Guinness Beef Stew
A deeply savory, heartwarming stew where tender chunks of beef are slow-simmered in rich Guinness stout until they're fall-apart tender. Root vegetables soak up all that dark, malty gravy, making every spoonful cozy and satisfying. Perfect for chilly evenings.
For 4 servings
- prep · ~15 min
Season and sear the beef.
1.Pat the beef cubes dry with paper towels. Season generously with salt and pepper.2.Heat 1 tablespoon oil in a large dutch oven over medium-high heat until shimmering.3.Sear the beef in 2-3 batches without crowding. Brown each side deeply, about 3-4 minutes per side.4.Transfer seared beef to a plate and set aside.TIPDon't rush the browning — a deep, dark crust on the beef is where the stew's rich flavor begins. - saute · ~7 min
Cook the aromatic vegetables.
1.Reduce heat to medium. Add the remaining 1 tablespoon oil to the same pot.2.Add chopped onions and cook until softened and lightly golden, about 5-7 minutes.3.Add minced garlic and cook until fragrant, about 30 seconds.TIPScrape up the browned bits from the bottom of the pot while the onions cook — they're packed with flavor. - saute · ~4 min
Build the stew base.
1.Add tomato paste and flour to the pot. Stir constantly and cook for 1 minute to toast the flour.2.Slowly pour in the Guinness while stirring to prevent lumps.3.Add water, bay leaves, and dried thyme. Stir to combine.4.Return the seared beef and any accumulated juices to the pot.TIPLet the tomato paste and flour cook for a full minute — this removes the raw flour taste and deepens the color. - simmer · ~75 min
Simmer the stew until the beef is tender.
1.Bring the liquid to a gentle boil, then reduce heat to low.2.Cover with a tight-fitting lid and simmer for 1 hour and 15 minutes.3.Stir occasionally to prevent sticking.TIPKeep the heat low enough that the liquid barely bubbles. A gentle simmer ensures the beef becomes melt-in-your-mouth tender. - simmer · ~40 min
Add root vegetables and finish cooking.
1.Add the carrots, celery, and potatoes to the pot.2.Stir to submerge the vegetables in the gravy.3.Cover and continue to simmer for 35-45 minutes, until vegetables are fork-tender and beef easily shreds.TIPCheck the liquid level halfway through. If the stew looks too thick, add a splash of water. - garnish · ~1 min
Taste, adjust seasoning, and serve.
1.Remove bay leaves and discard.2.Taste the gravy and adjust salt and pepper as needed.3.Ladle into deep bowls and garnish with fresh chopped parsley.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat beef very dry before searing for a deep, dark crust.
- 2Brown the beef in batches so it sears instead of steaming.
- 3Scrape up the fond while cooking onions for extra flavor.
- 4Cook the flour and tomato paste for 1 minute to remove raw taste.
- 5Simmer gently with the lid on — don't boil, or beef gets tough.
- 6Add vegetables late so they stay tender but not mushy.
- 7Let the stew rest 10 minutes before serving for better flavor meld.
Adapt it for your goals.
Low-oil
Sear the beef in a non-stick pan with just 1 tsp oil, then cook vegetables in a splash of stout instead of oil — reduces fat without sacrificing flavor.
high proteinHigh-protein
Swap half the potatoes for additional beef or mushrooms and add a can of drained chickpeas — boosts protein content for a post-workout meal.
jainJain
Substitute potato with taro root, skip garlic and onion, use asafoetida for savory depth, and replace beef with paneer or soy chunks — keeps it Jain-friendly.
Why this is on our healthy list.
Rich in Iron
Beef chuck and Guinness stout both provide heme iron and non-heme iron, supporting energy levels and red blood cell production.
High in Protein
A single serving delivers about 40g of protein from the beef, essential for muscle repair and satiety.
Fiber from Root Vegetables
Carrots, celery, and potatoes contribute dietary fiber that aids digestion and promotes fullness.
Low Sugar Content
This stew contains no added sugars, with sweetness coming naturally from the caramelized onions and carrots.
Frequently asked questions
Yes — a dark stout, porter, or even a malty brown ale works. Avoid light beers or IPAs, which add unwanted bitterness.
