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Easy Guinness Beef Stew with Root Vegetables

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This hearty Guinness beef stew features tender beef chuck and root vegetables simmered in a rich, malty broth. It’s a comforting one-pot meal that comes together in about an hour and a half, perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.9 oz) Guinness Draught
  • 4 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 3 parsnips, peeled and cut into 1-inch chunks
  • 1 lb baby potatoes, halved or quartered
  • 2 stalks celery, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water

Instructions

  1. Prep the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Let it sit for 10 minutes while you chop the vegetables.
  2. Brown the beef: Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add half the beef cubes in a single layer. Cook for 3-4 minutes per side until deeply browned. Transfer to a plate and repeat with the remaining beef and oil.
  3. Sauté the aromatics: Reduce heat to medium. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant. If the pot looks dry, add a splash of beef broth.
  4. Build the base: Stir in the tomato paste and cook for 2 minutes, stirring constantly. Pour in the Guinness and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it simmer for 3 minutes.
  5. Add liquids and seasonings: Return the beef to the pot along with any accumulated juices. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and let it simmer gently for 45 minutes.
  6. Add the vegetables: After 45 minutes, add the carrots, parsnips, potatoes, and celery. Stir everything together, cover, and continue simmering for another 30-40 minutes, until the vegetables are tender and the beef is fork-tender.
  7. Thicken the stew: In a small bowl, whisk together the flour and cold water until smooth. Stir this slurry into the stew and let it simmer for 5 minutes, uncovered. The broth will thicken nicely.
  8. Finish and serve: Remove the bay leaves. Taste and adjust seasoning with salt and pepper. Let it rest for 5 minutes before serving.

Notes

For a gluten-free version, use cornstarch instead of flour for the slurry. The stew tastes even better the next day. If you don’t have Guinness Draught, any dry stout will work, but avoid sweet stouts or porters.

Nutrition

Keywords: Guinness beef stew, Irish stew, beef stew with stout, root vegetable stew, comfort food, one-pot meal

Find it online: https://willarecipes.com/easy-guinness-beef-stew-with-root-vegetables/