Guinness Beef Stew

Why This Works: Guinness Beef Stew

• Browned in batches. A deep brown crust on the beef is where most of the flavor comes from.
• Cooked tomato paste. A minute or two in the pot turns it sweet and savory, not tinny.
• Oven braising. Even heat from all sides, with no scorching on the bottom.
• Vegetables added later. Carrots and potatoes go in for the last hour, so they stay intact.
• Seasoned at the end. Broth and Worcestershire reduce, so salt goes in last.

What You'll Need

• Chuck roast: The best cut for stew. It's well marbled and turns tender and juicy. Cut it yourself into 1½-inch cubes.
• Flour: Coating the beef helps it brown and thickens the gravy.
• Guinness Draught: Smooth and malty, not bitter. Other stouts or porters work too.
• Beef broth: Low-sodium, so the stew doesn't get too salty as it reduces.
• Tomato paste and Worcestershire: They give the gravy savory depth.
• Brown sugar: Just a teaspoon to round out the stout.
• Thyme and bay leaves: Classic stew herbs.
• Carrots and Yukon gold potatoes: Cut them large so they hold their shape.

How to Make It

Pat it dry, then toss with salt, pepper, and flour.

Brown in batches — 4–5 minutes per batch in hot oil until deep brown.

Cook the onion, scrape up the browned bits, then add the garlic and tomato paste.

Scrape the bottom and simmer 2 minutes.

Add the broth, seasonings, and beef, then braise covered at 325°F for 2 hours.

Stir in the carrots and potatoes and braise 1 more hour.

Remove the bay leaves, season, and top with parsley.

Troubleshooting

• Bland: The most common beef stew problem by far. Brown the beef well, don't rush the tomato paste, and season at the end. Taste and add salt a pinch at a time.
• Too sweet: Some recipes add a lot of sugar or ketchup to balance stout. This one uses just 1 teaspoon.
• Watery gravy: Not enough flour, or too much liquid. Simmer uncovered at the end, or mash a few potatoes into the gravy.
• Mushy vegetables: Added too early. Put them in for the last hour.
• Beef falls apart into shreds: It cooked too long or at too high a heat. Braise at 325°F and check at 2½ hours.
• Too salty: Regular broth reduces into a salty gravy. Use low-sodium broth and salt at the end.

Oven, Stovetop, or Slow Cooker?

Variations

• Mushrooms: Add 8 oz quartered cremini mushrooms with the onion.
• Parsnips: Swap half the carrots for parsnips.
• Red wine: Use 1½ cups dry red wine instead of Guinness for a French-style stew.
• Pearl onions: Add 1 cup frozen pearl onions with the vegetables.

Beef Stew for a Crowd

This recipe serves 6. For 12, double everything and use two Dutch ovens, or one very large roasting pan covered tightly with foil. Brown the beef in more batches rather than crowding the pan. Make it a day ahead. Stew reheats well and the flavors deepen overnight, so all that's left on the day is warming it through and baking some bread.

Storing

Refrigerate up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of broth if it's thick. Freeze up to 3 months.

What to Serve With Beef Stew

• Crusty bread or Irish soda bread
• Sweet buttermilk cornbread
• Mashed potatoes or buttered egg noodles
• A simple green salad