Irish Beef Stew Guinness-Style (Printable)
Tender beef and vegetables simmered in a rich, malty alcohol-free Guinness-style sauce for a comforting Irish dish.
# What You'll Need:
→ Meats
01 - 2.6 lbs beef chuck, cut into 1 inch cubes
→ Vegetables
02 - 3 tbsp vegetable oil
03 - 2 large onions, chopped
04 - 4 cloves garlic, minced
05 - 3 large carrots, sliced into rounds
06 - 3 celery stalks, sliced
07 - 1.5 lbs potatoes, peeled and cut into chunks
08 - 2 parsnips, peeled and sliced
→ Liquids
09 - 2 cups alcohol-free stout
10 - 3 cups beef stock, low sodium
11 - 2 tbsp tomato paste
12 - 2 tsp Worcestershire sauce
→ Herbs & Spices
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1/2 tsp black pepper
16 - 1 tsp salt, plus more to taste
17 - 2 tbsp fresh parsley, chopped for garnish
→ Thickeners
18 - 2 tbsp all-purpose flour
# How-To Steps:
01 - Pat the beef cubes dry with paper towels and season thoroughly with salt and pepper on all sides.
02 - Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown the beef in batches, adding more oil as needed, until all sides are seared. Transfer browned beef to a plate.
03 - Reduce heat to medium. Add onions, garlic, carrots, celery, and parsnips to the pot. Sauté for 5 to 7 minutes until softened, scraping up any browned bits from the bottom.
04 - Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to remove raw flour taste.
05 - Return the beef to the pot. Stir in tomato paste, then pour in the alcohol-free stout and beef stock, scraping up any remaining browned bits from the pot bottom.
06 - Add Worcestershire sauce, bay leaves, thyme, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and sauce has thickened.
07 - Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley and serve hot with crusty bread.
# Expert Suggestions:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day even though the active work is mostly upfront
- Leftovers somehow taste even better after the flavors have had time to really make themselves at home
02 -
- Rushing the beef browning step is the biggest mistake you can make since those crusty bits create all the depth
- Letting the stew rest for 10 minutes off the heat before serving helps the sauce thicken even more
03 -
- Cutting your vegetables into uniform sizes ensures everything finishes cooking at the same time
- Taste your sauce about 30 minutes before the stew is done and adjust salt then since it concentrates