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A hearty bowl of guinness beef stew with tender beef chunks, carrots, and potatoes, garnished with fresh parsley, served with bread.
Maryam

Hearty Guinness Beef Stew

This rich and comforting Guinness Beef Stew features tender beef slow-cooked with root vegetables in a deeply flavorful, malty Guinness broth, perfect for a cold evening.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: European, Irish
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 2.5 lbs Beef Chuck Roast cut into 1.5-inch cubes
  • 1.5 tsp Salt
  • 0.5 tsp Black Pepper freshly ground
  • 0.25 cup All-Purpose Flour
  • 2 tbsp Olive Oil
For the Aromatics & Vegetables
  • 2 medium Yellow Onions chopped
  • 3 medium Carrots peeled and cut into 1-inch pieces
  • 2 Celery Stalks chopped
  • 4 cloves Garlic minced
  • 2 tbsp Tomato Paste
For the Liquid & Flavor
  • 1 can Guinness Stout 14.9 oz / 440ml
  • 2 cups Beef Broth low sodium
  • 1 tbsp Worcestershire Sauce
  • 3 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 1 tsp Sugar (optional, to balance bitterness)
For the Potatoes & Finishing
  • 1.5 lbs Baby Yukon Gold Potatoes halved (or quartered if large)
  • 0.25 cup Fresh Parsley chopped, for garnish

Equipment

  • Large Dutch oven (5-6 quart)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Large Bowl
  • Wooden Spoon

Method
 

  1. Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with salt and pepper. Sprinkle the flour over the beef and toss again to coat evenly.
  2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until deeply browned. Do not overcrowd the pot. Remove seared beef to a plate and set aside. Add more oil if needed for subsequent batches.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the Dutch oven. Add chopped onions, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
  4. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
  5. Pour in the Guinness stout, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Bring to a simmer and let it reduce slightly for about 5 minutes.
  6. Return the seared beef to the Dutch oven. Add the beef broth, Worcestershire sauce, fresh thyme sprigs, bay leaves, and sugar (if using). Stir everything together. Bring the stew to a gentle simmer.
  7. Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C). Cook for 2 hours, or until the beef is fork-tender.
  8. Remove the Dutch oven from the oven. Stir in the halved baby Yukon Gold potatoes. If the stew seems too thick, you can add a little more beef broth or water.
  9. Return the covered Dutch oven to the oven and cook for another 45-60 minutes, or until the potatoes are tender.
  10. Remove the stew from the oven. Discard the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper if needed. Ladle the hearty Guinness Beef Stew into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread.

Notes

For an even richer flavor, you can marinate the beef in Guinness for 2-4 hours (or overnight) before searing. Just make sure to pat it dry before flouring. The stew thickens beautifully as it cools. If you prefer a thinner stew, add more beef broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheat wonderfully.