Guinness Stew is the perfect hearty winter stew: A splash of dark stout makes the sauce rich and flavorful, perfect for tender chunks of beef and vegetables.

A bowl of Guinness Stew.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Guinness Stew Recipe

Recipe ingredients

Labeled ingredients for Guinness Stew in various bowls.

Ingredient notes

  • Beef roast: An inexpensive cut like chuck roast has a lot of fat, an asset here. The long cooking time means that fat breaks down into meltingly tender chunks of beef and a rich, full-bodied sauce. Names can vary, so look for any of these beef cuts: boneless beef chuck roast, chuck pot roast, chuck shoulder, bottom eye, round roast, rump roast, top round, round tip roast, English roast, or pot roast.
  • Red potatoes: Small red potatoes have thin skins and a buttery, tender interior. You can use white skin potatoes, fingerling potatoes, any color of baby potatoes, and even Russet or baking potatoes (as long as they’re cut up into bite-sized pieces).
  • Guinness Extra Stout: I prefer this hoppy stout, although any dark beer will do.
  • Beef broth: I use refrigerated beef base to make broth. Similar to bullion cubes, beef base is highly concentrated beef stock. You can find it in powder or paste forms. I love “Better than Bouillon” brand, a paste which is widely available and tastes delicious.
  • Mashed potatoes: Guinness Stew is delightful served over a big bed of warm mashed potatoes to soak up every last drop of the sauce. If desired, you could pair it with warm, crusty bread or just enjoy as-is; this stew is a hearty meal itself.

Step-by-step instructions

  1. In a dutch oven over medium heat, fry the bacon until crisp. Remove the bacon and set it aside, keeping the bacon drippings in the pot. You’ll use the bacon grease to brown the beef.
You don’t need the luck o’ the Irish to make a phenomenal beef and Guinness Stew, just a bottle of the good stuff and a pot big enough to hold it all. This stew is so rich and hearty, it might become your new standard stew recipe! 
  1. While the bacon is cooking, dredge the cubed pot roast pieces in flour.
You don’t need the luck o’ the Irish to make a phenomenal beef and Guinness Stew, just a bottle of the good stuff and a pot big enough to hold it all. This stew is so rich and hearty, it might become your new standard stew recipe! 
  1. To the reserved bacon fat, add the beef and sear until browned on all sides, about 5 minutes. Work in batches if necessary.
You don’t need the luck o’ the Irish to make a phenomenal beef and Guinness Stew, just a bottle of the good stuff and a pot big enough to hold it all. This stew is so rich and hearty, it might become your new standard stew recipe! 
  1. Add the onions to the same pot and cook until soft and translucent, about 5 minutes. Toss in the potatoes, celery, and carrots, cook for 5 minutes more, stirring occasionally. Add the garlic and cook for an additional 30 seconds.
You don’t need the luck o’ the Irish to make a phenomenal beef and Guinness Stew, just a bottle of the good stuff and a pot big enough to hold it all. This stew is so rich and hearty, it might become your new standard stew recipe! 
  1. Deglaze the pan with beer: Pour in Guinness, bring to a boil, and use a wooden spoon to scrape the brown bits up from the bottom of the pan. Boil for 2 minutes, then add tomato paste, beef broth, Worcestershire sauce, thyme, and bay leaves.
You don’t need the luck o’ the Irish to make a phenomenal beef and Guinness Stew, just a bottle of the good stuff and a pot big enough to hold it all. This stew is so rich and hearty, it might become your new standard stew recipe! 
  1. Bring to a boil, reduce the heat, top the pot with a lid, then simmer on the stove for about 2 hours, or until the beef is tender. Five minutes before serving, add the peas and remove the bay leaf. Season to taste with salt and freshly ground pepper.

Recipe tips and variations

  • Yield: This Guinness Beef Stew recipe makes 12 hearty servings.
  • Leftovers: Cool and store leftovers covered in the refrigerator for up to 4 days.
  • Freeze:  Cool cooked stew to below 40 degrees on an instant-read thermometer within 2 hours and place into airtight containers. Frozen stew will last 4 to 6 months in the freezer. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat thawed stew in the microwave or on a stove top. Add a splash of beef stock to thin if the stew simmers up thicker than you prefer.
  • Sheep: Substitute lamb or mutton for the beef (a common version in Ireland).
  • Vegetable options: Stew is an excellent vehicle for extra vegetables and herbs you have on-hand. Turnips, mushrooms, parsnips, leeks, or sweet potatoes would all mix in nicely; just stick to the overall proportions listed in the recipe for vegetables and stock. (In other words, trade some turnips for carrots or substitute part sweet potatoes for red potatoes.)
Two bowls of Guinness Stew.

