Beef and Guinness Stew

Why You’ll Love This Recipe

This stew is comfort food at its finest. The beef becomes meltingly tender as it simmers in a flavorful base of Guinness beer and beef broth, while the carrots and potatoes soak up all the savory goodness. It’s a cozy, satisfying meal that tastes even better the next day, making it perfect for leftovers or meal prep. The deep flavor from the Guinness adds a unique richness you just can’t get with regular broth-based stews.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Stewing beef (chuck or brisket, cut into cubes)
• All-purpose flour
• Salt and pepper
• Olive oil or butter
• Yellow onion (chopped)
• Garlic (minced)
• Carrots (peeled and chopped)
• Potatoes (Yukon gold or red, chopped)
• Celery (optional)
• Tomato paste
• Guinness stout beer
• Beef broth
• Fresh thyme or dried thyme
• Bay leaves
• Worcestershire sauce (optional)
• Fresh parsley (for garnish)

Directions

1. In a bowl, toss the beef cubes with flour, salt, and pepper to coat.
2. In a large pot or Dutch oven, heat oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
3. In the same pot, sauté the onion until softened, about 5 minutes. Add garlic and cook for another 30 seconds.
4. Stir in tomato paste and cook for 1–2 minutes until it darkens slightly.
5. Pour in the Guinness and scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
6. Return the beef to the pot. Add carrots, potatoes, celery (if using), beef broth, thyme, bay leaves, and Worcestershire sauce.
7. Bring to a boil, then reduce the heat to low. Cover and simmer for 2–2.5 hours, or until the beef is fork-tender and the vegetables are soft.
8. Remove bay leaves and adjust seasoning with salt and pepper.
9. Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.

Servings and timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 2.5 hours
Total time: 2 hours 50 minutes

Variations

• Add parsnips or turnips for more root veggie flavor.
• Use lamb instead of beef for a different traditional take.
• Add mushrooms for extra earthiness.
• Make it in a slow cooker: brown the meat, then cook everything on low for 7–8 hours.
• Add a touch of brown sugar or a splash of balsamic vinegar to balance the bitterness of the stout.
• Thicken the stew further with a cornstarch slurry if desired.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe dish. This stew also freezes well—store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

What kind of beef is best for this stew?

Chuck roast or brisket are ideal as they become tender and flavorful after long, slow cooking.

Does the alcohol cook out of the Guinness?

Most of the alcohol cooks off during simmering, but if you’re concerned, you can replace some or all of the beer with additional beef broth.

Can I make this stew in a slow cooker?

Yes. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 7–8 hours or on high for 4–5 hours.

Can I use a different beer?

Guinness stout is traditional, but any dark stout or porter will work. Avoid lighter beers, which lack the depth needed for this stew.

Is this stew freezer-friendly?

Absolutely. Cool it completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.

Can I make it ahead of time?

Yes, in fact, the flavor improves after sitting overnight. Make a day ahead and reheat before serving.

What should I serve with Beef and Guinness Stew?

Crusty bread, mashed potatoes, or buttered noodles make excellent pairings to soak up the rich sauce.

How can I thicken the stew?

The flour on the beef usually thickens it, but if needed, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmer for a few minutes.

Can I make this gluten-free?

Yes, use a gluten-free flour blend for dredging and ensure your beef broth and stout are gluten-free (many stouts contain gluten).

What can I substitute for tomato paste?

You can use a bit of tomato sauce or crushed tomatoes, though tomato paste offers the most concentrated flavor.

Conclusion

Beef and Guinness Stew is the ultimate comfort dish—rich, flavorful, and deeply satisfying. Whether you’re cooking for a cozy family dinner, preparing a hearty meal for guests, or celebrating a special occasion, this stew delivers warmth and flavor in every spoonful. With its tender beef, velvety broth, and rustic vegetables, it’s a timeless recipe you’ll want to make again and again.

Beef and Guinness Stew

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Beef and Guinness Stew is a rich, slow-simmered dish made with tender beef, root vegetables, and bold Guinness stout. Perfect for cold nights or festive gatherings, it’s a hearty and deeply flavorful one-pot meal.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 2.5 hours
• Total Time: 2 hours 50 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Irish
• Diet: Halal

Ingredients

• 2 lbs stewing beef (chuck or brisket), cut into cubes
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and chopped
• 4 medium Yukon gold or red potatoes, chopped
• 2 celery stalks, chopped (optional)
• 2 tablespoons tomato paste
• 1 (11–12 oz) bottle Guinness stout beer
• 2 cups beef broth
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. In a bowl, toss beef cubes with flour, salt, and pepper to coat.
2. In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Sear beef in batches until browned on all sides. Set aside.
3. In the same pot, sauté onion for 5 minutes until softened. Add garlic and cook for 30 seconds.
4. Stir in tomato paste and cook for 1–2 minutes until it darkens slightly.
5. Pour in Guinness, scraping up browned bits. Simmer for 5 minutes to reduce slightly.
6. Return beef to the pot. Add carrots, potatoes, celery (if using), beef broth, thyme, bay leaves, and Worcestershire sauce.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, until beef is fork-tender and vegetables are soft.
8. Remove bay leaves. Adjust seasoning with salt and pepper as needed.
9. Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.

Notes

• Add parsnips or turnips for more root veggie depth.
• Substitute lamb for beef for a different traditional twist.
• Add mushrooms for extra umami flavor.
• For slow cooker version, cook on low 7–8 hours after searing beef and sautéing aromatics.
• Thicken further with cornstarch slurry if desired.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 480
• Sugar: 5g
• Sodium: 670mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 38g
• Cholesterol: 110mg