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Guinness Beef Stew cooked in a blue dutch oven and resting on a dark counter
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5 from 1 vote

Guinness Beef Stew

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 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Dinner, Main Course
Cuisine: Irish
Keyword: beef stew, guinness beef stew, guinness stew
Servings: 8
Calories: 396kcal


  • 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.
  • Serve!


Calories: 396kcal | Carbohydrates: 31g | Protein: 35g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 663mg | Potassium: 1351mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9576IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 5mg