Picture this You’re curled on the couch, blanket on standby, and a bowl of stew so deeply comforting it could hug back. That’s what this Beef And Guinness Stew delivers. Tender beef bathed in a malty Guinness gravy with vegetables that soak up every bit of savoury goodness. It’s the kind of Irish beef and guinness stew you daydream about when winter has that please feed me vibe.
Whether you’re feeding a hungry crew or just yourself (no judgement), this guinness stew is like a warm pub night right from your own kitchen. It’s slow braised, rich, hearty, and cheekily impressive without the pretension.
- Why This Guinness Beef Stew Wins Hearts And Tastebuds
- What Goes Into Beef And Guinness Stew
- Add-Ins And Substitution
- How To Make This Dish
- Pro Tips To Make This Guinness Beef Stew A Hero
- Recipe FAQ’s
- Beef And Guinness Stew Recipe
Why This Guinness Beef Stew Wins Hearts And Tastebuds
- Guinness Power Punch The stout isn’t just a liquid it’s flavour magic. Its malty, deep character builds a gravy you’ll want extra bread for.
- Sear Then Slow Love Browning the beef before it meets the oven builds layers of roast flavour that other stews can only dream of.
- Veg That Mingle Carrots, celery, onions and chunks of potato go beyond filler they soak up all those rich notes and make every spoonful balanced and satisfying.
- Oven Braising Bliss Unlike quick stove stews this one gets time to get insanely tender and the sauce thickens without effort.
What Goes Into Beef And Guinness Stew
This hearty Irish Beef and Guinness stew is built on simple, wholesome ingredients that work together to create incredible depth of flavour. Here are the stars of the dish:
- Boneless Beef Chuck Roast: Well-marbled and perfect for slow cooking, this cut turns tender and juicy as it simmers in the rich Guinness gravy.
- Guinness Beer: The malty, slightly bitter stout infuses the stew with a deep, robust flavour that balances beautifully with the sweetness of the vegetables.
- Carrots: Their natural sweetness adds a subtle contrast to the savoury, earthy flavours of the stew.
- Beef Broth: A rich base that enhances the meaty depth and ties all the flavours together.
Note : Please see recipe card at the bottom for a full list of ingredients with measurements.
Add-Ins And Substitution
These ideas bring extra personality without messing with the soul of the stew:
- Smoky Bacon Bits : Stir in crisped bacon at the end for a salty crunch and extra flavour depth.
- Baby Pearl Onions : Add sweetness and texture contrast that pops with each bite.
- Mushrooms: Earthy umami that pairs beautifully with stout braise.
- Root Veg Mix: Swap or add parsnips and turnips for extra rustic vibes.
How To Make This Dish
- Preheat and Season : Adjust rack to lower-middle and preheat to 160°C | 325°F. Pat beef dry and season generously with salt and pepper.
- Sear the Beef : Heat oil in a oven-safe pot over medium-high. Sear beef in 3 to 4 batches until browned; add more oil if needed and transfer to a warm plate.
- Sauté Aromatics : Add onion and garlic to the pan drippings. Sauté until soft and translucent, scraping up any browned bits.
- Add Veg and Flour : Add carrots, celery, and potatoes and cook for 2 minutes. Sprinkle over the flour and cook another 2 minutes.
- Build Sauce : Pour in Guinness and stir to dissolve the flour. Add tomato paste, sugar, broth, and thyme, then simmer.
- Return the Beef : Tip in the beef along with any collected juices. Stir to combine and let it bubble for about 5 minutes.
- Oven Braise : Partially cover the pot and transfer to the oven. Bake for 2 1/2 to 3 hours, stirring twice during cooking.
- Finish and Serve : Remove from the oven and adjust salt and pepper. Garnish with parsley and serve hot with mashed potatoes.
A hearty Irish Beef And Guinness Stew pairs perfectly with sides that soak up the rich gravy or balance its deep, savoury flavours. Try it with Cheesy Bacon Smashed Potatoes for the ultimate comfort combo, or serve alongside Corn On The Cob With Garlic Butter for a sweet, buttery bite. For a touch of indulgence, finish the meal with a warm slice of Peanut Butter Chocolate Chip Banana Bread for dessert.
Pro Tips To Make This Guinness Beef Stew A Hero
- Brown In Batches : Don’t crowd the pot. Keep the heat up and get a beautiful sear for more flavour.
- Deglaze With Purpose: When pouring in Guinness take time to scrape up all the brown bits from the base that hold so much flavour.
- Adjust Thickness Naturally: If the sauce feels thin after braising, heat on the stove with a quick cornstarch slurry until satin-smooth.
