Beef & Pork

Beef And Guinness Stew

Name: Beef And Guinness Stew
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Ingredients: 2 lbs (900g) beef chuck, cut into 1 1/2-inch (3.8cm) cubes; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 onion, chopped (about 2 cups); 3 cloves garlic, minced (about 1 tablespoon); 2 carrots, peeled and chopped (about 1 cup); 2 potatoes, peeled and chopped (about 1 cup); 1 cup Guinness stout; 2 cups beef broth; 2 tablespoons chopped fresh parsley; 1 teaspoon dried thyme

By Odette Greenwood · June 19, 2026 · Beef & Pork

Prep30 min

Cook150 min

Total180 min

Serves6

I still remember the first time I had Beef And Guinness Stew - it was at a small pub in Ireland, and the flavors just blew me away. The tender beef, the rich Guinness stout, and the fresh vegetables all came together to create a dish that was both comforting and exciting. As a home cook, I've always been drawn to protein-forward meals that still taste like dinner, and this stew is a perfect example of that. It's a meal that's easy to make, but still impressive enough to serve to guests.

One of the things I love about this recipe is that it's incredibly versatile. You can make it with a variety of different cuts of beef, and add in your favorite vegetables to suit your taste. And because it's a stew, it's a great way to use up any leftover vegetables you have on hand. I've made this recipe for countless dinner parties, and it's always a hit.

So what makes this recipe special? For one thing, it's incredibly easy to make. The ingredients are all readily available, and the instructions are simple to follow. But what really sets it apart is the flavor - the combination of the beef, Guinness, and vegetables creates a rich, depthful taste that's just amazing. And because it's a stew, it's a great way to get a lot of nutrients in one meal.

I think this recipe is perfect for anyone who loves a good stew. It's hearty, comforting, and full of flavor. And because it's made with protein-rich beef, it's a great option for anyone looking for a meal that will keep them full and satisfied. Whether you're a busy weeknight cook or a weekend entertainer, this recipe is sure to become a favorite.

So why do I love this recipe? For one thing, it's just so comforting. There's something about a warm, hearty stew that just feels like home. And because it's made with such high-quality ingredients, I know I'm getting a meal that's not only delicious, but also good for me. I've made this recipe countless times, and it never fails to hit the spot.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal preparation time
It's a hearty and comforting meal that's perfect for a cold winter's night
The combination of beef, Guinness, and vegetables creates a rich and depthful flavor
It's a great way to get a lot of nutrients in one meal
It's perfect for a weeknight dinner or a special occasion
It's a versatile recipe that can be made with a variety of different ingredients
It's a great way to use up leftover vegetables

Why This Recipe Works

This recipe works because it uses a combination of high-quality ingredients and simple, effective techniques. The beef is browned in a hot pan to create a rich, caramelized crust, and then simmered in liquid to create a tender, fall-apart texture. The Guinness stout adds a depth of flavor that's just amazing, and the vegetables add natural sweetness and freshness.

One of the key techniques in this recipe is the use of a hot pan to brown the beef. This creates a rich, caramelized crust that adds flavor and texture to the dish. It's also important to not overcrowd the pan, as this can prevent the beef from browning properly. By cooking the beef in batches, you can ensure that each piece is nicely browned and flavorful.

The other key technique in this recipe is the use of liquid to simmer the beef. This helps to create a tender, fall-apart texture that's just amazing. The Guinness stout adds a rich, depthful flavor to the dish, and the beef broth helps to keep the beef moist and tender. By simmering the beef in liquid, you can create a dish that's both flavorful and comforting.

Overall, this recipe is a great example of how simple, effective techniques can be used to create a delicious and comforting meal. By using high-quality ingredients and following a few simple steps, you can create a dish that's sure to become a favorite.

Ingredients You’ll Need

When it comes to making Beef And Guinness Stew, the ingredients are just as important as the techniques. You'll need a few basic pantry staples, such as flour, salt, and pepper, as well as some fresh vegetables and a cut of beef. The Guinness stout is also a key ingredient, and it's what gives the stew its rich, depthful flavor.

One of the most important things to look for when shopping for ingredients is freshness. The vegetables should be crisp and fresh, and the beef should be of high quality. You'll also want to make sure you have a good cut of beef, such as chuck or round, as these will be tender and flavorful.

