Imagine a simmering pot filled with tender beef chunks and hearty vegetables, all steeped in the rich, malty flavor of Guinness beer. This Guinness beef stew embodies comfort, creating a cozy, satisfying experience with every spoonful. Ideal for chilly evenings, it’s a one-pot wonder that fills your home with warmth and an enticing aroma, welcoming you to a meal that’s deeply flavorful and nourishing. Each bite delivers a balance of savory beef, earthy vegetables, and subtle herbal undertones, complemented by the distinctive depth only a good stout can bring.

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Ingredients Overview

Crafting the perfect Guinness beef stew begins with selecting quality ingredients. Start with boneless beef chuck, chosen for its ideal marbling, which renders tender and flavorful when simmered slowly. Guinness, with its rich, dark essence, enhances the stew, imparting a slight bitterness balanced by the sweetness of caramelized onions and brown sugar. Fresh rosemary and thyme add an aromatic depth that elevates the dish, while the combination of baby potatoes and carrots gives the stew its hearty texture. Finally, cornstarch thickens the broth, creating a luscious consistency that clings to each spoonful.

Step-by-Step Instructions

In each step, take the time to bring out the flavor of every ingredient, allowing the dish to develop its full potential.

Preparing the Beef

Begin by cutting the beef chuck into uniform 1-inch chunks to ensure even cooking. Season these pieces generously, coating them in a mixture of flour, salt, and pepper. This layer of seasoned flour not only seals in moisture but also helps thicken the stew as it cooks, adding a velvety texture to the broth.

Browning the Meat

Heat half of the vegetable oil in a large, heavy-bottomed Dutch oven, waiting until it shimmers, a sign that it’s hot enough. Working in small batches, sear each beef piece on all sides until a deep, golden crust forms. This step locks in juices and develops a layer of fond—those caramelized bits at the bottom of the pot—which infuse the stew with a rich, roasted flavor. Avoid overcrowding the pot to maintain the ideal searing temperature, adding more oil as needed for each batch.

Building the Base with Guinness and Aromatics

Once the meat is seared, it’s time to create the aromatic base. Add minced garlic and tomato paste, stirring until the tomato paste takes on a rusty, reddish hue. This intensifies its flavor, creating a complex foundation for the broth. Deglaze the pot with apple cider vinegar and Guinness, scraping up the browned bits that cling to the bottom. The beer’s maltiness adds depth, while the vinegar offers a subtle acidity that balances the richness of the beef and broth.

Adding Vegetables and Finishing Touches

After returning the browned beef to the pot, pour in the beef broth, bay leaves, rosemary, thyme, and remaining salt and pepper. Bring the mixture to a boil, then lower to a gentle simmer, partially covering the pot. Allow the stew to cook low and slow for about two and a half hours, letting the flavors meld beautifully while the beef turns tender. Add the brown sugar, onions, potatoes, and carrots, and continue simmering for another hour, ensuring each vegetable is soft and infused with the savory broth. Finally, stir in a slurry of cornstarch and water to slightly thicken the stew, giving it a luxurious, glossy finish.

Recipe Tips & Frequently Asked Questions

Perfecting the Browning Process:
Brown the beef in small batches without overcrowding. This technique creates a caramelized crust, adding flavor and depth to the stew.

Selecting the Right Guinness:
Use Guinness Draught for a smooth, balanced bitterness. Substitute with another stout if necessary but expect slight flavor differences.

Simmering for Flavor:
Keep the stew at a gentle simmer. Avoid boiling, which can toughen the meat and cause the broth to lose clarity and depth.

What to Serve With This Recipe:
Serve with crusty bread, mashed potatoes, or a simple green salad for a complete meal. Roasted garlic bread or a tangy side salad also makes excellent pairings.

Can I Use a Different Type of Beer?:
Yes, but it may alter the flavor. Choose a dark stout for the closest taste to Guinness.

How Do I Thicken the Stew if Needed?:
Add more cornstarch slurry or let the stew simmer uncovered for a few minutes to reduce and thicken naturally.

Can I Make This Recipe Ahead of Time?:
Absolutely! This stew develops deeper flavors if made a day in advance. Simply reheat gently before serving.

Storage and Reheating

To store, let the stew cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to three days or can be frozen for up to three months. When reheating, warm the stew slowly on the stovetop over low heat, stirring occasionally to prevent sticking. For frozen stew, thaw overnight in the refrigerator before reheating to preserve the texture and flavors.

For a finishing touch, garnish each bowl with freshly chopped parsley, adding a burst of color and freshness. Serve the stew piping hot, ladled generously into bowls, and let its warm, comforting flavors speak for themselves.

Ingredients

3 pounds boneless beef chuck, cut into 1-inch chunks
3/4 cup all-purpose flour
1 teaspoon water
3 and 1/4 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1/4 cup vegetable oil, divided
3 cloves garlic, minced
1/3 cup tomato paste
1 and 1/2 Tablespoons apple cider vinegar
11.2 ounce bottle Guinness beer
5 cups beef broth
2 bay leaves
2 teaspoons fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 Tablespoon brown sugar
2 large yellow onions, peeled and cut into 1-inch chunks
1 pound baby potatoes, halved
6 large carrots, peeled and cut into 1-inch diagonal slices
3 teaspoons cornstarch
2 Tablespoons fresh parsley, chopped

Instructions

In a broad, shallow dish, mix the flour, 1 teaspoon of salt, and 1 teaspoon of black pepper. Dredge each beef piece in the flour mixture, ensuring an even coating. Shake off any excess flour.

Heat half of the vegetable oil in a large Dutch oven over medium-high heat for about 2 minutes, or until it begins to shimmer. Brown the beef in batches, adding more oil as needed, until each piece is golden-brown on all sides. Transfer the browned beef to a plate and continue until all pieces are seared.

Add the minced garlic and tomato paste to the pot, stirring constantly for around 2 minutes until it transforms into a deep, reddish-brown hue. Pour in the apple cider vinegar and Guinness, stirring vigorously to release the browned bits on the bottom of the pot.

Return the browned beef to the pot, adding the beef broth, bay leaves, rosemary, thyme, and the remaining salt and pepper. Raise the heat to bring the mixture to a gentle boil, then reduce it to a bare simmer, partially covering the pot. Allow it to cook slowly for 2 and 1/2 hours, stirring occasionally. Ensure the stew maintains a low, gentle simmer throughout.

Stir in the brown sugar, onions, potatoes, and carrots, continuing to simmer for an additional hour, or until the vegetables reach tenderness.

In a small cup, combine the cornstarch with water until smooth, then pour this mixture into the stew. Stir well and cook for about 5 minutes, or until the broth thickens slightly. Adjust the seasoning with salt and pepper to taste.

Serve hot, ladled into bowls, and sprinkle with freshly chopped parsley for garnish. Enjoy!