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Best Guinness Beef Stew with Root Vegetables

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This hearty Guinness beef stew with root vegetables is the ultimate cold-weather comfort food. Rich, malty depth from the stout pairs perfectly with tender beef and sweet, earthy root vegetables for a deeply satisfying meal.

Ingredients

Scale
  • 2 pounds (900g) beef chuck, cut into 1½-inch cubes
  • 1 can (14.9 oz / 440ml) Guinness Draught
  • 2 cups (480ml) low-sodium beef broth
  • 2 tablespoons (30g) tomato paste
  • 2 large yellow onions, diced
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 large parsnips, peeled and cut into 1-inch chunks
  • 1 pound (450g) Yukon Gold or red potatoes, cut into 1½-inch chunks
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • ¼ cup (30g) all-purpose flour
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (14g) butter
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prep the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then toss with the flour until evenly coated. Shake off any excess flour.
  2. Brown the beef in batches: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat until it shimmers. Add the beef in a single layer—don’t crowd the pot. Work in batches if needed. Brown on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
  3. Sauté the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and the butter. Once the butter melts, add the diced onions and celery. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
  4. Caramelize the tomato paste: Push the vegetables to the sides of the pot and add the tomato paste to the center. Let it cook, stirring constantly, until it darkens to a deep brick red, about 2-3 minutes.
  5. Deglaze the pot: Pour in about ½ cup of the Guinness and scrape up all the browned bits from the bottom of the pot with a wooden spoon. Let it bubble for a minute.
  6. Add the liquids and beef: Pour in the remaining Guinness and the beef broth. Add the browned beef back to the pot, along with the fresh thyme sprigs and bay leaves. Stir everything together. Bring the stew to a gentle boil, then reduce the heat to low so it’s at a steady simmer.
  7. Simmer the beef: Cover the pot and let it simmer for 1 hour. Stir occasionally to prevent sticking.
  8. Add the root vegetables: After the hour is up, add the carrots, parsnips, and potatoes. Stir them in, cover again, and continue simmering for another 30-40 minutes, until the vegetables are fork-tender and the beef is fall-apart tender. Check the seasoning and add more salt and pepper if needed.
  9. Finish and rest: Remove the bay leaves and thyme stems. Let the stew rest off the heat for 10 minutes before serving. Taste and adjust seasoning one last time.
  10. Serve: Ladle into bowls and garnish with fresh parsley. Serve with crusty bread for dipping.

Notes

For best flavor, make the stew a day ahead and reheat. The flavors deepen overnight. If the stew is too thin, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, stir in, and simmer for 5 minutes. For a slow cooker version, brown beef and sauté aromatics on stovetop, then transfer to slow cooker with liquids and beef; cook on low for 6-7 hours, adding root vegetables in the last 2 hours.

Nutrition

Keywords: Guinness beef stew, Irish stew, beef stew, root vegetables, comfort food, winter recipe, stout stew

Find it online: https://lolaspoon.com/best-guinness-beef-stew-with-root-vegetables/