Guinness-Style Alcohol-Free Beef Stew (Printable)
Tender beef and root vegetables in a dark, malty alcohol-free stout-inspired broth. Hearty Irish comfort food for six servings.
# What You'll Need:
→ Beef and Marinade
01 - 2 lbs stewing beef, cut into 1-inch cubes
02 - 2 tablespoons all-purpose flour
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ For Sautéing
05 - 2 tablespoons vegetable oil
06 - 2 tablespoons unsalted butter or dairy-free margarine
07 - 2 large onions, chopped
08 - 3 cloves garlic, minced
09 - 3 celery stalks, diced
10 - 3 medium carrots, peeled and sliced
11 - 2 parsnips, peeled and sliced
→ Sauce and Liquid
12 - 2 cups alcohol-free stout or dark non-alcoholic beer
13 - 2 cups low-sodium beef stock
14 - 2 tablespoons tomato paste
15 - 1 tablespoon alcohol-free Worcestershire sauce
16 - 1 tablespoon brown sugar
17 - 2 bay leaves
18 - 3 sprigs fresh thyme or 1 teaspoon dried thyme
→ Vegetables and Finishing
19 - 14 oz baby potatoes, quartered
20 - 2 tablespoons chopped fresh parsley, optional
# How To Make:
01 - In a large bowl, toss beef cubes with flour, salt, and pepper until evenly coated.
02 - Heat 1 tablespoon oil and 1 tablespoon butter in a large Dutch oven over medium-high heat. Brown half the beef, turning to sear all sides for about 5 minutes. Transfer to a plate and repeat with remaining oil, butter, and beef.
03 - Add onions, garlic, celery, carrots, and parsnips to the pot. Sauté for 5 minutes until slightly softened, scraping up any browned bits from the bottom.
04 - Stir in tomato paste and cook for 1 minute.
05 - Pour in alcohol-free stout, scraping the bottom to deglaze. Add beef stock, Worcestershire sauce, brown sugar, bay leaves, and thyme. Return beef and any accumulated juices to the pot.
06 - Bring to a gentle simmer. Cover and cook on low heat for 1 hour.
07 - Add potatoes, stir, and continue simmering uncovered for 1 hour or until beef and vegetables are very tender and sauce has thickened.
08 - Remove bay leaves and thyme stems. Adjust seasoning to taste.
09 - Serve hot, garnished with chopped parsley if desired.
# Expert Tips:
01 -
- The alcohol-free stout creates all the richness of traditional Irish stew without the alcohol, making it perfect for family gatherings where kids or non-drinkers are present.
- This stew actually tastes even better the next day, turning an ordinary weeknight leftover situation into something youll find yourself looking forward to more than the first serving.
02 -
- Never skip the initial beef browning step—I once tried to save time by tossing everything in at once and ended up with a pale, significantly less flavorful stew that my family politely ate while clearly missing the usual depth.
- The stew needs that full two hours of cooking time—I discovered this when I once rushed it for unexpected guests and found the beef hadnt reached that melt-in-your-mouth tenderness that makes this dish special.
03 -
- Simmering with the lid slightly ajar during the final 30 minutes creates the perfect sauce consistency—I learned this from a chef friend after years of stews that were either too watery or reduced too much.
- If your sauce isnt thickening as much as youd like, mash a few potato pieces against the side of the pot with your spoon and stir them back in—they dissolve and thicken the gravy naturally without changing the flavor profile.