Guinness Beef Stew With Thai Twist
Inspired by the popular show on Netflix, House of Guinness, I have created this Guinness Beef Stew and spun it with my Thai twist to make it lighter while still keeping the coziness and comfort of the traditional recipe. I added more veggies, less beef, and a natural depth from Thai seasonings. It’s hearty, nourishing, and balanced. It is exactly the kind of comfort food your body will thank you for. After all, my husband of Irish descent gave me two thumbs up! Yippie!
Ingredients
- 1 lb 450 g beef chuck trimmed and cut into 1½-inch cubes (half the usual amount)
- salt & freshly ground black pepper
- 2 tbsp olive oil or avocado oil
- 2 medium yellow onions chopped (or other onion you wish)
- 3 carrots cut into chunks
- 2 celery stalks chopped
- 2 parsnips cut into chunks (optional)
- 8 oz 225 g mushrooms halved (adds meaty texture without extra beef)
- 3 garlic cloves minced
- 1 bottle Guinness stout 11–12 oz
- 11/2 cups water or low-sodium broth if you prefer
- 2 tbsp tomato paste or to taste
- 1 1/2 tablespoon fish sauce or to taste
- 1 1/2 tablespoon soy sauce or to taste
- 3 sprigs fresh thyme or 1 tsp dried
- 3 bay leaves
- 1 lb baby potatoes or fingerlings halved
- 1½ cups frozen peas added at the end
- fresh parsley chopped, for garnish
Instructions
- Sear beef: Pat dry, season, and brown beef in 1 tbsp oil until deeply caramelized. Remove to a plate.
- Cook vegetables: Add remaining oil. Sauté onions, carrots, celery, parsnips, and mushrooms until softened and golden. Add garlic, cook for 1 minute.
- Simmer: Return beef into the pot. Add in Guinness, add water (or broth). Season with tomato paste, thyme, bay leaves, fish sauce and soy sauce. Bring to a boil, cover and let it simmer gently for 1½ - 2 hours,
- Add potatoes: Stir in potatoes, cook for another 30 minutes until tender and beef is soft.
- Finish with peas: Stir in peas during the last 5 minutes (they should stay bright green).
- Serve: Remove thyme and bay leaves. Taste, adjust seasoning, garnish with parsley.
Video
Notes
Why this version is lighter (and smarter):
In the video I used pearl onions but you can use any onions you wish to use. In the video I also used baby potatoes and I did not peel them - I just clean them well and create a no-waste-recipe for my family. However, if you feel like peeling is a better option, by all means, please do so. My recipe is only a guideline. I would encourage you to create one that suits you best!
- Half the beef, more vegetables — for color, fiber, and balance.
- Fish sauce + soy sauce = deep umami flavor without extra salt or heavy sauces.
- No cornstarch needed — the natural starch from the potatoes, tomato paste, and the beef’s own richness make the perfect stew texture.
Kitchen notes
Believe it or not, Thai cooks use bay leaves in many braised dishes too! They add that same gentle warmth and depth you find in slow-cooked stews. Traditional seasoning for this stew is with Worcestershire sauce, but, I just don’t have it in my pantry so I improvised with my Thai twist.In the video I used pearl onions but you can use any onions you wish to use. In the video I also used baby potatoes and I did not peel them - I just clean them well and create a no-waste-recipe for my family. However, if you feel like peeling is a better option, by all means, please do so. My recipe is only a guideline. I would encourage you to create one that suits you best!