Ohhh yes — Beef and Guinness Stew is rich, deep, and unapologetically hearty. 🍺🥩 It’s the kind of dish that fills your kitchen with cozy pub vibes and makes you want to curl up with a bowl by the fire (even if you don’t have a fireplace).
🍲☘️ Beef and Guinness Stew
(A slow-simmered Irish classic that’s as bold as it is comforting.)
Perfect for chilly days, game nights, or just when you want something dark, rich, and satisfying.
🛒 Ingredients:
- 2½ lbs beef chuck, cut into 1½-inch cubes
- Salt & pepper
- 2–3 tbsp flour (for dusting)
- 2 tbsp oil or butter
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 2–3 carrots, chopped
- 2–3 celery stalks, chopped
- 1–2 parsnips or potatoes, peeled & chopped (optional but delish)
- 1 tbsp tomato paste
- 1 bottle (about 14.9 oz) Guinness Stout
- 2 cups beef stock
- 1–2 tsp fresh thyme or rosemary (or ½ tsp dried)
- 1 bay leaf
- Optional: splash of Worcestershire sauce or balsamic vinegar for depth
🔥 How to Make:
- Brown the Beef:
- Toss beef in seasoned flour
- Sear in hot oil in batches until golden → set aside
- Build the Base:
- In same pot, sauté onion, carrots, celery, and garlic
- Stir in tomato paste → cook 1–2 mins to deepen flavor
- Add Guinness to deglaze the pan → scrape all the good bits up
- Return beef to pot + add broth, herbs, bay leaf
- Simmer Low & Slow:
- Cover and simmer on low heat (stovetop or 325°F oven) for 2–2½ hours
- Add potatoes/parsnips halfway through if using
- Stew is ready when beef is fork-tender and sauce is rich and thick
- Final Touches:
- Skim fat if needed
- Taste & adjust seasoning — a splash of balsamic or Worcestershire can round it all out
🍽️ What to Serve With:
- Crusty bread or Irish soda bread 🥖
- Creamy mashed potatoes
- A pint of Guinness (because, obviously)
- Or spooned right over buttered egg noodles or rice
📝 Caption Ideas:
- “The stew that slow-cooks its way into your heart.”
- “Dark beer. Tender beef. Soul-warming goodness.”
- “Comfort food, but make it pub-style.”
- “You haven’t lived until you’ve had beef that’s bathed in Guinness for 3 hours.”
🎥 Reel Flow:
- Dusting beef in flour → searing shots
- Guinness pour with that foamy cascade 🤌
- Simmering pot with bubbling gravy and tender veggies
- Ladle into bowl → bread dip → beef breaks apart with a spoon money shot
Want to take it further? I can throw in:
- A slow cooker or Instant Pot version
- A Guinness + dark chocolate twist (yes, really)
- Or turn it into beef & Guinness pot pies with flaky pastry lids
Let me know what vibe you’re going for!
