This Guinness Beef Stew recipe is made on the stovetop in a Dutch oven and packed with flavour. Whip up a batch for St. Patrick’s Day or any day you’re craving a delicious bowl of comfort food!
This Guinness Beef Stew is an easy to make recipe for any occasion but it really is perfect for St. Patrick’s Day. The meat is seared to perfection then everything is simmered on the stovetop. Low and slow is the way to go for a great stew.
By searing the meat first you lock in all that delicious flavour and the edges are so crisp and delicious. Then simmering allows the meat to become incredibly tender. Honestly, it’s like butter when it’s done.
Personally, I like cooking the meat and stock for about 30 minutes before adding the veggies. It just allows the meat to tenderize without overcooking the veggies. No one wants mushy veggies in their stew. You want them soft but not completely falling apart.
Now, if I’m being honest, my husband likes celery in all his stew but I don’t like it in Guinness stew. A normal beef stew I would definitely add celery but not in this particular stew. If you’re inclined to add it that’s cool. You do you!
We gobbled it up so fast I forgot I had promised to save some for my brother. So, I guess I’ll have to make it again for Ken. Poor guy is going to be mad at his little sister for not sharing. He loves getting leftovers delivered!
I hope you love this as much as we do. Feel free to leave feedback in the comment section when you try this one.
- Oil – I used olive oil for this recipe but you can substitute any other cooking oil you prefer to use.
- Beef – For stew, I recommend beef chuck or stewing beef. I often use blade roast because it’s inexpensive and goes a long way.
- Onion – Personally, I love Vidalia onions or Spanish onions for stew. Any sweet onion will do.
- Garlic – Use fresh garlic if you have access to it. Add it to the pot after the onions are almost done browning. Garlic can burn very quickly.
- Flour – All purpose flour is the way to go for this stew. You can add the flour to the meat before cooking but I prefer this method of adding it after.
- Spices – I used salt, pepper, and bay leaves. f I’m being honest, I much prefer white pepper over black pepper. You can use either.
- Tomato Paste – Use good quality tomato paste that comes in a tube. It adds so much flavour to stew.
- Guinness – I used Guinness Draught Stout for this recipe. It comes in a can.
- Stock – Beef stock is preferred for this stew. If you don’t have beef stock then use vegetable stock.
- Carrots – Peel the carrots then slice them into pieces. Try to make them all similar in size so they cook evenly.
- Potatoes – I used Yukon Gold potatoes for this recipe. You can also use baby potatoes. Chop them so they are are similar in size so they cook evenly.
How to Make Guinness Beef Stew:
- First, cut the beef into even sized cubes. They should be about 1 1/2 to 2 inches.
- Then, add a little oil to the Dutch oven and place on the stovetop. Turn heat to high then start searing the meat. Work in small batches so you sear the meat. If you overcrowd the pot the meat will steam and not sear. Transfer the meat to a plate as you work.
- Add the onions to the pot and cook them over medium high heat until they start to turn amber in colour and the edges brown.
- Then, add the garlic during the last minute of cooking the onions. Cook for about 1 minute longer, or until garlic becomes fragrant.
- Next, add the meat back to the Dutch oven.
- Sprinkle flour, salt, and pepper over top of the meat. Use a wooden spoon to stir until the flour coats all the meat evenly.
- Then, add the tomato paste and cook for another minute or two. Stir so the paste mixes well.
- Next, pour the Guinness into the pot and cook over medium high heat. Use a wooden spoon to scrape the brown bits off the bottom of the pan.
- Pour in the beef stock and add the bay leaves. Bring the mixture to a boil, then cover and simmer for 30 minutes.
- Then, uncover the Dutch oven carefully and add the carrots and potatoes. Give it a good stir. Place the lid back on the pot and continue to simmer for another 1 1/2 hours.
- Next, uncover the pot and simmer another 30 minutes to allow the stew to thicken, if desired.
- Remove the bay leaves from the stew and discard them.
- Serve on its own or over mashed potatoes!
How to Store:
Store the stew in an airtight container in the fridge for up to 3-4 days.
Can you Freeze it:
This stew can be stored in an airtight container in the freezer for up to 3 months.
What to Serve with Guinness Stew:
We like to serve ours as is but some people like to pour it over mashed potatoes or bread. My husband’s family loves stew spooned over bread. Personally, I like bread served separately.
Most of the time we serve this along with crusty bread, croissants, or a baguette cut into large pieces for dunking.
Serve a Chocolate Guinness Float for dessert!
More Comfort Food:
- Lasagna Soup
- Slow Cooker Hamburger Soup
- Easy Spicy Lasagna
- Smoked Bacon Mac and Cheese
- Frito Pie
- Bolognese Sauce
- Slow Cooker Short Rib Ragu
- Frito Pie Mac and Cheese
Places to stalk Cravings of a Lunatic
Guinness Beef Stew
- 1 tbsp olive oil
- 2 1/2 lbs boneless beef chuck or stewing beef cut into cubes
- 1 large sweet onion chopped
- 3 cloves garlic minced
- 1/4 cup all purpose flour
- 1 tsp salt
- 1/2 tsp white pepper
- 3 tbsp tomato paste
- 14.9 oz Guinness Draught Stout
- 3 cups beef stock
- 2 medium bay leaves remove before serving
- 1 lb carrots peeled and chopped
- 1 1/2 lb Yukon Gold potatoes chopped
- Cut the beef into cubes and pat dry with a paper towel.
- Add olive oil to the Dutch oven and turn heat on to high while you sear the meat. Add the meat to bottom in batches. Don't overcrowd the pot or the meat will steam and not sear. Use tongs and work in batches, removing seared pieces to a plate as you work. Sear all sides of all the meat until it's all browned to perfection. Transfer all the meat to the plate while you cook the onions.
- Add the onions to the pan and cook over medium high heat until they begin to turn amber in colour. Then add the garlic and cook for one minute longer. Add the meat back into the pot and stir well.
- Toss the flour, salt and pepper into the pot and stir until the flour coats all the meat evenly. This should only take about 1 to 2 minutes.
- Add the tomato paste to the bottom of the Dutch oven and stir until it incorporates well.
- Then, pour the Guinness into the Dutch oven and use a wooden spoon to loosen any brown bits on the bottom of the pan. That will add so much flavour to your stew.
- Add the beef stock and bay leaves but not the veggies yet. Bring everything to a boil then cover and simmer for 30 minutes
- Uncover the pot carefully and add the carrots and potatoes. Place the lid back on and continue to simmer for another 1 1/2 hours. It's done when the veggies are soft but not mushy.
- Remove lid and simmer for another 30 minutes. This will allow the stew to thicken a bit more. If you like yours thinner in consistency you can skip this step.
- Pull out the bay leaves and discard them.
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