Description
This rich and comforting Steak and Guinness Stew is made with tender chunks of beef, root vegetables, and a deep stout gravy. Served over creamy cauliflower mash with sharp Irish white cheddar, it’s a deliciously cozy meal with bold flavors and a low-carb twist.
Ingredients
For the Guinness Stew:
2 lbs beef chuck or stew meat, cut into 1-inch cubes
2 tablespoons flour (optional, for thickening)
2 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
1 tablespoon tomato paste
1 (14.9 oz) can Guinness stout
2 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme (or 1 tsp dried)
1 bay leaf
Salt and pepper, to taste
For the Cauliflower Mash:
1 large head cauliflower, cut into florets
2 tablespoons butter
1/4 cup heavy cream or milk
1/2 cup shredded Irish white cheddar cheese
Salt and pepper, to taste
Optional: pinch of garlic powder or chopped chives
Instructions
Make the Stew:
Pat beef dry and season with salt and pepper. Lightly toss in flour, if using.
Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, removing to a plate once browned.
Add onions and garlic to the pot and sauté for 2–3 minutes. Stir in tomato paste and cook for another minute.
Add carrots and celery. Pour in Guinness and scrape up the brown bits from the bottom.
Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, bay leaf, and more salt and pepper.
Bring to a simmer, then cover and cook on low for 1.5 to 2 hours, until beef is tender. Remove bay leaf before serving.
Make the Cauliflower Mash:
Steam or boil cauliflower florets until very soft, about 10–12 minutes.
Drain and transfer to a food processor or blender. Add butter, cream, and cheese. Blend until smooth.
Season with salt, pepper, and optional garlic powder or chives.
To Serve:
Spoon cauliflower mash into bowls and ladle the stew over top. Garnish with fresh thyme or parsley if desired.
Notes
Want a thicker stew? Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew during the last 10 minutes.
This dish is also great with mashed potatoes or crusty bread.
The stew can be made a day ahead – it gets even better as it sits!