Alcohol-Free Guinness Stew (Printable)

A comforting Irish stew with beef, vegetables, and non-alcoholic stout for deep, savory flavor.

# 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

→ Liquids

10 - 1 2/3 cups non-alcoholic stout
11 - 2 cups beef or vegetable stock
12 - 2 tablespoons tomato paste

→ Flavorings & Herbs

13 - 2 teaspoons Worcestershire sauce (alcohol-free/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

# Steps:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. 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.
02 - Add onion, carrots, celery, and parsnip (if using) to the pot. Sauté for 5 minutes until softened, stirring occasionally.
03 - Stir in garlic and mushrooms; cook for another 2 minutes.
04 - Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to eliminate raw flour taste.
05 - Add tomato paste, brown sugar, thyme, rosemary, bay leaves, and Worcestershire sauce. Mix well.
06 - Return beef to the pot. Pour in the alcohol-free stout and stock, scraping up any browned bits from the bottom.
07 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
08 - Add potatoes. Continue simmering, covered, for another 30–40 minutes until beef is tender and potatoes are cooked through.
09 - Discard bay leaves. Adjust seasoning with salt and pepper. For a thicker stew, uncover and simmer for 10–15 minutes more.
10 - Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • The alcohol-free stout gives you all that complex roasted flavor without the buzz or the next-day fog
  • Its one of those rare recipes that actually tastes better made ahead, so stress-free hosting is built right in
02 -
  • Crowding the pot when searing beef is the number one mistake people make, causing meat to steam instead of brown, so work in batches
  • Letting the stew cool completely and refrigerating overnight allows the flavors to marry and the fat to rise for easy skimming
03 -
  • Cut all your vegetables into roughly the same size so they cook evenly and nobody gets an enormous potato chunk next to a tiny carrot
  • Let the stew rest for at least 15 minutes off the heat before serving, allowing the broth to thicken slightly and the flavors to settle

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