Guinness Beef Stew is a magnificent, soul-warming ode to rustic Irish cooking, a dish where patience and humble ingredients coalesce into a deeply flavorful, hearty masterpiece. This recipe transcends ordinary stew by building layers of umami-rich foundation, starting with the gentle rendering of bacon fat, which is then used to sear chunks of beef chuck into a crusty, caramelized perfection. The true genius lies in the deglazing step, where a full bottle of Guinness Stout is poured into the pot, its malty sweetness and roasted bitterness dissolving the precious browned bits (fond) to create a complex, robust base. As the stew simmers for hours, the beer mellows and melds with rich beef broth, sweet carrots, earthy potatoes, and aromatic thyme, transforming into a rich, glossy gravy that clings lovingly to every tender morsel of beef and vegetable.
The brilliance of this stew is in its methodical technique and the transformative power of slow cooking. The flour, toasted after the onions and garlic, acts as both a thickener and a flavor enhancer, ensuring the gravy is silky and substantial. The long, gentle simmer is non-negotiable—it breaks down the tough collagen in the chuck roast into unctuous gelatin, rendering the meat fork-tender and infusing the entire pot with its richness. The final stir of frozen peas is a stroke of practical brilliance, adding a vibrant pop of color and sweetness without overcooking. This stew is more than a meal; it is an experience of comfort and community, perfect for gathering around on a cold day. It’s a robust, satisfying, and deeply flavorful dish that celebrates the art of slow cooking, promising warmth and contentment in every single spoonful.
Why You’ll Love This Recipe:
- Deep, Complex Flavor: The Guinness adds a unique malty, slightly bitter depth that elevates the stew far beyond ordinary beef stew.
- Unbelievably Tender Beef: The slow braise transforms economical chuck roast into melt-in-your-mouth, succulent pieces.
- Hearty & Complete Meal: Packed with protein, potatoes, and vegetables, it’s a satisfying one-pot dinner that needs only crusty bread for dipping.
- Perfect Make-Ahead Dish: Tastes even better the next day as the flavors continue to develop, making it ideal for meal prep or entertaining.
- Cozy Comfort Food Perfection: The ultimate warm, nourishing, and deeply satisfying dish for chilly weather.
Ingredients:
For the Stew Base:
3 pounds beef chuck roast, cut into 1 ½-inch cubes, patted dry
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 slices thick-cut bacon, diced
1 tablespoon vegetable or avocado oil
For the Aromatics & Thickener:
1 large yellow onion, diced
3 cloves garlic, minced
⅓ cup all-purpose flour
For the Braising Liquid & Vegetables:
1 (12-ounce) bottle Guinness Draught Stout
4 cups low-sodium beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme (or 3 sprigs fresh)
1 dried bay leaf
1 pound carrots, peeled and cut into 1-inch chunks
1 ½ pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch chunks
For Finishing:
1 cup frozen peas
Additional salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Sear the Bacon and Beef
Season beef cubes generously with salt and pepper. In a large Dutch oven over medium heat, cook diced bacon until crisp. Remove with a slotted spoon, leaving the fat. Add oil to the bacon fat. Increase heat to medium-high. Working in batches to avoid crowding, sear the beef cubes on all sides until deeply browned (about 8 minutes per batch). Transfer to a plate.
Step 2: Build the Flavor Foundation
Reduce heat to medium. Add diced onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes to form a light roux and cook out the raw flour taste.
Step 3: Deglaze with Guinness
Pour in the entire bottle of Guinness, scraping the bottom of the pot vigorously with a wooden spoon to release all the browned bits (fond). Allow it to simmer for 2-3 minutes, reducing slightly.
Step 4: Assemble and Braise
Stir in the beef broth and tomato paste until smooth. Add the seared beef (and any juices), bacon, carrots, potatoes, thyme, and bay leaf. Bring to a gentle simmer.
Step 5: Slow Simmer to Tenderness
Once simmering, cover the pot, reduce heat to low, and let it cook gently for 2 to 2 ½ hours. Stir occasionally. The stew is done when the beef is fork-tender and the potatoes are soft.
Step 6: Finish and Serve
Discard the bay leaf. Skim any excess fat from the surface if desired. Stir in the frozen peas and let them heat through for 5 minutes. Taste and adjust seasoning with salt and pepper. The stew should be thick and hearty. Garnish with fresh parsley and serve hot in deep bowls, ideally with crusty soda bread for sopping up the gravy.
Tips:
- Pat the Beef Dry: This is crucial for achieving a proper sear, not steam.
- Don’t Skip the Sear: Browning the beef builds foundational flavor (the Maillard reaction) that is essential for a rich stew.
- Use a Good Beer: Guinness Draught is ideal. Avoid using a “stout” that is overly chocolatey or coffee-forward, as it can become bitter.
- Low and Slow is Key: A gentle, patient simmer is what makes the beef tender. A rapid boil will make it tough.
- Thicken to Preference: If you prefer a thicker stew, mix 1 tablespoon each of cornstarch and cold water into a slurry and stir it in during the last 10 minutes of cooking.
Storage Options:
- Refrigerator: Cool completely and store in an airtight container for up to 4 days. Flavors improve overnight.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth if it has thickened too much.
- Freezing: This stew freezes beautifully for up to 3 months. Cool completely and freeze in portions. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: An excellent make-ahead meal. Prepare fully, cool, and reheat before serving.
Guinness Beef Stew is a celebration of patience and robust flavor. It’s a classic, foolproof recipe that yields a pot of pure comfort, perfect for sharing and savoring during the cozy months. It’s a culinary hug in a bowl.
