Guinness-style Alcohol-free Beef (Printable version)
Tender beef and root veggies slow-cooked in a malty alcohol-free stout broth with aromatic herbs.
# 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
09 - 2 cups beef stock, low sodium
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce
→ Spices & Herbs
12 - 2 bay leaves
13 - 4 sprigs fresh thyme
14 - Salt and freshly ground black pepper, to taste
→ For Browning & Thickening
15 - 3 tablespoons vegetable oil
16 - 2 tablespoons 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. Add tomato paste, stirring for another minute to deepen flavor.
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. Serve hot.
# Expert Suggestions:
01 -
- The alcohol-free stout creates an incredibly depth filled broth without any buzz
- This is one of those rare stews that actually works better when made ahead
- Everything simmers in one pot so cleanup is almost nonexistent
02 -
- Rushing the browning step is the biggest mistake home cooks make with stew meat
- Letting the stew rest overnight in the refrigerator transforms the flavor completely
03 -
- Cut your vegetables into similar sizes so they finish cooking at the same time
- Skim any excess fat from the surface before serving for a cleaner taste