Guinness Beef Stew

Close-up of tender meat and vegetables served in a rustic dish.

A hearty Irish stew featuring tender stewing beef, root vegetables, mushrooms, and Guinness stout, simmered slowly with herbs for rich depth and comfort.

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Servings

Ingredients

2 pounds stewing beef trimmed and cut into 2-inch cubes
3 tablespoons vegetable oil divided
2 tablespoons all-purpose flour
3 teaspoons salt
1 teaspoon freshly ground black pepper
Pinch of cayenne pepper
1 large onion coarsely chopped
6 cloves garlic crushed
2 cups fresh mushrooms sliced
2 tablespoons tomato paste dissolved in 4 tablespoons water
2 bottles 11.2 oz each Guinness stout
½ bag baby carrots approximately 1½ cups
4 medium potatoes peeled and cut into chunks
2 bay leaves
1 sprig fresh thyme
Chopped fresh parsley for garnish

Instructions

Prepare the beef:

Trim any excess fat or gristle from the beef and cut into uniform 2-inch cubes. In a large bowl, toss the beef with 1 tablespoon of the vegetable oil to coat evenly.

Season and flour the beef:

In a separate bowl, combine the flour, salt, black pepper, and a pinch of cayenne. Sprinkle this mixture over the oiled beef and toss to coat thoroughly.

Sear the beef:

In a large skillet over high heat, heat the remaining 2 tablespoons of vegetable oil. Working in batches if necessary, sear the beef on all sides until browned. This process develops the stew’s foundational flavor.

Build the flavor base:

Reduce heat to medium. To the same skillet, add the onion, garlic, and tomato paste mixture. Stir and cook for 5 minutes until the onion is soft and fragrant.

Deglaze with Guinness:

Pour one bottle of Guinness into the skillet. Bring to a boil, scraping the bottom of the pan to loosen all the flavorful bits. This liquid will carry those deep, savory flavors into the stew.

Assemble the stew:

Transfer the beef and onion mixture to a large stockpot or Dutch oven. Add the deglazing liquid, the second bottle of Guinness, carrots, mushrooms, potatoes, bay leaves, and thyme. Stir to combine and adjust salt or pepper as desired.

Simmer to perfection:

Cover the pot and simmer over low heat for 2 to 3 hours, or until the beef is fork-tender and the vegetables are fully cooked.

Finish and serve:

Remove bay leaves and thyme sprig. Taste and adjust seasoning if necessary. Garnish with chopped parsley and serve warm with crusty bread or mashed potatoes.

Notes

To make this stew gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend suitable for thickening. Additionally, ensure the brand of Guinness or stout used is labeled gluten-free, as traditional Guinness contains barley and is not gluten-free. All other ingredients are naturally gluten-free, but always check packaging for cross-contamination warnings.

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