Beef and Guinness stew
Dark, rich, tasty and comforting- perfect autumn/winter comfort food!
15 mins
3 hours
312 kcals
serves 4
BEEF AND GUINNESS STEW
There’s little that can get me more excited than a proper plate of beef and Guinness stew! There’s just something about it – rich, dark gravy, tender chunks of beef and lots of lovely vegetables slowly cooked together until everything is packed with flavour. As far as I’m concerned, it’s the ultimate comfort food, especially on a cold evening.
If you’re following Slimming World, I really do think it’s worth using those few swips for the Guinness because it gives the casserole such incredible depth and richness without tasting overly ‘beery’. That said, if you’d prefer to keep it swip free, or don’t want to cook with alcohol, you can absolutely make it using just beef stock, or even one of the lovely red wine stock pots from Tesco.
One thing I will say with this sort of stew is that a long cooking time really matters. The cheaper cuts of beef need plenty of time to break down and become beautifully tender – there’s nothing worse than chewy chunks of beef in a casserole (and I’ve definitely had a few disappointing pub versions over the years that clearly hadn’t been cooked long enough!). Slow cooking is what transforms this into that gorgeous cosy pub-style meal.
I also personally think the cornflour is worth adding. You could leave it out, but I much prefer a rich, thick gravy and for me it really helps give the stew that hearty, comforting texture.
This beef and Guinness stew is one of those recipes that tastes even better the next day, freezes brilliantly, and is perfect for batch cooking. Rich, warming and deeply satisfying, it’s one I come back to every autumn and winter without fail.
In this post
- What is beef and Guinness stew?
- Why add Guinness to stew?
- Why you’ll love this recipe
- Variations and substitutions
- Serving suggestions
- Storing and reheating
- How does this recipe work on Slimming World?
- Frequently asked questions about beef and Guinness stew
What is beef and Guinness stew?
Beef and Guinness stew is a traditional slow-cooked casserole made with chunks of beef, vegetables and Guinness or stout. The Guinness helps create a dark, deeply savoury gravy that becomes rich and glossy as it cooks.
The stew is usually cooked low and slow, either in the oven or slow cooker, until the beef becomes melt-in-the-mouth tender. Carrots, onions and herbs are classic additions, and mushrooms work beautifully too, adding even more richness to the sauce.
This version keeps things lighter by using lean beef and very little added fat, whilst still giving you all the comfort and flavour you’d expect from a proper homemade casserole.
Why add Guinness to stew?
Guinness adds incredible richness and depth to the gravy. As the stew slowly cooks, the bitterness mellows and blends into the stock and vegetables to create a really savoury, almost silky sauce.
Even if you don’t usually drink Guinness, don’t let that put you off. The finished casserole doesn’t taste strongly of beer – it just gives the whole dish a deeper, more comforting flavour.
Why you’ll love this recipe
- Rich, comforting and packed with flavour. This is proper cold-weather comfort food.
- Great for batch cooking. It freezes brilliantly and tastes even better the next day.
- Slimming-friendly and filling. Using lean beef and lots of vegetables keeps it hearty without feeling overly heavy.
- Perfect for the slow cooker or oven. Both methods work beautifully.
- A real crowd-pleaser. Serve it with mash or crusty bread and everyone’s happy.
Variations and substitutions
- Add smoked bacon for even more depth and richness.
- Swap the mushrooms for extra carrots or parsnips if preferred.
- Add a few pearl barley grains to make the stew even heartier.
- If you don’t want to use Guinness, another stout or dark ale will also work well.
- For a slightly thicker gravy, mix a little extra cornflour with cold water and stir it in towards the end of cooking.
Serving suggestions
This beef and Guinness stew is lovely served with:
- creamy mashed potatoes
- crusty bread
- steamed greens
- roast potatoes
- buttery cabbage
It’s also fantastic topped with dumplings if you want to make it even more comforting.
