This Irish-style beef stew simmers tender chuck, potatoes, and carrots in a savory gravy enriched with Guinness stout. It is a hearty, modern take on Irish stew: recipes vary, and traditional versions often use lamb or mutton, while stout gives this beef version a deep roasted flavor.
Ingredients
- 2 1/2 lb (1.13 kg) beef chuck, cut into 1 1/2-inch (4 cm) cubes
- 1 1/4 tsp (7 g) fine salt, plus more to taste
- 1/2 tsp (1 g) black pepper, plus more to taste
- 1/4 cup (30 g) all-purpose flour
- 2 tbsp (30 ml) neutral oil, such as canola
- 2 medium yellow onions, chopped, about 2 cups (300 g)
- 2 celery stalks, chopped, about 1 cup (100 g)
- 3 garlic cloves, minced, about 1 tbsp (9 g)
- 2 tbsp (32 g) tomato paste
- 1 bottle or can Guinness stout, 14.9 fl oz (440 ml)
- 3 cups (710 ml) low-sodium beef stock
- 1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf (about 0.2 g)
- 3 medium carrots, cut into 1-inch (2.5 cm) pieces, about 2 cups (300 g)
- 1 1/2 lb (680 g) Yukon Gold or other waxy potatoes, cut into 1 1/2-inch (4 cm) chunks
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (8 g) chopped fresh parsley, for serving
Instructions
- Pat the beef dry with paper towels; moisture on the surface can prevent good browning. Season it with the salt and pepper. Put the flour in a large bowl, add the beef, and toss until the pieces are lightly coated. Shake off excess flour so it does not burn in the pot. Chop the onions, celery, carrots, and potatoes before you start cooking; having them ready makes it easier to keep the beef from overcooking during the early steps.
- Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Working in batches, brown the beef on two or three sides, about 3 minutes per batch. Transfer browned pieces to a plate. Leave a little space between pieces; crowding the pot releases moisture and makes the meat steam rather than brown. Add a small splash more oil between batches only if the pot looks dry.
- Lower the heat to medium. Add the onions and celery to the pot and cook for about 5 minutes, stirring and scraping up browned bits. Add the garlic and tomato paste and cook for 1 minute, until the garlic smells fragrant and the paste darkens slightly. Keep the heat moderate so the garlic does not scorch.
- Pour in the Guinness slowly, scraping the base of the pot with a wooden spoon to loosen the flavorful browned residue. Let it bubble for 2 minutes. Stir in the beef stock, thyme, bay leaf, and Worcestershire sauce, then return the beef and any juices on the plate to the pot. The liquid should come close to covering the meat; add a little water if needed, but avoid diluting it more than necessary.
- Bring the liquid just to a simmer, then cover the pot and lower the heat so it bubbles gently. Simmer for 1 hour 25 minutes, stirring once or twice and checking that the bottom is not catching. A hard boil can make beef tough and cause the liquid to reduce too quickly. If the stew is boiling vigorously, lower the heat; if it stops simmering, raise it slightly.
- Stir in the carrots and potatoes. Cover again and simmer for 30 to 35 minutes, until the vegetables are tender when pierced with a knife and the beef yields easily to a fork. Check a large piece of beef with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. The longer braise should make chuck tender as well as safely cooked.
- Remove the bay leaf. Stir in the parsley or reserve it for garnish, then taste the gravy and adjust the salt and pepper. If the gravy is thinner than you like, simmer uncovered for 5 to 10 minutes, stirring gently so the potatoes do not break apart. Let the stew stand off the heat for 3 minutes before serving; this short rest lets the temperature settle and gives the gravy a moment to thicken.
Tips
- Choose chuck for a long braise. Beef chuck has connective tissue that becomes tender during slow cooking. Lean stew meat can turn dry or stringy if simmered for the same length of time. If your pieces are larger than the recipe calls for, cut them to a similar size so they cook evenly.
- Use a gentle simmer, not a rolling boil. The surface should show occasional small bubbles. A tight-fitting lid helps the meat stay submerged, but check the pot during cooking and add a splash of stock or water if the liquid drops too far.
- Substitute thoughtfully. If Guinness or another Irish stout is unavailable, use a similar dry stout. A nonalcoholic stout can work, though its sweetness and roasted flavor may differ by brand. For a no-stout version, use an equal volume of beef stock and add 1 tsp (5 ml) malt vinegar; the stew will be less bitter and less roasty.
- Keep the flour coating light. Excess flour can stick to the bottom during browning and give the gravy a pasty texture. Shake off what does not cling, and scrape the pot carefully when you add the stout. If a few browned bits remain, they will loosen as the liquid heats.
