Beef and Guinness Stew is a hearty and comforting dish that’s packed with tender chunks of beef slowly cooked in rich Guinness beer. The deep, malty flavors of the stout blend perfectly with carrots, onions, and herbs, creating a warm and satisfying meal that’s perfect for cooler days.
I love making this stew because it fills the kitchen with the most inviting aroma, and the beef gets so tender it almost melts in your mouth. One tip I’ve picked up is to let it simmer slowly for a few hours—it’s worth the wait! The richness of the Guinness adds a nice depth that you just can’t get with regular broth alone.
My favorite way to enjoy this stew is with a side of crusty bread or creamy mashed potatoes to soak up all the delicious sauce. It’s the kind of meal that brings everyone to the table, perfect for family dinners or when friends come over and you want to serve something both simple and special.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for slow cooking because it becomes tender and flavorful. If chuck isn’t available, try brisket or short ribs as alternatives.
Guinness stout: It gives the stew a rich, slightly bitter depth. If you can’t get Guinness, any dark stout or porter will work fine. For a non-alcoholic option, use strong brewed coffee or a mixture of beef broth and balsamic vinegar.
Carrots and potatoes: These add sweetness and heartiness. You can swap potatoes with parsnips or turnips, and carrots with sweet potatoes for a twist.
Tomato paste and flour: Tomato paste adds depth while flour helps thicken the stew. For gluten-free, use cornstarch instead of flour, mixing it with cold water before adding.
How Do You Get the Beef Tender and the Stew Thick?
The key is slow cooking and layering flavors. Here’s what I do:
- Brown the beef in batches on medium-high heat. This seals in juices and creates flavor.
- Make a roux by cooking onions, tomato paste, and flour together. This thickens the stew and gives it a rich base.
- Simmer gently with the Guinness and broth for at least 1.5 hours before adding veggies. Slow cooking breaks down connective tissue for tender meat.
- Add root vegetables last so they keep shape but get cooked through.
- If stew is too thin at the end, remove beef and veggies, simmer the liquid uncovered to reduce and thicken.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow cooking without burning.
- Wooden spoon – ideal for stirring the stew gently without scratching your pot.
- Chef’s knife – makes chopping beef and vegetables quick and easy.
- Cutting board – a sturdy surface helps keep your work neat and safe.
- Ladle – great for serving the stew and transferring it to bowls without mess.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shoulder to add a slightly gamey taste that pairs well with Guinness.
- Add pearl onions or mushrooms for extra depth and a boost of earthiness.
- Throw in a sprinkle of smoked paprika or a dash of chili flakes for a subtle smoky or spicy kick.
- Include diced parsnips or turnips with the carrots for a slightly sweeter root vegetable flavor.
How to Make Beef and Guinness Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900 g) beef chuck, cut into 1 ½-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 (14.9 oz) bottle of Guinness stout
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- Fresh parsley, chopped for garnish
- Optional: mashed potatoes, for serving
How Much Time Will You Need?
Getting this stew ready will take about 20 minutes for preparation and browning, plus 2 to 2.5 hours of slow cooking. The long cooking time helps the beef become tender and allows the flavors to develop beautifully.
Step-by-Step Instructions:
1. Season and Brown the Beef:
Start by seasoning your beef cubes generously with salt and black pepper. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef pieces in batches, making sure the pot isn’t crowded, so they get a nice sear all around. Set the browned beef aside.
2. Cook Onions, Garlic, and Make Roux:
In the same pot, add chopped onions and cook for about 5 minutes until they soften and become translucent. Add minced garlic and cook for 1 more minute until fragrant. Stir in the tomato paste and cook for 2 minutes. Then sprinkle the flour over the mixture and stir continuously, cooking for 1–2 minutes to remove the raw flour taste.
3. Add Liquids and Simmer:
Slowly pour in the beef broth while stirring to avoid lumps. Then add the Guinness stout and mix well. Return the browned beef to the pot, add thyme and bay leaves, and bring everything to a gentle simmer.
4. Cook Beef and Vegetables:
Cover the pot and let the stew cook on low heat for about 1.5 hours until the beef starts to get tender. Then add the carrots and potatoes, stir well, cover again, and simmer for another 45 minutes to 1 hour until both meat and vegetables are tender.
5. Final Touches and Serving:
Remove the bay leaves, taste and adjust seasoning with salt and pepper if needed. Serve your stew hot, sprinkled with fresh parsley. It’s delicious on its own or paired with creamy mashed potatoes or crusty bread to soak up all that rich gravy.
Can I Use a Different Beer Instead of Guinness?
Yes, you can substitute Guinness with any stout or porter beer for a similar rich flavor. If you prefer non-alcoholic, try using beef broth mixed with a splash of strong brewed coffee or a little balsamic vinegar for depth.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the vegetables are cooked.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the stew seems too thick.
Can I Freeze the Beef and Guinness Stew?
Yes, this stew freezes well! Let it cool completely before placing it in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
