Name: Beef and Guinness Stew
Prep time: 20 min
Cook time: PT-485247H55M30S
Total time: 2 h 50 min
Cuisine: Irish
Ingredients: 2 lbs beef chuck, cut into 1½-inch cubes; Salt and black pepper, to taste; 3 tbsp flour; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 large carrots, sliced; 2 celery stalks, diced; 2 parsnips or potatoes, peeled and cubed; 2 tbsp tomato paste; 1½ cups Guinness stout; 2 cups beef broth; 2 tsp fresh thyme (or 1 tsp dried); 2 bay leaves; Fresh parsley, chopped (for garnish)

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Rich, hearty, and deeply satisfying, Beef and Guinness Stew is a traditional Irish classic that brings warmth and comfort with every bite. Slow-simmered to perfection, this stew features tender chunks of beef, earthy vegetables, and the bold, malty flavor of Guinness stout. Perfect for cold evenings or festive celebrations like St. Patrick’s Day, this one-pot dish is best served with crusty bread or a generous scoop of mashed potatoes.

Why You’ll Love This Recipe

Beef and Guinness Stew is a true comfort food that delivers rich depth of flavor through slow cooking and simple, wholesome ingredients. The seared beef becomes melt-in-your-mouth tender as it braises in a flavorful mixture of Guinness and beef broth, enhanced by the sweetness of root vegetables and aromatic herbs. This stew is ideal for make-ahead meals, casual gatherings, or family dinners, and its hearty nature makes it a complete and satisfying dish on its own.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 lbs beef chuck, cut into 1½-inch cubes
Salt and black pepper, to taste
3 tablespoons flour
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 large carrots, sliced
2 celery stalks, diced
2 parsnips or potatoes, peeled and cubed
2 tablespoons tomato paste
1½ cups Guinness stout
2 cups beef broth
2 teaspoons fresh thyme (or 1 teaspoon dried)
2 bay leaves
Fresh parsley, chopped (for garnish)

Directions

In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
In the same pot, add the onion, garlic, carrots, celery, and parsnips. Sauté for 5–7 minutes until the vegetables are softened.
Stir in the tomato paste and cook for 2 minutes, allowing the flavors to deepen.
Pour in the Guinness stout and use a wooden spoon to deglaze the pot, scraping up any browned bits from the bottom.
Return the beef to the pot and add the beef broth, thyme, and bay leaves.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender and the stew has thickened.
Discard the bay leaves, adjust seasoning if needed, and garnish with freshly chopped parsley.
Serve hot with crusty bread or mashed potatoes.

Servings and timing

Prep Time: 20 minutes
Cook Time: 2.5 hours
Total Time: 2 hours 50 minutes
Servings: 6 servings
Calories: Approximately 460 kcal per serving

Variations

Lamb Version: Replace the beef with lamb shoulder for a traditional Irish lamb stew.
Vegetable Add-Ins: Add mushrooms, turnips, or peas for more variety.
No Alcohol Option: Substitute Guinness with additional beef broth and a splash of balsamic vinegar for richness.
Slow Cooker Method: After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7–8 hours.
Guinness Extra Stout: For a deeper, more intense flavor, use a stronger version of Guinness.

storage/reheating

Beef and Guinness Stew stores very well and often tastes even better the next day. Let it cool completely, then store in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat until heated through, stirring occasionally. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef?

Yes, beef chuck is ideal for stewing, but brisket or stewing beef also work well.

Does the alcohol cook off in the stew?

Most of the alcohol evaporates during the long simmering process, leaving behind the rich flavor of the stout.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 7–8 hours.

What is the best beer to use?

Guinness Draught is traditional, but any dark stout with malty depth will work.

Can I make this stew ahead of time?

Absolutely. It can be made a day in advance and stored in the fridge. Reheat gently before serving.

What should I serve with this stew?

It pairs beautifully with crusty bread, Irish soda bread, mashed potatoes, or buttered noodles.

Is there a gluten-free version of this stew?

Yes, use a gluten-free flour blend for dredging the beef and ensure the broth and beer are gluten-free alternatives.

How do I thicken the stew if it’s too thin?

Let it simmer uncovered for the last 20–30 minutes, or mix a tablespoon of flour with a bit of water and stir it in.

Can I use canned or pre-cooked vegetables?

Fresh vegetables are recommended for texture, but in a pinch, pre-cooked root vegetables can be added toward the end of cooking.

Can I freeze leftovers?

Yes, this stew freezes well. Store in freezer-safe containers and thaw overnight in the refrigerator before reheating.

Conclusion

Beef and Guinness Stew is a rich and satisfying dish that captures the essence of traditional Irish cooking. With its tender beef, hearty vegetables, and deep stout-infused broth, it’s the kind of meal that warms you from the inside out. Whether you’re celebrating a holiday or simply craving a comforting, slow-cooked dinner, this stew offers robust flavor and timeless appeal in every spoonful.

Beef and Guinness Stew

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Author: Mari
Total Time: 2 hours 50 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Beef and Guinness Stew is a classic Irish comfort dish made with tender chunks of beef, root vegetables, and rich Guinness stout, slow-simmered to perfection. This hearty stew is perfect for chilly nights, St. Patrick’s Day celebrations, or a satisfying one-pot dinner.

Instructions

Toss the beef cubes in flour seasoned with salt and pepper.
Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear beef in batches until browned. Set aside.
In the same pot, sauté onion, garlic, carrots, celery, and parsnips for 5–7 minutes until softened.
Stir in tomato paste and cook for 2 more minutes.
Pour in the Guinness stout, scraping up browned bits from the bottom.
Return the beef to the pot. Add beef broth, thyme, and bay leaves.
Bring to a boil, then reduce heat. Cover and simmer for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender and the stew is thickened.