Guinness Beef Stew

A deep, rich beef stew so flavorful with veggies + the most tender fall-apart beef. Serve over mashed potatoes. So good!

why i love Guinness beef stew

• Meat is fall-apart tender. With just over 2 hours of cook time (great for making this ahead of time with its long simmer), you’ll have an incredibly rich, hearty beef stew with melt-in-your-mouth, fall-apart tender beef.
• So fancy yet so easy. This beef stew is perfect for weekend company or for the whole family to enjoy. It is so fancy to impress yet so stinking easy with its minimal hands-on time. Best served over the fluffiest mashed potatoes and a side of crusty bread for sopping.
• Leftovers taste even better. Similar to lasagna, Guinness beef stew tastes better the next day, allowing the flavors to meld and develop further along with the collagen in the meat breaking down, resulting in even more tender beef.
• Guinness beef stew freezes beautifully. Beef stew is one of those dishes that freezes incredibly well, keeping up to 3 months, perfect to have ready-made meals for months to come.

what is guinness

Originating in Dublin, Ireland, Guinness is a stout beer made from water, roasted barley, hops, brewer’s yeast and roast malt extract. Guinness is known for its creamy, velvety texture and rich flavors.

why add guinness to beef stew

Guinness pairs beautifully with beef stew where the beer’s malty sweetness adds so many rich, deep, roasted flavors. The beer will also help break down the meat fibers, yielding more melt-in-your-mouth, tender beef throughout.

tips and tricks for success

• Patience. Making Guinness beef stew is a labor of love. Do not try to rush the process and increase the heat for faster results. Low and slow is the name of the game here, helping tame down the bitterness of the Guinness beer.
• Prep ahead of time. Save time by prepping and dicing the meat and vegetables ahead of time.
• Sear the meat. Browning the beef first is key here. That dark crust on the beef chuck will create such richer, deeper flavors in your stew (plus, the browned bits at the bottom of the pot are all lovely bits here, adding so much flavor).
• Guinness beer will do wonders. Guinness is a key ingredient here, adding such deep, rich, complex flavors to the beef stew with its roasted malty sweetness and dark color while also tenderizing the meat.
• Tomato paste adds so much flavor. Tomato paste adds body and richness in small amounts without adding too much liquid to the stew. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
• Use good-quality stock. The better quality your stock, the better your stew. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

Print

Guinness Beef Stew

A deep, rich beef stew so flavorful with veggies + the most tender fall-apart beef. Serve over mashed potatoes. So good!

Prep Time 20 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 6 servings

Equipment

• Dutch Oven

Ingredients

• 2 pounds beef chuck cut into 2-inch chunks
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 medium sweet onion diced
• 3 large carrots peeled and diced
• 3 ribs celery diced
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 1 (14.9-ounce) can Guinness Draught beer
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons chopped fresh parsley leaves

Get Recipe Ingredients

Instructions

• Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat olive oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add beef to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in Guinness, scraping any browned bits from the bottom of the stockpot.
• Stir in beef stock, Worcestershire, thyme, bay leaves and beef. Bring to a boil; reduce heat and simmer, partially covered, until beef is very tender, about 2 hours, stirring occasionally.
• Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
• Serve immediately with mashed potatoes, if desired.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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