Sous Vide Guinness Beef Stew🍖 Main

Name: Sous Vide Guinness Beef Stew
Prep time: 20 min
Cook time: 1440 min
Total time: 1460 min
Yield: 6 servings
Ingredients: 3 pounds beef chuck roast, trimmed; 8 oz baby carrots; 1 cup pearl onions; 3 cloves garlic; 2 tsp tomato paste; 2 each bay leaves; 3 tbsp all-purpose flour; 12 oz Guinness beer; 4 cups beef stock

This is the sous vide version of the classic Irish Beef and Guinness Stew. Full of deep, rich comforting flavors, the Guinness Beer is the star of this tender beef stew.

By Sarah Chen, Home Cook Enthusiast

Prep: 20 minCook: 1440 minServes: 6

sous vide Irish beef stew Guinness comfort food slow cook

★ 5.0 (2 ratings)

A great soup is one of the most satisfying things you can cook at home — it fills the kitchen with warmth and aroma, makes the house feel lived-in, and yields enough to feed a crowd or stock the freezer. This sous vide guinness beef stew is a recipe worth learning well, because you will want to make it every time the weather turns cool or you need a reliable, comforting meal.

The beauty of sous vide is consistency — once you nail the temperature and time, you get perfect results every single time. The final sear after the water bath is what gives you color and texture. Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This soup tastes even better the next day after the flavors have had time to deepen overnight. It freezes beautifully in individual portions, making it an excellent meal-prep option. Serve it with crusty bread or a simple green salad for a complete meal.

Ingredients

3 pounds beef chuck roast, trimmed
8 oz baby carrots
1 cup pearl onions
3 cloves garlic
2 tsp tomato paste
2 each bay leaves
3 tbsp all-purpose flour
12 oz Guinness beer
4 cups beef stock

Nutrition (Per 6 servings)*

420

Calories

38g

Protein

18g

Carbs

18g

Fat

Fiber

680mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Trim the beef of excess fat and cut into cubes, approximately 2 inches.
Pat the meat dry and season with salt and pepper.
In a dutch oven, heat 2 tablespoons of olive oil.
Working in batches, sear the meat on all sides.
Transfer the meat to a clean plate.
Sauté the carrots, onions, garlic, and tomato paste for a few minutes.
Dust them with flour, add the bay leaves, and stir to coat everything in the pan.
Deglaze the pan with a heavy splash of the Guinness beer, scraping up the browned bits.
Add the meat, vegetables, the liquid from the pan, the remaining beer, and the beef stock to a gallon freezer zip top bag.
Heat the sous vide water to 185°F.
Using the water displacement method, lower the bag into the water, forcing the air out of the bag.
Close the bag and cook for 24 hours.
Once the time is up, remove the bag from the water and pour the liquid from the bag into a pan.
Heat on medium high to thicken the sauce. If the sauce is not thick enough, add a mixture of 1/2 cup milk combined with 3 tablespoons of flour. Bring to a simmer.
Add the sauce back to the meat and vegetables. Stir to combine.
Serve with Irish soda bread and/or mashed potatoes.