Guinness-Style Alcohol-Free Stew (Printable)
Hearty Irish-style stew blending beef, root vegetables, and malty alcohol-free stout for rich flavor.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tbsp vegetable oil
03 - 2 large onions, chopped
04 - 3 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 large potatoes, peeled and cut into chunks
07 - 3 cloves garlic, minced
→ Liquids
08 - 2 cups alcohol-free stout (e.g., Guinness 0.0 or similar)
09 - 3 cups low-sodium beef stock
→ Seasonings & Other
10 - 2 tbsp tomato paste
11 - 2 tsp alcohol-free Worcestershire sauce
12 - 2 tsp brown sugar
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp salt, plus more to taste
16 - ½ tsp black pepper
17 - 2 tbsp all-purpose flour
18 - Chopped fresh parsley, for garnish (optional)
# Directions:
01 - Pat the beef cubes dry and season thoroughly with salt and black pepper.
02 - Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef cubes in batches, adding more oil as needed. Transfer browned beef to a plate.
03 - Reduce heat to medium. Add chopped onions, sliced carrots, and celery to the pot. Sauté until softened, approximately 5 minutes, then add minced garlic and cook for an additional minute.
04 - Stir in the flour and cook, stirring constantly, for 2 minutes to form a roux.
05 - Mix in tomato paste thoroughly. Return the browned beef along with any accumulated juices to the pot.
06 - Pour in the alcohol-free stout and beef stock, scraping the bottom of the pot to loosen browned bits for enhanced flavor.
07 - Stir in Worcestershire sauce, brown sugar, bay leaves, and dried thyme to evenly distribute seasonings.
08 - Bring the mixture to a boil. Reduce heat to low, cover, and simmer gently for 1 hour and 30 minutes, stirring occasionally.
09 - Add the peeled, chunked potatoes. Continue simmering uncovered for an additional 30 minutes, until both beef and vegetables are tender and the stew has thickened.
10 - Remove bay leaves, adjust seasoning with additional salt if needed, and garnish with chopped fresh parsley before serving hot.
# Expert Advice:
01 -
- The stout gives it a restaurant-quality depth that tastes like it's been simmering for days, not hours
- Beef becomes fork-tender and almost melts on your tongue without any fussing
- It's naturally dairy-free and makes your kitchen smell like an Irish pub in the best possible way
02 -
- Browning the beef properly makes all the difference—don't skip it or rush it, even though it takes time; that caramelized exterior is where the depth comes from
- Use alcohol-free Worcestershire sauce and check your stout label; traditional versions have alcohol and will throw off your flavor if you're avoiding it intentionally
03 -
- A Dutch oven or heavy-bottomed pot retains heat beautifully and browns meat evenly—if you don't have one, a heavy soup pot works too, just watch the bottom carefully for sticking
- Cut all your vegetables before you start cooking; there's no time to prep once you've got beef browning in the pot