Guinness-Style Alcohol-Free Beef (Print Version)
Tender beef and root vegetables simmered in a rich dark stout broth, seasoned with herbs and spices.
# 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)
09 - 2 cups beef stock (low sodium)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce (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. Working 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, then add tomato paste and stir for another minute.
05 - Pour in the alcohol-free stout, scraping the bottom of the pot to deglaze. Add beef stock and Worcestershire sauce, stirring to combine.
06 - Return the beef to the pot. Add carrots, parsnips, celery, potatoes, bay leaves, and thyme. Bring to a simmer.
07 - Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally, until the beef and vegetables are tender.
08 - Remove the lid for the last 20 minutes to thicken the stew to desired consistency. Remove bay leaves and thyme stems. Adjust seasoning with salt and pepper. Serve hot.
# Expert Tips:
01 -
- The rich stout flavor creates an incredibly complex broth without any alcohol
- This stew tastes even better reheated, making it perfect for meal prep or feeding a crowd
- Everything cooks in one pot, leaving you with minimal cleanup and maximum comfort
02 -
- Rushing the beef browning step is the biggest mistake you can make. Take your time and get proper color on every batch. Those browned bits become the foundation of your stew's depth.
- Letting the stew rest for at least 15 minutes before serving, or even better, refrigerating overnight, allows the flavors to meld and the fat to rise to the top for easy skimming.
03 -
- For an extra layer of richness, try adding a teaspoon of cocoa powder or balsamic vinegar during the broth-building step. Both ingredients deepen the flavor without making the stew taste like chocolate or vinegar.
- If you have time, make the stew a day ahead and refrigerate overnight. The fat will solidify on top, making it easy to remove for a lighter result while concentrating the flavors even more.