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Beef & Guinness Stew

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Ingredients

Warning0 allergens identified

Beef & Guinness Stew

2 pounds beef stew meatchopped into 1 ½ inch pieces

2 carrotspeeled & sliced

5 Yukon gold potatoespeeled & cut into large cubes

8 ounces pearl onionspeeled & halved

¼ heads green cabbagechopped

4 cups beef broth

1 cup Guinness beeror other dry stout

1 tbsp Worcestershire sauce

1 tbsp brown sugar

2 tablespoons oil

2 tablespoons flour

Sprig few sprigs thyme

2 bay leaves

2 ½ teaspoons saltplus more if needed (divided)

1 tsp pepper

Optional: cornstarch slurry(1 tbsp cornstarch whisked with 2 tbsp water)

Chopped parsley for garnish

Instructions

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Instructions

In a bowl or zip top bag, toss beef with 2 tsp salt, 1 tsp pepper, and 2 tbsp flour.

Heat 1 tbsp oil in a large pot or Dutch oven over medium heat. Working in batches, brown the meat, cooking for a few minutes on each side (note: meat won’t be cooked through). Once browned, remove from pot and place on plate while browning next batch (may need to add 1 tbsp oil for each batch) until all the meat is browned, removed from the pot, and set aside.

In the same pot, add onions and carrots, ½ tsp of salt, and cook for 5-10 min or until starting to soften.

Add the meat back to the pot and then deglaze with the Guinness beer and beef broth.

Add the herbs, brown sugar, Worcestershire, and potatoes and cover the pot. *Note: cooking the potatoes this way will cause them to thicken the stew a little. If you’d rather have your potatoes less done, you can add them to the stew with the cabbage.*

Cook for an hour, then add cabbage.

Taste for seasoning, cover, and cook for another hour.

After 2 hours, it’s time to eat! If you want the stew thinner, add more broth. Thicker? Add the cornstarch slurry, which will cause the stew to thicken up once it comes to a boil.

Garnish the stew with fresh parsley and serve with crusty bread, if desired.

Nutrition

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Tips & Tricks (5)

Sear Meat Properly for Deep Flavor 🔥
Pat beef dry before searing and work in batches to achieve a caramelized crust—this Maillard reaction creates the foundational umami that makes the stew truly exceptional.
Let Guinness Reduce First 🍺
Simmer the Guinness separately for 2-3 minutes before adding to release carbonation and concentrate its rich, slightly sweet flavor rather than having it taste flat in the final dish.
Add Vegetables in Stages ⏱️
Add denser vegetables like potatoes and carrots early, then pearl onions midway, and cabbage in the final 15 minutes—this ensures each maintains its ideal texture rather than becoming mushy.
Use the Cornstarch Slurry Strategically 🥄
Mix cornstarch with cold beef broth and add only in the last 10 minutes of cooking to thicken; this prevents the stew from becoming gluey and allows you to control the exact consistency.
Finish with Fresh Parsley and Brown Sugar Balance 🌿
Stir in a small pinch of brown sugar at the end to round out the Guinness's bitterness, then add chopped parsley just before serving to brighten the rich, heavy flavors.