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This Guinness Beef and Mushroom Stew is a rich, deeply flavorful dish that elevates everyday comfort food with bold ingredients like dark stout beer, Cajun roux, and aromatic herbs.
The combination of fork-tender beef, umami-rich mushrooms, and a velvety broth infused with Guinness delivers an irresistible depth of flavor.
Beyond taste, this stew offers nutritional substance—it’s high in protein thanks to the beef, while the carrots, celery, and mushrooms bring fiber, antioxidants, and micronutrients to the table.
The roux adds thickness without cream, keeping saturated fat levels low. It’s also a meal-prep dream: it keeps well, tastes even better the next day, and pairs easily with grains or mashed vegetables.
Whether you’re cooking for the week or hosting a cozy dinner, this one-pot wonder is a hearty, satisfying, and nourishing option perfect for everyday cooking.
Must-Have Tools for Perfect Results
Lodge Enameled Cast Iron Dutch Oven
Perfect for: Searing and slow simmering
Its heavy-duty construction delivers even heat retention for beautifully browned beef and gently simmered stew. A must-have for braises, soups, and stews.
OXO Good Grips Wooden Spoon
Perfect for: Stirring the roux and ingredients
Safe for nonstick and enamel cookware, it’s ideal for stirring the dark Cajun roux without scratching your pot and ensures even mixing.
KitchenAid Classic Garlic Press
Perfect for: Freshly minced garlic
Enhances the stew’s depth with fresh garlic flavor in seconds—no chopping required. Great for everyday sauces, marinades, and soups too.
Mueller UltraSharp Chef’s Knife
Perfect for: Chopping vegetables and trimming meat
Its precision edge makes prep efficient and safe, especially for slicing carrots, dicing onions, and trimming beef. A kitchen essential.
Pyrex 4-Cup Measuring Cup
Perfect for: Measuring broth and beer
This heat-safe, dishwasher-friendly measuring cup makes it easy to handle hot or cold liquids. Ideal for stews, baking, and sauces.
Guinness Beef and Mushroom Stew
Equipment
- 1 Large Dutch Oven or Heavy Pot – for browning and simmering
- 1 Wooden Spoon or Heat-Safe Spatula – for stirring the roux and veggies
- 1 Sharp Chef’s Knife – for chopping vegetables and meat
- 1 Garlic Press – for mincing garlic quickly
- 1 Measuring Cup (4-cup capacity) – for liquid ingredients like beef stock and beer
Ingredients
- 2 tablespoons vegetable oil divided
- 2 pounds bone-in beef shank or cubed stew meat trimmed, cut into 1-inch pieces
- 12 whole button mushrooms
- 1 cup yellow onion coarsely chopped
- 1 rib celery diced
- 1 cup carrots chopped
- 1 tablespoon fresh garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground white pepper
- 1 teaspoon smoked paprika
- 1 12-ounce bottle Guinness Extra Stout (or other full-bodied dark beer)
- 6 cups beef stock or broth
- 1 tablespoon dark Cajun-style roux such as Rox’s Roux or homemade
- Kosher salt and freshly ground black pepper to taste
Instructions
- Sear the Beef for Flavor: In a large heavy-bottomed Dutch oven or soup pot, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is hot and shimmering, carefully add the beef pieces in a single layer. Sear the meat on all sides until well browned, about 8–10 minutes. Work in batches if needed to avoid crowding the pan. Transfer the browned beef to a plate and set aside.
- Brown the Mushrooms: Add the whole mushrooms to the same pot. Sauté them in the leftover beef drippings, stirring occasionally, until they are slightly caramelized and golden brown, about 5 minutes. Remove the mushrooms and reserve with the beef.
- Sauté the Aromatics: Add the remaining 1 tablespoon of oil to the pot. Stir in the onion and celery, cooking until the onions become translucent and soft, about 5 minutes. Then stir in the carrots, minced garlic, and chopped rosemary, and cook for another 3 minutes, allowing the mixture to become fragrant.
- Layer in the Seasonings and Beer: Sprinkle in the garlic powder, white pepper, and smoked paprika, stirring to coat the vegetables evenly. Carefully pour in the Guinness Extra Stout, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a light boil, then reduce to a gentle simmer.
