Irish Beef Stew Guinness Sauce

The rain was beating against our kitchen window last February when I decided to tackle a proper Irish stew. My grandmother had always insisted that good stews need time and patience, so I cleared my entire Sunday afternoon. Something about the way the house filled with the aroma of slowly simmering beef and herbs made even the grayest winter day feel comforting.

I first made this version for a St. Patricks Day dinner when my sister mentioned she was avoiding alcohol. Everyone was skeptical about the alcohol-free stout, but one taste converted them completely. Now it's become our family's go-to comfort food, requested for birthdays, cold Sundays, and whenever someone needs a proper hug in a bowl.

Ingredients

• 1.2 kg beef chuck: Chuck roast has the perfect marbling for long simmering, becoming meltingly tender while staying intact. Cutting it into uniform cubes ensures even cooking.
• 3 tbsp vegetable oil: You will need enough oil to properly brown the beef in batches without overcrowding the pan.
• 2 large onions: Yellow onions work beautifully here, developing a sweet depth as they cook down in the stew.
• 4 cloves garlic: Fresh garlic adds that essential aromatic base that builds the flavor foundation.
• 3 large carrots: Carrots provide natural sweetness and hold their shape beautifully through the long cooking time.
• 3 celery stalks: Celery adds subtle savory notes that complement the beef without overpowering it.
• 700 g potatoes: Yukon Gold or Russet potatoes work well, absorbing some sauce while maintaining texture.
• 2 parsnips: Optional but wonderful, parsnips add an earthy sweetness that pairs perfectly with the stout.
• 500 ml alcohol-free stout: Guinness 0.0 provides the authentic malty, slightly bitter flavor that makes this distinctly Irish.
• 750 ml beef stock: Low sodium stock lets you control the seasoning while providing rich body.
• 2 tbsp tomato paste: This concentrates the flavors and adds a beautiful deep color to the sauce.
• 2 tsp Worcestershire sauce: Check labels carefully to ensure your chosen brand is alcohol-free.
• 2 bay leaves: Remove these before serving, but they add subtle herbal depth during cooking.
• 1 tsp dried thyme: Thyme pairs naturally with beef and root vegetables.
• 2 tbsp all-purpose flour: This helps thicken the sauce naturally while adding a velvety texture.
• 2 tbsp fresh parsley: Sprinkle over the finished stew for a bright, fresh contrast to the rich flavors.

Instructions

Prepare the beef:

Pat the beef cubes thoroughly dry with paper towels, then season generously with salt and pepper. This moisture removal is crucial for achieving a proper sear.

Brown the beef:

Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add beef in a single layer, working in batches and adding more oil as needed. Transfer browned beef to a plate and resist the urge to rush this step.

Sauté the vegetables:

Reduce heat to medium and add onions, garlic, carrots, celery, and parsnips to the pot. Cook for 5 to 7 minutes, stirring occasionally and scraping up any flavorful browned bits from the bottom.

Add the flour:

Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes. This raw flour taste will cook off and help thicken your sauce later.

Combine and deglaze:

Return the beef and any juices to the pot. Stir in the tomato paste, then pour in the alcohol-free stout and beef stock, using your wooden spoon to scrape up any remaining browned bits.

Add remaining ingredients:

Stir in Worcestershire sauce, bay leaves, thyme, and potatoes. Bring everything to a boil, then immediately reduce heat to low.

Simmer gently:

Cover the pot and simmer for 1 1/2 to 2 hours, stirring occasionally. The beef is done when it yields easily to a fork and the sauce has thickened nicely.

Finish and serve:

Remove and discard the bay leaves. Taste and adjust seasoning if needed, then garnish with fresh parsley and serve piping hot.

Save Pin

There is something profoundly satisfying about placing a heavy pot of stew in the center of the table and watching everyone help themselves. I've learned that the simple act of sharing food made with care creates its own kind of warmth, regardless of the weather outside.

Getting the Right Texture

After making this stew dozens of times, I have found that texture matters just as much as flavor. The vegetables should be tender but still hold their shape, while the beef should absolutely melt in your mouth. If you prefer a thicker stew, remove about one cup of vegetables and potatoes during the last 15 minutes of cooking, mash them thoroughly, then stir them back into the pot. This natural thickening method adds body without altering the flavor.

Make It Your Own

While this recipe is traditional, do not be afraid to adjust it based on what you have available. Turnips or rutabaga can replace parsnips entirely, and I have used pearl onions instead of chopped ones when I wanted something fancier. The key is maintaining the ratio of liquid to solid ingredients so you end up with a stew rather than a soup or a gravy.

Serving Suggestions

This stew deserves proper accompaniments to make it a complete meal. Fresh soda bread is traditional for good reason, its slightly sweet crumb perfect for soaking up every drop of that rich sauce. Sometimes I serve it over creamy mashed potatoes, turning it into an even heartier dish that my family calls Irish comfort food squared.

• Crusty bread or soda bread is essential for sopping up the flavorful sauce
• A simple green salad with sharp vinaigrette cuts through the richness beautifully
• The stew develops even deeper flavors overnight, so make extra for tomorrow's lunch

Save Pin

There is nothing quite like lifting that lid after two hours of gentle simmering and seeing the dark, rich sauce coating tender pieces of beef. This is the kind of meal that makes a house feel like a home.

Recipe FAQs

→ What cut of beef is best for this stew?

Beef chuck cut into one-inch cubes is ideal for tender, flavorful results after slow cooking.

→ Can I substitute the alcohol-free stout with another liquid?

Yes, you can use a dark beer alternative or additional beef stock for a similar malty flavor without alcohol.

→ How do the vegetables contribute to the stew?

Root vegetables like carrots, potatoes, and celery add sweetness and texture, balancing the rich meat and sauce.

→ What thickening method is used in this dish?

Flour sprinkled over sautéed vegetables helps thicken the sauce for a rich, hearty consistency.

→ Are there any suggested serving options?

Serving this stew with crusty soda bread or creamy mashed potatoes complements its robust flavors perfectly.

→ Can I make this dish gluten-free?

Yes, substitute regular flour and stout with gluten-free alternatives to maintain flavor and consistency.