2 lbs (900g) beef chuck, cut into 1 1/2-inch (3.8cm) cubesBeef chuck is a great cut for stew because it's tender and flavorful, and it becomes even more tender when cooked low and slow. Look for a cut with a good balance of fat and lean meat, as this will help to keep the beef moist and flavorful.
2 tablespoons all-purpose flourThe flour is used to coat the beef before browning, which helps to create a rich and flavorful crust. You can also use other types of flour, such as whole wheat or gluten-free, if you prefer.
1 teaspoon saltSalt is used to bring out the flavors of the other ingredients, and it helps to tenderize the beef. Use a high-quality salt, such as kosher or sea salt, for the best flavor.
1/2 teaspoon black pepperBlack pepper is used to add a bit of spice and depth to the dish. You can also use other types of pepper, such as white or green peppercorns, if you prefer.
2 tablespoons olive oilThe olive oil is used to brown the beef and cook the vegetables, and it adds a rich and fruity flavor to the dish. Use a high-quality olive oil, such as extra virgin, for the best flavor.
1 onion, chopped (about 2 cups)The onion adds a sweet and savory flavor to the dish, and it helps to thicken the stew. You can also use other types of onions, such as shallots or scallions, if you prefer.
3 cloves garlic, minced (about 1 tablespoon)The garlic adds a pungent and aromatic flavor to the dish, and it helps to bring out the flavors of the other ingredients. Use fresh garlic for the best flavor, and mince it just before using to prevent it from becoming bitter.
2 carrots, peeled and chopped (about 1 cup)The carrots add a sweet and crunchy texture to the dish, and they help to thicken the stew. You can also use other types of root vegetables, such as parsnips or turnips, if you prefer.
2 potatoes, peeled and chopped (about 1 cup)The potatoes add a starchy and comforting texture to the dish, and they help to thicken the stew. You can also use other types of potatoes, such as sweet potatoes or Yukon golds, if you prefer.
1 cup Guinness stoutThe Guinness stout is a key ingredient in this recipe, and it's what gives the stew its rich and depthful flavor. Use a high-quality stout, such as Guinness or Murphy's, for the best flavor.
2 cups beef brothThe beef broth is used to simmer the beef and vegetables, and it helps to keep the stew moist and flavorful. Use a high-quality broth, such as homemade or store-bought, for the best flavor.
2 tablespoons chopped fresh parsleyThe parsley adds a fresh and herbaceous flavor to the dish, and it helps to balance out the richness of the stew. Use fresh parsley for the best flavor, and chop it just before using to prevent it from becoming bitter.
1 teaspoon dried thymeThe thyme adds a savory and aromatic flavor to the dish, and it helps to bring out the flavors of the other ingredients. Use dried thyme for the best flavor, as it's more concentrated than fresh thyme.

Equipment You’ll Need

Large Dutch oven or heavy pot with a lidSharp knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometerColander or strainer

How to Make Beef And Guinness Stew

1
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2-3 minutes. Use a thermometer to check the temperature, which should be around 400°F (200°C).
2
Add the beef to the pot in batches, if necessary, to prevent overcrowding. Brown the beef on all sides, about 5 minutes per batch. Remove the browned beef from the pot and set it aside.
3
Add the chopped onion to the pot and cook until it's softened and lightly browned, about 8-10 minutes. Stir occasionally to prevent burning.
4
Add the minced garlic to the pot and cook for 1 minute, stirring constantly to prevent burning.
5
Add the chopped carrots and potatoes to the pot, and cook for 5 minutes, stirring occasionally. The vegetables should start to soften and lightly brown.
6
Add the flour to the pot and cook for 1 minute, stirring constantly to prevent burning. The flour should be lightly toasted and fragrant.
7
Add the Guinness stout, beef broth, browned beef, salt, and pepper to the pot. Stir to combine, then bring the mixture to a boil.
8
Reduce the heat to low and simmer, covered, until the beef is tender and the vegetables are cooked through, about 2 1/2 hours. Use a thermometer to check the internal temperature of the beef, which should be at least 160°F (71°C).
9
Stir in the chopped parsley and dried thyme. Season the stew with salt and pepper to taste.
10
Serve the stew hot, garnished with additional parsley if desired.
11
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to relax.

Expert Tips

Use a high-quality cut of beef, such as chuck or round, for the best flavor and texture.
Brown the beef in batches to prevent overcrowding the pot, which can prevent the beef from browning properly.
Use a thermometer to check the internal temperature of the beef, which should be at least 160°F (71°C) for medium-rare.
Don't overcook the stew, as the beef can become tough and dry. Instead, cook it until it's tender and the vegetables are cooked through.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to relax.
Experiment with different types of beer or broth to change the flavor of the stew.
Serve the stew with a side of crusty bread or over mashed potatoes for a hearty and comforting meal.
Make the stew ahead of time and refrigerate or freeze it for later use.

