Guinness Beef Stew
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Yesterday, I kicked off this year’s St. Patrick’s Day festivities here on Brown Eyed Baker with Homemade Baileys Irish Cream, and I’m following that up today with another alcohol-infused recipe: Guinness beef stew. This is a recipe that I’ve been wanting to make for years, but for one reason or another, it always got pushed to the back burner. I wasn’t about to let that happen yet again, so I made this recipe my top priority this year. As it turns out, it is totally deserving of being a top priority; it’s one of the best stews I’ve ever had. Incredibly tender meat, potatoes and carrots, all swimming in a perfectly smooth and rich Guinness-spiked sauce. Absolutely delicious!
One of the best parts of this dish? Unlike most stew recipes, you don’t have to brown the meat before making the sauce and letting it simmer for hours. Instead of browning the meat, it is stirred into the sauce and then the whole pot is transferred to the oven and cooked, uncovered. By using this method, the uncovered meat browns and caramelizes, and the sauce thickens up perfectly. I have to admit that when I stirred the stew part way through cooking, I thought the sauce seemed a little on the thin side. I was completely amazed at how perfectly rich and thick it was once it was ready to serve. Magic!
My mom, my Chief Culinary Consultant and I all devoured this stew. We couldn’t get enough! Throw in some fresh, crusty bread for dipping and you have the perfect meal. It may have taken me way too long to make this recipe, but I can guarantee I’ll be making it again in the very near future!
One year ago: Guinness Chocolate Cake with Baileys Irish Cream Cheese Frosting
Two years ago: Irish Car Bomb Cupcakes and Corned Beef Hash
Four years ago: Sour Cream Coffee Cake
Five years ago: Slow Cooker Pot Roast
Six years ago: Texas Sheet Cake
Guinness Beef Stew
Yield: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
A fabulous beef stew recipe featuring a robust sauce flavored with Guinness.
Ingredients:
1 (3½ to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 1½-inch pieces
3 tablespoons vegetable oil
2 yellow onions, chopped fine
¼ teaspoon salt
1 tablespoon tomato paste
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups chicken stock
1 (12-ounce) bottle Guinness Draught, divided
4½ teaspoons dark brown sugar
1 teaspoon minced fresh thyme
1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsleyDirections:
1. Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.
2. Season the beef with salt and freshly ground pepper.
3. Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.
4. Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.
5. Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.
6. Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
7. Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.
Notes:
- Do not use Guinness Extra Stout in this recipe, as it is too bitter.
(Recipe adapted from Cook's Country)
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Wow… This really looks great!
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Oh man I just want to dive head first into this!
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The perfect recipe for this never ending winter cold! It looks so good!!
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When you do a stew like this (which looks really amazing!) can you serve it to kids?
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Marla on March 15th, 2013 at 10:47 am
The alcohol in the initial Guiness addition is cooked for 90 min and so is reduced considerably but does not completely evaporate (contrary to popular belief). The second addition stirred in at the end really doesn’t evaporate much at all. Having said all that, you also have to consider the proportion of Guiness to other liquid, how old your kids are, your personal feelings about the matter, etc. Plus, if you’re talking about beer vs a higher proof spirit (like brandy or cognac), that’s adds another factor. If you google alcohol evaporation rate cooking, there’s a good discussion on chowhound (Truth or Fiction thread) with info from the USDA that’s quite informative. Personally, if my kids were 8+ I would probably let them eat the stew out of the oven before the final 1/2 cup addition. If someone else’s kids are involved or if I knew someone was a recovering alcoholic or was on meds where alcohol is contraindicated, I would serve something else.
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Sheena on March 15th, 2013 at 12:28 pm
Very very informative response. Thanks for all the info re alcohol evaporation rates!
