Irish Beef Stew Guinness-Style

My tiny apartment kitchen smelled incredible for three straight hours, and I honestly didn't mind one bit. I'd discovered alcohol-free Guinness at the store on a whim and wondered if it could deliver that same deep, malty richness to a stew without the wine. One spoonful of that dark, velvety sauce answered my question immediately. Now it's the stew my friends actually request when the weather turns grim.

I made this for my sister's birthday dinner during what turned out to be the snowiest weekend of the year. We were trapped inside with nowhere to go, which turned out to be perfect timing. The pot bubbled away on the stove while we played board games and drank tea. By dinner time, nobody cared that we were snowed in anymore.

Ingredients

• 1.2 kg beef chuck: Chuck roast becomes meltingly tender after slow cooking and has enough marbling to keep everything rich and succulent
• 3 tbsp vegetable oil: You will need enough fat to properly brown all the beef without overcrowding the pot
• 2 large onions: They dissolve into the sauce and provide that essential savory foundation
• 4 cloves garlic: Minced finely so it melts into the background without any harsh bites
• 3 large carrots: Cut into substantial rounds that hold their shape through hours of simmering
• 3 celery stalks: Sliced thin so they soften but still add subtle crunch and aromatic depth
• 700 g potatoes: Yukon Gold or red potatoes work beautifully here since they hold together better than russets
• 2 parsnips: These add a lovely sweetness that balances the bitter notes from the stout
• 500 ml alcohol-free stout: Guinness 0.0 gives you all that malty complexity without any alcohol
• 750 ml beef stock: Low sodium is crucial since the stew will reduce and concentrate
• 2 tbsp tomato paste: This tiny amount makes the sauce taste richer and more deeply colored
• 2 tbsp Worcestershire sauce: Double check that your brand is alcohol-free for this recipe
• 2 bay leaves: They're aromatic magic that you will pull out before serving
• 1 tsp dried thyme: Earthy and warm without overwhelming the other flavors
• 1/2 tsp black pepper: Freshly cracked makes a noticeable difference here
• 1 tsp salt: Start with this and adjust at the end since flavors concentrate
• 2 tbsp fresh parsley: Brightens everything up right before you serve
• 2 tbsp all-purpose flour: This thickens the sauce into that perfect stew consistency

Instructions

Prep the beef:

Pat those cubes completely dry with paper towels and season them generously with salt and pepper

Brown the beef:

Heat 2 tablespoons of oil in your Dutch oven over medium-high heat and brown the beef in batches without crowding the pot

Sauté the vegetables:

Reduce heat to medium and cook the onions, garlic, carrots, celery, and parsnips for about 7 minutes until softened

Add the flour:

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out any raw taste

Build the sauce:

Stir in the tomato paste then pour in the alcohol-free stout and stock while scraping up all those flavorful browned bits

Simmer slowly:

Add the Worcestershire sauce, bay leaves, thyme, and potatoes, then cover and simmer on low for up to 2 hours

Finish and serve:

Remove the bay leaves, adjust the seasoning, and scatter fresh parsley over each steaming bowl

Save

This stew became my go-to comfort food the winter I moved to a new city and knew absolutely no one. There was something deeply comforting about having a pot bubbling away on Sundays, filling my quiet apartment with the most welcoming smell imaginable. It felt like home even when everything else felt unfamiliar.

Making It Your Way

I have learned that some people love an extra thick stew and others prefer more broth. For the thick camp, simply mash about one cup of the cooked vegetables and stir them back into the pot. The starch releases into the sauce and creates the most velvety texture you can imagine.

The Bread Question

Crusty soda bread is traditional for a reason, but any hearty bread that can stand up to dipping works beautifully here. I have served this with sourdough, rustic rolls, and even homemade beer bread. Whatever you choose, make sure there is plenty of it because nobody can resist sopping up that sauce.

Make Ahead Magic

This stew actually improves after a night in the refrigerator, which makes it perfect for meal prep or entertaining. The flavors meld together and the sauce continues to thicken beautifully. I often make it the day before and simply reheat it gently on the stove.

• Cool the stew completely before refrigerating to prevent bacterial growth
• Reheat slowly over low heat with a splash of water if needed
• Freeze individual portions for up to three months

Save

There is something so profoundly satisfying about a stew that warms you from the inside out. Hope this brings coziness to your kitchen too.

Recipe FAQs

→ What cut of beef is best for this stew?

Beef chuck cut into cubes works best as it becomes tender and flavorful during slow cooking.

→ Can I use regular stout instead of alcohol-free?

Yes, but using alcohol-free stout keeps the flavor without adding alcohol content if preferred.

→ How long should the stew simmer?

Simmer for 1.5 to 2 hours until the beef is tender and the sauce thickens nicely.

→ What vegetables complement this dish?

Onions, carrots, celery, potatoes, and optional parsnips add great texture and flavor balance.

→ Can I thicken the stew further?

Yes, mashing a cup of the cooked vegetables and stirring them back in helps thicken the sauce naturally.