Check out this Jamie Oliver Beef and Guinness Stew Recipe – proper, flavour-filled classic to warm your bones on days when it’s a bit chillier out. This recipe pays homage to the flavors of Britain and Ireland with tender slow-cooked beef, rich stout and earthy root vegetables for a supremely comforting bowl.
It’s great for Sunday lunch, a casual gathering, or whenever you want something that’s soul-soothing. You’ll serve it with creamy mashed potatoes or crusty bread — and you can let that comforting scent fill your kitchen.
Why You’ll Love It
From the melt-in-your-mouth beef to the deep, malty richness of Guinness, each spoonful of this stew is layered with flavor. Gently stewed with herbs and earthy veg, it’s a proper winter warmer that offers hearty sustenance and a taste of rustic tradition in each mouthful. Even better, it’s dead simple — just let the slow cooking work its magic.
Ingredients (Serves 4-6)
- 1 kg (about 2.2 lb) quality stewing beef (e.g., chuck or shin), cut into large chunks
- Sea salt and freshly ground black pepper
- 2 tablespoons plain flour
- Olive oil
- 2 large onions, roughly chopped
- 2 celery sticks, chopped
- 2 carrots, peeled and chopped into chunks
- 1 parsnip, peeled and chopped into chunks
- A few sprigs of fresh thyme
- 1 bay leaf
- 1 x 440ml can of Guinness (or another stout)
- 500ml (about 2 cups) quality beef stock
- 1 tablespoon Worcestershire sauce (optional)
- A handful of fresh flat-leaf parsley, chopped
Step-by-Step Instructions
Prep & Brown the Beef:
Lightly season the beef chunks with salt and pepper, and dust with the flour. Heat a few glugs of olive oil in a large, heavy-based casserole pot over medium-high heat. Work in batches to add the beef, browning it on all sides until nicely caramelized. As you go, transfer each batch to a plate.
Build the Flavour Base:
Lower the heat to medium, add another splash of oil if necessary, then throw in the onions, celery, carrots and parsnip. Cook for 5 minutes, stirring every now and then, until they begin to soften. Add the thyme and bay leaf, and stir everything well. That’s right, you are going to help the rich aroma to take shape and smell him, in that occasional blissful anticipation of the finished Jamie Oliver Beef and Guinness Stew Recipe.
Add the Liquid & Simmer:
Add the browned beef back to the pot, along with any juices. Pour in the Guinness and let it fizz for a minute, before adding the beef stock. Stir in the Worcestershire sauce (if using), then heat everything to a gentle simmer. Turn the heat down to low, cover with a lid and let it bubble away gently for about 2 to 2½ hours, or until the beef is fork-tender and the flavors have mingled beautifully.
Taste & Adjust:
Taste the stew — season with more salt and pepper if needed. If you prefer a little thicker covariance, however, leave it uncovered for the final 20 minutes of cooking to let the liquid reduce a bit.
Serve & Garnish:
Spoon steaming portions into warm bowls. Scatter over lots of fresh parsley, and serve with creamy mash or crusty bread. Dig in and enjoy each rich spoonful. This Jamie Oliver Beef and Guinness Stew Recipe will which will soon become one of your favorite cozy, comforting dishes whenever you want some slow cooking!