Guinness Beef Stew

4.89 from 51 votes

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!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Dinner, Main Course

Cuisine: Irish

Keyword: beef stew, guinness beef stew, guinness stew

Servings:

Calories: 396kcal

Equipment

Ingredients

1 tablespoons olive oil
2 ½ pounds boneless beef chuck, chuck roast, or stewing beef cut into 1 inch chunks, or bite-size pieces
1 large sweet onion chopped
3 cloves garlic minced
¼ cup all purpose flour
1 teaspoons salt
½ teaspoons white pepper
3 tablespoons tomato paste
14.9 ounces Guinness Draught Stout
3 cups beef broth, or beef stock
2 medium bay leaves remove before serving
1 pound carrots peeled and chopped
1 ½ pounds Yukon Gold potatoes chopped

Garnish:

fresh parsley

US Customary - Metric

Instructions

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 broth 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 ½ 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.
Serve!

Notes

If you want a thicker consistency to your stew you can make a slurry and add it the pot.

Mix 1 tablespoon of cornstarch with one tablespoon of cold water.

I love using a mason jar to mix slurries but use whatever you like.

Bring stew to a boil towards the end of the cooking time and add slurry slowly to the pot. It's always best to add a little and then add more if needed. Stir for about a minute then you can reduce the heat. Cook for a few minutes before serving.

I'm not a big fan of using flour for slurries. Cornstarch tends to work better and doesn't alter the taste as much, in my opinion.

Nutrition