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This GUINNESS BEEF STEW RECIPE is absolutely what you would want when walking into an Irish pub. This stew is rich and hearty, the beer gives that perfect bittersweet flavor.
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GUINNESS BEEF STEW
This Guinness Beef Stew Recipe has so much flavor! The mushrooms add extra umami, the onions and carrots bring a little sweetness along with the brown sugar. The stew is not sweet by any means but has enough sweetness to balance the bitterness of the beer, letting you just enjoy the comforting and complex flavors of Guinness! The fresh herbs give that little floral note that just makes it feel special.
Instead of cooking chunks of potatoes in the stew, we are serving fluffy mashed potatoes alongside or on top. Use this CREAMY MASHED POTATOES recipe.
INGREDIENT OPTIONS:
You can make this as a traditional stew and instead of serving over mashed potatoes, you can add cubed potatoes into the stew about 30-45 minutes before serving.
Extra Stout Guinness can be used. Add an extra teaspoon of brown sugar to counter the bitterness of the extra stout. You can absolutely add as much or little brown sugar as you would like!
I used ¼ cup of flour which made a nice soup-stew thickness… if you prefer more of a gravy-stew thickness add more flour, try ⅓ cup.
You can sub dried herbs for the fresh if you wish, I would recommend starting with 1 teaspoon of each.
CAN THIS STEW BE MADE IN THE SLOW COOKER?
Yes!After step 8 just add everything to your slow cooker and cook on low for 6-8 hours.
WHAT TO SERVE WITH STEW:
HOMEMADE OAT ROLLS – COLCANNON POTATOES –
Ingredients
- 2 lbs beef stew meat or cubed beef chuck roast
- 1 large red onion, chopped
- 2 cups chopped carrot
- 1 cup chopped celery
- 1 pint sliced baby bella mushrooms
- ¼ cup flour
- 2 tablespoons butter
- 16oz Guinness beer
- 1 large sprig rosemary
- 1 large sprig thyme
- 2-3 bay leaves
- 2 tablespoons tomato paste
- 1 chicken bouillon cube
- 1 teaspoon garlic powder
- 2-3 teaspoons brown sugar
- 1 teaspoon black pepper
- ¼ teaspoon salt
- 4 cups low sodium beef broth
- 1 cup water
- 4 Tablespoons Olive oil (divided)
- Salt/Pepper - to taste
Instructions
- Pat the pieces of beef dry with a paper towel. Season with salt and pepper, set aside.
- Add the carrots, onion, celery, and mushrooms to a dutch oven or heavy bottomed soup pot with 2 tablespoons of olive oil. Saute over medium high heat until softened and just beginning to brown. Remove the vegetables from the pot and set aside.
- Add 2 tablespoons olive oil to the pot, sear the pieces of beef in the pot in batches until all of the beef has been seared. Place all of the beef back into the pot.
- Add 2 Tablespoons of butter and ¼ cup of flour to the beef, stir to coat the beef. Let cook for 2-3 minutes, stirring frequently to prevent burning.
- Deglaze the pot with 16 oz of Guinness beer, scraping up any bits off the bottom of the pot.
- Add the fresh rosemary, fresh thyme, bay leaves, tomato paste, chicken bouillon, garlic powder, 2 teaspoons brown sugar, 1 teaspoon black pepper, and ¼ teaspoon of salt.
- Add the beef broth and water and mix to combine.
- Add the cooked vegetables.
- Bring to a boil then reduce heat to a simmer, cover with lid and let simmer for at least 2 hours, stirring occasionally.
- About halfway through, give the stew a taste, add any additional salt, pepper or brown sugar as needed.
- Once the beef is tender you can serve the stew at any time. Serve over a large scoop of mashed potatoes.
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Nutrition Information
Yield 6Serving Size 1
Amount Per ServingCalories 561Total Fat 26gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 16gCholesterol 172mgSodium 800mgCarbohydrates 21gFiber 4gSugar 7gProtein 58g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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FAQs
Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced. This recipe includes a couple of simple steps to tame that bitter flavor and ensure it doesn't overwhelm the stew.
How to make the perfect beef stew and the common mistakes to avoid? ›
Avoid These Common Mistakes When Making Beef Stew
- Using the wrong cut of meat. ...
- Not searing the meat. ...
- Cooking your veggies for too long. ...
- Dusting the meat with flour or cornstarch before browning. ...
- Over-thickening the stew. ...
- Using water as a base. ...
- Not enough or wrong seasonings. ...
- Adding salt at the end of cooking.
The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.
Why add vinegar to beef stew? ›
Tough stew meat will take a couple of hours to get tender, and the vinegar helps this happen as well as add special flavor. Then add the onions, carrots, celery, Brussels sprouts etc and cook until the vegetables are the way you like them.
How do you counteract bitterness in stew? ›
Add sugar and/or ketchup to the stew to reduce the bitterness. Butter and salt also help to reduce the bitter taste. Perhaps the beef fat has been cooked too hot and too long. All animal fats, when cooked very hot and very long, start to taste non optimal.
How do you fix bitter Guinness stew? ›
Definitely add sugar, it needs something sweet to counteract the bitterness. Redcurrant jelly is lovely in stews. The recipe I use for this which is very old has a spoonful of sugar.
What adds richness to a stew? ›
If were talking while it's being made; garlic, onion, various herbs, “horse chester sauce” tomato paste, stone ground mustard, or even a small splash of A1 sauce will all “rich up” the broth. So will sauteing the veggies in butter before adding to the stew.
Why put tomato paste in beef stew? ›
A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.
Does beef stew get more tender the longer it cooks? ›
Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 2-3 hours. The longer you cook it, the more tender the meat will become.
How do you make beef stew taste richer? ›
Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.
If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.
Can I use red wine vinegar instead of red wine in beef stew? ›
The Best Substitute for Red Wine
Beef broth. Chicken broth. Red wine vinegar (use ½ vinegar and ½ water for similar flavor results)
What happens if you forget tomato paste in beef stew? ›
How to Substitute Tomato Sauce or Puree for Tomato Paste. You don't have to dash out to the store if you're out of tomato paste; tomato sauce and tomato puree are both an excellent substitute. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.
Do you put tomato paste in stew? ›
Stew is basically meat braised in liquid, along with other ingredients—typically potatoes, carrots, onions, and possibly some sort of tomato. The tomato can be tomato paste, diced tomatoes, or even whole canned tomatoes that you break up with a spoon while it cooks. But no one said that the main liquid should be water.
Why does my Guinness taste bitter? ›
Hops is a plant (related to hemp), and is responsible for the bitterness of the beer. The more hops the more bitter the beer. What does Guinness beer taste like? Guinness tastes wet and milky at first (depending on how well it is poured).
Why does my beef taste bitter? ›
A bitter aftertaste in meat could indicate a few different things. Overcooking meat, especially poultry, can produce compounds that leave an unpleasant taste. Certain cuts like organ meats may have a natural underlying flavor some find bitter.
What makes beef taste bitter? ›
Bitterness is likely due to hypoxanthine, anserine and carnosine as well as some amino acids (MacLeod, 1994).
Does beer make stew bitter? ›
Using Beer as an Ingredient. Beer contains hops which gives the bitter nature. It also contains malt which gives it the natural sweetness which balances the bitter flavor perfectly. The bitterness balances the creaminess of cheese and the sugars in vegetables like onions, carrots, and corn.
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