Guinness wasn't added to Irish stew until 1959 when Dublin pubs started using day-old beer instead of throwing it away.
Beef & Guinness Stew
Dive into a comforting bowl of Beef & Guinness Stew, where tender chunks of beef meld beautifully with rich, dark stout. This savory delight is slow-cooked with aromatic vegetables and fresh herbs, creating a warm embrace that’s ideal for those chilly nights. Perfect for sharing with friends or savoring all on your own, this stew is sure to become a favorite in your recipe rotation!
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 4 carrots
- 1 tsp garlic granules (5 ml)
- 2 leeks
- 300g chestnut mushrooms (10.6 oz)
- 1 large white onion
- 1 tsp Onion granules (5 ml)
- Fresh parsley to garnishoptional
- 1 tsp pepper (5 ml)
- 2 tbsp tomato purée (30 ml)
- Water as needed to evenly cover all ingredients
🥩Meat & Seafood(2)
- 1 rich beef stock pot
- 650-700g steak pieces stewing meat (22.9-24.7 oz)
🫙Pantry Staples(1)
- 2 heaped tbsps plain flour (30 ml)
🧂Spices & Seasonings(3)
- Couple of bay leaves
- 1 tsp Salt (5 ml)
- 1 tsp thyme (5 ml)
🍯Sauces & Condiments(1)
- 1 tbsp Worcestershire sauce (15 ml)
📦Other(1)
- 1 can of Guinness (pint)
👨🍳 Instructions
- 1
Start by browning the steak pieces in the pan to seal in the flavor.
- 2
Remove the steak and add onions, leeks, and butter to the pan, allowing them to soften.
- 3
Add mushrooms and cook for a few minutes.
- 4
Mix in the flour, then add the beef stock, tomato purée, and dry ingredients.
- 5
Pour in the full can of Guinness, add the carrots, and return the beef and juices to the pan.
- 6
Top with water as needed to cover all ingredients, add bay leaves and Worcestershire sauce, and cover.
- 7
Cook in the oven for 2 hours at 170°C fan oven or on the hob for 2 hours, stirring regularly.
- 8
Remove all bay leaves before serving.
💡 Pro Tips
- ✓Brown beef in batches at 400-450°F surface temperature, leaving 1-2 inches between pieces to trigger the Maillard reaction and develop deep umami flavors that alcohol can't replicate.technique400-450°F surface temp
- ✓Add Guinness after searing but before long braising because alcohol needs 2+ hours of cooking to reduce from 4.2% ABV to under 0.5% while concentrating malty flavors.timing2+ hours cooking time
- ✓Cook flour with vegetables for 2-3 minutes before adding liquids to eliminate raw flour taste and create a proper roux that won't break down during long braising.technique2-3 minutes
- ✓Maintain oven temperature at exactly 325°F (170°C fan) because collagen converts to gelatin optimally at 160-180°F internal temperature over extended time.equipment325°F oven temp
- ✓Use a 2:1 ratio of beef stock to Guinness for optimal flavor balance, as too much beer creates bitter tannins while too little loses the signature malty depth.ingredient2:1 ratio
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
Share this recipe
Guinness wasn't added to Irish stew until 1959 when Dublin pubs started using day-old beer instead of throwing it away.
Beef & Guinness Stew
Dive into a comforting bowl of Beef & Guinness Stew, where tender chunks of beef meld beautifully with rich, dark stout. This savory delight is slow-cooked with aromatic vegetables and fresh herbs, creating a warm embrace that’s ideal for those chilly nights. Perfect for sharing with friends or savoring all on your own, this stew is sure to become a favorite in your recipe rotation!
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 4 carrots
- 1 tsp garlic granules (5 ml)
- 2 leeks
- 300g chestnut mushrooms (10.6 oz)
- 1 large white onion
- 1 tsp Onion granules (5 ml)
- Fresh parsley to garnishoptional
- 1 tsp pepper (5 ml)
- 2 tbsp tomato purée (30 ml)
- Water as needed to evenly cover all ingredients
🥩Meat & Seafood(2)
- 1 rich beef stock pot
- 650-700g steak pieces stewing meat (22.9-24.7 oz)
🫙Pantry Staples(1)
- 2 heaped tbsps plain flour (30 ml)
🧂Spices & Seasonings(3)
- Couple of bay leaves
- 1 tsp Salt (5 ml)
- 1 tsp thyme (5 ml)
🍯Sauces & Condiments(1)
- 1 tbsp Worcestershire sauce (15 ml)
📦Other(1)
- 1 can of Guinness (pint)
👨🍳 Instructions
- 1
Start by browning the steak pieces in the pan to seal in the flavor.
- 2
Remove the steak and add onions, leeks, and butter to the pan, allowing them to soften.
- 3
Add mushrooms and cook for a few minutes.
- 4
Mix in the flour, then add the beef stock, tomato purée, and dry ingredients.
- 5
Pour in the full can of Guinness, add the carrots, and return the beef and juices to the pan.
- 6
Top with water as needed to cover all ingredients, add bay leaves and Worcestershire sauce, and cover.
- 7
Cook in the oven for 2 hours at 170°C fan oven or on the hob for 2 hours, stirring regularly.
- 8
Remove all bay leaves before serving.
💡 Pro Tips
- ✓Brown beef in batches at 400-450°F surface temperature, leaving 1-2 inches between pieces to trigger the Maillard reaction and develop deep umami flavors that alcohol can't replicate.technique400-450°F surface temp
- ✓Add Guinness after searing but before long braising because alcohol needs 2+ hours of cooking to reduce from 4.2% ABV to under 0.5% while concentrating malty flavors.timing2+ hours cooking time
- ✓Cook flour with vegetables for 2-3 minutes before adding liquids to eliminate raw flour taste and create a proper roux that won't break down during long braising.technique2-3 minutes
- ✓Maintain oven temperature at exactly 325°F (170°C fan) because collagen converts to gelatin optimally at 160-180°F internal temperature over extended time.equipment325°F oven temp
- ✓Use a 2:1 ratio of beef stock to Guinness for optimal flavor balance, as too much beer creates bitter tannins while too little loses the signature malty depth.ingredient2:1 ratio