Can I skip the Guinness?

Yep! You can use extra beef stock instead. It won’t have that deep malty flavor, but it’ll still taste amazing.

Do the veggies get mushy?

Not really—peppers and zucchini hold up surprisingly well. If you like them firmer, you can add them halfway through cooking.

Braising beef, chuck roast, or stewing steak are perfect. Anything with some marbling—lean cuts get tough.

Totally. It actually tastes better the next day once the flavors have had time to settle down. Just reheat gently.

No biggie. Just do it in a Dutch oven—cover and bake at 300°F (150°C) for 2.5–3 hours.

A hearty and flavorful beef dish slow-cooked in Guinness with vibrant vegetables and a touch of parmesan.

Equipment:

Scale

Heat olive oil in a large pot over medium-high heat.
Toss the beef chunks with flour, salt, and pepper until coated.
Sear the beef in batches until browned on all sides. Remove and set aside.
Add minced garlic to the pot and sauté for 1 minute.
Pour in Guinness and scrape the bottom of the pot to deglaze.
Return the beef to the pot, add beef stock, and bring to a simmer.
Cover and cook on low heat for 1½ to 2 hours until beef is tender.
Add chopped red and green peppers and courgette. Cook uncovered for 15-20 minutes until vegetables are soft.
Stir in grated parmesan just before serving.

This dish pairs perfectly with mashed potatoes or crusty bread to soak up the rich sauce.

Keywords: beef, Guinness, braised, vegetables, stew