Guinness Beef and Brussels Sprouts Stew is a comforting, hearty dish that brings together rich, bold flavors in a single pot. This stew is a celebration of slow-cooked goodness, perfect for chilly evenings or when you’re craving something warm and filling. The star of the dish is tender beef chuck roast, seared to golden perfection and simmered until it melts in your mouth. The beef is joined by earthy Brussels sprouts, vibrant carrots, and aromatic celery and onions, creating a medley of flavors and textures that perfectly complement each other.
The base of this stew is a Guinness stout-infused broth, which imparts a deep, malty richness to the dish. The beer’s slightly bitter notes are balanced with the sweetness of carrots, the tang of balsamic vinegar, and a touch of brown sugar, creating layers of complexity in every bite. Tomato paste and Worcestershire sauce add umami depth, while fresh thyme and a bay leaf lend herbaceous undertones that round out the flavors. The closing addition of heavy cream provides a luscious, velvety finish, softening the robustness of the stout and tying all the ingredients together in harmony.
One of the unique elements of this dish is the inclusion of Brussels sprouts. These small green gems, often overlooked, bring a slightly nutty and sweet flavor that complements the richness of the beef. Roasting the sprouts before adding them to the stew helps caramelize their natural sugars, which adds a subtle sweetness that cuts through the stout’s bitterness. Their soft yet slightly firm texture adds a refreshing contrast to the tender beef and silky sauce.
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This hearty winter beef stew recipe pays homage to the classic Irish stew but with a modern twist. Guinness stout is a tribute to Irish cooking traditions, where beer is often used to enhance the flavor of meat-based dishes. Heavy cream adds a contemporary touch, giving the stew a creamy consistency and a smooth finish, making it even more indulgent. This dish marries rustic, homely vibes with a touch of sophistication.
Guinness Beef and Brussels Sprouts Stew is a one-pot wonder that’s as practical as it is delicious. It’s perfect for meal prep, as the flavors only deepen and improve after a day in the fridge. Serve it over creamy mashed potatoes, crusty bread, or polenta to soak up the rich sauce. It pairs beautifully with a side of crusty bread or a fresh green salad for a lighter option. Garnish with a sprinkle of freshly chopped parsley for a pop of color and a hint of freshness.
This dish embodies comfort and warmth, making it an ideal choice for chilly winter evenings. Its hearty ingredients and rich flavors will satisfy even the most discerning palate. Whether you’ve considered making a stew with Brussels sprouts or not, this will certainly leave a lasting impression.
Guinness Beef and Brussels Sprouts Stew
4
servings30
minutes2
hours30
minutes3
hoursThis rich and hearty Guinness Beef and Brussels Sprouts Stew combines tender beef, roasted Brussels sprouts, and a flavorful Guinness-infused broth. This dish is comforting, bold, and perfect for cozy evenings at home.
Ingredients
2-3 pound beef chuck roast, cut into cubes
2 tablespoons all-purpose flour
3 tablespoons extra virgin olive oil, divided
1 large onion, diced
2 large carrots, diced
2 stalks of celery, diced
3 cloves of garlic, minced
16 ounces Guinness beer
4 cups beef broth
1 pound Brussels sprouts, halved
1/4 cup tomato paste
1 tablespoon paprika
1 tablespoon fresh thyme
1 bay leaf
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1/4 cup heavy cream
to taste, salt and ground black pepper
for garnish, freshly chopped parsley
Directions
- Prepare the Beef:
Season the beef chunks with salt and ground black pepper. Toss them in flour until evenly coated. - Sear the Beef:
Heat 2 tablespoons of the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef until browned on all sides, 6-7 minutes. Remove the beef and set aside. - Cook the Aromatics:
Add the diced onion, carrots, and celery to the same pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for another 1-2 minutes. - Deglaze the Pot:
Pour in the Guinness beer. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 2–3 minutes to cook off the alcohol slightly. - Build the Stew Base:
Stir in the tomato paste, paprika, fresh thyme, bay leaf, Worcestershire sauce, balsamic vinegar, and brown sugar. Mix well to combine. - Roast the Brussels Sprouts:
While the stew simmers, preheat your oven to 400°F (200°C). Toss Brussels sprouts with the remaining extra virgin olive oil, salt, and ground black pepper. Arrange them cut side down on a baking sheet and roast for 20 minutes, until golden brown and slightly crispy. Set aside. - Simmer the Stew:
Add the seared beef back to the pot along with the beef broth. Stir, bring the mixture to a boil, and then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the beef is tender. - Add the Brussels Sprouts:
Stir in the halved Brussels sprouts and simmer uncovered for 30 minutes, until the sprouts are tender and the stew has thickened. - Finish and Serve:
Once the stew is cooked, remove the bay leaf and stir in the heavy cream. Mix until it’s well combined and heated through. Ladle the stew into bowls, ensuring each serving gets a hearty portion of tender beef, vibrant vegetables, and sauce. Garnish with freshly chopped parsley for a burst of color and freshness.