Say hello to your new winter meal obsession; Guinness Beef Stew!
Guinness beef stew has a pungent, one of a kind, nothing like it, flavour that is unmistakably Guinness! It is an extremely hearty, warm, and perfect for the cold weather stew! As a bonus, your house will smell DIVINE.
This stew is best enjoyed cuddled up on the couch with a thick cozy blanket, fireplace crackling, and watching the winter snow fall. Ahh, I just feel cozy writing this!
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Guinness beer is a dark roasty beer, that has strong notes of coffee, and a malty hoppiness. It is definitely an acquired taste, but by using it in this stew it mellows the strong taste of the beer and the delicious flavour infuses the vegetables and meat.
This beef stew has a heavy dark silky smooth taste, and this is in direct result of using Guinness!
I do not recommend substituting Guinness for any other type of beer. If you absolutely can not get Guinness, then look for an extremely dark heavy beer to use instead.
Won’t my stew be boozy?
No! Well initially, yes, but the alcohol cooks off, leaving behind it’s strong musky flavour that is so perfect for a dish like this!
Using the guinness to deglaze the pot and let it sit for 10 minutes to infuse the vegetables with the Guinness’ signature taste.
First things first, you are going to need a large heavy bottomed pot.
This is the one that I recommend. A pot like this will last for YEARS to come and will likely become one of your favorites too! I love it and believe it or not, it is my most used pot that I have in my kitchen! (perfect to add to that upcoming Christmas list 😉)
Browning the beef
This is an important step. By browning the beef first, you will leave behind all of its yummy drippings in the pot and those will get reincorporated into the finished product, giving the stew much more flavour. It will also ensure that the beef cubes will stay soft and juicy.
Next, you are going to saute the vegetables with the garlic and beef drippings and then use the Guinness beer to deglaze the pot. Let the vegetables boil with the beer for 10 minutes to infuse the veggies with the yummy guinness flavour.
After the vegetables have had a chance to soften and simmer with the beer, pile everything else into the pot, stir it up and get started on the most important part, the roux!
The roux will thicken the mixture into a stew.
What is a Roux?
A roux is a thickening agent made from a melted fat (butter) and combined with a thickener (flour) to create a paste that thickens anything from soups, stews, gravies, or sauces. If you just tried to dump in raw flour it would turn all clumpy and would not incorporate into the mixture at all.
Roux’ are used in various types of cooking and are arguably one of the most helpful cooking techniques you can learn.
After you have your roux made, add it into the stew. Stir it up until it is good and combined, cover the stew and let it bubble away for about 45 minutes.
After the stew is done cooking, serve it up in large bowls (preferably the kind you can cuddle up with) and enjoy!
Guinness Beef Stew serves well with a cheesy garlic bread, flatbread, or naan bread for dipping.
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Guinness Beef Stew
- 2 ½ lb Sirloin Tip Roast, cut into 1” cubes
- 3 Tablespoons Vegetable Oil
- 3 cloves Garlic, minced
- 1 ½ lbs Fingerling Potatoes, cubed
- 2 ½ cups Carrots, cubed
- 4 stalks Celery, diced
- 1 (440 ml) can Guinness Beer
- 1 (28oz) can Diced Tomatoes, drained
- ⅓ cup Tomato Paste
- 2 (10oz) cans Beef Consomme
- 1 cup Water
- 1 teaspoon Thyme Leaves
- 5 Tablespoons All Purpose Flour
- ¼ cup Butter, melted
- Salt & Pepper
- Generously season the beef cubes with salt and pepper.
- In a large heavy bottomed stock pot or dutch oven, over high heat, heat the vegetable oil until it shimmers. Add half of the cubed beef to the pot and brown the beef on all sides, cooking for about 3-4 minutes total. Remove first batch of browned meat and transfer to a bowl. Repeat with the second batch of beef. Once all of the meat is browned, set it aside. It is ok if the meat is not thoroughly cooked at this point.
- In the same pot with the beef drippings, reduce the heat to medium and saute the garlic for 30 seconds, until fragrant. Add in the fingerling potatoes, carrots, and celery. Saute for 5 minutes, stirring regularly.
- Add in the whole can of Guinness beer to the vegetables, stir well to deglaze the meat drippings from the bottom of the pot and bring to a simmer.
- Let the beer and vegetables simmer uncovered for 10 minutes. This will allow the beer to infuse the vegetables with it’s heavy dark vivacious flavour, and it will allow for some of the alcohol to cook off.
- After the beer has had a chance to infuze its yummy flavor into the vegetables. Add in the diced tomatoes, tomato paste, beef consomme, water, and thyme leaves. Bring to a boil, and lower heat to a simmer.
- To thicken the mixture into a stew, we are going to use a “roux”. A roux is a thickening agent made from a melted fat (butter) and combined with a thickener (flour) to create a paste that thickens anything from soups, stews, gravies, or sauces. To make the roux; melt the butter in a medium sized bowl, and add the flour to the melted butter. Stir the flour and butter mixture until a thick paste has formed. Using a soup ladle, remove about 1 – 1 ½ cups of stock from the stew that is simmering, and add that into the bowl with the flour/butter paste. Stir the stock into the flour/butter mixture until the mixture is creamy and no lumps of flour remain.
- Add the roux back into the stew and stir until fully combined.
- Cover the stew and let it simmer for 30-45 minutes, stirring regularly making sure nothing is sticking to the bottom of the pot.
- Serve immediately.