Guinness Beef Stew

Guinness beef stew with tender beef cubes and thick, nearly black gravy made by slow simmering stout and beef broth until rich and glossy. Brown-in-batches sears for deep flavor, then vegetables cook through in a second gentle simmer for a hearty texture.

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Prep Time 25

Cook Time 3

Total Time 3 25

Servings: 6 servings

Course: Side Dish

Cuisine: Irish

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Beef stew base

3 lb beef chuck Cut into 1 1/2-inch cubes.
2 tsp salt
1 tsp black pepper
0.25 cup all-purpose flour For tossing the beef.
3 tbsp vegetable oil For browning the beef and building flavor.
2 onions Chopped.
4 cloves garlic Minced.
2 tbsp tomato paste
11.2 oz Guinness stout 1 bottle.
2 cup beef broth
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp dried thyme
2 bay leaves
4 carrots Sliced thick.
2 parsnips Sliced thick.
1.5 lb potatoes Cubed.
2 tbsp fresh parsley Chopped; for finishing.

Equipment

1 Dutch oven

Method

Brown the beef

Season the beef chuck cubes with salt and black pepper, then toss with the all-purpose flour until lightly coated. Heat the vegetable oil in a Dutch oven until shimmering.
Brown the beef in batches in the hot oil, turning so all sides develop deep color. Transfer browned beef to a plate while you repeat with the remaining batches.

Build the Guinness gravy

Add the chopped onions to the Dutch oven and cook for 5 minutes, stirring until softened. Add the minced garlic and tomato paste and cook for 1 minute, then scrape up any browned bits.
Pour in the Guinness stout and scrape the bottom of the pot to dissolve the fond. Add the beef broth, Worcestershire sauce, brown sugar, dried thyme, and bay leaves.

Slow simmer

Return the browned beef to the pot, cover, and simmer gently until the beef is tender, about 2 hours. Keep the surface at a gentle bubbling so the gravy stays glossy.

Cook the vegetables

Add the sliced carrots, sliced parsnips, and cubed potatoes to the stew. Simmer for 45-60 minutes until the vegetables are tender and the potatoes are cooked through.

Finish and serve

Remove the bay leaves from the stew. Sprinkle with chopped fresh parsley, then serve hot while the gravy clings to the beef and vegetables.

Notes

Pro tip: brown the beef in batches so the pot stays hot—this keeps the cubes from steaming and helps the stout gravy turn thick and rich. Store covered in the refrigerator up to 4 days; reheat gently on the stove. Freezing is yes for up to 3 months (stir well after thawing). For a swap, use gluten-free all-purpose flour for dredging while keeping the rest of the stew the same.