Guinness Stew Recipe

ByBob Jones

There is something incredibly cozy about a perfectly made stew, and my method for making guinness stew is no exception. It is such a hearty, rich, and satisfying dish, with a rustic depth of flavor that warms both body and soul on the coldest winter evening.

I think it is the olive oil that provides such a wonderful base for the beef, as it allows the chuck to sear just so, and then it is the cola that takes the flavor profile to a whole different level. Yes, we use cola in this recipe, and don’t ask me how or why it works, but it does.

My formulation includes diced onion and minced garlic, which create an aromatic base heightened by the richness of a tablespoon of tomato paste. Then, you’re to coat the beef in all-purpose flour, which helps thicken the stew to a lovely, velvety consistency.

One of my favorite details is the addition of Guinness stout, a key ingredient that gives a deep, robust taste profile. Combined with beef stock, it imparts a rich, unified flavor to the whole dish.

The mix of carrots, parsnips, and potatoes presents not only a medley of flavors but also a variety of nutrients, including fiber and vitamins. Thyme and a bay leaf add layers of aroma, and nonetheless chop Parsley.

This goes beyond being a meal; it is a savory masterpiece.

Ingredients photo for Guinness Stew Recipe

Ingredients

Ingredients photo for Guinness Stew Recipe

Chuck Beef: A strong source of protein that provides intense flavors when braised.

Guinness Stout: Provides profundity and a sweet maltiness to the stew.

Contributing natural sweetness and being rich in beta-carotene, carrots are an essential part of the overall appeal and healthfulness of this dish.

POTATOES: Supply carbs and a luxury mouthfeel.

The stew’s very center.

Parsnips: Balancing the sweet and savory, they’re a source of dietary fiber.

Thyme: Provides aromatic, earthy notes that boost the stew’s complexity.

Onion: Contributes to a savory foundation, yielding umami flavor richness.

Ingredient Quantities

  • 2 tablespoons olive oil

  • 2 pounds beef chuck, cut into 1-inch cubes

  • Salt and freshly ground black pepper, to taste

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 3 tablespoons all-purpose flour

  • 1 tablespoon tomato paste

  • 2 cups beef stock

  • 1 bottle (11.2 oz) Guinness stout

  • 4 carrots, peeled and cut into 1-inch pieces

  • 2 parsnips, peeled and cut into 1-inch pieces

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • 1 pound potatoes, peeled and cut into chunks

  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. In a large pot or Dutch oven, warm the olive oil over medium-high heat. While the oil is warming, season the beef cubes with salt and pepper. When the oil is hot, add the beef to the pot in batches. Be sure not to overcrowd the pot. Brown the beef on all sides, then set it aside and continue with the batches.

2. In the same pot, add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 additional minute.

3. Disperse the flour over the onion and garlic and stir with zest. Cook for 1-2 minutes and what you’ve got is a roux.

4. Add the tomato paste and cook for another minute before incorporating the beef stock and Guinness stout. Stir thoroughly to combine.

5. Put the browned beef back in the pot. Put in the carrots, parsnips, thyme sprigs, and bay leaf. Put the lid on and return the stew to a simmer.

6. Put on the pot’s cover and decrease the heat to low. Let it cook 1 hour, stirring now and then.

7. Add the potatoes to the pot after 1 hour. Combine and cover. Cook for another 45 minutes to 1 hour. The beef and vegetables should be tender when you serve this dish.

8. Savor the stew and regulate the seasoning with supplementary salt and pepper, if necessary.

9. Take the thyme sprigs and bay leaf out of the pot. Throw them away.

10. Dished up into bowls, the stew is garnished with freshly chopped parsley. Then, it is served up nice and hot. Enjoy your rich and hearty Guinness stew!

Equipment Needed

1. Enormous pot or Dutch oven
2. Spoons for measuring
3. Board for cutting
4. Knife for the chef
5. Spoon of wood or spatula of silicone
6. Beef tongs
7. LadleIt
8. Morpher (for changing carrots, parsnips, and potatoes)
9. Bowls (for serving)
10. Timer or clock

FAQ

  • What type of beef is best for Guinness Stew?Beef chuck is perfect for its even balance of taste and tenderness when cooked slowly.

  • Can I use a different beer if I don’t have Guinness?Although Guinness delivers a uniquely bold taste, you can replace it with other stouts or dark beers.

  • How can I thicken the stew if it is too thin?Cook uncovered until the soup is as thick as you want it, or if you prefer, thicken it with cornstarch: mix a small amount with water until smooth and then stir into the soup.

  • Is it possible to make this stew vegetarian?Certainly! You can swap the beef for mushrooms or a plant-based meat substitute, and use vegetable broth instead of beef stock.

  • Can I freeze the stew?Certainly, let it cool all the way down, then put it in air-tight containers and store it in the freezer. It can last for 3 months that way.

  • What can be served with Guinness Stew?It pairs wonderfully with crusty bread, over mashed potatoes, or alongside green vegetables.

  • How long should I cook the stew for the best flavor?Simmering it for at least 2 hours is best, letting the flavors meld and the beef become tender.

Substitutions and Variations

Use vegetable oil or canola oil instead of olive oil.
You can substitute beef chuck with any of the following: lamb shoulder, boneless beef short ribs, or pork shoulder.
Should you lack Guinness stout, substitute with another strong stout or porter.
Sweet potatoes can take the place of carrots for a flavor that’s all their own.
If parsnips can’t be found, substitute with turnips or extra carrots.