Rich Beef and Guinness Stew

Is there anything more comforting than a pot of rich, hearty stew simmering away on a cold day? This Beef and Guinness Stew isn’t just dinner – it’s a hug in a bowl. The aroma alone will have everyone gravitating to your kitchen, asking how much longer until it’s ready.

What makes this stew legendary is the Guinness beer, which transforms an ordinary beef stew into something extraordinary. The dark stout breaks down during the slow cooking process, creating a velvety sauce with complex malty notes that perfectly complement the tender beef. This isn’t just food – it’s an experience that connects you to centuries of Irish cooking tradition in the most delicious way possible.

Ingredients

• 2 tbsp olive oil
• 2.5 lb / 1.25 kg beef chuck, boneless short rib or any other slow cooking beef (no bone)
• 3/4 tsp each salt and black pepper
• 3 garlic cloves, minced
• 2 onions, chopped (brown, white or yellow)
• 6 oz / 180g bacon, speck or pancetta, diced
• 3 tbsp flour (all purpose/plain)
• 440ml / 14.9 oz Guinness Beer
• 4 tbsp tomato paste
• 3 cups (750 ml) chicken stock/broth (or beef broth)
• 3 carrots, peeled and cut into 1.25 cm / 1/2″ thick pieces
• 2 large celery stalks, cut into 2cm / 1″ pieces
• 2 bay leaves
• 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)

Steps

1. Cut the beef into 5cm/2″ chunks. Pat dry thoroughly with paper towels (this ensures proper browning) then sprinkle evenly with 3/4 tsp each salt and pepper on all sides.
2. Heat 2 tbsp olive oil in a heavy based pot over high heat until shimmering but not smoking. Add beef in batches (about 1/3 at a time – overcrowding prevents browning) and sear for 2-3 minutes per side until deeply browned with a crust. Remove onto plate. Repeat with remaining beef, adding more oil only if needed.
3. Lower heat to medium. If the pot is looking dry, add 1 tbsp oil. Test the temperature by adding one piece of onion – it should sizzle gently, not aggressively.
4. Add garlic and onion, cooking for 3 minutes until softening and translucent but not browned, then add bacon. Stir frequently to prevent garlic from burning.
5. Cook until bacon is browned (about 4-5 minutes), then stir through carrot and celery. You’ll notice the vegetables picking up the flavor from the bottom of the pot – this is good!
6. Add flour, and stir continuously for 1 minute to cook off the raw flour taste. The mixture will look pasty and coat the vegetables – this is your thickening agent.
7. Add Guinness, chicken broth/stock and tomato paste. Mix well with a wooden spoon, scraping the bottom of the pot thoroughly to dissolve all browned bits (this is where much of your flavor lives) and ensure flour dissolves completely to prevent lumps.
8. Add bay leaves and thyme, then return beef into the pot (including any accumulated juices). The liquid level should just cover the meat – if not, add a splash more broth. Too much liquid will result in a thin stew.
9. Cover with a tight-fitting lid, lower heat so it’s bubbling gently (barely simmering, not boiling). Cook for 2 hours, checking occasionally to ensure it’s not boiling too vigorously, which can toughen the meat.
10. After 2 hours, remove lid then simmer for a further 30-45 minutes or until the beef falls apart easily when pressed with a fork, and the sauce has reduced and thickened slightly. The sauce should coat the back of a spoon but still be pourable.
11. Skim off any excess fat on surface using a large spoon, if desired. Adjust salt and pepper to taste – usually an additional 1/4-1/2 tsp of each is needed. Remove bay leaves and thyme stems.
12. Serve in warmed bowls with creamy mashed potatoes! For the perfect consistency, let the stew stand for 5-10 minutes before serving – it will thicken slightly as it cools.

Smart Swaps

• Replace Guinness with beef stock plus 1 tbsp molasses for a non-alcoholic version that still delivers rich flavor
• Substitute 1 tbsp cornstarch mixed with 2 tbsp water instead of flour for a gluten-free thickener
• Use turkey bacon instead of regular bacon to reduce fat content while maintaining smoky flavor

Make It Diabetes-Friendly

• Use lean beef round (trimmed of visible fat) instead of chuck to reduce saturated fat by approximately 30%
• Replace flour with 2 tbsp ground flaxseed mixed with 1 tbsp cornstarch to lower carbs by about 12g per serving
• Add 1 cup diced turnips instead of one of the potatoes in your side dish to reduce the glycemic load by approximately 30%
• Serve with cauliflower mash (1:3 ratio of potato to cauliflower) instead of full potato mash to cut carbs by 15g per serving

Pro Tips

• For maximum flavor development, make this stew a day ahead – the flavors intensify overnight in the refrigerator
• The perfect doneness test: beef should shred easily when pressed with the back of a wooden spoon
• For an even richer stew, add 2 tbsp of tomato paste to the vegetables and cook for 1 minute before adding the flour
• When reheating, add a splash of beef broth if the stew has thickened too much in storage