This Guinness stew recipe combines tender beef with hearty vegetables in a rich, flavorful broth made with stout beer.
It’s comfort food at its finest and perfect for cold evenings, weekend dinners, St. Patrick’s Day celebrations, or anytime you want something warming and deeply satisfying. The one-pot meal feeds a crowd and tastes even better the next day.
No time to read the recipe? Pin it to read later ⤵️
Easy Guinness Beef Stew
I’ve been making this stew for years, and it never fails to deliver that perfect balance of tender meat and vegetables in a deeply satisfying sauce.
The Guinness adds a unique depth that you can’t get from regular beef stew, creating something truly special without being complicated.
What You’ll Need to Cook
- Beef chuck roast. Look for well-marbled pieces with good fat distribution, as this will break down during the long cooking process and create that melt-in-your-mouth texture. Cut the meat into generous 2-inch cubes – larger pieces hold up better during the extended cooking time and provide satisfying, substantial bites.
- Guinness Draught Stout is the star ingredient that sets this stew apart from others. Don’t substitute with other beers – Guinness’s unique character is essential to achieving the authentic taste.
- Baby Potatoes
- Yellow Onion
- Carrots
- Celery
- Garlic
- Tomato Paste
- Beef Stock
- Fresh Parsley
- All-Purpose Flour
- Vegetable Oil
- Bay Leaves
- Salt And Black Pepper
Ingredient Substitutes
Beef chuck roast can be replaced with beef short ribs or beef brisket. Short ribs will add even more richness, while brisket provides a slightly different texture but similar flavor depth. Both require the same cooking time.
Guinness Draught can be substituted with other dark stouts like Murphy’s or Beamish, though the flavor will be slightly different. In a pinch, use a dark porter, but avoid lighter beers which won’t provide the same depth of flavor.
All-purpose flour can be replaced with cornstarch (use half the amount) or gluten-free flour blend for those avoiding gluten. Both work equally well for thickening the stew.
Beef stock can be substituted with chicken stock or vegetable stock, though beef stock provides the richest flavor that best complements the Guinness and beef.
How to Make Guinness Stew
Step 1: Prepare and Sear the Beef
Pat beef cubes dry and season generously with salt and pepper. Dust with 1 tablespoon flour, tossing to coat lightly. Heat oil in a Dutch oven over medium-high heat. Brown beef in batches for 3-4 minutes per side until deeply caramelized. This creates the flavor foundation for your stew.
Step 2: Build Your Flavor Foundation
Add onions, carrots, and celery to the same pot. Cook 5-6 minutes until softened. Add garlic and cook 1 minute more. Stir in tomato paste and cook 2 minutes to concentrate the flavors.
Step 3: Deglaze with Guinness
Pour in the Guinness, scraping up all the browned bits from the bottom. Let it bubble for 2-3 minutes, then add beef stock, seared beef, and bay leaves. Bring to a boil, then reduce heat and cover.
Step 4: Long, Slow Simmer
Simmer gently for 1 hour 30 minutes. Add halved potatoes and continue cooking covered for 45 minutes until beef is fork-tender and potatoes are cooked through.
Step 5: Thicken and Finish
Mix the remaining two tablespoons of flour with three tablespoons of cold water to make a slurry. Stir into the stew and simmer 10 minutes to thicken. Remove bay leaves, add fresh parsley, and season to taste.
How To Store Leftovers and Reheat
Cool completely before refrigerating in airtight containers for up to 4 days. For freezing, store in freezer-safe containers for up to 3 months (potatoes may become slightly grainy after thawing).
Reheat gently on the stovetop over medium-low heat, adding beef stock if needed to restore consistency. For microwave reheating, use 50% power and stir every 2 minutes until heated through.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
More Sides to Serve with Guinness Stew 🍲🍺
🥔 Loaded Mashed Potato Casserole
🥖 Grilled Garlic Bread
🥦 Grilled Broccoli
🥕 Grilled Carrots with Brown Butter
🥔 Pit Boss Baked Potato
🥔 Baked Sweet Potato
🌽 Grilled Cornbread
Guinness Stew
Ingredients
- 2 lbs beef chuck roast cut into 2-inch cubes
- 3 tbsp vegetable oil
- 1 whole large yellow onion diced
- 3 whole medium carrots cut into 1-inch pieces
- 3 whole celery stalks chopped
- 3 cloves garlic minced
- 3 tbsp tomato paste
- 1 can 14.9 oz Guinness Draught Stout
- 4 cups beef stock
- 1 lb baby potatoes halved
- 2 whole bay leaves
- 2 tbsp fresh parsley chopped
- 3 tbsp all-purpose flour
- Salt and black pepper to taste
Instructions
- Pat beef cubes dry and season generously with salt and pepper. Dust with 1 tablespoon flour, tossing to coat lightly. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 3-4 minutes per side. Remove and set aside.
- Build the flavor base: In the same pot, add onions, carrots, and celery. Cook for 5-6 minutes until softened. Add garlic and cook 1 minute more. Stir in tomato paste and cook 2 minutes.
- Deglaze and simmer: Pour in Guinness, scraping up browned bits. Add beef stock, browned beef, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 1 hour 30 minutes.
- Add potatoes: Add halved potatoes to the stew. Continue simmering covered for 45 minutes until beef is fork-tender and potatoes are cooked through.
- Mix remaining 2 tablespoons flour with 3 tbsp cold water to make a slurry. Stir into stew and simmer 10 minutes until thickened. Remove bay leaves, stir in fresh parsley, and season with salt and pepper.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
