Save This Irish-inspired stew features tender beef chunks simmered slowly in an alcohol-free dark stout broth, enriched with tomato paste and Worcestershire sauce. Root vegetables including carrots, parsnips, celery, and potatoes add hearty texture and natural sweetness. The dish is seasoned with thyme, bay leaves, garlic, and freshly ground pepper, creating a deeply comforting and malty flavor. Slow cooking in a heavy pot develops rich flavors and tenderizes the beef, while a final thickening step gives a luscious consistency perfect for colder days. Ideal served hot with crusty bread or mashed potatoes.
There is nothing quite like the smell of a beef stew bubbling away on the stove, especially on a gray and rainy afternoon. I remember coming home to my grandmother house after school, the windows fogged up from the slow simmering pot on her stove. She was a firm believer that stews needed time, patience, and a dark beer to really develop that soul-warming depth. This alcohol-free version keeps all that comfort while being suitable for everyone at the table.
Last winter I made this for a group of friends who were all doing a dry January challenge. They were skeptical that an alcohol-free version could still have that proper Irish stew depth, but one spoonful changed their minds completely. The house smelled incredible while it cooked, and we all sat around the table with crusty bread, letting the warm stew chase away the January chill.
Ingredients
- Beef chuck: Chuck is perfect for long slow cooking because it has enough marbling to stay tender and develop flavor
- Alcohol-free dark stout: This gives the stew its characteristic Irish depth and rich dark color without the alcohol
- Beef stock: Use a low sodium version so you can control the seasoning yourself
- Root vegetables: Carrots, parsnips, and potatoes add sweetness and make it a complete meal in one bowl
- Tomato paste: This little addition adds umami and helps deepen the color of the broth
- Worcestershire sauce: Double check that your brand is alcohol-free, it adds that savory complexity
- Flour: Essential for thickening the stew and creating that hearty comfort food texture
Instructions
- Prep your beef:
- Pat those cubes completely dry with paper towels, then season generously with salt and pepper while you heat your pot
- Brown the beef in batches:
- Do not crowd the pot or the beef will steam instead of sear, getting a nice dark crust on all sides
- Sauté your aromatics:
- Cook the onions until they are soft and translucent, then add the garlic for just one minute until fragrant
- Build your flavor base:
- Stir in the flour and let it cook for a minute, then add the tomato paste and cook until it turns a deeper rusty color
- Deglaze with stout:
- Pour in the alcohol-free stout and scrape up all those browned bits from the bottom, that is where the flavor lives
- Add everything else:
- Pour in the beef stock and Worcestershire sauce, return the beef to the pot, then add all your vegetables and herbs
- Let it simmer gently:
- Bring to a bubble then reduce to low, cover, and let it cook slowly for about 2 hours until the beef is tender
- Finish with care:
- Uncover for the last 20 minutes to let it thicken up, then remove the bay leaves and adjust the seasoning before serving
Save This stew has become my go-to whenever someone needs comfort, whether they are recovering from a cold or just had a long hard week. Something about sitting down with a steaming bowl of tender beef and vegetables in that rich dark broth makes everything feel a little more manageable.
Making It Your Own
I have found that adding a teaspoon of cocoa powder or balsamic vinegar near the end really enhances those deep earthy flavors without making it taste like chocolate. Sometimes I will throw in mushrooms during the last hour of cooking, they soak up all that delicious broth and add a lovely meaty texture.
What To Serve Alongside
Crusty bread is non-negotiable in my house, you need something to sop up that incredible broth. Mashed potatoes are also fantastic if you want to make it even more hearty, or simply serve it over a bed of fluffy white rice.
Storage And Reheating
This stew keeps beautifully in the refrigerator for up to four days and actually improves as the flavors have time to develop together. You can also freeze it for up to three months, just let it cool completely before portioning into containers.
- Reheat gently over low heat, adding a splash of water or stock if it has thickened too much
- The potatoes may soften slightly when reheated, but the flavor will be even better
- Always reheat until piping hot throughout, letting it simmer for at least 10 minutes to wake up the spices
Save There is something deeply satisfying about making a stew that feeds people so completely. Whether it is for a family dinner or meal prep for the week, this alcohol-free beef stew proves that comfort food does not need to compromise on flavor.
Recipe FAQs
- → Can I use regular stout instead of alcohol-free?
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Yes, but it will introduce alcohol content and a stronger flavor. Adjust cooking time if desired to cook off some alcohol.
- → What cut of beef works best?
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Beef chuck is ideal for its marbling and toughness that breaks down into tender meat during slow cooking.
- → How do I thicken the stew naturally?
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Cooking flour with oil to form a roux and reducing the stew uncovered at the end thickens the broth effectively.
- → Can I substitute vegetables?
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Yes, turnips or mushrooms can replace or complement parsnips, enhancing flavor and texture variations.
- → Is this stew suitable for dairy-free diets?
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Yes, all ingredients used are dairy-free, making it a great option for those avoiding dairy.
- → How do I store leftovers?
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Cool completely, then refrigerate in an airtight container for up to 3 days. Flavors meld even better after resting.
