Guinness Beef Stew is an Irish stew that is made with Guinness Stout. It is a beer that is a very dark brown and full of flavor. This is a classic Irish pub meal and perfect to serve at a St. Patrick’s Day gathering.
This is a simple recipe but not a quick one. Stew beef needs to be slow cooked a long time in order to get tender chunks of beef and this hearty Guinness beef stew recipe will need 2 hours of simmering time to achieve that. The result is a flavorful, fork tender, hearty stew which is worth the effort. You can make this ahead of time as it will taste even better the next day.
There are many other things made with Guinness as an ingredient besides the Guinness Beef Stew. Dubliner Cheese Dip has Guinness as a main ingredient as well as Chocolate Guinness Cake. They are all fun recipes to celebrate St Patrick’s Day.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose a high quality beef chuck for the stew. It has the perfect balance of meat and fat for slow cooking, becoming exceptionally tender and flavorful as it simmers.
- Guinness Stout is the key ingredient that sets this stew apart. Guinness adds a rich, malty depth that complements the beef beautifully. While any stout beer can work, Guinness is traditional and recommended for its distinct flavor. Read What Is Guinness Beer? if you are not familiar with it.
SPECIAL EQUIPMENT NEEDED:
- Large Pot or Dutch Oven: A heavy bottomed pot or Dutch oven is essential for making stew. It distributes heat evenly, which is crucial for searing the beef and simmering the stew slowly to develop deep flavors. A Dutch oven with a capacity of at least 5 to 6 quarts is ideal for this recipe.
- Sharp Knife: A good, sharp chef’s knife is necessary for chopping vegetables and cutting the beef into chunks.
- Cutting Board: A large cutting board provides a safe and adequate space for preparing your ingredients.
- Measuring Cups and Spoons: Accurate measurements of ingredients like olive oil, flour, tomato paste, and Worcestershire sauce ensure the stew turns out perfectly seasoned and balanced.
- Wooden Spoon or Spatula: A wooden spoon or spatula is useful for stirring the ingredients, especially when sautéing the onions and garlic, incorporating the flour, and scraping up the flavorful bits from the bottom of the pot during deglazing with Guinness Stout.
- Peeler: A vegetable peeler makes quick work of peeling carrots and, if desired, the potatoes, though Yukon Gold potatoes can also be cooked with their skins on for added texture and nutrients.
- Ladle: For serving the stew, a ladle is the most convenient tool to transfer it from the pot to serving bowls.
SUBSTITUTIONS:
- If you do not have Guinness or prefer not to use alcohol, you can substitute it with a non-alcoholic stout or even beef broth mixed with a tablespoon of molasses for added depth.
- If chuck is not available, you can use other cuts of beef suitable for stewing, such as round or brisket. Keep in mind that the cooking time may vary slightly depending on the cut.
- For a similar fat content and richness to bacon, pancetta or smoked sausage can be used.
- If you need a gluten-free option, you can use cornstarch or a gluten-free flour blend as a thickener instead of the all purpose flour.
- If Yukon Gold potatoes are not available, any waxy or all-purpose potato, such as red potatoes or even russet potatoes, can be substituted.
- Parsnips or turnips can be a good substitute for carrots. These root vegetables offer a similar texture with a slightly different flavor profile.
- If fresh thyme is not available, you can use dried thyme. As a general rule, use one-third the amount of dried herb compared to fresh.
- In a pinch, you can use ketchup or tomato sauce as a substitute for tomato paste.
- If you are out of Worcestershire sauce, you can mix soy sauce with a small amount of vinegar and sugar to approximate its flavor.
HOW TO STORE GUINNESS BEEF STEW:
- Properly stored, the Guinness beef stew can last for 3 to 4 days in the refrigerator. Allow the stew to cool to room temperature before storing. Transfer the cooled stew into an airtight container and store it in the refrigerator.
- Guinness beef stew can be frozen for up to 3 months without significant loss of flavor or texture. Once the stew has cooled, portion it into freezer-safe containers or heavy-duty freezer bags. Leave some space for expansion.
- If frozen, transfer the stew to the refrigerator to thaw overnight.
HOW TO REHEAT GUINNESS BEEF STEW:
- Try to only reheat the amount of stew you plan to eat in one sitting. Repeatedly cooling and reheating can affect the quality and safety of the stew.
- Stove top Reheating: Transfer the stew into a pot and reheat it over medium-low heat, stirring occasionally. If the stew seems too thick, you can add a bit of water or broth to reach your desired consistency.
- Microwave Reheating: For a quicker option, you can reheat the stew in a microwave safe container. Cover it with a microwave safe lid or a paper towel to prevent splattering. Heat on high for 2-3 minutes, stir, and then continue heating in 30-second intervals until it is heated through.
Cook the bacon in a large stock pot over medium low heat until it is crispy. Remove the bacon from the pan.
Add the olive oil to the pan with the remaining bacon fat over medium low heat. Add the beef cubes and cook until browned on all sides, stirring often.
Add the onion and garlic to the pot with the cooked beef and cook for 2 minutes until they begin to soften.
Add the flour to the pot and combine well with the beef and onions.
Pour the Guinness into the pot and then the beef broth. Add the tomato paste, bay leaves, thyme, and Worcestershire sauce. Add the bacon back to the pan. Raise to medium-high heat until the mixture comes to a boil. Reduce the heat to medium low and cover the pot. Simmer for 1 hour, stirring occasionally.
Add the potatoes and carrots to the pot. Raise the heat to high until the mixture comes to a boil. Reduce the heat to medium low, and cover the pot. Simmer for an additional hour, stirring occasionally.
Guinness Beef Stew
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Ingredients
- 3 slices bacon, chopped fine
- 2 tablespoons olive oil
- 2 pounds beef stew meat (chuck)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup chopped onion (one large)
- 3 cloves garlic, minced
- 2 tablespoons all purpose flour
- 14.9 ounce can Guinness Extra Stout
- 4 cups beef broth or beef stock
- ¼ cup tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce
- 2 cups Yukon gold potatoes, cut into bit sized pieces
- 4 large carrots, peeled and sliced into bite sized pieces
Instructions
Cook the bacon in a large stock pot over medium low heat until it is crispy. Remove the bacon from the pan. Turn off heat.
Cut the stew beef into 1-inch cubes. Sprinkle with the kosher salt and black pepper.
Add the olive oil to the pan with the remaining bacon fat over medium low heat. Add the beef cubes and cook until browned on all sides, stirring often. You may need to do this in two batches. If that is the case, remove the first batch of browned beef to a plate while you cook the second batch. Add a bit more olive oil if needed.
Add the onion and garlic to the pot with the cooked beef and cook for 2 minutes until they begin to soften.
Add the flour to the pot and combine well with the beef and onions.
Pour the Guinness into the pot and then the beef broth. Add the tomato paste, bay leaves, thyme, and Worcestershire sauce. Add the bacon back to the pan.
Raise to medium-high heat until the mixture comes to a boil. Reduce the heat to medium low and cover the pot. Simmer for 1 hour, stirring occasionally.
Add the potatoes and carrots to the pot. Raise the heat to high until the mixture comes to a boil. Reduce the heat to medium low, and cover the pot. Simmer for an additional hour, stirring occasionally.
At the end of cooking, check to make sure that your vegetables are cooked through and that you have tender beef.
Serve the Guinness stew with some crusty bread or a loaf of Irish soda bread.
