Guinness-Style Alcohol-Free Beef (Printable)

Tender beef slow-cooked with root vegetables in a rich, malty stout broth and aromatic herbs for a hearty meal.

# What You'll Need:

→ 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
09 - 2 cups beef stock (low sodium)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce (alcohol-free)

→ 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

# How to Make It:

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 to form a roux, then add tomato paste and stir for another minute.
05 - Pour in the alcohol-free stout, scraping the bottom of the pot to deglaze. Add beef stock and Worcestershire sauce.
06 - Return the beef to the pot. Add carrots, parsnips, celery, potatoes, bay leaves, and thyme. Bring to a simmer.
07 - Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally, until the beef and vegetables are tender.
08 - Remove the lid for the last 20 minutes to thicken the stew to desired consistency. Remove bay leaves and thyme stems. Adjust seasoning with salt and pepper.

# Expert Advice:

01 -
  • The alcohol-free stout still gives you that rich malty flavor without the alcohol content
  • It is the kind of meal that tastes even better the next day for leftovers
  • Everything cooks in one pot which means less cleanup and more relaxing
02 -
  • Do not rush the browning step, those caramelized bits are what make the broth taste restaurant quality
  • Letting the stew rest overnight in the refrigerator gives the flavors time to meld and the fat will rise to the top for easy removal
03 -
  • Cut your vegetables into similar sized chunks so they cook evenly and nothing turns to mush
  • Taste and adjust the seasoning at the very end, as the stew reduces and concentrates the salt

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