If you’re craving something creamy and comforting, this is for you.
This Beef and Guinness Stew delivers deep, rich flavors every time.
It is perfect for those cold winter nights when you need warmth.
Why You’ll Love This Beef and Guinness Stew
This is the ultimate winter comfort food for your family.
It is perfect for a cozy weekend or a holiday meal. You get tender beef chuck that melts in your mouth. The stout adds a complex depth without being bitter. It’s a reliable recipe that tastes even better the next day.
The leftovers are actually better the next day. The flavors meld together while sitting in the fridge. You will love having a ready-made lunch waiting for you. It is a huge time-saver for busy work weeks.
How This Comes Together
Everything happens in one large Dutch oven for easy cleanup. You sear the meat, deglaze with stout, and let it simmer. The long braise does all the hard work for you. Beginners will find this one-pot method very simple to follow.
Start by tossing the beef in seasoned flour. This helps thicken the sauce as it cooks later. Searing the meat creates a deep crust for better flavor. You will see the sauce turn dark and glossy. It looks like it came from a professional kitchen.
What You’ll Need
Grab these simple pantry staples and fresh root vegetables to get started.
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 3 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 14.9 oz can Guinness Draught
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 3 large carrots, peeled and cut into 1-inch rounds
- 1 lb baby potatoes, halved
Step-by-Step Directions
- Toss the beef cubes with flour, salt, and pepper in a bowl until evenly coated.
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- Sear the beef in batches until browned on all sides, then remove to a side plate.
- Add the remaining tablespoon of oil to the pot and sauté the onion until softened, approximately 5 minutes.
- Add the garlic and cook for 60 seconds until fragrant.
- Deglaze the pot with the Guinness, using a wooden spoon to scrape all browned bits (fond) from the bottom.
- Whisk in the beef stock, tomato paste, Worcestershire sauce, and brown sugar.
- Return the beef and any accumulated juices to the pot; add the thyme, rosemary, and bay leaves.
- Bring to a simmer, then reduce heat to low, cover, and braise for 90 minutes.
- Incorporate the carrots and potatoes, cover, and continue to simmer for 30 to 40 minutes until the beef and vegetables are fork-tender.
- Remove the herb sprigs and bay leaves before serving.
How to Serve It
Serve this stew in big, wide bowls while it’s steaming hot. The sauce should be thick enough to coat a spoon perfectly. Pair it with crusty Irish soda bread for dipping. A side of creamy mashed potatoes also works beautifully here.
I like to garnish mine with fresh parsley. The green color pops against the dark, rich gravy. Serve it in your favorite heavy stoneware bowls. It keeps the stew warm while you eat. This is pure comfort in a bowl.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for up to four days. You can also freeze this stew for three months. Reheat it slowly on the stove to keep the beef tender. Add a splash of broth if the sauce is too thick.
Make It Even Better (Pro Tips)
- Don’t crowd the pan when searing the beef batches.
- Use Guinness Draught in the can for the best flavor.
- Pat the beef dry before flouring for a better crust.
- Cut your vegetables into large chunks so they don’t mush.
- Add a splash of water if the liquid reduces too much.
- This is the perfect meal for a St. Patrick’s Day celebration.
- Let the stew sit for ten minutes before serving.
- Avoid using extra-bitter craft stouts for this specific recipe.
Easy Ways to Change It Up
- Swap the beef for lamb for a traditional Irish feel.
- Add sliced mushrooms for an extra earthy flavor profile.
- Use sweet potatoes instead of baby potatoes for sweetness.
- Try a different dark stout if you cannot find Guinness.
Quick Questions
Does the alcohol cook out?
Yes, most of the alcohol evaporates during the long simmer. It leaves behind a rich, malty flavor that defines the dish. It is safe for the whole family to enjoy.
What is the best beef for stew?
Beef chuck is the best choice for slow cooking. It has enough fat to stay moist during the braise. It becomes fork-tender after ninety minutes of simmering.
Give this hearty Beef and Guinness Stew a try tonight. Your kitchen will smell amazing, and your belly will be full. Enjoy every bite!
— Ethan
Hearty Beef and Guinness Stew
Ingredients
Method
- Toss the beef cubes with flour, salt, and pepper in a bowl until evenly coated.
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- Sear the beef in batches until browned on all sides, then remove to a side plate.
- Add the remaining tablespoon of oil to the pot and sauté the onion until softened, approximately 5 minutes.
- Add the garlic and cook for 60 seconds until fragrant.
- Deglaze the pot with the Guinness, using a wooden spoon to scrape all browned bits (fond) from the bottom.
- Whisk in the beef stock, tomato paste, Worcestershire sauce, and brown sugar.
- Return the beef and any accumulated juices to the pot; add the thyme, rosemary, and bay leaves.
- Bring to a simmer, then reduce heat to low, cover, and braise for 90 minutes.
- Incorporate the carrots and potatoes, cover, and continue to simmer for 30 to 40 minutes until the beef and vegetables are fork-tender.
- Remove the herb sprigs and bay leaves before serving.
