Beef Guinness Style Stew (Print View)
Tender beef and root vegetables simmered in a savory malt-infused broth for deep, comforting taste.
# What You'll Need:
→ Meats
01 - 2.5 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large onions, chopped
03 - 3 large carrots, peeled and sliced
04 - 2 parsnips, peeled and sliced
05 - 3 celery stalks, chopped
06 - 4 cloves garlic, minced
07 - 1 pound potatoes, peeled and diced
→ Liquids
08 - 3 1/3 cups low-sodium beef stock
09 - 2 tablespoons malt extract syrup or barley malt syrup
10 - 1 tablespoon tomato paste
11 - 2 tablespoons alcohol-free Worcestershire sauce
→ Seasoning & Herbs
12 - 2 tablespoons plain flour
13 - 2 bay leaves
14 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
15 - 1 teaspoon freshly ground black pepper
16 - Salt, to taste
17 - 2 tablespoons vegetable oil
# Step-by-Step Directions:
01 - Pat beef cubes dry with paper towels and season evenly with salt and black pepper.
02 - Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, adding more oil if necessary. Remove browned beef and set aside.
03 - Reduce heat to medium. Add onions, carrots, parsnips, and celery to the pot. Cook for 5 to 6 minutes until softened.
04 - Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
05 - Sprinkle flour over vegetables and stir thoroughly to coat evenly.
06 - Add browned beef and any accumulated juices back into the pot.
07 - Add diced potatoes, bay leaves, thyme, beef stock, Worcestershire sauce, and malt extract syrup. Stir well, scraping the pot’s bottom to incorporate all ingredients.
08 - Bring mixture to a simmer, then reduce heat to low. Cover and cook gently for 2 hours, stirring occasionally, until beef is very tender.
09 - Season with additional salt and pepper as needed. Remove bay leaves before serving.
# Expert Suggestions:
01 -
- This stew has a deep, comforting flavor that feels like a warm secret shared between friends
- Using malt extract instead of beer keeps it family-friendly while still packing a robust taste
02 -
- Patting the beef dry before browning is essential to get that rich, caramelized crust
- Simmering gently lets all the flavors meld without toughening the meat—patience here changes everything
03 -
- Brown the beef in batches to avoid overcrowding and ensure deep caramelization
- Use malt extract for authentic flavor, but molasses works if you need a substitute