Irish Beef Stew Guinness (Printable)
Tender beef and root vegetables cooked slowly in a rich, malty, alcohol-free stout sauce.
# What's Needed:
→ Meats
01 - 2.6 lbs beef chuck, cut into 1 inch cubes
→ Vegetables
02 - 3 tbsp vegetable oil
03 - 2 large onions, chopped
04 - 4 cloves garlic, minced
05 - 3 large carrots, sliced into rounds
06 - 3 celery stalks, sliced
07 - 1.5 lbs potatoes, peeled and cut into chunks
08 - 2 parsnips, peeled and sliced
→ Liquids
09 - 2 cups alcohol-free stout
10 - 3 cups beef stock, low sodium
11 - 2 tbsp tomato paste
12 - 2 tsp Worcestershire sauce
→ Herbs & Spices
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1/2 tsp black pepper
16 - 1 tsp salt
17 - 2 tbsp fresh parsley, chopped
→ Thickeners
18 - 2 tbsp all-purpose flour
# How to Make It:
01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - Heat 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, adding more oil as needed. Transfer browned beef to a plate.
03 - Reduce heat to medium. Add onions, garlic, carrots, celery, and parsnips to the pot. Sauté for 5–7 minutes until softened, scraping up any browned bits from the bottom.
04 - Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to create a roux base.
05 - Return the beef to the pot. Stir in tomato paste, then pour in the alcohol-free stout and beef stock, deglazing the pot and stirring to combine.
06 - Add Worcestershire sauce, bay leaves, thyme, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is tender and sauce is thickened.
07 - Remove bay leaves and discard. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley and serve hot with crusty bread.
# Tips for Success:
01 -
- The alcohol-free stout creates that signature Irish depth without the buzz, so everyone can enjoy seconds
- This stew actually tastes better the next day, making it perfect for meal prep or unexpected guests
02 -
- Rushing the beef browning step is the biggest mistake you can make, those browned bits are where all the depth lives
- Letting the stew rest for 10 minutes before serving helps the sauce thicken and the flavors settle
03 -
- If your sauce seems too thin, remove one cup of vegetables and mash them before stirring back in
- Traditional Irish stews often include pearl barley, add it 30 minutes before the stew is done