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Cozy Guinness Beef Stew Recipe with Root Vegetables

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A rich and hearty beef stew simmered slowly with Guinness stout and root vegetables, perfect for warming up chilly winter evenings. This comforting dish features tender beef, flavorful broth, and a medley of classic root veggies.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1 ½-inch cubes
  • ¼ cup all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 1 pound baby potatoes, halved
  • 1 can (14.9 oz) Guinness stout beer
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2–3 sprigs fresh thyme
  • 1 bay leaf
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cut the beef into 1 ½-inch cubes, season generously with salt and pepper, then toss with the flour until lightly coated. Peel and chop all the root vegetables into roughly equal-sized chunks.
  2. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. In batches, brown the beef cubes for about 3-4 minutes per side until golden crust forms. Transfer browned beef to a plate and set aside.
  3. In the same pot, add diced onion and cook for 5 minutes until translucent and slightly caramelized. Add minced garlic and cook for another minute until fragrant.
  4. Pour in the full can of Guinness stout, scraping up any browned bits from the bottom with a wooden spoon.
  5. Stir in tomato paste and Worcestershire sauce, cooking for 2 minutes to meld flavors and reduce bitterness.
  6. Return the browned beef to the pot. Add beef broth, thyme sprigs, and bay leaf. Bring to a simmer, cover with a tight-fitting lid, reduce heat to low, and cook gently for about 1 ½ hours, stirring occasionally.
  7. Add carrots, parsnips, celery, and baby potatoes. Continue cooking, covered, for another 45 minutes to 1 hour until beef is fork-tender and vegetables are soft but not mushy.
  8. Remove thyme sprigs and bay leaf. Taste and adjust salt and pepper as needed. Garnish with fresh parsley before serving.
  9. If stew is too thin near the end, simmer uncovered for 10-15 minutes to reduce and thicken.

Notes

Brown the beef in batches to avoid steaming and to develop deep flavor. Keep heat low during simmer to ensure tender meat and prevent mushy vegetables. If stew is too thin, simmer uncovered to thicken. Flavors improve when made a day ahead. For gluten-free, substitute all-purpose flour with almond flour or cornstarch. Slow cooker method: brown beef and sauté aromatics first, then cook on low for 7-8 hours.

Nutrition

Keywords: Guinness beef stew, beef stew recipe, winter stew, root vegetables stew, slow simmered beef, hearty stew, Irish stew, comfort food

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