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Hearty Guinness braised beef stew is chock full of tender root vegetables and makes a rich and satisfying one-pot meal!
As temperatures start to dip, I can think of nothing more satisfying for dinner than a big pot of hearty beef stew.
This Guinness beef stew is the ultimate one-pot meal. It has tender chunks of melt-in-your mouth beef simmered slowly with slices of carrots, parsnips and potatoes in a rich Guinness sauce.
A dash of soy sauce and a handful of bittersweet chocolate give it depth of flavor and are the perfect compliment to the dark stout beer. Ladle it into bowls and serve it with a chewy, rustic loaf of bread and a sprinkle of parsley.
This beef stew is perfect for Sunday dinner. Just be sure to allow enough time for it to cook. The beef should be tender enough to cut with a spoon and the vegetables should be soft, but not mushy.
You can’t rush this recipe, but rest assured most of it is hand’s off. Maybe pour yourself a Guinness and put your feet up while the stew works its magic.
Let’s make Guinness Braised Beef Stew
- Dredge beef in seasoned flour and add to hot oil in a dutch oven.
- Brown the beef, in batches if necessary to prevent it from steaming and getting a good sear.
- Remove the beef to a plate and add the onions to the pan.
- Brown the onions and add the garlic.
- Stir in the tomato paste and cook for one minute.
- Stir in the beer, stock, soy sauce, Worcestershire sauce, brown sugar, and chocolate and season well with salt and pepper. Bring to a boil, reduce to a simmer, then add the beef and accumulated juices back to the pot. Cover and simmer.
- Add the vegetables and herbs, cover and continue to simmer until the beef and vegetables are tender.
- Stir in remaining parsley, season to taste, and ladle into bowls and serve.
Tips for success
- You want to get a deep, brown sear on the beef. Be sure not to overcrowd the pan, browning the beef in batches if necessary. If there are too many beef cubes in the pan it will steam, not sear.
- The flour on the beef helps it brown and will also help to thicken the sauce as the stew cooks.
- Try to keep the vegetables as uniform in size as possible so they cook evenly.
- Don’t have Guinness beer on hand? Use a brown ale or another stout instead.
- Allow enough time for the beef to cook until extremely tender. You should be able to cut the beef with a spoon.
More Hearty Stews
Hearty Guinness braised beef stew is chock full of tender root vegetables and makes a rich and satisfying one-pot meal!
- 2 Tbsp canola or vegetable oil
- 1/3 cup AP flour (seasoned with salt and pepper)
- 2 pounds beef chuck, in 2-inch cubes
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 Tbsp tomato paste
- 24 oz Guinness beer (2 - 12 oz bottles)
- 1 cup beef stock
- 2 Tbsp soy sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp light brown sugar
- 1 oz bittersweet chocolate, chopped
- Kosher salt and freshly ground black pepper
- 3 large carrots, peeled and cut into 1-inch slices (or 3 cups baby carrots)
- 3 large parsnips, peeled and cut into 1-inch slices
- 1 lb baby potatoes, washed and quartered
- 2 tsp fresh thyme, minced
- 1/4 cup parsley, minced (divided)
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Heat oil over med/high heat in a dutch oven.
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Toss beef cubes with seasoned flour and brown in batches in the dutch oven, taking care not to overcrowd the pot. Set browned beef aside on plate.
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Add onion and saute until softened, about 4 minutes.
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Add minced garlic and saute 2 minutes, then stir in tomato paste and cook 1 minute.
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Stir in beer, stock, soy sauce, Worcestershire sauce, brown sugar and chocolate and season well with salt and pepper.
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Bring to a boil and reduce to a simmer and add in browned beef and any juices. Cover and simmer for 1 1/2 hours.
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Add carrots, parsnips, potatoes, thyme, and half the parsley. Cover and simmer for an additional hour.
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Season to taste and stir in remaining parsley. Ladle into bowls and serve.
