Beef and Guinness Stew is a hearty, rich dish filled with tender chunks of beef slowly cooked in deep, flavorful Guinness stout. This stew has a comforting mix of savory broth, soft vegetables like carrots and potatoes, and a touch of herbs that make every spoonful warm you up from the inside out. The slow cooking makes the beef so soft it almost melts in your mouth, while the Guinness adds a unique, slightly bitter twist that sets this stew apart.
I love making this stew on chilly days when I want something that feels like a big, warm hug on a plate. One of my favorite things about this recipe is how it fills the whole house with an amazing smell that makes everyone ask when dinner will be ready. I usually let it simmer low and slow for hours, which gives the flavors a chance to blend just right. It’s a perfect reason to set aside some time, then come back to a meal that feels truly special but wasn’t hard to make at all.
When I serve this stew, I like to pair it with some crusty bread to soak up all the delicious gravy or even creamy mashed potatoes. It’s the kind of meal where everyone ends up going back for seconds, and there’s almost always some left for lunch the next day. If you’re looking for a cozy, simple dish that brings good flavors and good feelings to your table, this Beef and Guinness Stew is one I definitely recommend giving a try!
Key Ingredients & Substitutions
Beef Chuck: This cut is my go-to because it becomes tender and flavorful after slow cooking. If unavailable, brisket or short ribs work well too.
Guinness Stout: It gives the stew a deep, slightly bitter richness. If you prefer no alcohol or can’t find Guinness, use dark beer or beef broth mixed with a splash of balsamic vinegar for a similar depth.
Vegetables: I like to stick with carrots and potatoes for their hearty texture, but parsnips or turnips can add a nice twist if you want some variety.
Thyme & Bay Leaves: These herbs add classic stew flavor. Dried thyme is fine if fresh isn’t around. You can add rosemary for more aroma if you like.
How Do You Get the Beef Tender and Full of Flavor?
The tenderness of the beef depends on two things: browning the meat well and slow simmering.
- Brown the beef in batches on medium-high heat until nicely seared – this locks in flavor and juices.
- Don’t rush the simmer; cook it low and slow for 2–2½ hours. This time breaks down the tough connective tissue, turning beef tender and juicy.
- Keep the pot covered to trap moisture.
Remember, patting the beef dry before flouring helps the meat brown better. Also, stirring less during simmer helps keep the beef intact.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow cooking without burning.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – makes cutting beef and vegetables easier and safer.
- Cutting board – gives you a safe, flat surface for chopping ingredients.
- Ladle – helps you serve the stew neatly, especially with all the rich sauce.
Flavor Variations & Add-Ins
- Swap beef for lamb for a different but equally rich flavor; lamb pairs wonderfully with Guinness.
- Add pearl onions or mushrooms for extra texture and earthiness in the stew.
- Stir in a splash of Worcestershire sauce or balsamic vinegar to boost the stew’s depth.
- Include fresh herbs like rosemary or parsley at the end for a bright fresh note.
How to Make Beef and Guinness Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp all-purpose flour, divided
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 2 cups beef broth
- 1 bottle (11.2 oz / 330 ml) Guinness stout beer
- 2 tbsp tomato paste
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- Fresh parsley, chopped for garnish
Time You’ll Need:
This stew takes about 30 minutes to prep and brown the beef and vegetables. Then, you’ll let it simmer gently for 2 to 2½ hours until everything is tender and the flavors deep. So, plan for roughly 3 hours total, but most of that is easy cooking time where you can relax or prepare other things.
Step-by-Step Instructions:
1. Season and Brown the Beef:
Sprinkle salt and pepper on the beef cubes. Toss them well in 2 tablespoons of flour so they get a light coating. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Cook the beef in batches, searing each piece for 3-4 minutes until nicely browned all over. Set browned beef aside on a plate.
2. Cook the Onions and Garlic:
In the same pot (with the flavorful bits stuck to the bottom), add the chopped onion. Stir occasionally while cooking for about 5 minutes, until the onion is soft and golden. Add the garlic and cook for 1 more minute until fragrant.
3. Add Tomato Paste and the Last Flour:
Stir in the tomato paste and the remaining 1 tablespoon flour. Cook everything together for about a minute to cook out the raw flour taste and blend the flavors.
4. Pour in the Guinness and Broth:
Slowly add the Guinness stout beer, scraping the bottom to loosen all those delicious browned bits. Then add the beef broth, returning the browned beef to the pot along with thyme, bay leaves, carrots, and potatoes. Give everything a good stir.
5. Simmer the Stew:
Bring your stew to a boil, then reduce the heat to low and cover the pot. Let it cook gently for 2 to 2½ hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
6. Finish and Serve:
Remove the bay leaves. Taste your stew and add salt and pepper if needed. Sprinkle fresh parsley on top for a bright finish. Serve the stew hot, with creamy mashed potatoes or crusty bread to soak up the rich sauce.
Can I Use Frozen Beef for This Stew?
Yes, you can! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to remove extra moisture, which helps with browning the meat properly.
Can I Substitute Guinness Stout with Something Else?
If you don’t have Guinness, dark beers like a porter or stout work well. For a non-alcoholic option, use beef broth combined with a splash of balsamic vinegar or carbonated grape juice to mimic the rich flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender.
