Guinness-Style Beef Stew (Printer-friendly)
Tender beef and root vegetables simmered in a rich, malty, alcohol-free stout for a comforting, classic Irish-inspired dish.
# What you'll need:
→ Beef and Marinade
01 - 2 pounds stewing beef, cut into 1-inch cubes
02 - 2 tablespoons all-purpose flour
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ For Sautéing
05 - 2 tablespoons vegetable oil
06 - 2 tablespoons unsalted butter or dairy-free margarine
07 - 2 large onions, chopped
08 - 3 cloves garlic, minced
09 - 3 stalks celery, diced
10 - 3 medium carrots, peeled and sliced
11 - 2 parsnips, peeled and sliced
→ Sauce and Liquid
12 - 2 cups alcohol-free stout or dark non-alcoholic beer
13 - 2 cups low-sodium beef stock
14 - 2 tablespoons tomato paste
15 - 1 tablespoon Worcestershire sauce
16 - 1 tablespoon brown sugar
17 - 2 bay leaves
18 - 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
→ Vegetables and Finishing
19 - 14 ounces baby potatoes, quartered
20 - 2 tablespoons chopped fresh parsley (optional)
# Method:
01 - In a spacious bowl, thoroughly toss the beef cubes with all-purpose flour, kosher salt, and freshly ground black pepper until each piece is evenly coated.
02 - Heat 1 tablespoon of vegetable oil and 1 tablespoon of butter (or dairy-free margarine) in a large Dutch oven or heavy pot over medium-high heat. Brown half of the beef, turning occasionally to achieve a deep sear on all sides, approximately 5 minutes. Transfer the seared beef to a clean plate and repeat the process with the remaining oil, butter, and beef.
03 - Add the chopped onions, minced garlic, diced celery, sliced carrots, and sliced parsnips to the same pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften and any browned bits from the bottom of the pot are scraped up.
04 - Stir in the tomato paste and cook for an additional minute, allowing it to caramelize slightly and enhance the stew's depth of flavor.
05 - Pour in the alcohol-free stout, scraping the bottom of the pot vigorously to deglaze and incorporate all flavorful residues. Add the low-sodium beef stock, Worcestershire sauce, brown sugar, bay leaves, and fresh thyme sprigs. Return all of the seared beef and any accumulated juices from the plate back into the pot.
06 - Bring the stew to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Allow it to cook for 1 hour, enabling the beef to tenderize and the flavors to meld beautifully.
07 - Introduce the quartered baby potatoes to the stew and stir gently. Continue simmering, now uncovered, for another 1 hour or until both the beef and vegetables are exquisitely tender, and the sauce has thickened to your desired consistency.
08 - Carefully remove and discard the bay leaves and thyme stems from the stew. Taste and adjust the seasoning with additional salt and pepper as needed to achieve perfect balance.
09 - Serve the hearty Guinness-style alcohol-free beef stew hot, optionally garnished with a sprinkle of freshly chopped parsley for a bright finish.
# Expert Tips:
01 -
- You'll discover just how much rich flavor an alcohol-free stout can bring to your cooking, truly making this dish sing.
- This stew is the ultimate hug in a bowl, perfect for chilly evenings and effortlessly satisfying everyone at the table.
02 -
- Resist the urge to overcrowd the pot when browning the beef; doing it in batches ensures a beautiful crust and deeper flavor, which I learned the hard way with pale, steamed meat.
- Don't skip the deglazing step with the stout; all those browned bits at the bottom of the pot are pure flavor gold, and scraping them up makes a huge difference.
03 -
- Taste and season at various stages; adding a little salt and pepper as you go, especially after adding liquids, builds layers of flavor rather than just adding it all at the end.
- Patience is your best friend with stew; the low and slow simmer is what breaks down the beef fibers, making it unbelievably fork-tender and rich.