This Beef and Guinness Stew stands out for its rich, hearty flavors derived from slow-cooked beef combined with the deep maltiness of dark beer.
The blend of tender chuck beef, aromatic herbs, and vegetables creates a comforting dish that’s both satisfying and nourishing.
Classic Beef and Guinness Stew
Equipment
- 1 Heavy Skillet
- 1 Large Stew Pot
- 1 Wooden Spoon
- 1 Sharp Chef’s Knife
- Measuring Cups and Spoons
Ingredients
- 4 slices bacon chopped into small pieces
- 2 ½ pounds boneless beef chuck cut into 2-inch cubes
- 1 ½ teaspoons salt divided (plus more to taste)
- Freshly ground black pepper to taste
- 2 medium onions roughly chopped
- 4 garlic cloves minced
- 1 14.9-ounce can dark beer (such as Guinness)
- ¼ cup tomato paste
- 3 carrots cut into 1-inch chunks
- 2 celery stalks sliced into 1-inch pieces
- 4 sprigs fresh thyme
- 1 teaspoon white sugar
- ½ teaspoon freshly ground black pepper
- 2 ½ cups chicken stock or enough to cover the ingredients
- 4 cups mashed potatoes optional, for serving
Instructions
- Prepare Bacon and Render Fat: In a large heavy skillet over medium-high heat, cook the chopped bacon until it’s crispy and browned, about 3 to 4 minutes. Remove the bacon with a slotted spoon and transfer it to a large stew pot. Leave the rendered bacon fat in the skillet for searing the beef.
- Season and Sear Beef: Season the beef cubes generously with 1 teaspoon salt and freshly ground black pepper. Increase heat to high and sear the beef pieces in the hot bacon fat, browning all sides for about 5 minutes. Transfer the browned beef to the stew pot with the bacon. Keep the fat in the skillet.
- Cook Aromatics: Lower the heat to medium. Add the chopped onions to the skillet and sauté in the bacon fat until they soften and turn golden, about 5 to 8 minutes. Sprinkle a pinch of salt over the onions to help draw out moisture. Add the minced garlic and cook for another minute until fragrant.
- Deglaze with Beer: Pour the dark beer into the skillet with the onions and garlic, stirring well. Use a wooden spoon to scrape up all the browned bits stuck to the pan’s bottom, dissolving them into the liquid to build rich flavor.
- Combine Ingredients in Pot: Pour the beer-onion mixture into the stew pot with beef and bacon. Add tomato paste, carrots, celery, thyme sprigs, sugar, ½ teaspoon black pepper, and enough chicken stock to cover the ingredients completely.
- Simmer the Stew: Bring the stew to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cover the pot. Let it cook slowly for about 2 hours, stirring occasionally and skimming off any fat or foam that rises to the surface.
- Thicken the Stew: After 2 hours, remove the lid and increase heat to medium-high. Allow the stew to simmer uncovered for 15 to 20 minutes, stirring occasionally, until the liquid thickens slightly. Remove and discard the thyme sprigs.
- Final Seasoning and Serve: Taste and adjust seasoning with additional salt and pepper if needed. For a classic presentation, arrange mashed potatoes in a ring on a serving dish and ladle the stew into the center. Serve hot and enjoy!
Notes
- For richer flavor, let the stew rest for an hour after cooking; the flavors will meld even more.
- Use a good quality dark beer like Guinness to achieve the signature malty taste.
- If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the final simmer.
- This stew reheats well and can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve with crusty bread or buttered green peas for a complete meal.
Packed with high-quality protein from the beef, this stew supports muscle repair and overall health.
The inclusion of vegetables like carrots and celery adds fiber, which aids digestion and provides essential vitamins.
Despite its indulgent taste, the recipe balances fats and carbs well, making it suitable for balanced diets.
Its long, slow simmering time ensures maximum flavor development without constant attention, making it a practical choice for weekend meal prep or cozy weeknight dinners.
Whether you’re celebrating St. Patrick’s Day or just craving a wholesome stew, this recipe offers a delicious way to enjoy nutrient-dense ingredients in a convenient, one-pot meal.
Must-Have Tools for Perfect Results
Heavy Skillet
Ideal for searing beef and crisping bacon, this skillet distributes heat evenly, creating rich caramelization that deepens flavor. Beyond this recipe, it’s a versatile kitchen essential for frying, sautéing, and browning.
Large Stew Pot
Perfect for slow simmering and combining all ingredients, a quality stew pot retains heat well, allowing flavors to meld beautifully. It’s indispensable for soups, stews, and braises.
Wooden Spoon
Essential for stirring without scratching cookware, it helps deglaze the pan and mix ingredients gently. Its durability and heat resistance make it a kitchen staple for many cooking tasks.
Sharp Chef’s Knife
Precise chopping of vegetables and beef ensures even cooking and presentation. A reliable chef’s knife is invaluable for efficiency and safety in the kitchen.
Measuring Cups and Spoons
Accurate ingredient measurement ensures recipe success and consistency every time, making these tools fundamental for any home cook.
Chef’s Secrets for Flavorful Stew
To achieve the rich, deep flavor characteristic of this Beef and Guinness Stew, a few small techniques make a big difference.
First, don’t rush the searing process; browning the beef well creates a caramelized crust that adds layers of savory taste.
Using the rendered bacon fat for cooking onions and garlic infuses the stew with smoky undertones.
When deglazing with beer, scrape up every bit of those browned bits stuck to the pan—they’re packed with flavor and form the base of the gravy.
Simmer the stew gently over low heat to allow the beef to become fork-tender without drying out.
Lastly, letting the stew rest for at least 30 minutes before serving helps the flavors marry beautifully.
Serving Suggestions to Impress Guests
This stew pairs wonderfully with creamy mashed potatoes, which soak up the luscious gravy, but don’t stop there.
For a refreshing contrast, serve alongside steamed green vegetables like broccoli or sautéed green beans.
A crisp, lightly dressed salad provides a bright, fresh balance to the hearty dish. For bread lovers, crusty artisan bread or buttered dinner rolls are perfect for mopping up every last bit of sauce.
For a festive touch, garnish with fresh parsley or chives to add color and a subtle herbal note that complements the stew’s richness.
Storage Tips for Maximum Freshness
Proper storage ensures your stew stays delicious for days after cooking. Allow the stew to cool completely before transferring it into an airtight container.
Store it in the refrigerator where it will keep well for up to three days.
For longer storage, freeze the stew in a freezer-safe container or heavy-duty freezer bag for up to two months.
When reheating, thaw overnight in the fridge and warm gently on the stovetop, stirring occasionally to prevent sticking.
Avoid reheating multiple times, as this can degrade texture and flavor. If the stew thickens too much upon reheating, simply add a splash of broth or water to restore the perfect consistency.
Frequently Asked Questions About Stew
Can I substitute the beef chuck for another cut?
Beef chuck is ideal because it becomes tender and flavorful during slow cooking. However, brisket or short ribs can be used as alternatives for similar results, though cooking times may vary slightly.
Is it necessary to use Guinness beer?
While Guinness lends its signature malty depth, other dark stouts or porters can be substituted. Avoid lighter beers, as they won’t provide the same richness.
Can I make this stew in a slow cooker?
Yes! After searing the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef is tender.
How can I thicken the stew if it’s too watery?
Simmer uncovered to reduce liquid, or stir in a slurry of cornstarch and water during the last 15 minutes. Avoid thickening too early to prevent a gummy texture.
What are good side dishes for this stew?
Classic mashed potatoes, roasted root vegetables, or buttered green beans complement this stew well. A simple green salad with vinaigrette adds freshness and balance.