- Add Broth and Roux: Pour in the beef stock, followed by the dark Cajun roux, stirring until fully dissolved. The roux will begin to thicken the liquid slightly and give it a deep, rich color and flavor.
- Simmer the Stew to Tenderness: Return the seared beef and mushrooms to the pot, ensuring all ingredients are submerged in the broth. Cover with a lid and simmer over low heat for about 90 minutes, or until the beef is fork-tender and the flavors are well developed.
- Finish and Serve: Taste and adjust seasoning with kosher salt and black pepper as needed. Ladle the stew into bowls and serve hot with a side of mashed potatoes or steamed white rice for a comforting, complete meal.
Notes
- Meat Options: Bone-in beef shank adds exceptional flavor and richness, but you can substitute boneless stew meat or English-cut short ribs for equally satisfying results.
- Mushroom Varieties: Button mushrooms work well, but feel free to swap with cremini, shiitake, or oyster mushrooms for a deeper umami flavor.
- Beer Substitutes: Guinness Extra Stout is recommended for its robust taste, but any dark, full-bodied beer (like a porter or brown ale) will work in a pinch.
- Roux Alternatives: If Cajun roux isn’t available, you can use a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) or all-purpose flour mixed into the broth for thickening.
- Make-Ahead Friendly: This stew tastes even better the next day as the flavors develop. Store in the fridge for up to 3 days, or freeze for up to 2 months.
Chef’s Secrets for Rich Flavor
To achieve the deep, complex flavor in this Guinness beef and mushroom stew, it’s essential to take your time with the searing and sautéing steps.
Searing the beef in batches ensures each piece caramelizes beautifully, adding a rich, meaty base to the stew.
Don’t rush the vegetables either—giving the onions, celery, and garlic time to soften and release their natural sugars contributes depth and sweetness that balances the bitterness of the stout.
When deglazing with Guinness, use a wooden spoon to scrape up every browned bit stuck to the bottom—these are flavor gold.
And finally, adding a dark Cajun-style roux brings both body and a nutty, toasted complexity to the broth that other thickeners just can’t match.
Tasty Serving Ideas and Pairings
This hearty stew is perfect served piping hot in large bowls, preferably with a generous scoop of creamy mashed potatoes or a mound of fluffy white rice to soak up the luscious gravy.
Crusty bread or buttered baguette slices make excellent companions for sopping up every last drop.
For a lighter option, try ladling it over cauliflower mash or steamed green beans. Want to make it a meal?
Pair it with a simple green salad dressed in a light vinaigrette to cut through the richness, and finish with a cold pint of stout or a glass of bold red wine like Cabernet Sauvignon.
How to Store and Reheat Leftovers
This stew stores beautifully, making it an ideal candidate for meal prep or next-day leftovers.
Once fully cooled, transfer the stew to an airtight container and refrigerate for up to 3 days.
For longer storage, freeze in portioned containers for up to 2 months—just leave a bit of space in the container for expansion.
When reheating, do so gently over medium-low heat on the stovetop, stirring occasionally to prevent sticking or scorching.
If reheating from frozen, allow it to thaw overnight in the fridge for best texture.
A splash of broth or water can help loosen the stew if it thickens too much during storage.
Frequently Asked Questions (FAQs)
1. Can I use a different beer?
Yes! While Guinness Extra Stout is ideal for its rich, roasted flavor, you can use any dark beer like porter or brown ale. Avoid light or fruity beers as they may not complement the dish’s savory profile.
2. What cut of beef works best?
Bone-in beef shank adds extra flavor from the marrow, but chuck roast, stew meat, or even English-cut short ribs also work well. Just ensure the meat is well-trimmed and cut into uniform pieces.
3. Is there a substitute for dark roux?
If you don’t have Cajun roux on hand, a cornstarch slurry (1:1 ratio of cornstarch to water) or a tablespoon of flour whisked into the broth can help thicken the stew. However, the flavor won’t be as deep.
4. Can this recipe be made in advance?
Absolutely! This stew tastes even better the next day. The flavors continue to develop as it sits, making it perfect for cooking ahead and enjoying throughout the week.
5. What vegetables can I add or swap?
Feel free to customize! Parsnips, potatoes, or leeks make great additions, and you can swap button mushrooms with cremini or shiitake for added earthiness.
This recipe is inspired by acadianatable and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.