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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? ›
8 Mistakes to Avoid When Making Beef Stew
- Braising the Beef In Water.
- Using "Stew Meat"
- Not Searing the Beef.
- Including Thickeners.
- Overcooking the Veggies.
- Not Using Any Bacon.
- Forgetting the Acid.
- Serving It Right Away.
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? ›
Easy Ways to Reduce Bitter Taste in Any Food
- 1 Balance out bitterness with some fat.
- 2 Cover the flavor with sweetness.
- 3 Sprinkle some salt over your food.
- 4 Try a pinch of baking soda.
- 5 Squeeze in some vinegar or lemon juice.
- 6 Add some spice to your foods.
- 7 Cook with herbs to cut through the bitter taste.
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 gives beef stew the best flavor? ›
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.
Should beef stew be thick or soupy? ›
Even the best home cook has stared down into a simmering pot of stew and realized it looked more like soup! Sure, a bowl of soup can be comforting, but a true stew in all its glory should be rich and thick in consistency.
What adds richness to a stew? ›
Other additions and ingredients, mentioned in other answers, can be useful, either during cooking or when added to the finished pot:
- Umami, from fish sauce or anchovies, or (less rich) soy sauce.
- Salt, sugar, herbs and spices. ...
- Mushrooms, sauteed or roasted.
Both of these meats are tough and chewy if you cook them up quickly, but cook them slowly and the collagen and fat within melts and tenderizes the protein, while also adding lots of flavor and body to the broth of your stew.
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.
What is the secret ingredient in stew? ›
Tapioca. One of the joys of eating stew is its hearty sauce, which should have more body than regular soup broth. Add a little tapioca to absorb some of the liquid and you'll end up with a nice, thick broth. Use this tapioca trick in your own favorite stew recipe, or see it at work in our Classic Beef Stew.
Should I put tomato paste in my beef stew? ›
Tomato paste adds crucial flavor and body to the stew meat when cooked with herbs, garlic and wine.
Should beef stew have tomato paste? ›
What does tomato paste do for beef stew? It definitely gives another layer of flavor and can thicken up your gravy. But it can also be very acidic so you might want to simmer finally chopped carrots in your sauce to give it some sweetness. And for me, there is nothing like fresh basil, parsley, and oregano.
Why does my Guinness taste bitter? ›
Isohumulones are the primary source of bitterness in Guinness and, generally speaking, in beers. The more humulone available during boiling, the more likely it is to isomerise and thus produce isohumulones.
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).
How do you fix bitter beer cheese soup? ›
How do you fix BITTER beer cheese soup? Two things may be at play here. 1) You tasted the soup shortly after adding the beer before the bitterness of the alcohol had a chance to cook off. If this is the case, let the soup cook for 5 more minutes then taste again.
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