Guinness-Style Alcohol-Free Beef Stew

The rain was hitting our kitchen window so hard that afternoon that I could barely think straight, but then I remembered my grandmother's pot always bubbling away on days like this. Something about the malty depth of stout stew just makes sense when the world turns gray and cold outside. I stumbled upon alcohol-free Guinness by accident a few winters back, and honestly, it transformed everything about how I approach comfort cooking now.

Last February, my sister dropped by unexpectedly after a terrible day at work, and I happened to have a batch of this stew on the stove. She took one sip of that dark, fragrant broth and actually started crying—not from the onions, but from how something so simple could taste like home. Now she calls me every time she sees rain in the forecast, knowing exactly what's probably simmering on my back burner.

Ingredients

• Beef chuck: This cut has the perfect marbling for slow cooking, becoming meltingly tender while still holding its shape beautifully
• Alcohol-free dark stout: The secret ingredient that adds incredible depth and natural sweetness without any alcohol content
• Root vegetables: Carrots, parsnips, and potatoes become silky soft while absorbing all that gorgeous beef and stout flavor
• Tomato paste: Adds subtle richness and helps create that darker, more complex gravy base
• Worcestershire sauce: Just enough umami to round out the malty notes and make every spoonful sing
• Fresh thyme and bay leaves: These woody herbs infuse the stew with aromatic warmth that permeates every ingredient

Instructions

Prep and season the beef:

Pat those cubes completely dry with paper towels, then give them a generous sprinkle of salt and pepper

Build that gorgeous brown crust:

Heat your oil until it shimmers, then brown the beef in batches without overcrowding the pot

Sauté the aromatics:

Cook those onions until they're soft and translucent, then add the garlic for just one minute

Create your flavor base:

Stir in the flour and cook briefly before adding the tomato paste, letting everything get fragrant

Deglaze with the stout:

Pour in that beautiful dark beer while scraping up every browned bit from the bottom of the pot

Bring everyone together:

Add back the beef, pour in the stock and Worcestershire, then drop in all your vegetables and herbs

Let it work its magic:

Simmer gently for about 2 hours until the beef yields easily to a fork, uncovering briefly at the end

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There's something almost meditative about stirring a pot of stew, watching the liquid transform from thin beer-dark broth into something that coats the back of a wooden spoon like velvet. My neighbor actually knocked on my door once to ask what I was making, saying the aroma was drifting through the building's vents and making everyone hungry.

Making It Your Own

I've learned that a teaspoon of cocoa powder added with the tomato paste creates this incredible depth that people can never quite identify, but it makes the stew taste like it's been developing flavor for days. Sometimes I'll swap in turnips for half the parsnips when I want something slightly sharper and less sweet in the mix.

The Bread Situation

This might sound particular, but a crusty sourdough loaf torn into chunks instead of neatly sliced makes such a difference for catching every drop of that incredible broth. The tang of sourdough cuts through the richness while still being substantial enough to stand up to all those tender vegetables.

Storage and Make-Ahead Magic

The flavor transformation that happens overnight in the refrigerator is honestly remarkable, which is why I always make a double batch if I have the pot space. This freezes beautifully for up to three months, though in my house it rarely survives longer than a week before someone's digging through the freezer for leftovers.

• Cool completely before transferring to airtight containers to prevent condensation from thinning your perfectly thickened stew
• Reheat gently over low heat with a splash of water or stock if it seems too thick after refrigeration
• The potatoes might soften slightly after freezing, but honestly that just makes each bite feel more comforting

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There's no better feeling than setting a steaming bowl of this stew on the table and watching everyone fall silent as they take that first perfect bite. Food this nourishing feeds something deeper than hunger.

Recipe Questions & Answers

→ What cut of beef works best for this stew?

Beef chuck cut into bite-sized cubes provides tenderness and rich flavor after slow simmering.

→ Can I substitute the alcohol-free stout?

Yes, a similarly dark malt beverage or robust beef stock can be used to maintain depth without alcohol.

→ How do the root vegetables affect the stew?

Carrots, parsnips, celery, and potatoes add natural sweetness and texture, balancing the savory broth.

→ What is the purpose of adding flour during cooking?

Flour forms a roux that thickens the broth, creating a smooth, rich consistency in the stew.

→ How long should the stew simmer for optimal results?

Simmer gently for about 2 hours until beef is tender and flavors meld well, with a final uncovered period for thickening.

→ Can this stew be prepared ahead of time?

Yes, flavors deepen when rested overnight, making it ideal for advance preparation.