Guinness Beef Stew

This hearty Guinness Beef Stew is perfect to serve at a St. Patrick's Day get-together or when you're craving some real comfort food for the soul. It's made with tender beef, chunks of potatoes, onions, carrots, and spices all simmered in a rich broth flavored with Guinness beer. It's absolutely delicious!

5 from 4 votes

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Course: Main Course

Cuisine: American

Keyword: beef and guinness stew, guiness beef stew recipe, guiness stew recipe, Guinness Beef Stew

Prep Time: 25

Cook Time: 3

Total Time: 3 25

Servings: people

Calories: 493kcal

Author: Tammy Overhoff

Equipment

5 1/2 quart soup pot or dutch oven
Mixing Bowls
Sharp chef's knife

Ingredients

2-3 pounds chuck roast cut into 1 1/2 - 2 inch chunks
1 1/2 teaspoons salt divided
1 1/2 teaspoons pepper divided
1/4 cup flour
3 tablespoons olive oil divided
2 medium onions chopped
4 garlic cloves minced
1 tablespoon fresh thyme
1 14.9 -ounce can of Guinness stout beer
1 6-ounce can of tomato paste
4-5 Yukon gold potatoes cut into chunks
3-4 large carrots peeled and cut into chunks
3 cups beef broth or stock
1 bay leave

Instructions

Place the cut-up chuck roast into a medium bowl and sprinkle it with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add the flour and mix until the flour coats all the beef pieces.
Over medium-high heat, heat two tablespoons of olive oil into a large soup pot or dutch oven.
Add the beef to the pot in batches and brown the meat on both sides. Place the cooked beef on a plate and set it aside.
Heat another tablespoon of olive oil in the same pot and cook the onions until translucent, about 3-4 minutes.
Add in the garlic and thyme into the onions, and cook for another 2 minutes or until the garlic is fragrant.
Into the pot, with the garlic, onions, and spices, add the Guinness (pour in the entire can), bring to a boil, and then reduce to a simmer.
While the Guinness is simmering, scrape up the brown bits on the bottom of the pot.
Stir in the tomato paste and beef stock and then bring to a boil.
Reduce to a simmer and add the potatoes, carrots, beef, and bay leaf.
Cook uncovered for 2 hours, stirring every half hour or so.
Cover the stew and cook for another hour.
Stir in 1 teaspoon of salt and pepper.
Serve hot with crusty bread.

Video

Notes

Storage tips

Make the Guinness Beef stew on Sunday, store in an airtight container, and warm up on the stove or in the microwave throughout the week. The stew can be stored in the refrigerator using glass containers.

Freeze the stew ahead of time in 1-cup portions using a silicone freeze tray like Souper Cubes or freeze in freezer bags or containers.

How to Cook Slow Cooker Guinness Beef Stew

To make the stew in the crockpot, first, you will brown the meat in a large soup pot then place the meat in the crockpot.
Then cook the onions and garlic in the same pot, deglaze with Guinness, and add the tomato paste. Cook the alcohol down and then add it to the crockpot with the meat and the rest of the ingredients. You'll want to reduce the beef broth by 1 cup when making it in the slow cooker. I know it's annoying to take extra cooking steps before cooking it in the slow cooker, but I think it's 100% worth it to make the extra effort for recipes like this.
Cook on high for 6 hours or 8-10 hours on the low setting.
If the stew isn't thick enough, stir in a quick slurry (a tablespoon of cornstarch and 1/4 cup water) and let it cook uncovered for another 1/2 hour.

Nutrition