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Marla on March 15th, 2013 at 1:17 pm
You’re welcome. I started giving thought to this a few years ago when I was making something for a work potluck (alcohol consumption on premises is a fireable offense – imagine that!) and was quite shocked to learn my assumptions about cook off were totally wrong. Truthfully though, the evap rate after cooking is the least of MY problem, which has more to do with the “evap rate” after the beer is opened and before it’s incorporated into the recipe! LOL! Guess I’ll need to stock a second bottle.
Can’t wait to try this beef stew recipe out!
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Marla on March 16th, 2013 at 10:51 pm
Correction: the initial cooking time with the first Guiness addition is 2.5 hours (not 90 minutes) so the alcohol evap rate is even higher.
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Beth on March 18th, 2013 at 2:55 pm
Thank you Marla! Great info-my kiddos are 7, 4, 2, and newborn (who is nursing) so I if I try this one I may serve it for all of us before the last addition of the beer.
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This stew looks so rich and comforting! I wish I had a steaming hot bowl of it right now with this crazy cold weather
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Oh my gosh, you have me craving beef stew! This recipe looks amazing the photos, oh my gosh! I need a fork so I can dig right in!
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What a great idea for stew! Making my mouth water–no lie!
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Thank you for sharing this festive St.Patrick’s Day recipe. We can’t seem to shake the cold weather here in the ‘burgh, so this warm and hearty stew looks very tempting. I’ve seen so many recipes for St.Patty’s sweets, but I don’t have much of a sweet tooth. This is definitely one recipe I’ll give a try!
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This looks and sounds delicious! I’ve already made a corned beef, which means I need to make something like this for St. Patrick’s Day! I love all the meals I’ve seen popping up with Guinness as an ingredient!
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Wow – this sounds amazing! Great photos too!
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Heck yes! I made a version (maybe it was the same one…) of this recipe and I loved skipping the browning step. I found it super hard to photograph but yours looks amazing
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Wow! These photos are absolutely gorgeous! This stew sounds absolutely delicious!
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The stew looks so rich and warming — and just perfect to get through these continuing cold nights. Such gorgeous photos!
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I’m not a big fan of beef stew but this looks so delicious . . .
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Never have I drooled for beef before 9:30am! This looks amazing!
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I’ve made this before and it is amazing, even my kids liked it and they are super picky. I will be making for St Patrick’s day since I am not a fan of lamb.
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This sounds delicious! I love a good beef stew and the guinness is so fun for St. Patrick’s day!
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This looks absolutely delicious! And so appropriate for St. Patrick’s day week!
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It’s great to see the use of the under-rated chuck in this recipe. More economical and certainly more flavorful due to marbling.
I was surprised to see the use of chicken rather than beef stock. Have to try this recipe.
For another slight flavor variation consider the use of parsnips rather than yukon golds which I love.
I used to make a similar recipe but for a thicker stew, I’d dredge the beef cubes in flour and then sear (part of the anticipated braising process) but often we’d sample (and sample) those chunks and never move on to make the stew.
I still like to throw in a bag of frozen peas near the end for more color.
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oh my gawd, this looks wonderful! LOVE!
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I am cooking for two, so I like to feeze leftovers. Since potatoes don’t usually freeze well, I thought of switching them out for parsnips or something else. Do you have a suggestion?
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Would we be able to double the recipe? I have a large family. Has anyone tried it yet. Have they doubled it?
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Michelle on March 21st, 2013 at 2:01 pm
Hi Rebecca, I have not doubled it, but I’m sure you could. Just be sure that you use a large enough pot and that it can fit in your oven!
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This looks delicious! Can’t wait to make it.
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If you love Guinness then you would love the Guinness StoreHouse in Dublin. Its amazing, you get to see the history, how its made and also taste it. at the very top of the StoreHouse is the 360 Bar where you can look at the amzing sights around Dublin. The best part, All the Guinness merchandise which includes foodie gifts, Guinness Chocolates, Guinness sauces and other Guinness delights.
I loved this stew, i had to go straight out and buy the ingredients today and we are had it for dinner, absolutely delicious.