- You want to get a deep, brown sear on the beef. Be sure not to overcrowd the pan, browning the beef in batches if necessary. If there are too many beef cubes in the pan it will steam, not sear.
- The flour on the beef helps it brown and will also help to thicken the sauce as the stew cooks.
- Try to keep the vegetables as uniform in size as possible so they cook evenly.
- Don't have Guinness beer on hand? Use a brown ale or another stout instead.
- Allow enough time for the beef to cook until extremely tender. You should be able to cut the beef with a spoon.
Update Notes: This post was originally published in January 2016 but was republished with step by step photos and tips in October 2019.
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Jessica says
I love this idea! I have never owned a Dutch Oven, but but have been toying with the idea for years. Time to pull the trigger!
Do you recommend a certain brand or size?
Cathy says
I definitely do Jess. I can’t live without my enameled cast iron Le Creuset dutch oven. It weighs a ton and costs a bunch, but it’s indestructible and cleans up so easily. I use it for everything. Cuisinart and Lodge make a similar one that is still great quality but less of a price tag. I also love All-Clad for cookware and use their stainless steel dutch oven or the 8-qt stockpot all the time. Any one of these is a great investment and will be your new best friend.
Mary Ann | The Beach House Kitchen says
This is the PERFECT meal for a snowstorm Cathy! I would miss the seasons if I didn’t live here on the East coast too! Fortunately, I’m heading to see my mom in Florida this weekend though and I leave today! Just in time to miss it all! I’m leaving all the snow shoveling to my husband Tom!
Cathy says
Hope you’re enjoying Florida Mary Ann and hope Tom has a sturdy shovel. You may even get an extra day or two of sunshine if this keeps up. Hope you packed your boots for the trip home!
Cheyanne @ No Spoon Necessary says
Since I recently moved to NC from FL, I am LOVING the seasons… and I am super excited for this snow storm about to hit. This Guinness braised beef stew looks like the PERFECT thing to devour while in my jammies next to the fire… and a big ‘ole glass of red in hand! Cozy and delicious! Plus you KNOW I love that you put some Guinness in here! 🙂 Cheers, friend and stay warm!
Cathy says
We’re doing just that today…fire, movie, jammies, wine and stew! Kinda love it!
Annemarie @ justalittlebitofbacon says
Hi! Your Guinness braised beef stew looked so yummy that I included it in my latest buzzfeed post!
http://www.buzzfeed.com/annemariewalker/17-meals-that-will-make-you-wish-for-cold-weather-20ib5
I’m trying to get some buzz on it, so it would be awesome if you could upvote the article and share it across social media. Have a great weekend. 🙂
Cathy says
Thanks for including my recipe in your post Annemarie. I’ll definitely spread the word!
Mary Ellen says
Delicious! Brendan loved it!
Cathy says
Love it – thanks for letting me know!
Alan Stephenson says
This was delicious, my family loved it – ultimate comfort food with layers and depth of flavors. It goes into my regular weekly meal rotation!
Cathy Roma says
So glad you loved it and it’s the perfect meal to make during this trying time. Comfort food that cooks low and slow!
ben says
First of all, I almost never leave reviews but this is probably the best beef stew recipe I’ve ever made. Its simple and creative and forgiving. I like using Mexican Aztec chocolate in it just to zing it up a bit. Never any complaints always just hugely appreciative families. I’ve made it in a cast iron dutch oven over coals on a camping trip. That was the best:) Thanks!
Cathy Roma says
Thank you so much Ben! You made my day. You’ve made me want to go camping!
Jihan says
I’ve made this wonderfully recipe and my family devoured it! It’s delicious and full of flavor. Thank you so much Cathy! I also tried many of your other recipe me and I love them all. Much love!
Cathy Roma says
I’m so happy to hear that you enjoyed this stew and other recipes. Thanks so much for your kind words!
Laszlo says
This year I am making this dish for the Christmas dinner, however I am making it in a bit larger scale to be able to feed my entire family. I already purchased a 7,5 liter cast iron pot and seasoned it for this reason.