Guinness-Style Alcohol-Free Beef Stew (Printable)

Tender beef cooked slowly with malt stout, root vegetables, and aromatic herbs for a hearty meal.

# What You'll Need:

→ Meats

01 - 2.6 lbs beef chuck, cut into 1 inch cubes

→ Vegetables

02 - 2 large onions, diced
03 - 3 large carrots, peeled and sliced
04 - 2 parsnips, peeled and sliced
05 - 3 celery stalks, chopped
06 - 3 medium potatoes, peeled and cut into chunks
07 - 3 cloves garlic, minced

→ Liquids

08 - 3 cups alcohol-free dark stout (such as Guinness 0.0 or similar)
09 - 2 cups beef stock (low sodium)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce (ensure alcohol-free)

→ Spices & Herbs

12 - 2 bay leaves
13 - 4 sprigs fresh thyme (or 1 tsp dried)
14 - Salt and freshly ground black pepper, to taste

→ For Browning & Thickening

15 - 3 tbsp vegetable oil
16 - 2 tbsp all-purpose flour

# How-To Steps:

01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. In batches, brown the beef on all sides, transferring to a plate as you go.
03 - Add the remaining oil to the pot and sauté onions until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Stir in the flour and cook for 1 minute to form a roux, stirring constantly to prevent burning.
05 - Add tomato paste, stirring for another minute to deepen the flavor.
06 - Pour in the alcohol-free stout, scraping the bottom of the pot to deglaze and release browned bits. Add beef stock and Worcestershire sauce.
07 - Return the beef to the pot. Add carrots, parsnips, celery, potatoes, bay leaves, and thyme. Bring to a simmer.
08 - Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally, until the beef and vegetables are tender.
09 - Remove the lid for the last 20 minutes to thicken the stew to desired consistency.
10 - Remove bay leaves and thyme stems. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • The rich, velvety broth tastes like it simmered all day even though the active cooking time is surprisingly manageable
  • Alcohol-free stout gives you all that complex malty sweetness without the headache or worry about who's eating
  • Leftovers somehow improve overnight, making it the ultimate make-ahead meal for busy weeks
02 -
  • Crowding the pot while browning beef will steam it instead of searing it, so patience with batches pays off enormously
  • That final 20 minutes uncovered makes all the difference between a thin broth and a rich, velvety stew that clings to your spoon
  • Alcohol-free stout can vary by brand, so taste your broth before the final simmer and adjust with a pinch of brown sugar if needed
03 -
  • Season aggressively at every stage, not just at the end, because each layer builds on the last for deeper flavor
  • Skim any excess fat from the surface before serving if you prefer a lighter finish

Return