Beef Guinness-Style Alcohol-Free (Printable)

Slow-cooked beef with root vegetables in rich malt flavors, perfect for cozy meals.

# What You'll Need:

→ Meats

01 - 2.2 pounds beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, diced
03 - 3 carrots, peeled and sliced
04 - 2 parsnips, peeled and sliced
05 - 3 potatoes, peeled and cut into chunks
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced

→ Liquids

08 - 2 cups non-alcoholic stout or malt beverage
09 - 2 cups low-sodium beef stock
10 - 2 tablespoons tomato paste
11 - 2 tablespoons alcohol-free Worcestershire sauce

→ Seasonings & Other

12 - 3 tablespoons all-purpose flour
13 - 3 tablespoons vegetable oil
14 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste
17 - Chopped fresh parsley, for garnish

# Directions:

01 - Pat beef cubes dry with paper towels. Toss with flour, salt, and pepper to coat evenly.
02 - Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding more oil as needed. Transfer browned beef to a plate.
03 - Add onions, carrots, parsnips, celery, and garlic to the pot. Cook, stirring, until softened and releasing aroma, about 5 minutes.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Return beef to the pot. Add non-alcoholic stout, beef stock, Worcestershire sauce, thyme, and bay leaves. Stir thoroughly.
06 - Bring to a gentle simmer. Cover and cook on low heat for 1 hour 30 minutes, stirring occasionally.
07 - Add potatoes to the pot. Cover and continue simmering for 40 minutes, or until beef and vegetables are tender.
08 - Remove bay leaves. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped parsley.

# Expert Advice:

01 -
  • The malty depth tastes like you've been simmering this for days, but it comes together in under three hours.
  • It's forgiving enough for a weeknight dinner but impressive enough to serve to people you want to impress.
  • One pot, no alcohol required, and somehow it feels more nourishing than it has any right to be.
02 -
  • Don't crowd the pan when browning beef or you'll steam it instead of searing it—patience here changes everything.
  • Taste the stew at the end because salt behaves differently as liquid reduces; what seemed perfect at the start might need adjusting.
  • If you're using fresh thyme, add it early so it infuses; if you're using dried, it can go in anytime.
03 -
  • If your stew seems thin at the end, don't add flour—instead, mash a few of the cooked potatoes against the side of the pot to naturally thicken it.
  • Non-alcoholic stout brands vary widely in flavor, so taste yours before committing; you want one with real malt character, not one that tastes like chocolate syrup.

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