Guinness-Style Alcohol-Free Beef Stew (Print Version)
Enjoy a rich, hearty Irish-inspired beef stew with tender meat and root vegetables, slow-cooked in a dark, malty stout.
# What You Need:
→ Beef and Marinade
01 - 2 pounds 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 Worcestershire sauce (ensure alcohol-free)
16 - 1 tablespoon brown sugar
17 - 2 bay leaves
18 - 3 sprigs fresh thyme or 1 teaspoon dried thyme
→ Vegetables and Finishing
19 - 14 ounces baby potatoes, quartered
20 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - In a large bowl, combine the beef cubes with all-purpose flour, kosher salt, and freshly ground black pepper, ensuring the beef is evenly coated.
02 - Heat 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter (or dairy-free margarine) in a large Dutch oven or heavy pot over medium-high heat. Brown half of the seasoned beef, turning to sear all sides for approximately 5 minutes. Transfer the seared beef to a plate and repeat the process with the remaining oil, butter, and beef.
03 - Add the chopped onions, minced garlic, diced celery, sliced carrots, and sliced parsnips to the pot. Sauté for 5 minutes until the vegetables begin to soften, scraping up any flavorful browned bits from the bottom of the pot.
04 - Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color and flavor.
05 - Pour in the alcohol-free stout, thoroughly scraping the bottom of the pot to deglaze and incorporate all the flavorful fond. Add the low-sodium beef stock, Worcestershire sauce, brown sugar, bay leaves, and fresh thyme sprigs. Return all the seared beef and any accumulated juices to the pot.
06 - Bring the stew to a gentle simmer. Cover the pot and reduce the heat to low, allowing it to cook for 1 hour.
07 - Add the quartered baby potatoes, stir gently, and continue simmering uncovered for an additional 1 hour, or until the beef and vegetables are exceptionally tender and the stew's sauce has naturally thickened.
08 - Carefully remove and discard the bay leaves and thyme stems from the stew. Taste and adjust the seasoning with salt and pepper as needed.
09 - Serve the Guinness-style beef stew hot, optionally garnished with fresh chopped parsley.
# Expert Hints:
01 -
- It delivers all the rich, malty depth of a classic pub stew without a drop of alcohol, making it perfect for everyone.
- You'll adore how the flavors deepen overnight, turning humble ingredients into something truly spectacular for leftovers.
02 -
- Never, ever skip the browning step for your beef; that gorgeous crust creates an irreplaceable depth of flavor that defines a good stew.
- Discovering that robust, malty alcohol-free stout was a game-changer for this recipe; cheap substitutes just don't deliver the same richness.
03 -
- Brown your beef in batches to avoid overcrowding the pot, ensuring a proper sear instead of just steaming the meat.
- When deglazing, use a wooden spoon to vigorously scrape the bottom of the pot; those browned bits are pure flavor gold for your stew.