Irish Beef Stew Guinness

The first time I made this alcohol-free version was for St. Patrick's Day dinner when my sister mentioned she couldn't have alcohol but missed that malty depth. The kitchen filled with the same rich aromas I remembered from pub visits in Dublin, and honestly, nobody could tell the difference when they took that first spoonful.

Last February during that snowstorm that kept us inside for three days straight, I let this stew bubble away on the back burner while we played board games. Something about knowing dinner was taking care of itself made the whole day feel more relaxed, and the way the sauce had thickened by evening felt like a small victory against the weather outside.

Ingredients

• 1.2 kg beef chuck: Chuck roast has the perfect marbling that breaks down into tender, melt-in-your-mouth pieces after hours of simmering
• 3 tbsp vegetable oil: Youll need enough oil to properly brown all the beef batches without overcrowding the pot
• 2 large onions: These create the foundational sweetness that balances the malty bitter notes
• 4 cloves garlic: Minced fine so it dissolves into the sauce rather than leaving harsh chunks
• 3 large carrots: Slice them into thick rounds because they shrink during the long cook time
• 3 celery stalks: Adds that subtle aromatic background note that makes stew taste complete
• 700 g potatoes: Yukon Gold or russet hold their shape best while still becoming tender throughout
• 2 parsnips: These bring a natural sweetness that pairs beautifully with the stout flavors
• 500 ml alcohol-free stout: Guinness 0.0 gives you that signature malty depth without any alcohol
• 750 ml beef stock: Low sodium lets you control the seasoning perfectly
• 2 tbsp tomato paste: Concentrates into a rich base that deepens the sauce color and flavor
• 2 tsp Worcestershire sauce: Double check the label to ensure its alcohol-free version
• 2 bay leaves: Remove them before serving since theyve done their aromatic work
• 1 tsp dried thyme: Earthy and woody, it complements beef like nothing else
• 1/2 tsp black pepper: Freshly ground makes a noticeable difference in the final taste
• 1 tsp salt: Start with this and adjust at the end since the stew concentrates as it cooks
• 2 tbsp fresh parsley: Sprinkled over each bowl adds a bright, fresh contrast to the rich sauce
• 2 tbsp all-purpose flour: This creates the silky body that makes restaurant-quality stew sauce

Instructions

Season and prep the beef:

Pat those cubes completely dry with paper towels, then give them a generous coating of salt and pepper because this is your main chance to season the meat itself.

Brown the beef in batches:

Heat 2 tablespoons of oil in your Dutch oven until it shimmers, then sear the beef in batches without crowding the pot. Listen for that satisfying sizzle and watch for deep caramelization on at least two sides before transferring to a plate.

Sauté the aromatics:

Turn the heat down to medium and add the onions, garlic, carrots, celery, and parsnips to those delicious browned bits in the pot. Let them soften for 5 to 7 minutes while you scrape up all that flavor from the bottom.

Add the flour:

Sprinkle the flour over the vegetables and keep stirring for 2 full minutes. This step cooks out the raw flour taste and starts building that velvety sauce texture.

Build the sauce base:

Stir in the tomato paste until its well distributed, then pour in the alcohol-free stout and use your wooden spoon to release every last bit of flavor from the pot bottom. Add the beef stock gradually while stirring to prevent any lumps from forming.

Simmer low and slow:

Return the beef to the pot along with Worcestershire sauce, bay leaves, thyme, and those potato chunks. Bring everything to a gentle boil, then reduce to the lowest setting, cover, and let it simmer for 1.5 to 2 hours. Check it occasionally to give it a gentle stir and make sure its bubbling lazily.

Final touches:

Fish out the bay leaves and taste your creation. Add more salt or pepper if needed, then sprinkle with fresh parsley right before serving while its still piping hot.

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My grandmother always said stew was a make-ahead dish, and she was right. I've learned to make it the day before we have people over because that overnight rest in the refrigerator transforms good stew into something extraordinary that people keep talking about weeks later.

Making It Your Own

After years of making this recipe, I've discovered that swapping in rutabaga for half the potatoes adds a lovely complexity. The slight bitterness balances the sweet notes in the sauce, and my family actually prefers it now.

Serving Suggestions

Nothing completes this stew like a slice of warm soda bread slathered with butter. The bread's slight sweetness and dense texture are perfect for soaking up every drop of that incredible sauce you worked so hard to create.

Storage and Freezing

This recipe doubles beautifully and freezes for up to three months, so I always make a big batch when the weather turns cold. Portion it into containers before freezing, and you'll thank yourself on those nights when cooking feels impossible.

• Let the stew cool completely before freezing to prevent ice crystals
• Thaw overnight in the refrigerator and reheat gently on the stovetop
• The sauce may need a splash of water when reheating since it thickens in the cold

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There's something profoundly satisfying about a dish that rewards patience so generously. Every time I lift that lid and see how the sauce has transformed into something rich and velvety, I remember why stews have been feeding families for generations.

Recipe FAQs

→ What cut of beef works best?

Beef chuck is ideal for slow cooking, offering rich flavor and tenderness when braised.

→ Can I substitute vegetables?

Yes, rutabaga or turnips can replace parsnips without altering the essence of the dish.

→ How to thicken the sauce?

Sprinkling flour over sautéed vegetables before adding liquids helps create a velvety, thick sauce.

→ Is alcohol necessary in the sauce?

This version uses alcohol-free stout, capturing the flavor without the alcohol content.

→ What herbs enhance the flavor?

Bay leaves, thyme, and fresh parsley contribute subtle earthiness and freshness.

→ How long should the stew simmer?

Simmer the stew for about 1.5 to 2 hours to achieve tender beef and richly developed flavors.