Guinness Beef Stew Recipe

Two bowls of Guinness beef stew with carrots and potatoes, garnished with herbs, placed on a wooden table with a red plaid cloth. A spoon rests in the front bowl beside toasted bread slices.

5 from 2 votes

Looking to make the ultimate Guinness beef stew? Our updated recipe amplifies the rich flavors of this Irish classic. We'll show you how to build deep, complex taste using Guinness stout, tender beef, and perfectly timed ingredient additions.

Prep Time10

Cook Time2 20

Resting Time5

Total Time2 35

Course: Soup

Cuisine: American

Servings: servings

Calories: 413kcal

Author: Kita Roberts

Ingredients

2 1/2 lbs boneless beef chuck roast trimmed and cut into 1 1/2″ cubes
1 tsp kosher salt
3 tbs oil
2 yellow onions diced
4 garlic cloves minced
1 tbsp tomato paste
1 1/4 cup Guinness Drought Stout Beer
1 tbsp Worcestershire sauce
3 cups beef broth
1 tbsp balsamic vinegar
5 fresh thyme sprigs
2 to 3 fresh rosemary sprigs
1 lb parsnips peeled and cut into ½” pieces
1 lb carrots peeled and cut into 1/2″ pieces
½ cup peas
2 tbsp freshly minced parsley
Freshly ground black pepper

Instructions

Start by moving the oven racks so you can easily slide your dutch oven in and out, to the lower-middle position.
Preheat the oven to 325 degrees F.
Remove the chuck roast from the package and pat dry.
Trim, following the seams, and removing exposed silverskin and fat.
Cut the meat into even 1” pieces and season with salt.
Preheat your dutch oven with 1 tbsp of oil over medium high heat.
Working in small batches, brown the meat, about 5 minutes, for even browning. Set aside each batch as they brown.
Once all of the meat is browned and removed from the pot, add the last tablespoon of oil and the onions and saute for 5 to 7 minutes, until translucent and softened.
Stir in the garlic and cook 30 seconds longer.
Then add in the tomato paste and coat the onions and garlic. Cooking for about 2 minutes.
Carefully deglaze the pan by slowly pouring in the beer and using a wooden spoon to scrape up any browned bits stuck to the bottom.
Stir in the Worcestershire sauce and beef broth.
Bring the stew to a boil, then immediately remove from heat.
Stir in the balsamic vinegar.
Tie the rosemary and thyme together with butcher's twine and add it to the pot, along with the beef and any reserved juices, before covering with the lid.
Transfer the Dutch oven to the preheated oven and cook for 1 hour.
Remove the lid and carefully add the carrots and parsnips to the pot.
Cover again and cook 1 hour longer, adding a splash more beef broth if needed.
Remove the Dutch oven from the oven, discard the fresh herbs, and stir in the peas and fresh parsley.
Season with salt and freshly ground black pepper, and serve ladled into bowls.

Notes

Tips for the best results:

We know that browning the meat in batches can be time-consuming and tedious, but this step is crucial for building a great soup. Adding too much to the pot will crowd it, causing the meat to steam (turning a greyish brown) and not getting the Maillard reaction you want that gives it a good crust.
Not only is this step crucial for texture, it helps to build the fond (the browned bits stuck to the bottom) that will add richness to the soup.
Like all stews, this is better when prepared a day ahead of time. Allow the stew to cool completely before storing it in the fridge in air tight containers. Reheat in the Dutch oven over medium-low heat to serve.
If not on a low-carb diet, coat the beef in a little flour before browning. This helps to thicken the liquid, giving it a more velvety texture.
The fresh parsley at the end is a must too. The herbs give the hearty stew a pop of brightness that really brings the whole recipe together.

Substitutions:

You can easily swap the parsnips for potatoes if desired.

Nutrition