I love cooking with Guinness beer, and this beef stew is one of my favorite ways to use it. Dark beer makes the stew rich and unbelievably flavorful. It’s perfect for slowly simmering the meat until it becomes fall-apart tender. Believe it or not, beef stew is simple to make. This version, made with Guinness beer, is no different. You will need just over 2 hours. That’s not 2 hours hovering over a stove, though. The good news is that your hands-on time is about 30 minutes. For more comforting recipes like this stew, try our classic beef stew with red wine or this pot roast made in an Instant Pot.
Key Ingredients
Beef Chuck Roast and Flour: For the best beef stew, use a well-marbled chuck roast. The marbling (those white veins of fat) is key to getting melt-in-your-mouth tender beef. Cut the chuck roast into cubes and toss them with flour for a nice sear and crust. If you’d like to keep it gluten-free, skip the flour! Garlic and Tomato Paste: We build incredible flavor in this stew! It starts with sautéed garlic and tomato paste, which create a rich base for the gravy. Guinness Beer: While any beer will work, we love the deep, roasted notes that Guinness adds to the stew. It intensifies the meaty flavor and creates a truly flavorful gravy. Dry red wine or coffee are also excellent substitutes for the beer. Stock: I recommend using a good-quality chicken or beef stock. If you have the time, homemade beef stock is fantastic. Worcestershire Sauce and Thyme: These are classic for beef stew. If you only have dried thyme, check the tips in the recipe below for how much you will need. Veggies: We add onions, carrots, celery, and potatoes towards the end of cooking to keep them from getting mushy. Feel free to add other root vegetables like parsnips or turnips for even more flavor and heartiness.
How to Make Guinness Beef Stew
To make my Guinness beef stew, you are looking at a little hands-on time in the beginning, and then you get to sit back and relax. For the best, most flavorful beef get a good sear on it before simmering in the gravy. To do this, I pat them dry, roll in some flour, and then sear until browned on all sides in some oil. This step goes quickly since we are only browning the meat, not cooking it all the way through. Once your meat is ready, you can make the gravy, starting with tomato paste and garlic and then adding the Guinness, beef stock, and remaining stew ingredients. When your gravy is ready, nestle the beef into it and cook at a low simmer for about an hour. Toss in your veggies and continue cooking until the veggies are tender and the beef falls apart when pierced with a fork. 2 pounds well-marbled boneless beef chuck roast, cut into 1-inch cubes Salt and fresh ground black pepper 1/4 cup flour 5 garlic cloves, minced 2 tablespoons tomato paste 1 (11.5-ounce) bottle Guinness Stout beer 4 cups beef stock, or more as needed 1 tablespoon Worcestershire sauce 4 sprigs fresh thyme or 1 teaspoon dried thyme 2 medium onions, peeled and cut into large chunks 1 pound carrots, peeled and cut into large chunks, 5 to 6 carrots 4 medium ribs celery, cut into large chunks 8 ounces small waxy potatoes, about 20 2Pat the beef cubes dry using paper towels, then season all over with salt and pepper. 3Add the flour to a bowl or plate, then roll the seasoned beef into the flour so it is lightly coated on all sides. 4Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. When the oil shimmers, work in batches and add the floured beef cubes, making sure not to crowd them too much. Cook, turning occasionally, until the beef is well-browned on all sides. Transfer to a plate and then continue with the remaining beef cubes, adding more oil as necessary. 5Reduce the heat to medium-low, then stir in the garlic and tomato paste. Cook, continuously stirring for about 1 minute. 6Pour in the beer, and then use a wooden spoon to scrape the bottom and sides of the pot, lifting as many stuck bits as possible. 7Pour in the beef stock, then add the Worcestershire sauce and thyme. 8Bring to a low simmer, then add the beef and any juices left on the plate back to the pot. Cover with the pot’s lid and transfer to the oven. Cook, stirring once or twice, for 1 hour. 9While the beef cooks in the oven, heat another 2 tablespoons of oil in a large skillet over medium heat. Add the onions, carrots, and celery. Season with a pinch of salt and pepper, then cook, stirring often, until the vegetables are lightly browned on all sides, about 10 minutes. Set aside. 10After 1 hour in the oven, remove the Dutch oven’s lid and stir in the onions, carrots, and celery. Add the potatoes, and then continue to bake, with the lid partially on, until the beef is tender, 45 minutes to 1 hour longer. If the top of the stew becomes dry, add some extra beef stock. 11Remove the beef stew from the oven, skim off any excess fat from the surface, and remove the thyme stems. Taste, and then adjust with additional salt and pepper. Serve.
