Save Pin This stew blends tender beef cubes with a medley of root vegetables, including carrots, parsnips, and potatoes, cooked slowly in a deep, malty, alcohol-free dark malt beverage base. Aromatic herbs like thyme and rosemary, plus savory Worcestershire and tomato paste, create a rich sauce that envelops every ingredient. Perfectly browned meat and softened vegetables meld flavor and texture in a dish that warms and satisfies. Ideal for a cozy dinner with gluten-free options.
Discovering this beef and Guinness-style stew was like stumbling upon a warm hug on a chilly evening. The rich, malty flavors combined with tender beef and hearty root vegetables instantly became a favorite comfort dish in my kitchen.
I still remember the night unexpected guests arrived just as I was about to start cooking. With a few pantry staples and this recipe, the stew was bubbling away before we knew it, turning the evening into an instant celebration filled with laughter and warmth.
Ingredients
- 1.2 kg stewing beef: I always choose beef with good marbling for maximum tenderness and flavor, cutting cubes about 3 cm so they cook evenly
- Root vegetables: Onions, carrots, parsnips, and celery provide a natural sweetness that deepens the sauce
- Garlic and mushrooms: Fresh cloves minced finely and button mushrooms halved add earthiness
- Alcohol-free dark malt beverage: This gives the stew its signature rich, malty depth, so be sure to pick a good quality one
- Beef stock and tomato paste: For a savory, layered base that simmers into a luscious sauce
- Herbs and seasoning: Bay leaves, thyme, rosemary, salt and pepper bring all the flavors to life
- Vegetable oil and flour: Used to brown the beef and thicken the sauce just right
- Fresh parsley: Chopped as a garnish that brightens the final presentation
Instructions
- Get Everything Ready:
- Pat your beef cubes dry—this helps achieve a nice brown crust—and season them generously with salt and pepper to build flavor from the start.
- Brown the Beef:
- Heat vegetable oil in a Dutch oven over medium-high heat. Brown the beef in batches so the pieces sear without steaming, filling your kitchen with a mouthwatering aroma.
- Sauté the Vegetables:
- Add onions, carrots, parsnips, celery, and mushrooms to the pot, cooking until they're soft and just beginning to color; listen for the gentle sizzle and inhale the early layers of flavor.
- Garlic Time:
- Stir in the minced garlic and cook for a minute to release its fragrance but avoid burning—it’s the subtle heart note in your stew.
- Thicken the Base:
- Sprinkle flour evenly over the vegetables, stirring well to ensure no clumps remain and a roux begins to develop that will thicken your sauce perfectly.
- Bring the Meat Back:
- Return the browned beef and any juices back to the pot, uniting all your main players before the slow simmer.
- Add the Flavor Boosters:
- Mix in tomato paste, Worcestershire sauce, bay leaves, thyme, and rosemary, stirring until everything is beautifully combined with that savory foundation.
- Pour in the Liquids:
- Carefully add the alcohol-free malt beverage and beef stock, stirring gently as the stew begins to take shape into a rich, bubbling masterpiece.
- Simmer Slowly:
- Bring to a gentle simmer, cover the pot, and let it cook low and slow for 2 hours, stirring occasionally to weave the flavors together and tenderize the meat.
- Potatoes Join the Party:
- Add peeled potatoes and cook uncovered for another 30 to 40 minutes until the beef is fork-tender, sauce thickened, and the kitchen smells like pure comfort.
- Finish and Garnish:
- Remove bay leaves, adjust seasoning with salt and pepper to taste, then sprinkle fresh parsley on top—you’re ready to serve a bowl of delicious memories.
Save Pin This stew quickly became more than just food for me; it’s a symbol of unexpected joy and warmth shared around the table after long days, reminding me that good cooking brings us closer.
Keeping It Fresh
Leftovers are a gift with this dish since the flavors deepen overnight. Cover and refrigerate within two hours of cooking, and gently reheat on the stove for the best taste.
Serving Ideas That Clicked
I love serving this stew with crusty sourdough or creamy mashed potatoes. The bread is perfect for sopping up every last drop, turning each meal into a cozy occasion.
A Time This Recipe Saved the Day
Once I had to improvise dinner for an unexpected group, and this stew came to the rescue with pantry basics and some patience. It’s comforting and impressive without fuss or fancy ingredients.
- Don't rush the simmer—low and slow makes all the difference
- If you're out of Worcestershire sauce, a splash of soy sauce works in a pinch
- Remember to remove bay leaves before serving—they’re for flavor only
Save Pin Thanks for spending this time in the kitchen with me. May every spoonful bring you comfort and a touch of Irish warmth.
