Guinness Beef Stew with Mushrooms and Pearl Onions

How to Make Guinness Beef Stew with Mushrooms and Pearl Onions

1. 1

   Step 1: Season, dredge and brown the beef

   Season the beef cubes generously with salt and pepper, then toss with the flour until evenly coated. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the beef in batches, leaving space so pieces develop a deep crust; about 3–5 minutes per side. Transfer browned beef to a plate as you go and reduce heat if the pan begins to smoke.

   For this step

   • 2 lbBeef chuck, trimmed and cut into 1-inch cubes
   • 1/3 cupAll-purpose flour (for dredging)
   • 2 tbspVegetable oil
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Sauté the aromatics

   Lower the heat to medium, add the chopped onion to the pot and sauté in the remaining fond for 6–8 minutes until softened and translucent. Scrape up any browned bits from the bottom of the pot with a wooden spoon to incorporate flavor.

   For this step

   • 1 largeYellow onion, roughly chopped
   
3. 3

   Step 3: Deglaze with Guinness and combine ingredients

   Pour the Guinness into the pot to deglaze, stirring and scraping the bottom; let it simmer 2–3 minutes to reduce slightly. Return the beef to the pot, add the beef stock, carrots and pearl onions, bring to a gentle simmer, and skim any excess fat from the surface. Adjust heat so the liquid is at a low, steady simmer.

   For this step

   • 12 fl ozGuinness Draught (or other stout)
   • 2 cupsLow-sodium beef stock
   • 3 mediumCarrots, peeled and cut into 1-inch pieces
   • 12 ozPearl onions (peeled) or small pearl onions
   
4. 4

   Step 4: Slow-simmer until beef is tender

   Cover the pot with a tight-fitting lid and simmer gently on the stovetop, or move to a low oven (300°F / 150°C) if preferred, for 1 1/2–2 hours until the beef is fork-tender. Check once midway and stir gently to ensure even cooking; add a splash of stock or water if the liquid reduces too quickly.
   
5. 5

   Step 5: Add mushrooms and finish the sauce

   When the beef is tender, add the mushrooms and continue to simmer uncovered for 10–15 minutes until the mushrooms are cooked and the sauce has reduced to your desired consistency. Taste and adjust seasoning with more salt and pepper if needed; for a thicker gravy, simmer a few extra minutes uncovered to concentrate the sauce.

   For this step

   • 8 ozCremini mushrooms, halved or quartered if large
   
6. 6

   Step 6: Serve warm

   Ladle the stew into bowls and serve hot with mashed potatoes, buttered noodles, or crusty bread to soak up the sauce. Leftovers taste even better the next day — reheat gently on the stovetop and add a splash of stock if needed.
   

1. Season the beef cubes generously with salt and pepper, then toss with the flour until evenly coated. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the beef in batches, leaving space so pieces develop a deep crust; about 3–5 minutes per side. Transfer browned beef to a plate as you go and reduce heat if the pan begins to smoke.
2. Lower the heat to medium, add the chopped onion to the pot and sauté in the remaining fond for 6–8 minutes until softened and translucent. Scrape up any browned bits from the bottom of the pot with a wooden spoon to incorporate flavor.
3. Pour the Guinness into the pot to deglaze, stirring and scraping the bottom; let it simmer 2–3 minutes to reduce slightly. Return the beef to the pot, add the beef stock, carrots and pearl onions, bring to a gentle simmer, and skim any excess fat from the surface. Adjust heat so the liquid is at a low, steady simmer.
4. Cover the pot with a tight-fitting lid and simmer gently on the stovetop, or move to a low oven (300°F / 150°C) if preferred, for 1 1/2–2 hours until the beef is fork-tender. Check once midway and stir gently to ensure even cooking; add a splash of stock or water if the liquid reduces too quickly.
5. When the beef is tender, add the mushrooms and continue to simmer uncovered for 10–15 minutes until the mushrooms are cooked and the sauce has reduced to your desired consistency. Taste and adjust seasoning with more salt and pepper if needed; for a thicker gravy, simmer a few extra minutes uncovered to concentrate the sauce.
6. Ladle the stew into bowls and serve hot with mashed potatoes, buttered noodles, or crusty bread to soak up the sauce. Leftovers taste even better the next day — reheat gently on the stovetop and add a splash of stock if needed.