Common Mistakes to Avoid

Overcrowding the pot, which can prevent the beef from browning properly.
Not browning the beef enough, which can result in a lack of flavor and texture.
Not cooking the stew long enough, which can result in tough and undercooked beef.
Not letting the stew rest before serving, which can result in a stew that's not as flavorful and tender as it could be.
Not using a thermometer to check the internal temperature of the beef, which can result in undercooked or overcooked beef.
Not seasoning the stew enough, which can result in a stew that's bland and unappetizing.

Variations and Substitutions

Use different types of beer, such as ale or lager, to change the flavor of the stew.
Add other vegetables, such as mushrooms or peas, to the stew for added flavor and nutrition.
Use different types of potatoes, such as sweet potatoes or Yukon golds, for a different flavor and texture.
Add a bit of tomato paste or diced tomatoes to the stew for added depth and richness.
Use different types of herbs, such as rosemary or thyme, to change the flavor of the stew.
Serve the stew over mashed potatoes or with a side of crusty bread for a hearty and comforting meal.
Make the stew in a slow cooker for a hands-off and convenient meal.

What to Serve With Beef And Guinness Stew

This stew is perfect for serving with a side of crusty bread or over mashed potatoes. You can also serve it with a side of steamed vegetables or a simple green salad for a lighter option. The stew is also great for serving at a dinner party or special occasion, as it's hearty and flavorful and can be made ahead of time.

Some other ideas for serving the stew include serving it with a side of roasted vegetables, such as Brussels sprouts or carrots, or serving it with a side of cornbread or biscuits. You can also serve it with a side of sautéed spinach or kale for a nutritious and delicious meal.

Serve the stew with a side of crusty bread or over mashed potatoesServe the stew with a side of steamed vegetables or a simple green saladServe the stew with a side of roasted vegetables, such as Brussels sprouts or carrotsServe the stew with a side of cornbread or biscuitsServe the stew with a side of sautéed spinach or kale

Make-Ahead, Storage, Freezing and Reheating

This stew can be made ahead of time and refrigerated or frozen for later use. To refrigerate, let the stew cool to room temperature, then cover it and refrigerate for up to 3 days. To freeze, let the stew cool to room temperature, then transfer it to an airtight container or freezer bag and freeze for up to 3 months.

To reheat the stew, simply thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it's hot and bubbly. You can also reheat it in the microwave, but be careful not to overheat it, as this can result in a stew that's dry and unappetizing.

It's also a good idea to freeze the stew in individual portions, such as in airtight containers or freezer bags, so that you can easily thaw and reheat just what you need. This is especially convenient for a quick and easy meal on a busy weeknight.

In addition to refrigerating or freezing, you can also make the stew in a slow cooker for a hands-off and convenient meal. Simply brown the beef and cook the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Frequently Asked Questions

What type of beef is best for this recipe?

A high-quality cut of beef, such as chuck or round, is best for this recipe. This type of beef is tender and flavorful, and it becomes even more tender when cooked low and slow.

Can I use a different type of beer?

Yes, you can use a different type of beer, such as ale or lager, to change the flavor of the stew. Just be sure to use a high-quality beer that's full of flavor and character.

How long can I store the stew in the refrigerator?

The stew can be stored in the refrigerator for up to 3 days. Just be sure to let it cool to room temperature before refrigerating, and to reheat it to an internal temperature of at least 165°F (74°C) before serving.

Can I freeze the stew?

Yes, the stew can be frozen for up to 3 months. Just be sure to let it cool to room temperature before freezing, and to thaw it overnight in the refrigerator before reheating.

What's the best way to reheat the stew?

The best way to reheat the stew is over low heat, stirring occasionally, until it's hot and bubbly. You can also reheat it in the microwave, but be careful not to overheat it, as this can result in a stew that's dry and unappetizing.

Can I make the stew in a slow cooker?

Yes, the stew can be made in a slow cooker for a hands-off and convenient meal. Simply brown the beef and cook the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours.

What's the best way to serve the stew?

The stew is perfect for serving with a side of crusty bread or over mashed potatoes. You can also serve it with a side of steamed vegetables or a simple green salad for a lighter option.

Can I add other ingredients to the stew?

Yes, you can add other ingredients to the stew to change the flavor and nutrition. Some ideas include adding other vegetables, such as mushrooms or peas, or using different types of potatoes or herbs.

The Full Recipe

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