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Cozy Guinness Beef Stew with Root Vegetables

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This Guinness beef stew is a rich, hearty dish featuring tender fall-apart beef and root vegetables in a deeply flavorful stout-infused broth. It’s the perfect comfort food for cold winter nights and is sure to impress guests.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into 2-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 bottle (11.2 ounces) Guinness Draught stout
  • 4 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 bay leaves
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 4 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 3 parsnips, peeled and cut into 1-inch chunks (about 1½ cups)
  • 2 large Yukon Gold potatoes, peeled and cut into 1½-inch chunks (about 2 cups)
  • 2 large celery stalks, cut into 1-inch pieces (about 1 cup)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Let them sit at room temperature for 15 minutes while you prep the vegetables.
  2. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. When the oil shimmers, add half the beef cubes in a single layer. Don’t crowd the pot—cook in batches. Let them sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip and repeat on the other side. Transfer to a plate. Repeat with the remaining oil and beef.
  3. Reduce heat to medium. Add the diced onion to the pot. Scrape up the brown bits from the bottom with your wooden spoon. Cook for 5-6 minutes until the onion is soft and translucent. Add the garlic and cook for 1 minute more, until fragrant.
  4. Stir in the tomato paste. Cook for 2 minutes, stirring constantly. It will darken and smell incredible.
  5. Pour in the Guinness. It will foam up—that’s normal. Scrape the bottom again to release any remaining browned bits. Let it simmer for 2-3 minutes, allowing the alcohol to cook off slightly.
  6. Return the beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and thyme sprigs. Bring to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1½ hours. The liquid should be at a steady, gentle bubble—not a rolling boil.
  7. After 1½ hours, add the vegetables. Stir in the carrots, parsnips, potatoes, and celery. Make sure they’re submerged in the liquid. Cover and cook for another 45 minutes to 1 hour, until the vegetables are tender when pierced with a fork and the beef is fall-apart tender.
  8. While the stew is finishing, make the beurre manié. In a small bowl, mash together the softened butter and flour with a fork until it forms a smooth paste.
  9. Remove the bay leaves and thyme stems. Stir in the beurre manié, a little at a time, until the broth thickens to your liking. Let it simmer for 5 minutes.
  10. Finish with the balsamic vinegar. Stir it in, taste, and adjust salt and pepper.

Notes

For best flavor, make the stew a day ahead and reheat gently. The browning step is crucial for deep flavor. If the stew is too thick, add a splash of beef broth or water. For a gluten-free version, use a cornstarch slurry instead of the beurre manié.

Nutrition

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

Find it online: https://dinadishes.com/cozy-guinness-beef-stew-with-root-vegetables/