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Cozy Guinness Beef Stew Recipe with Root Vegetables

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A hearty and comforting Guinness beef stew with tender beef chuck and earthy root vegetables simmered in a rich, malty broth. Perfect for cold nights and easy to prepare with simple ingredients.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 bottle Guinness beer (11.2 oz / 330 ml)
  • 2 cups beef broth (480 ml), low-sodium recommended
  • 3 medium carrots, peeled and sliced into thick rounds
  • 2 medium parsnips, peeled and cut into chunks
  • 2 medium potatoes (Yukon Gold or Russet), peeled and diced
  • 1 large onion (yellow or white), diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 cup flour (30g), for dredging
  • Salt and black pepper, to taste
  • 2–3 tablespoons olive oil or vegetable oil

Instructions

  1. Prep your ingredients: Cut the beef into 1.5-inch cubes, peel and chop the carrots, parsnips, potatoes, and dice the onion. Mince the garlic cloves. This should take about 15-20 minutes.
  2. Dredge the beef: Toss the beef cubes in the flour seasoned with a pinch of salt and pepper until coated evenly.
  3. Brown the beef: Heat 2 tablespoons of oil in your Dutch oven over medium-high heat. Add the beef in batches and sear until all sides are browned, about 3-4 minutes per batch. Transfer browned beef to a plate.
  4. Sauté the aromatics: Reduce heat to medium, add another tablespoon of oil if needed. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook 1 minute more until fragrant.
  5. Add tomato paste and deglaze: Stir in the tomato paste and cook for 2 minutes. Pour in the Guinness beer, scraping the bottom to lift browned bits. Let simmer for 3-4 minutes to reduce slightly.
  6. Return beef and add liquids: Put the browned beef back into the pot along with beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. Bring to a gentle boil.
  7. Simmer the stew: Reduce heat to low and cover the pot. Let simmer gently for about 1.5 hours, stirring occasionally.
  8. Add root vegetables: Stir in carrots, parsnips, and potatoes. Cover again and simmer for another 30-40 minutes until vegetables are fork-tender.
  9. Final seasoning: Remove thyme sprigs and bay leaves. Taste and adjust salt and pepper as needed. If stew is too thin, uncover and simmer a few minutes to thicken.
  10. Serve: Ladle the stew into bowls and enjoy warm. Pairs well with crusty bread or mashed potatoes.

Notes

If stew tastes too bitter from Guinness, balance with a pinch of brown sugar or a splash of balsamic vinegar. Avoid overcrowding the pan when browning beef to ensure proper searing. Stir gently and infrequently during simmering to maintain tender meat. For gluten-free, substitute flour with almond flour or gluten-free blend and use gluten-free beer.

Nutrition

Keywords: Guinness beef stew, beef stew recipe, root vegetables stew, Irish stew, comfort food, slow simmered stew, easy beef stew

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