Irish Beef Stew Guinness Sauce (Print Version)

Tender beef and vegetables simmered in a rich, malty Guinness-style sauce with hearty flavors.

# What You Need:

→ Meats

01 - 2.6 lbs beef chuck, cut into 1 inch cubes

→ Vegetables

02 - 3 tbsp vegetable oil
03 - 2 large onions, chopped
04 - 4 cloves garlic, minced
05 - 3 large carrots, sliced into rounds
06 - 3 celery stalks, sliced
07 - 1.5 lbs potatoes, peeled and cut into chunks
08 - 2 parsnips, peeled and sliced (optional)

→ Liquids

09 - 2 cups alcohol-free stout
10 - 3 cups beef stock, low sodium
11 - 2 tbsp tomato paste
12 - 2 tsp Worcestershire sauce (ensure alcohol-free)

→ Herbs & Spices

13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1/2 tsp black pepper
16 - 1 tsp salt (plus more to taste)
17 - 2 tbsp fresh parsley, chopped (for garnish)

→ Thickeners

18 - 2 tbsp all-purpose flour

# Directions:

01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper on all sides.
02 - In a large Dutch oven or heavy pot, heat 2 tbsp oil over medium-high heat. Brown the beef in batches, adding more oil as needed. Transfer browned beef to a plate and set aside.
03 - Reduce heat to medium. Add onions, garlic, carrots, celery, and parsnips to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom.
04 - Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
05 - Return the beef to the pot. Stir in tomato paste, then pour in the alcohol-free stout and beef stock, scraping up any remaining browned bits from the pot bottom.
06 - Add Worcestershire sauce, bay leaves, thyme, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours, stirring occasionally, until beef is tender and sauce has thickened.
07 - Remove and discard bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed.
08 - Garnish with chopped fresh parsley and serve hot with crusty bread, soda bread, or mashed potatoes.

# Expert Tips:

01 -
  • The alcohol-free Guinness creates that signature malty depth without any alcohol, so everyone can enjoy it
  • This stew tastes even better the next day, making it perfect for meal prep or feeding a crowd
  • The tender beef practically melts in your mouth after its long, slow simmer
02 -
  • Never skip browning the beef properly, even though it takes time, because that caramelization creates the foundation of flavor
  • The stew is done when the beef falls apart with minimal pressure, not just when the timer goes off
  • Letting the stew rest for 10 minutes before serving allows the sauce to thicken slightly and the flavors to settle
03 -
  • Cutting all vegetables into similar sizes ensures they finish cooking at the same time
  • Room temperature beef browns more evenly than cold straight from the refrigerator
  • If the sauce reduces too much, simply add more warm stock or water a little at a time

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