St Patricks Day Guinness Stew (Printable Version)
A rich Irish stew with vegetables and tender meat, capturing Guinness taste without alcohol, perfect for festive gatherings.
# What You 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 or 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 or 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 Steps:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
02 - 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.
03 - Add onion, carrots, celery, and parsnip (if using) to the pot. Sauté for 5 minutes until softened, stirring occasionally.
04 - Stir in garlic and mushrooms; cook for another 2 minutes.
05 - Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to eliminate raw flour taste.
06 - Add tomato paste, brown sugar, thyme, rosemary, bay leaves, and Worcestershire sauce. Mix well.
07 - Return beef to the pot. Pour in the alcohol-free stout and stock, scraping up any browned bits from the bottom.
08 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
09 - Add potatoes. Continue simmering, covered, for another 30–40 minutes until beef is tender and potatoes are cooked through.
10 - Discard bay leaves. Adjust seasoning with salt and pepper. For a thicker stew, uncover and simmer for 10–15 minutes more. Serve hot, garnished with fresh parsley if desired.
# Helpful Tips:
01 -
- You get all those deep malty notes and comfort food vibes without needing to navigate cooking with alcohol
- The house smells absolutely incredible while this simmers, like someone who knows what theyre doing has taken over your kitchen
- It tastes even better the next day, so you are basically meal prepping while making dinner
02 -
- The flour coating step is crucial, otherwise you will end up with a thin soup instead of a proper stew
- Do not rush the searing process or skip it, those brown bits are where all the deep flavor lives
- The stew needs at least that first hour of simmering without the potatoes so the beef has time to become tender
03 -
- If you cannot find non-alcoholic stout, strong brewed coffee mixed with beef stock creates a surprisingly similar depth
- Use a wooden spoon to scrape the bottom of the pot when deglazing, those bits are pure gold