurry using cornstarch and beef broth.
How to Serve Guinness Beef Stew
This stew pairs wonderfully with crusty bread, over-mashed potatoes or any mashed root veggie for a filling meal. It’s a dish meant to be shared, ideal for a cozy night in with family or friends.
How to Store and Reheat
Store leftovers in the fridge for up to three days.
To Reheat: Put any leftover soup in a Dutch oven and place on the stove over medium-low heat, adding a splash of broth if necessary to loosen it up. This stew also freezes well for up to three months.
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Looking to make the ultimate Guinness beef stew? Our updated recipe amplifies the rich flavors of this Irish classic. We’ll show you how to build deep, complex taste using Guinness stout, tender beef, and perfectly timed ingredient additions.
Prevent your screen from going to sleep
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Start by moving the oven racks so you can easily slide your dutch oven in and out, to the lower-middle position.
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Preheat the oven to 325 degrees F.
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Remove the chuck roast from the package and pat dry.
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Trim, following the seams, and removing exposed silverskin and fat.
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Cut the meat into even 1” pieces and season with salt.
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Preheat your dutch oven with 1 tbsp of oil over medium high heat.
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Working in small batches, brown the meat, about 5 minutes, for even browning. Set aside each batch as they brown.
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Once all of the meat is browned and removed from the pot, add the last tablespoon of oil and the onions and saute for 5 to 7 minutes, until translucent and softened.
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Stir in the garlic and cook 30 seconds longer.
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Then add in the tomato paste and coat the onions and garlic. Cooking for about 2 minutes.
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Carefully deglaze the pan by slowly pouring in the beer and using a wooden spoon to scrape up any browned bits stuck to the bottom.
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Stir in the Worcestershire sauce and beef broth.
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Bring the stew to a boil, then immediately remove from heat.
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Stir in the balsamic vinegar.
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Tie the rosemary and thyme together with butcher’s twine and add it to the pot before covering with the lid.
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Transfer the Dutch oven to the preheated oven and cook for 1 hour.
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Remove the lid and carefully add the carrots and parsnips to the pot.
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Cover again and cook 1 hour longer, adding a splash more beef broth if needed.
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Remove the Dutch oven from the oven, discard the fresh herbs, and stir in the peas and fresh parsley.
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Season with salt and freshly ground black pepper, and serve ladled into bowls.
- We know that browning the meat in batches can be time-consuming and tedious, but this step is crucial for building a great soup. Adding too much to the pot will crowd it, causing the meat to steam (turning a greyish brown) and not getting the Maillard reaction you want that gives it a good crust.
Not only is this step crucial for texture, it helps to build the fond (the browned bits stuck to the bottom) that will add richness to the soup. - Like all stews, this is better when prepared a day ahead of time. Allow the stew to cool completely before storing it in the fridge in air tight containers. Reheat in the Dutch oven over medium-low heat to serve.
- If not on a low-carb diet, coat the beef in a little flour before browning. This helps to thicken the liquid, giving it a more velvety texture.
- The fresh parsley at the end is a must too. The herbs give the hearty stew a pop of brightness that really brings the whole recipe together.
Substitutions:
- You can easily swap the parsnips for potatoes if desired.
Serving: 1serving | Calories: 413kcal | Carbohydrates: 22g | Protein: 31g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 831mg | Potassium: 1032mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9714IU | Vitamin C: 22mg | Calcium: 88mg | Iron: 4mg