- Make Ahead Magic : This stew gets better the next day. Cook ahead, refrigerate, and reheat gently for even deeper flavour.
- Serve With Sweet Contrast: A dollop of butter-rich mash or crusty bread gives a lovely sweet vs savoury balance.
Yes. While Guinness adds its signature depth, you can substitute with another stout or dark ale. For a non-alcoholic version, use extra beef broth plus a tablespoon of Worcestershire sauce for richness.
Boneless beef chuck roast is ideal for Irish Beef And Guinness Stew because it becomes tender and juicy when slow cooked. Avoid lean cuts, as they can turn tough during long cooking times.
Absolutely. Sear the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4 to 5 hours until the beef is fork-tender.
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IngredientsUSMetric1x2x3x
- ▢ 1 1/2 kg boneless beef chuck roast trimmed and cut into thick 1 1/2-inch pieces
- ▢ 1 pinch salt to season
- ▢ 1 pinch pepper to season
- ▢ 4 tablespoons olive oil plus more if needed
- ▢ 2 brown onions medium-sized, chopped
- ▢ 1 tablespoon garlic minced
- ▢ 3 carrots large, peeled and chopped into thick slices
- ▢ 2 celery stalks chopped into thick pieces
- ▢ 4 potatoes large, quartered
- ▢ 1/4 cup plain flour
- ▢ 1 1/2 cups Guinness Beer
- ▢ 3 tablespoons tomato paste
- ▢ 1 tablespoon brown sugar optional
- ▢ 4 cups beef broth beef stock
- ▢ 1 1/2 teaspoons dried thyme
- ▢ 1 pinch salt to season, to your tastes
- ▢ 1 pinch pepper to season
- ▢ 2 tablespoons fresh parsley chopped
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 160°C | 325°F. Season beef generously with salt and pepper.
- Heat oil in dutch oven or a heavy based, oven-proof pot over medium-high heat. Sear beef in batches of three or four until browned all over. (Use more oil where needed.) Transfer to a warm plate.
- Add onion and garlic to the pan juices; sauté until soft and transparent. Add the carrots, celery and potatoes, and cook for a further 2 minutes. Stir the flour into the vegetables in the pan, coating them evenly. Cook, stirring occasionally, for a further 2 minutes.
- Pour in the Guinness; mix well to dissolve flour, then add the tomato paste, brown sugar, broth and thyme, scraping up any browned bits on the bottom of the pot with a wooden spoon. Bring to a simmer and cook until slightly thickened, (about 5 minutes).
- Add the beef back into the pot along with any juices released.
- Partially cover the pot; transfer to the oven and bake for 2 1/2 – 3 hours (stir stew twice through cooking).
- Carefully remove from the oven, and season with salt and pepper, if desired, to your tastes. Garnish with parsley and serve with mashed potatoes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Beef And Guinness Stew
Ingredients
- 1 1/2 kg boneless beef chuck roast trimmed and cut into thick 1 1/2-inch pieces
- 1 pinch salt to season
- 1 pinch pepper to season
- 4 tablespoons olive oil plus more if needed
- 2 brown onions medium-sized, chopped
- 1 tablespoon garlic minced
- 3 carrots large, peeled and chopped into thick slices
- 2 celery stalks chopped into thick pieces
- 4 potatoes large, quartered
- 1/4 cup plain flour
- 1 1/2 cups Guinness Beer
- 3 tablespoons tomato paste
- 1 tablespoon brown sugar optional
- 4 cups beef broth beef stock
- 1 1/2 teaspoons dried thyme
- 1 pinch salt to season, to your tastes
- 1 pinch pepper to season
- 2 tablespoons fresh parsley chopped
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 160°C | 325°F. Season beef generously with salt and pepper.
- Heat oil in dutch oven or a heavy based, oven-proof pot over medium-high heat. Sear beef in batches of three or four until browned all over. (Use more oil where needed.) Transfer to a warm plate.
- Add onion and garlic to the pan juices; sauté until soft and transparent. Add the carrots, celery and potatoes, and cook for a further 2 minutes. Stir the flour into the vegetables in the pan, coating them evenly. Cook, stirring occasionally, for a further 2 minutes.
- Pour in the Guinness; mix well to dissolve flour, then add the tomato paste, brown sugar, broth and thyme, scraping up any browned bits on the bottom of the pot with a wooden spoon. Bring to a simmer and cook until slightly thickened, (about 5 minutes).
- Add the beef back into the pot along with any juices released.
- Partially cover the pot; transfer to the oven and bake for 2 1/2 - 3 hours (stir stew twice through cooking).
- Carefully remove from the oven, and season with salt and pepper, if desired, to your tastes. Garnish with parsley and serve with mashed potatoes.