Storing and reheating
Fridge
Allow the stew to cool completely, then store in an airtight container in the fridge for up to 3 days.
Freezer
This freezes brilliantly for up to 3 months, making it ideal for batch cooking.
Reheating
Reheat gently on the hob or in the microwave until piping hot throughout. You may need to add a splash of water or stock if the gravy has thickened in the fridge.
How does this recipe work on Slimming World?
This recipe is very slimming-friendly when made with lean casserole beef. Most of the ingredients are Speed or Free foods, helping to make this a filling and satisfying meal.
The Guinness does add some swips (Guinness Original is 9 syns for 500ml), but spread across the whole dish it still works really well as part of a balanced meal. I have also made this with 0% Guinness and it is still really delicious. Serving with plenty of vegetables or lighter mashed potatoes helps keep everything feeling wholesome and comforting without going overboard.
Frequently asked questions about beef and Guinness stew
Does beef and Guinness stew taste strongly of Guinness?
No – the Guinness mainly adds richness and depth to the gravy rather than a strong beer flavour.
Can I make this with 0% Guinness?
Yes, I have made this beef and Guinness casserole with 0% Guinness and it is still delicious.
What is the best cut of beef for stew?
Casserole steak, braising steak or chuck steak all work really well because they become beautifully tender when cooked slowly.
Can I make beef and Guinness stew in a slow cooker?
Absolutely. Brown everything off first, then cook on low for 8–10 hours or high for 5–6 hours.
Can I freeze beef and Guinness stew?
Yes – this is one of those recipes that freezes exceptionally well and is perfect for batch cooking.
Why is my beef still tough?
It usually just needs longer cooking time. Tougher cuts become tender when cooked slowly for long enough.
Beef and Guinness stew
- Total Time: 3 hours 15 minutes
- Yield: 4 Servings 1x
Description
Dark, rich, tasty and comforting- perfect Autumn/Winter comfort food!
Syns: 2.5 per portion
Ingredients
- 500 g lean casserole steak/stewing steak
- 2 red onions (finely chopped)
- 3 sticks celery (finely chopped)
- 3 carrots (chopped into small chunks)
- 2 cloves garlic (crushed)
- 250 g chestnut mushrooms (finely chopped)
- 1 tbsp cornflour
- 3 tbsp tomato puree
- 500 ml Guinness
- 2 bay leaves
- 1 tsp dried thyme
- 1 tbsp dark soy sauce
- 300 ml beef stock
- salt and pepper
- spray oil
Instructions
- Pre-heat the oven to 160°c
- Fry the onions in spray oil until softened (about 5-8 minutes), then add the celery & garlic and stir fry for a couple more minutes.
- Add the beef (having removed any visible fat) and fry gently until slightly browned on the outside.
- Add in the cornflour, and stir through to coat the beef.
- Pour in the Guinness and bring to a simmer.
- Add the tomato puree, soy sauce, carrot, mushrooms, thyme, bay leaves. Season with salt and pepper.
- Bring up to a fast simmer, and stir everything together well.
- Transfer to a casserole dish, and add about 300ml beef stock.
- Pop into oven and cook for 3 hours. Have a peek after 2 hours, and add more beef stock if it’s starting to look like it’s drying out.
Notes
Also lovely with some added smoked bacon in. You could also cook this in the slow-cooker, I’d give it 8-12 hours on low, or 6-8 hours on high.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Comfort food
- Method: Slow Cooking
- Cuisine: British
comfort food at its best
Hi can this be cooked in slow cooker 😁
Yes this can be done in the slow cooker, I’d give it 10-12 hours on low or 6-8 hours on high
Can I substitute the beef for a different meat?
Can this be frozen?
Is this covered in the oven or uncovered?
Hi how do you do this in the slow cooker. I’ve never used alcohol before thanks for any advice regarding the Guinness
Simple, delicious and perfect for a Fall or Winter evening.