Guinness-Style Alcohol-Free Beef Stew (Printable)

Tender beef and root vegetables cooked slowly in a malty alcohol-free stout broth.

# Ingredient List:

→ 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 alcohol-free Worcestershire sauce

→ 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

# 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. Brown the beef in batches 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, stirring constantly to form a roux and eliminate raw flour taste.
05 - Add tomato paste and stir for another minute to deepen the flavor base.
06 - Pour in the alcohol-free stout, scraping the bottom of the pot to release any browned bits. Add beef stock and Worcestershire sauce.
07 - Return the beef to the pot. Add carrots, parsnips, celery, potatoes, bay leaves, and thyme. Bring to a gentle simmer.
08 - Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally, until the beef and vegetables are fork-tender.
09 - Remove the lid for the last 20 minutes of cooking to allow the stew to reduce and thicken to desired consistency.
10 - Remove bay leaves and thyme stems. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • The alcohol-free stout gives you all that deep, malty complexity without the alcohol content
  • Everything cooks in one pot, leaving you with minimal cleanup maximum flavor
  • Like most stews, this tastes even better the next day, making it perfect for meal prep
02 -
  • Rushing the beef browning step is the biggest mistake, take your time getting good color on each batch
  • Letting the stew rest off the heat for 15 minutes before serving actually improves the texture and flavor
  • The alcohol-free stout won't evaporate like regular beer, so don't worry about reducing it too much
03 -
  • Cut your vegetables into similar sizes so they cook evenly and no single ingredient overpowers others
  • Taste and adjust seasoning at the very end, as the stew will concentrate and salt needs will change during cooking

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