Jul 14 2026
Restaurants›Riverside Grill›House Soup: Guinness Beef Stew Recipe

House Soup: Guinness Beef Stew Recipe

Inspired by Riverside Grill
Time2h 30m
Serves4

Make House Soup: Guinness Beef Stew Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef & Marinade

Aromatics & Vegetables

Liquids & Seasoning

Thickening & Finish

Method

Beef & Marinade

  1. 1

    Season and dredge beef

    Pat beef cubes dry with paper towels. Sprinkle evenly with 1 1/2 tsp salt and 1 tsp pepper. Place the 1/2 cup flour in a shallow bowl or plate and dredge the beef pieces lightly so each is coated; shake off excess flour.

  2. 2

    Brown beef

    Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches (to avoid overcrowding), add beef pieces and brown on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and repeat until all beef is browned, adding remaining oil as needed.

Aromatics & Vegetables

  1. 3

    Sauté aromatics

    Reduce heat to medium, add 2 tablespoons butter to the pot. Add the diced onion, carrots and celery. Sauté until onions are translucent and vegetables begin to soften, 6–8 minutes, scraping up browned bits from the bottom of the pot.

  2. 4

    Add garlic and mushrooms

    Add the minced garlic and mushrooms (if using) and cook 2–3 minutes more until fragrant and mushrooms begin to release liquid. Stir in the 2 tablespoons tomato paste and cook for 1 minute to deepen flavor.

Liquids & Seasoning

  1. 5

    Deglaze and combine

    Pour in the 12 oz Guinness, using a wooden spoon to scrape up any browned bits from the pot (deglazing). Let the beer bubble for 1–2 minutes to burn off some alcohol.

  2. 6

    Add stock and seasonings

    Return the browned beef and any accumulated juices to the pot. Add 3 cups beef stock, 1 tablespoon Worcestershire sauce, the thyme sprigs and 2 bay leaves. Bring to a gentle simmer.

  3. 7

    Simmer

    Cover the pot slightly ajar and reduce heat to low so the stew maintains a bare simmer. Cook until beef is tender, about 1 hour 45 minutes to 2 hours, stirring occasionally and skimming any excess fat from the surface.

Thickening & Finish

  1. 8

    Add potatoes

    About 25–30 minutes before the end of cooking (when beef is nearly tender), add the 1 lb cut potatoes to the pot. Continue simmering until potatoes are fork-tender and beef is fully tender.

  2. 9

    Make slurry and adjust thickness

    In a small bowl whisk the 1 tsp cornstarch with 2 tbs cold water until smooth. Remove the thyme sprigs and bay leaves from the stew. Stir the cornstarch slurry into the simmering stew and cook 2–3 minutes until the broth thickens slightly. If you prefer a thicker stew, repeat with another 1 tsp cornstarch mixed with 1–2 tbs cold water.

  3. 10

    Finish and serve

    Stir in the remaining 1 tablespoon butter (optional) and 2 tablespoons chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed. Ladle stew into bowls and serve hot with crusty bread or mashed potatoes.

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