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Comforting Guinness Beef Stew with Root Vegetables and Herbs

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A hearty and easy-to-make stew featuring tender beef braised in Guinness stout with root vegetables and fresh herbs, perfect for cozy evenings and comforting meals.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 12 ounces Guinness stout
  • 2 cups beef broth, preferably low sodium
  • 3 large carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and chopped
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 cup flour (30g)
  • 2 tablespoons olive oil or vegetable oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Trim excess fat from the beef chuck and cut into 1.5-inch cubes. Peel and chop carrots, parsnips, and potatoes into roughly uniform pieces. Dice the onion and mince the garlic.
  2. Place the beef cubes in a large bowl and sprinkle with 1/4 cup flour. Toss to coat evenly, shaking off excess.
  3. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Brown beef chunks in batches, about 3-4 minutes per batch. Remove browned beef and set aside.
  4. Reduce heat to medium. Add diced onion to the pot and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
  5. Stir in 2 tablespoons tomato paste and cook for 2 minutes. Pour in 12 ounces Guinness stout, scraping the bottom to release browned bits. Let simmer for 3-5 minutes to reduce slightly.
  6. Return browned beef to the pot. Add 2 cups beef broth, 1 tablespoon Worcestershire sauce, carrots, parsnips, potatoes, thyme sprigs, and bay leaves. Season with salt and pepper.
  7. Bring stew to a boil, then reduce heat to low. Cover partially and simmer gently for 1.5 to 2 hours, stirring occasionally, until beef is tender and vegetables are soft but intact.
  8. Remove thyme sprigs and bay leaves. Adjust seasoning if needed. If stew is too thin, simmer uncovered for 10-15 minutes to thicken or stir in a flour slurry.
  9. Serve warm, garnished with fresh chopped parsley or extra thyme if desired.

Notes

Brown beef in batches to lock in flavor and prevent steaming. Pat beef dry before coating with flour. Cut root vegetables into similar sizes for even cooking. Add potatoes halfway through cooking if you prefer firmer texture. Simmer gently on low heat to avoid toughening meat. Deglaze pot with Guinness to enrich sauce. For a glossy finish, stir in butter or cream before serving. Slow cooker adaptation possible. Use gluten-free flour and Worcestershire sauce for gluten-free version.

Nutrition

Keywords: Guinness beef stew, beef stew recipe, root vegetable stew, easy stew, comfort food, one-pot meal, hearty stew, Irish stew

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