St Patricks Guinness Stew (Printable)
A comforting Irish stew with rich vegetables and tender beef, inspired by traditional Guinness flavors for festive meals.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 3 large carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 large potatoes, peeled and cut into chunks
07 - 9 oz mushrooms, quartered
08 - 1 parsnip, peeled and chopped (optional)
→ Protein
09 - 1.75 lbs stewing beef (or plant-based protein for vegetarian version)
→ Liquids
10 - 1 2/3 cups non-alcoholic stout (alcohol-free Guinness-style beer)
11 - 2 cups beef or vegetable stock
12 - 2 tablespoons tomato paste
→ Flavorings & Herbs
13 - 2 teaspoons Worcestershire sauce (ensure alcohol-free/vegan if needed)
14 - 2 teaspoons brown sugar
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried rosemary
17 - 2 bay leaves
18 - Salt and freshly ground black pepper, to taste
→ Thickener
19 - 2 tablespoons all-purpose flour
# How To Make:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat beef pieces dry and season with salt and pepper. Sear beef in batches until browned on all sides. Remove and set aside. (Skip for vegetarian version or brown plant-based protein as needed.)
02 - Add onion, carrots, celery, and parsnip (if using) to the pot. Sauté for 5 minutes until softened, stirring occasionally.
03 - Stir in garlic and mushrooms; cook for another 2 minutes.
04 - Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to eliminate raw flour taste.
05 - Add tomato paste, brown sugar, thyme, rosemary, bay leaves, and Worcestershire sauce. Mix well.
06 - Return beef to the pot. Pour in the alcohol-free stout and stock, scraping up any browned bits from the bottom.
07 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
08 - Add potatoes. Continue simmering, covered, for another 30–40 minutes until beef is tender and potatoes are cooked through. Discard bay leaves. Adjust seasoning with salt and pepper. For a thicker stew, uncover and simmer for 10–15 minutes more.
09 - Serve hot, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- You get all those deep roasted Guinness flavors without any alcohol, meaning everyone can enjoy seconds
- The beef becomes impossibly tender after slow simmering in that malty broth
- It actually tastes better the next day, making it perfect for St. Patricks Day prep
02 -
- The key to deep flavor is taking your time with the initial beef searing step, even though it feels tedious
- Letting the stew rest overnight in the refrigerator actually improves the flavor and allows the fat to solidify for easy removal
03 -
- Dry your beef thoroughly with paper towels before searing for the best browning and flavor development
- Use a heavy-bottomed pot that distributes heat evenly to prevent any hot spots that might scorch the bottom