Beef Guinness Stew Recipe

If you’re looking for a stew that wraps you in comfort and rich, deep flavors, you’re going to adore this Beef Guinness Stew Recipe. I absolutely love how the hearty chunks of beef soak up the malty Guinness broth, creating a classic Irish-inspired dish that feels like a warm hug on a chilly day. Whether you’re cooking for the family or a cozy night in, this stew is a reliable crowd-pleaser that never disappoints.

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Ingredients You’ll Need

This Beef Guinness Stew Recipe brings together simple, wholesome ingredients that build that iconic hearty flavor. A few tips: opting for a good-quality Guinness and picking the right beef cut will really elevate your stew, and don’t skip the bacon – it adds a smoky layer that’s just unbeatable.

• Beef chuck (or boneless short rib): I recommend chuck for its balance of tenderness and flavor after slow cooking.
• Olive oil: For a healthy, flavorful sear on your beef chunks.
• Salt and black pepper: Simple seasoning to bring out the meat’s natural goodness.
• Garlic cloves: Fresh is best for that sweet, aromatic kick.
• Onions: Brown, white, or yellow – all work well, just chop them roughly for texture.
• Bacon, speck, or pancetta: Adds smoky depth and richness to the stew’s base.
• Flour (all purpose/plain): Helps thicken the stew; I prefer adding it once the veggies are in to avoid burnt flour flavor.
• Guinness beer: The star ingredient, infusing the stew with that unmistakable Irish charm.
• Tomato paste: Intensifies the sauce’s richness and color.
• Chicken stock/broth (or beef broth): I use chicken broth because it lets the Guinness really shine, but both are delicious.
• Carrots: Adds sweetness and color; cut into even pieces so they cook evenly.
• Celery stalks: Gives a subtle freshness and texture contrast.
• Bay leaves: Adds an herby undertone, be sure to remove before serving.
• Fresh thyme sprigs (or dried thyme): Complements the stew with its earthy aroma.

Variations

I love keeping this recipe flexible because sometimes you want to tweak it a bit depending on what you have or your dietary preferences. Don’t be afraid to make it your own!

• Slow Cooker Version: I’ve had days when I start the stew before I head out and come back to the house smelling amazing, with beef falling apart effortlessly.
• Vegetable Swaps: Adding parsnips or mushrooms can bring a new texture and savoriness I’m always game to try.
• Alcohol-Free Alternative: If you can’t use Guinness, the water plus Worcestershire sauce and beef bouillon hack really saved me once – it’s not quite the same but still super tasty!
• Thickening Options: For a gluten-free version, swapping regular flour with chickpea or rice flour works well without losing the sauce’s lovely thickness.

How to Make Beef Guinness Stew Recipe

Step 1: Prep and Brown the Beef

Start by cutting the beef into nice, chunky 2-inch pieces—you want them big enough to hold up during slow cooking. Pat them dry with paper towels to ensure you get a good sear, then sprinkle with salt and pepper. I find browning in batches helps the beef caramelize better instead of steaming from overcrowding the pan. This step locks in flavor, so don’t skip or rush it!

Step 2: Sauté the Aromatics and Bacon

Once the beef’s browned and set aside, lower the heat to medium, add a bit more oil if needed, then throw in your minced garlic and chopped onions. Cook until soft and fragrant—about 3 minutes. Then add the bacon to fry until crisp. This mixture forms a flavorful base, so take your time here, stirring occasionally so nothing sticks.

Step 3: Build the Stew with Veggies and Flour

Next, stir in the chopped carrots and celery, giving the veggies a couple of minutes to get slightly tender. Toss in the flour and stir for just about a minute to eliminate that raw flour taste—this helps your stew thicken nicely without a pasty texture later.

Step 4: Add Guinness, Stock, and Herbs

Here’s where the magic happens: pour in the Guinness and chicken stock, then stir well so the flour dissolves into the liquid, avoiding any lumps. Mix in the tomato paste to deepen the sauce’s richness and add your bay leaves and thyme sprigs. Return the browned beef, along with any juices collected, into the pot, making sure the liquid just covers the meat and veggies. This balance makes sure everything simmers evenly.

Step 5: Simmer Until Tender and Flavorful

Cover the pot and set the heat low enough for a gentle simmer. Let it cook for 2 hours—you’ll notice the beef becoming tender and the flavors melding beautifully. Then, remove the lid and simmer uncovered for another 30-45 minutes to reduce the sauce until it thickens slightly and coats the spoon temptingly. This part of the process is key for great texture and rich flavor.

Step 6: Final Touches Before Serving

Before you plate up, skim off any excess fat from the stew’s surface if you like things a bit leaner. Taste and adjust salt and pepper as needed, then remove the bay leaves and thyme stems. Serve this beauty alongside creamy mashed potatoes to soak up every last drop — trust me, it’s a game-changer!

How to Serve Beef Guinness Stew Recipe

Garnishes

My go-to garnish is a sprinkle of fresh parsley. It adds a pop of color and a fresh note that brightens up the rich flavors. Sometimes I throw in a few chopped chives or a dash of cracked black pepper on top for a little extra kick.

Side Dishes

I love pairing this stew with creamy mashed potatoes because the sauce soaks right in. But if you want something different, buttery soda bread or roasted root vegetables are fantastic too. For a lighter option, simple buttered green beans or sautéed peas complement the richness perfectly.

Creative Ways to Present

For special occasions, I like serving the stew in mini cast-iron pots or rustic ceramic bowls—they keep it warm and make the meal feel extra cozy and special. Adding a side ramekin of crusty bread with herb butter turns it into a restaurant-worthy spread that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I let the stew cool completely, then store it in airtight containers in the fridge. It keeps beautifully for about 3 to 4 days, and honestly, the flavors often taste even better the next day after they’ve had time to meld.

Freezing

I’ve had great success freezing this Beef Guinness Stew Recipe in single-portion containers. It reheats easily and still tastes like it just came off the stove. Just make sure to cool it first and leave some headspace in your container because the stew will expand a bit in the freezer.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the sauce seems too thick after reheating, add a splash of broth or water to loosen it back up. This method keeps the beef tender and the stew fresh-tasting.

FAQs

Final Thoughts

When I first made this Beef Guinness Stew Recipe, I was amazed at how the simple process turns into something so rich, hearty, and soul-satisfying. It quickly became a staple in my home kitchen, especially on cold evenings when you just want to cozy up with a bowl of something homemade. I hope you enjoy making and eating it as much as I do — it’s one of those recipes you’ll come back to again and again, trusting that it’ll always deliver comfort and great flavor.

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