Serving Suggestions
Serve the stew hot in warmed bowls, making sure each portion gets beef, potatoes, carrots, and plenty of gravy. Chopped parsley adds a fresh contrast to the stout’s roasted bitterness. Irish soda bread or another sturdy, crusty loaf is useful for soaking up the sauce; a simple green salad with a sharp vinaigrette can balance the richness.
If you want a more substantial meal, offer buttered cabbage or steamed green beans alongside it. The stew already contains potatoes, so extra starch is optional, but a small serving of mashed potatoes works well if you prefer a softer base. Put salt, pepper, and malt vinegar on the table so guests can season their own bowls to taste.
Variations
Add mushrooms: Brown 8 oz (225 g) sliced cremini mushrooms after the beef, then set them aside and stir them in with the carrots. They add an earthy flavor and make the finished stew more savory without changing the method.
Use lamb: Replace the beef chuck with 2 1/2 lb (1.13 kg) lamb shoulder cut into cubes. Lamb is closer to the meat used in many traditional Irish stew versions; expect a distinct flavor, and cook until the pieces are tender rather than relying only on the clock.
Make it gluten-free: Replace the all-purpose flour with a measure-for-measure gluten-free blend, and check that the stout, stock, and Worcestershire sauce are labeled gluten-free. Many traditional stouts are made with barley, so do not assume a regular stout is suitable. If no gluten-free stout is available, use extra stock with a small splash of vinegar instead; the gravy will be less roasty.
Include peas: Stir in 1 cup (150 g) frozen peas during the final 5 minutes. They add color and sweetness, but adding them earlier can make them dull and soft. For a thicker, more concentrated gravy, leave the lid off for the final few minutes and stir gently.
Storage and Reheating
Refrigerate leftover stew within 2 hours of cooking in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. The gravy may thicken as it chills, and the flavors often become more blended by the next day. Keep bread and fresh parsley separate until serving so they retain their texture and freshness.
For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion. Thaw overnight in the refrigerator rather than on the counter. Potatoes can become a little softer after freezing, but the stew remains usable; stir gently so they do not crumble.
Reheat a portion in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of stock or water if the gravy is too thick. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. A microwave also works: cover loosely, stir partway through, and check the temperature in more than one spot. Avoid repeatedly cooling and reheating the entire pot; warm only what you plan to eat.
Frequently Asked Questions
Can I make Guinness beef stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. Reheat it gently the next day to 165°F (74°C). If the gravy has become very thick in the refrigerator, loosen it with a little stock or water while reheating. Add fresh parsley after warming rather than before storage.
Does the alcohol cook out of Guinness stew?
Not necessarily. Simmering reduces some alcohol, but the amount remaining depends on cooking time, pot shape, and other factors, so this recipe should not be treated as alcohol-free. If you need to avoid alcohol, use nonalcoholic stout or beef stock with a little malt vinegar for acidity; the flavor will be different.
Can I make this in a slow cooker?
Yes, but brown the beef in a skillet first for better flavor, then soften the onions and tomato paste in the same pan. Transfer everything except the potatoes and carrots to the slow cooker and cook on low until the beef is nearly tender, usually about 6 to 7 hours depending on the cooker. Add the vegetables for the final 1 1/2 to 2 hours so they do not become overly soft. Check that the beef is tender before serving.
Why is my beef still tough?
It may need more time. Chuck can remain firm before its connective tissue has softened, even after the minimum safe temperature is reached. Keep the pot at a gentle simmer and cook in 15-minute increments until a fork slides into the meat easily. Also check that you used chuck or another braising cut rather than a very lean cut.
What can I use instead of Guinness?
Another dry stout is the closest substitute, though bitterness and roasted notes vary. For a recipe without stout, replace it with beef stock and add a small amount of malt vinegar to supply some acidity. The result will still be a good beef stew, but it will not have the same dark, roasted flavor.
Can I cook the stew in the oven?
Yes. After bringing the covered pot to a simmer on the stovetop, transfer it to an oven preheated to 325°F (163°C). Keep the lid on and follow the same timing: add the carrots and potatoes after about 1 hour 25 minutes, then cook until they and the beef are tender. Oven temperatures and pot materials vary, so check the simmer and tenderness rather than relying on the clock alone.
Related
- Irish Recipes for a Full Dinner: Stew, Bread & Colcannon
- Irish Recipes from Ireland: Traditional Irish Lamb Stew
- Irish Rabbit Stew: Slow-Braised with Root Vegetables
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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