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Love this for St. Patrick’s day!! I’m sure the Guinness gives it amazing flavor…
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I want some of this stew in my belly right now! Last night I made so me delish soda bread that would go perfectly with guinness beef stew. I might have to hold off until the weekend though.
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I am forwarding this recipe to my mom! My stepdad is from England and loves Guinness. He would absolutely love this.
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Nice looking beef stew!
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I love this so much! And bonus, I already have some leftover Guinness in my fridge just waiting to go into this stew!
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Sheena on March 15th, 2013 at 12:30 pm
What is leftover Guiness? No such thing my husband in the house.
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Wow, this looks amaaaazing! Would love a bowl of this stew right now to warm me up on this cold night
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I made beef stew this week and now I wish I had made this recipe! Pinned it to try later on.
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This looks good!! Great idea to use Guinness in it. Irish stew is always a good comfort food.
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This sounds/looks so good, we’ll definitely be making this for our St. Patty’s party Saturday night!
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I cooked this recipe tonight for my family. It is a keeper!
This recipe is very easy to follow and the meat browns so beautifully. I was a bit afraid that there would be a strong beer taste but the Guinness helps makes a hearty gravy that we “sipped up” with homemade crusty bread. THANKS for this recipe. I’m so glad I found it!
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This looks and sounds so good! I’ve never had Guinness Beef Stew, but I’d really like to give it a try sometime.
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I made this stew today and it came out incredible! Definitely a recipe to bookmark!
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What if I don’t have a dutch oven? What would be the best why to cook it? Crockpot, stew pot on stove?
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Michelle on March 24th, 2013 at 9:44 am
Hi Heather, If you have another heavy-bottomed pot, use that. If you don’t cook it in the oven, you may need to actually sear the meat on the stove. It would alter the texture of the meat.
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I’ll be making this for my family tomorrow! My kids will not likely eat it, my sensory sensitive kids cannot tolerate all the food in one pot. More for the grownups!
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Just made this today and will save to enjoy tomorrow so everything in here has some more time to get to know each other more.
Looking forward to how the flavors will develop overnight!
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Can you make this in the crockpot?
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Michelle on March 24th, 2013 at 9:50 am
Hi Becky, I would not recommend making this in a crockpot if you have the ability to make it in the oven – you won’t get the same caramelized flavor, browning of the beef, or sauce reduction as you will in the oven.
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Made this to rave reviews last night. We loved the way the liquid cooked down to a nice rich sauce. Very tasty. Thanks!
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My husband made this for us last night, and it was amazing. Thank you for the recipe!
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I made this for St. Patrick’s Day, and it was excellent! It took awhile and was a little messy to prepare (I didn’t have one ovenproof dish that was big enough for all of it, so I had it in two casseroles in the oven), but it was SO worth it! My husband and I ate way more than usual. Just delicious. Thank you!
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This stew was amazing….Everyone loved it. We didn’t have Guinness so we substituted Penn Brewery’s red label. Thanks for all your great recipes.
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this stew looks and sounds absolutely amazing!!!!
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I tried this recipe on St Patrick’s Day this week. It was really delicious. I LOVED that i didn’t have to brown the meat before putting into the oven (brilliant idea to leave the lid off for browning in the oven!) Also I added all the beer earlier in the cooking process to maximize the evaporation, due to my audience.
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Yum! This was delicious beef stew and so easy! Unfortunately, I ate too much, which is keeping me from eating the Limoncello cupcakes I made for dessert!
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Can I substitue mushrooms for the potatoes or would that affect the sauce? I don’t like potatoes in my stew. Thank you!
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Michelle on April 11th, 2013 at 12:37 pm
Hi Dana, That substitution shouldn’t have any effect on the sauce.
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I’m making this right now! It’s already smelling so good in the oven. I’ll give an update when it’s done cooking! Thanks, Michelle!
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