Beef and Guinness Stew

Beef and Guinness Stew is a hearty and comforting dish that brings together tender chunks of beef simmered in a rich Guinness stout gravy. The deep, malty flavor of the…

By Emily • September 14, 2025 • Reading time: 6 min

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Beef and Guinness Stew is a hearty and comforting dish that brings together tender chunks of beef simmered in a rich Guinness stout gravy. The deep, malty flavor of the beer blends perfectly with soft carrots, onions, and potatoes, creating a warm and satisfying meal that feels like a big, cozy hug on a chilly day.

I love making this stew when I want something filling and full of flavor without too much fuss. The slow cooking helps the beef get super tender, and the Guinness adds a special depth that you just can’t get with any other liquid. It’s one of those recipes where the house starts smelling amazing hours before dinner!

My favorite way to enjoy this stew is with some crusty bread on the side, perfect for soaking up every last bit of that thick sauce. It’s also a great dish to make ahead and have leftovers that taste even better the next day. Anytime I serve this, it’s like a little celebration of simple, honest comfort food that everyone seems to love.

Key Ingredients & Substitutions for Beef and Guinness Stew

Beef chuck: This cut is great because it becomes tender and juicy after slow cooking. If you can’t find chuck, try brisket or bottom round.

Guinness stout: It adds a deep malt flavor. If you prefer, use any other dark stout or a rich beer like porter. For no-alcohol, beef broth with a splash of balsamic vinegar can work.

Baby potatoes: Small potatoes cook evenly and hold up in stew. You can swap with any boilable potatoes like Yukon Gold or red potatoes.

Carrots and onions: They add sweetness and balance to the stew. Feel free to add parsnips or celery for a different twist.

How Do You Get Tender, Flavorful Beef in This Stew?

Here’s the secret: browning and slow simmering. Brown the beef well in batches to build flavor—don’t overcrowd the pot or it will steam instead. Then, simmer low and slow with the Guinness and broth for 1.5-2 hours. This breaks down the tough fibers for soft, tasty meat.

• Pat meat dry before seasoning to help it brown better.
• Use medium-high heat for browning, then reduce to low for simmering.
• Keep the stew covered to lock moisture in while cooking.

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven – great for even heat and slow cooking the stew without burning.
• Wooden spoon – perfect for stirring and scraping up browned bits for extra flavor.
• Sharp chef’s knife – helps you cut the beef and vegetables cleanly and safely.
• Cutting board – sturdy surface to prep all your ingredients.
• Measuring cups and spoons – to get the right amounts of broth, beer, and seasonings.
• Small bowl – useful if you want to mix the flour with water before thickening the stew.

Flavor Variations & Add-Ins

• Swap beef chuck for lamb shoulder for a slightly gamey, rich twist that pairs well with Guinness.
• Add mushrooms when cooking onions for an earthy flavor and extra texture.
• Use sweet potatoes instead of regular potatoes for a touch of natural sweetness and softer texture.
• Stir in a handful of fresh thyme or rosemary towards the end for a fresh herbal boost.

How to Make Beef and Guinness Stew

Ingredients You’ll Need:

For the Stew:

• 2 lbs beef chuck, cut into 1 1/2-inch cubes
• Salt and freshly ground black pepper, to taste
• 3 tablespoons vegetable oil
• 2 large carrots, peeled and cut into chunks
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups Guinness stout (or other dark stout beer)
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 lb baby potatoes, halved if large
• 2 tablespoons all-purpose flour (optional, for thickening)
• Fresh parsley, chopped, for garnish

For Serving:

• Mashed potatoes

How Much Time Will You Need?

This recipe takes about 20 minutes to prepare, and then you’ll simmer the stew on low for 1 1/2 to 2 hours, plus another 30-40 minutes after adding the potatoes. Plan for about 2 to 2 1/2 hours total for great tender beef and rich flavors.

Step-by-Step Instructions:

1. Brown the Beef:

Season the beef cubes with salt and pepper. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches so they get a nice crust without crowding the pan. Remove browned beef and set it aside.

2. Cook the Vegetables:

In the same pot, add sliced onion and carrot chunks. Cook, stirring now and then, until softened and lightly browned, about 5 to 7 minutes. Add minced garlic and tomato paste, cook for another 1–2 minutes while stirring.

3. Add Liquids and Simmer:

Pour in the Guinness stout and stir up any browned bits from the bottom of the pot for extra flavor. Return the browned beef to the pot, then add beef stock, Worcestershire sauce, dried thyme, and bay leaf. Stir everything together.

4. Slow Cook the Stew:

Bring the stew to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1 1/2 to 2 hours until the beef is nice and tender.

5. Add Potatoes and Finish Cooking:

Add the baby potatoes to the stew. Continue simmering for 30–40 minutes until the potatoes are cooked through.

6. Thicken the Sauce (Optional):

If you like a thicker gravy, mix the flour with a little cold water until smooth, then stir it into your stew. Cook for a few more minutes until the sauce thickens.

7. Serve:

Remove the bay leaf, taste, and adjust seasoning with salt and pepper as you like. Serve hot, garnished with chopped fresh parsley, alongside creamy mashed potatoes.