More hearty beef recipes

A bowl of Guinness Stew.

Guinness Stew

Guinness Stew is the perfect hearty winter stew: A splash of dark stout makes the sauce rich and flavorful, perfect for tender chunks of beef and vegetables.
5 from 3 votes
Prep Time 20 mins
Cook Time 2 hrs 25 mins
Total Time 2 hrs 45 mins
Servings 12 servings
Course Main Course
Cuisine American, Irish
Calories 269

Ingredients 

  • 6 slices bacon thick cut, chopped
  • 2 pounds boneless beef chuck roast cut against the grain into 1-inch pieces (see note 1)
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 1 large onion chopped
  • 5 medium red potatoes chopped (see note 2)
  • 3 carrots peeled and chopped
  • 3 celery ribs chopped
  • 3 cloves garlic minced
  • 16 ounces Guinness Extra Stout (see note 3)
  • 2 cups beef broth (see note 4)
  • ¼ cup tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 2 bay leaves
  • 1 cup frozen peas thawed
  • Mashed potatoes for serving (see note 5)

Instructions 

  • In a dutch oven over medium heat, fry bacon until crisp. Remove bacon from pot and reserve rendered bacon fat. Meanwhile, season beef generously with salt and and toss with flour to coat.
  • Working in batches as necessary to prevent over-crowding, fry beef in reserved bacon fat until well-browned on each side, about 5 minutes. Transfer to a plate and repeat with remaining beef.
  • Once all beef has been browned and removed, add onions and cook until softened and lightly browned, about 5 minutes. Add potatoes, carrots, and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
  • Add the Guinness and bring to boil, scraping up the browned bits from the bottom of the pot. Boil for 2 minutes.
  • To the pot add browned beef, chopped bacon, beef broth, Worcestershire sauce, tomato paste, thyme, and bay leaves. Bring to boil. Reduce heat, cover, and simmer 2 hours or until the beef is tender and the vegetables are cooked through.
  • Stir in peas. Remove bay leaves and season to taste with salt and pepper. Serve with mashed potatoes.

Notes

  1. Beef roast: An inexpensive cut like chuck roast has a lot of fat, an asset here. The long cooking time means that fat breaks down into meltingly tender chunks of beef and a rich, full-bodied sauce. Names can vary, so look for any of these beef cuts: boneless beef chuck roast, chuck pot roast, chuck shoulder, bottom eye, round roast, rump roast, top round, round tip roast, English roast, or pot roast.
  2. Red potatoes: Small red potatoes have thin skins and a buttery, tender interior. You can use white skin potatoes, fingerling potatoes, any color of baby potatoes, and even Russet or baking potatoes (as long as they’re cut up into bite-sized pieces).
  3. Guinness Extra Stout: I prefer this hoppy stout, although any dark beer will do.
  4. Beef broth: I use refrigerated beef base to make broth. Similar to bullion cubes, beef base is highly concentrated beef stock. You can find it in powder or paste forms. I love “Better than Bouillon” brand, a paste which is widely available and tastes delicious.
  5. Mashed potatoes: Guinness Stew is delightful served over a big bed of warm mashed potatoes to soak up every last drop of the sauce. If desired, you could pair it with warm, crusty bread or just enjoy as-is; this stew is a hearty meal itself.
  6. Yield: This Guinness Beef Stew recipe makes 12 hearty servings.
  7. Leftovers: Cool and store leftovers covered in the refrigerator for up to 4 days.
  8. Freeze:  Cool cooked stew to below 40 degrees on an instant-read thermometer within 2 hours and place into airtight containers. Frozen stew will last 4 to 6 months in the freezer. Thaw overnight in the refrigerator before reheating.
  9. Reheating: Reheat thawed stew in the microwave or on a stove top. Add a splash of beef stock to thin if the stew simmers up thicker than you prefer.
  10. Sheep: Substitute lamb or mutton for the beef (a common version in Ireland).
  11. Vegetable options: Stew is an excellent vehicle for extra vegetables and herbs you have on-hand. Turnips, mushrooms, parsnips, leeks, or sweet potatoes would all mix in nicely; just stick to the overall proportions listed in the recipe for vegetables and stock. (In other words, trade some turnips for carrots or substitute part sweet potatoes for red potatoes.)

Nutrition

Calories: 269kcalCarbohydrates: 23gProtein: 20gFat: 10gSaturated Fat: 4gCholesterol: 56mgSodium: 385mgPotassium: 904mgFiber: 3gSugar: 4gVitamin A: 2812IUVitamin C: 17mgCalcium: 48mgIron: 3mg
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