A hearty beef stew braised in rich broth, with mushrooms, carrots, and potatoes, served alongside creamy cauliflower mash with melted white cheddar—comfort elevates to gourmet.

Why You’ll Love This Recipe

• Deep, savory stew with tender beef and vegetables, perfectly balanced by cheesy cauliflower mash.

• No alcohol: rich beef broth stands in for Guinness, preserving flavor while keeping it accessible.

• Lower-carb side that feels indulgent thanks to cheddar.

• Great for cozy dinners, cold nights, or when craving rustic comfort with a modern twist.

Guinness Stew with Irish White Cheddar Cauliflower Mash

This reimagined take on a classic hearty stew brings all the satisfaction of a rich, slow-cooked braise without needing to use alcohol. Imagine searing cubes of beef until browned and caramelized, then slowly simmering them in a fragrant broth with tomato paste, aromatics, tender mushrooms, carrots, and potatoes. Each spoonful offers velvety broth, fork-tender meat, and savory-rooted vegetables that feel like a hug from the inside.

While the stew simmers, creamy cauliflower mash with sharp white cheddar finishes on the side. Steamed cauliflower turns silky with just butter and melted cheese—lightened, yet deeply flavorful. When scooped alongside the beef and vegetables, it offers a beautiful textural contrast: velvety mash meets hearty stew.

This meal feels luxurious yet homey, elevated yet comforting. It’s perfect for those evenings requiring nourishment and coziness. And while inspired by classic recipes, removing Guinness in favor of high-quality beef broth ensures inclusivity, comfort, and flavor without compromise.

Servings

Serves 4–6.

Time

• Prep time: 20 minutes

• Stew simmering: 2–3 hours

• Mash prep: 20 minutes (can be made during stew simmer)

• Total time: Approximately 3 hours

Ingredients

Stew:

• Beef (approx. 1 lb), cut into bite-sized pieces

• 1 onion, diced

• 2 cloves garlic, chopped

• 1 tbsp chopped thyme

• Beef broth (approx. 2 cups)

• 1 tbsp Worcestershire sauce

• 1 tbsp tomato paste

• Potatoes (1 lb), cubed

• Carrots (2), sliced

• Mushrooms (8 oz), quartered

• Salt and pepper to taste

Mash:

• 1 medium head cauliflower, cut into florets

• 1 tbsp butter

• 1 cup shredded white cheddar

Instructions

1. In a large pot, brown beef on all sides; set aside.

2. In the same pot, sauté onion until soft; add garlic and thyme until fragrant.

3. Stir in tomato paste, deglaze with a splash of broth, scraping up brown bits. Add remaining broth, Worcestershire, beef, carrots, potatoes, and mushrooms; season. Bring to a simmer.

4. Cover and cook gently for 2–3 hours, until beef is fall‑apart tender and vegetables are soft.

5. While stew cooks, steam cauliflower until very tender. Mash with butter and cheddar until smooth. Season to taste.

6. Serve stew in shallow bowls with a mound of cheddar cauliflower mash. Optional broil step omitted.

Tips

• Use low-sodium broth to better control seasoning.

• Mash cauliflower while stew simmers to maximize efficiency.

• Add a splash of cream or a spoon of sour cream to the mash for extra richness.

• Reheat gently; texture deepens and flavors meld beautifully over time.