There are tons of recipes for Beef and Guinness Stew, and I’ve cooked my fair share of them, but I think this is the best one I’ve ever tried.
In February of 2020, my wife and friends had lunch at the Guinness Open Gate Brewery in Baltimore, MD. That’s a whole different blog post about how awesome the brewery is! I ordered their Beef and Guinness Stew, because, let’s be honest, it’s the go-to, and it’s damn near impossible for Guinness to cock up Guinness stew, right?
I could not believe how amazing it was. Topped with champ potatoes, this was the darkest, richest stew I’d ever had. So after much Googling, I found the recipe straight from the Mothership, the Guinness Storehouse in Dublin!
There are a few key things about this recipe. First, use the right beer! Don’t use the usual Guinness Draught, but get the Guinness Foreign Extra Stout. It has a higher alcohol content, and a richer flavor that is cooked into the beef and vegetables.
Second, use parsnips instead of potatoes. I’d never cooked with parsnips before this, and when I went to make this latest batch, our stores were out of parsnips and I wanted to rage like Karen.
Third, the stock. Don’t just use Campbell’s Beef Broth, or something like that. You need to use a stock that is about the color of the Guinness, dark and rich. I have made my own bone beef stock, and will post a recipe in the future. For this recipe, I used Kitchen Accomplice Beef Broth Concentrate and doubled the strength it called for.
Lastly, take your time. This isn’t a quick cook, but it’s pretty simple.
- 1 lb chuck roast
- 2 tbsp olive oil
- 1 bottle Guinness Foreign Extra Stout
- 1 medium onion, diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 1 large parsnip, diced
- 4 cups thick (dark) beef stock
- 1 whole fresh sprig rosemary
- 1 fresh sprig thyme
- Cut the beef into 2 inch cubes
- Salt and pepper beef to taste
- Heat olive oil in thick bottomed pot, or Dutch oven, until just smoking
- Add the beef to the pot in batches, and brown on all sides. Once the beef is seared, move it to a plate and add more beef
- Once all the beef has been seared, add the onions, carrots, celery, and parsnips to the pot. The vegetables will sweat and cook the fond (the amazeballs pieces of meat stuck to the bottom of the pan), and imbue the meat flavor to the vegetables
- Cook the vegetables until soft, about 5-8 minutes
- Add the Guinness, and reduce to about half
- Add the beef stock and herbs, and simmer for 1-1 1/2 hours
- Top with a spoonful of champ potatoes, and sliced spring onion