Beef Guinness-Style Alcohol-Free (Print Version)
Tender beef and root vegetables simmered in a rich, malty broth with aromatic herbs and spices.
# What You'll Need:
→ Meats
01 - 2.2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large onions, diced
03 - 3 carrots, peeled and sliced
04 - 2 parsnips, peeled and sliced
05 - 3 potatoes, peeled and cut into chunks
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
→ Liquids
08 - 2 cups non-alcoholic stout or malt beverage
09 - 2 cups low-sodium beef stock
10 - 2 tablespoons tomato paste
11 - 2 tablespoons alcohol-free Worcestershire sauce
→ Seasonings & Other
12 - 3 tablespoons all-purpose flour
13 - 3 tablespoons vegetable oil
14 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste
17 - Chopped fresh parsley, for garnish
# Directions:
01 - Pat beef cubes dry with paper towels. Toss with flour, salt, and pepper until evenly coated.
02 - Heat 2 tablespoons oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef in batches, adding more oil if needed. Transfer browned beef to a plate.
03 - Add onions, carrots, parsnips, celery, and garlic to the pot. Cook for 5 minutes, stirring and scraping up browned bits from the bottom.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Return beef to the pot. Add non-alcoholic stout, beef stock, Worcestershire sauce, thyme, and bay leaves. Stir thoroughly.
06 - Bring to a gentle simmer. Cover and cook on low heat for 1 hour 30 minutes, stirring occasionally.
07 - Stir in potatoes, cover again, and simmer for an additional 40 minutes until beef and vegetables are tender.
08 - Remove bay leaves. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped fresh parsley.
# Expert Tips:
01 -
- The malty, umami-rich broth tastes like it's been simmering for days, but it's ready in just over two hours.
- One pot means less cleanup while you're wrapped in the warmth of the kitchen.
- Naturally dairy-free, but so hearty no one will notice what's missing.
02 -
- Don't skip browning the beef—that crust is where most of the flavor comes from, and rushing it makes the whole stew taste flat.
- If the stew looks thin after cooking, don't panic; mash a few potato chunks into the broth with the back of your spoon, which releases starch and thickens everything naturally.
- Taste before serving because salt levels change as liquid reduces, and you want the broth to taste bold, not shy.
03 -
- The secret to deep flavor is patience—don't rush the simmering stage, and never turn up the heat thinking it will speed things along; low and slow is the only way to get beef this tender.
- Buy pre-cut stewing beef if you're short on time, but if you can cut it yourself from a chuck roast, you'll notice the difference in how it holds together.