Hearty Guinness Beef Stew Recipe for Rich, Slow-Cooked Flavor

Simple to prepare and easy to adapt, this Guinness beef stew is a comforting cold-weather favorite—perfect around St. Patrick’s Day.

In our first year of marriage we lived in Georgia and wanted a relaxed way to mark St. Patrick’s Day. We weren’t looking for the noisy bar scene; instead we wanted a cozy meal at home. Corned beef was expensive on our tight budget, so we chose stew beef, fresh vegetables, and a bottle of Guinness. The ingredients were affordable, versatile, and made a hearty meal that left room for a sweet treat and a drink for the Godfather.

The secret to a rich, deep-flavored stew is to brown the meat first—this improves appearance and locks in flavor—and then let everything simmer for 1½ to 2 hours so the beef becomes tender and the flavors meld. If you prefer using a slow cooker, brown the meat on the stovetop, transfer it to the slow cooker with the other ingredients, and cook on low all day or on high for 3–4 hours.

Over the years I’ve made small adjustments: sometimes I skip the tomato paste if I don’t want a tomato note, and other times I add potatoes along with the other vegetables. If you plan to freeze a portion, avoid adding potatoes before freezing—they don’t freeze well in soup. Feel free to use another stout if you prefer; the stew will subtly reflect the beer’s flavor, but any stout you enjoy drinking should work nicely.

This Guinness beef stew stretches well and feeds a crowd, making it a great choice for gatherings. The alcohol cooks away during simmering, so it’s fine to serve to children.

May your troubles be less, your blessings be more, and nothing but happiness come through your door.

Guinness Beef Stew

Packed with vegetables and lean protein, this St. Patrick’s Day stew is a satisfying, wholesome meal.

Ingredients

• 2 tbsp tomato paste

Instructions

1. In a bowl, toss the beef with flour, salt, pepper, and paprika until evenly coated.
2. Heat oil in a large stockpot over high heat until it begins to smoke, then add the meat to brown.
3. Cook 5–6 minutes, stirring occasionally, until the meat is browned on all sides. For the best sear, brown in batches; otherwise, you can brown all pieces together.
4. While the meat browns, chop any remaining vegetables and set them aside.
5. When the beef is browned, reduce heat to medium-high and pour in half the Guinness. Cook 1–2 minutes to let the beef absorb some beer flavor. Add the vegetables and cook 3–4 minutes, stirring occasionally.
6. Add the remaining beer, the tomato paste (if using), and the stock.
7. Cover, reduce heat to low, and simmer 1½–2 hours until the meat is tender and the flavors are well developed.
8. Serve warm.

Notes

Recipe adapted from Food Network.

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