Beef & Guinness Stew Recipe

This Beef & Guinness Stew is a hearty and flavorful dish, combining tender beef, earthy vegetables, and a rich Guinness-infused broth. Served with mustardy pearl barley and steamed greens, it’s a comforting meal, ready in about 2 hours and 30 minutes.

Beef & Guinness Stew Recipe Ingredients

• 450 g pearl barley
• 1 Tbsp. olive oil
• 100 g baby silverskin pickled onions
• 1 large onion
• 3 large carrots
• 1 celery heart
• ½ bunch fresh thyme (15 g)
• 800 g swede
• 20 g dried porcini mushrooms
• 500 g beef skirt steak
• 1 litre organic beef or chicken stock
• ½ x 440 ml can of Guinness (220 ml)
• 500 g fresh seasonal greens (e.g., kale, cabbage, chard)
• 20 g Cheddar cheese
• 4 heaped tsp. English mustard

How To Make Beef & Guinness Stew

1. Prepare the Barley: In a large pan, cover pearl barley with cold water and soak while preparing the stew.
2. Cook the Vegetables: Heat a large casserole pan over medium-high heat with 1 tablespoon olive oil. Add whole pickled onions. Peel and quarter the large onion, separate into petals, and add to the pan. Stir regularly.
3. Add More Vegetables: Wash, trim, and slice carrots and celery heart into ½ cm thick angled slices. Add to the pan with thyme leaves stripped from stalks. Cook and stir for 10 minutes.
4. Incorporate Swede and Mushrooms: Peel and chop swede into 3 cm chunks. Finely chop dried porcini mushrooms. Stir both into the pan.
5. Add Beef: Slice beef skirt steak into 3 cm thick pieces and add to the pan. Cook for 2 minutes.
6. Simmer the Stew: Pour in the stock and Guinness. Bring to a simmer, cover with a scrunched sheet of wet greaseproof paper, and place in a preheated 180°C/350°F/gas 4 oven for 1 hour.
7. Finish Cooking: Remove the paper and cook for another hour, or until the beef is tender.
8. Cook the Barley: Drain the soaked barley, cover with boiling water, and cook according to packet instructions.
9. Steam the Greens: Pick through greens, discarding tough stalks. Steam in a colander or sieve over the barley for the last 10 minutes of its cooking time.
10. Flavor the Barley: Reserve a little barley cooking water, then drain and return barley to the pan. Grate in Cheddar cheese, add English mustard and a splash of reserved water, and mix well.
11. Serve: Taste the stew and season with salt and pepper if needed. Serve with mustard pearl barley and steamed greens on the side.

Recipe Tips

• How do I know when the beef is tender? The beef should easily pull apart with a fork after the second hour of cooking. If not, cook for an additional 15–20 minutes.
• Why use Guinness? Guinness adds a rich, malty depth to the stew, balancing the savory flavors. Use a non-alcoholic stout if preferred.
• Can I make this ahead? Yes, the stew tastes even better the next day. Reheat gently on the stovetop, adding a splash of water or stock if needed.
• What if I can’t find swede? Substitute with turnips or parsnips for a similar texture and slightly different flavor.

What To Serve With Beef & Guinness Stew

This hearty stew pairs wonderfully with:

• Crusty bread to soak up the rich broth
• A glass of red wine or stout to complement the flavors
• A simple green salad for a fresh contrast

How To Store Beef & Guinness Stew

Refrigerate: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freeze: Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Beef & Guinness Stew Nutrition Facts

Serving: 1 portion (1/6th of stew)

• Calories: ~550 kcal
• Carbohydrates: ~75g
• Protein: ~30g
• Fat: ~15g
• Saturated Fat: ~5g
• Sugar: ~15g
• Fiber: ~10g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Try More Recipes:

• Poached Beef with Herb Vinaigrette & Leeks Recipe
• Mustard Brisket with Veg & Beef Broth Recipe
• Stir-fried Crispy Beef Recipe