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Guinness Beef Stew

Guinness beef stew is rich and nearly black, made by browning beef cubes, then simmering them slowly in Guinness stout until fork-tender. The stew finishes with thick-sliced carrots and parsnips plus cubed potatoes for a hearty, glossy texture.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: Irish
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

beef chuck
  • 3 lb beef chuck, cut into 1 1/2-inch cubes
salt
  • 2 tsp salt
black pepper
  • 1 tsp black pepper
all-purpose flour
  • 0.25 cup all-purpose flour
vegetable oil
  • 3 tbsp vegetable oil
onions
  • 2 onions, chopped
garlic
  • 4 clove garlic, minced
tomato paste
  • 2 tbsp tomato paste
Guinness stout
  • 1 bottle (11.2 oz) Guinness stout
beef broth
  • 2 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
brown sugar
  • 1 tbsp brown sugar
dried thyme
  • 1 tsp dried thyme
bay leaves
  • 2 bay leaves
carrots
  • 4 carrots, sliced thick
parsnips
  • 2 parsnips, sliced thick
potatoes
  • 1.5 lb potatoes, cubed
fresh parsley
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef with salt and black pepper, then toss with the flour to coat. The coating should look dusty and lightly matte before it hits the pan.
  2. Heat the vegetable oil in a Dutch oven over medium-high heat and brown the beef in batches. Cook 3 to 5 minutes per batch until browned on the outside, keeping the pieces from crowding.
Build the stew base
  1. Add the chopped onions to the Dutch oven and cook for 5 minutes. Look for softened, lightly translucent onions before moving on.
  2. Stir in the minced garlic and tomato paste, then cook for 1 minute. The paste should darken slightly and smell fragrant.
  3. Pour in the Guinness and scrape the bottom of the pot to lift the browned bits. Bring the mixture to a gentle simmer so it looks thick and glossy.
  4. Add the beef broth, Worcestershire sauce, brown sugar, dried thyme, and bay leaves. Stir until everything is evenly combined and the liquid returns to a steady simmer.
  5. Return the browned beef to the pot, cover, and simmer gently. Cook at a gentle simmer for 2 hours, with occasional bubbling around the edges and tender-looking beef.
Cook vegetables and finish
  1. Add the carrots, parsnips, and cubed potatoes to the pot. Submerge them in the liquid so they cook evenly.
  2. Simmer uncovered gently for 45 to 60 minutes, until the vegetables are tender. You should be able to pierce potatoes and carrots easily with a fork.
  3. Remove the bay leaves and sprinkle with chopped fresh parsley. The stew should look nearly black and glossy as the herb aroma lifts.

Notes

For the best texture, brown the beef in batches so it sears instead of steams; scrape the pot after adding Guinness to fold in the flavorful browned bits. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 3 months (cool completely first). For a gluten-free swap, use a gluten-free all-purpose flour blend to coat the beef.