Beef Guinness-Style Alcohol-Free (Print Version)
Tender beef with root vegetables slow-cooked in a rich, malty stout and savory herbs.
# What You'll Need:
→ Meats
01 - 2.2 lbs beef chuck or stewing beef, cut into 1-inch cubes
→ Vegetables
02 - 2 large onions, diced
03 - 3 carrots, peeled and sliced
04 - 2 parsnips, peeled and sliced
05 - 3 potatoes, peeled and cut into chunks
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
→ Liquids
08 - 2 cups non-alcoholic stout or malt beverage
09 - 2 cups low-sodium beef stock
10 - 2 tablespoons tomato paste
11 - 2 tablespoons alcohol-free Worcestershire sauce
→ Seasonings & Other
12 - 3 tablespoons all-purpose flour
13 - 3 tablespoons vegetable oil
14 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste
17 - Chopped fresh parsley, for garnish
# Step-by-Step Guide:
01 - Pat beef cubes dry with paper towels and toss with flour, salt, and pepper until evenly coated.
02 - Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding oil as needed, then transfer to a plate.
03 - Add onions, carrots, parsnips, celery, and garlic to the pot and sauté for 5 minutes, scraping up browned bits.
04 - Stir in tomato paste and cook for 1 minute to develop flavor.
05 - Return beef to the pot. Add non-alcoholic stout, beef stock, Worcestershire sauce, thyme, and bay leaves. Stir well to combine.
06 - Bring to a gentle simmer, cover, and cook over low heat for 1 hour and 30 minutes, stirring occasionally.
07 - Add potatoes, cover, and simmer an additional 40 minutes, or until beef and vegetables are tender.
08 - Remove bay leaves and adjust seasoning with salt and pepper as needed.
09 - Ladle stew into bowls and garnish with chopped fresh parsley. Serve hot.
# Expert Suggestions:
01 -
- The beef becomes so tender it melts on your tongue, and nobody will ask if there's alcohol in it because the flavor is just that rich and layered.
- Root vegetables caramelize and sweeten as they cook, making every spoonful feel indulgent without any fuss.
- It tastes even better the next day, so you can make it ahead and still impress people.
02 -
- Don't skip browning the beef in batches—if the pot is crowded, the meat steams instead of searing, and you lose half your flavor.
- The non-alcoholic stout is not optional; it's what makes this taste like something more than just beef and vegetables, and no amount of other ingredients can replicate that earthy, malty depth.
03 -
- Use a Dutch oven or heavy pot with a tight-fitting lid so the moisture stays in the pot and the stew becomes rich and silky rather than dry.
- If you're cooking this ahead, brown the beef and sauté the vegetables up to a day before, then refrigerate; this actually improves the flavor and makes the cooking day easier.