Beef and Guinness stew is the kind of dinner that fills the whole house with a rich, malty aroma the moment it starts simmering.
Tender chunks of chuck roast, sweet carrots, and a dark, glossy gravy built on stout beer come together into something that tastes like it took all day, because it kind of did, but almost none of that time is hands on work.
This is my go to cold weather dinner, and once you try it you’ll understand why it shows up on my table every time the temperature drops.
This pairs beautifully with my Steak And Guinness Pie if you want to lean into a full Guinness themed dinner.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 2 hours 30 minutes |
| Total Time | 2 hours 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Moderate |
Why You’ll Love This Beef and Guinness Stew
This isn’t just another beef stew recipe. The Guinness does something magical to the gravy, deepening the color and adding a subtle malty sweetness that beef broth alone can’t give you.
It’s also incredibly forgiving. You can make it on the stovetop, finish it in the oven, or let it go low and slow in a slow cooker, and it turns out great every time.
- Deep, complex flavor from stout beer, bacon, and slow braised beef
- One pot meal that mostly cooks itself once it’s in the oven
- Tastes even better the next day, so it’s perfect for meal prep
- Naturally thickens into a rich gravy without any fuss
- Feeds a crowd and freezes beautifully for later
If you love cozy braises like this one, you might also enjoy: Irish Stew.
Ingredients
Most of what goes into this stew is probably already in your kitchen, aside from the beef and the Guinness itself.
Here’s exactly what you’ll need.
- 2 to 2.5 lbs beef chuck roast, cut into 1.5 inch cubes
- 4 slices applewood smoked bacon, chopped
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into chunks
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 3 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 bottle (14.9 oz) Guinness stout
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1.5 lbs Yukon gold potatoes, cut into chunks
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for serving
You might also enjoy: Creamy Mashed Potatoes to serve alongside this stew.
Kitchen Equipment Needed
A good heavy bottomed pot really makes a difference here since it browns the meat evenly and holds heat well for the long simmer.
- Dutch oven or other heavy bottomed pot with a lid
- Chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Tongs
I learned how much of a difference the right pot makes while perfecting my Braised Short Ribs.
Recommended Products for This Recipe
These are a few products I personally use and recommend based on years of making this stew and others like it.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot distributes heat so evenly that the beef browns beautifully and the stew simmers without scorching on the bottom.
The enameled interior also makes cleanup simple, even after hours of braising. It’s a splurge, but it’s the single piece of cookware I reach for most.
2. Guinness Draught Stout Multipack
You only need one bottle for the stew, but having extra on hand means you can enjoy a glass while it simmers, or make a second batch next week.
Fresh stout gives the gravy the best depth of flavor.
3. Instant Read Meat Thermometer
While this stew is more about texture than a target temperature, a good thermometer helps you confirm the beef has broken down properly if you’re ever unsure.
It’s also handy for every other roast and braise you’ll make down the line.
4. OXO Good Grips Locking Tongs
Good tongs make browning the beef in batches so much easier, letting you flip and turn each piece without losing that crusty sear.
They also make it simple to fish out the bay leaves before serving.
Another favorite: Red Wine Braised Beef if you want to try a wine based version of this same technique.
Step-by-Step Instructions: How to Make Beef and Guinness Stew
1. Sear the beef
- Pat the beef chuck cubes completely dry with paper towels, then season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a Dutch oven over medium high heat until shimmering.
- Working in two or three batches so you don’t crowd the pot, sear the beef on all sides until deeply browned, about 3 to 4 minutes per batch.
- Transfer the browned beef to a plate and set aside. Don’t skip browning in batches, since overcrowding the pot steams the meat instead of searing it.
2. Cook the bacon and vegetables
- Add the chopped bacon to the same pot and cook over medium heat until crisp, about 5 minutes.
- Add the diced onion, carrots, and celery to the pot with the bacon and its rendered fat.
- Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 6 minutes.
- Stir in the minced garlic and cook for 30 seconds more, just until fragrant.
3. Build the gravy base
- Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook off the raw flour taste.
- Stir in the tomato paste and cook for another minute so it darkens slightly and deepens in flavor.
- Pour in the Guinness, scraping the bottom of the pot with a wooden spoon to release any browned bits stuck to the pan.
- Let the beer bubble for about 2 minutes to cook off some of the sharp alcohol taste.
4. Simmer the stew
- Return the browned beef and any accumulated juices to the pot.
- Pour in the beef broth and Worcestershire sauce, then add the bay leaves and dried thyme.
- Stir everything together, bring to a gentle boil, then reduce the heat to low.
- Cover the pot and let the stew simmer gently for 1.5 hours, stirring occasionally so nothing sticks to the bottom.
5. Add the potatoes
- After the stew has simmered for 1.5 hours, stir in the Yukon gold potato chunks.
- Cover again and continue simmering for another 45 minutes to 1 hour, until the potatoes and beef are both fork tender.
- Check the stew occasionally and add a splash more beef broth if it looks like it’s reducing too much.
6. Finish and serve
- Remove the bay leaves from the pot and discard them.
- Taste the stew and adjust the seasoning with more salt and pepper if needed.
- Ladle the stew into bowls and sprinkle with chopped fresh parsley before serving.
For a step you can lean on while this simmers, I used a similar low and slow method in my Pot Roast With Potatoes And Carrots.
Tips for The Best Beef and Guinness Stew
A few small details separate a good beef and Guinness stew from a truly great one, and most of them come down to patience.
- Choose chuck roast over leaner cuts, since the marbling breaks down into rich, tender meat over the long simmer
- Pat the beef fully dry before searing so it browns instead of steaming
- Don’t rush the browning step, it’s where most of the stew’s deep flavor comes from
- Use a standard Guinness rather than the extra stout, which can taste more bitter once reduced
- Let the stew rest for 10 minutes before serving so the gravy thickens slightly more
- Make it a day ahead if you can, the flavors continue to develop overnight
Another favorite: Slow Cooker Pot Roast if you’d rather use a slow cooker for a similarly hands off braise.
Serving Suggestions
This stew is hearty enough to be a complete meal on its own, but it’s even better with something to soak up all that gravy.
I almost always serve it with a big scoop of mashed potatoes or a thick slice of crusty bread.
- Buttery mashed potatoes or Garlic Mashed Potatoes
- Warm, crusty Irish soda bread for dipping
- Buttered egg noodles as a heartier base
- A simple green salad with a sharp vinaigrette to cut the richness
- Steamed green beans or roasted Brussels sprouts on the side
Variations of Beef and Guinness Stew
Once you’ve made the classic version, it’s easy to riff on it depending on what you’re in the mood for or what you have on hand.
- Swap the beef for lamb shoulder to make it closer to a traditional Irish stew
- Stir in a spoonful of horseradish at the end for a little kick
- Add pearl onions and mushrooms in the last 30 minutes for a Boeuf Bourguignon style twist
- Use a gluten free flour blend or a cornstarch slurry to keep the recipe gluten free
- Finish with a splash of heavy cream for an even richer gravy
- Top individual bowls with puff pastry and bake for a pot pie style presentation
I used the same base of beef, gravy, and root vegetables when I developed my Beef Stroganoff, another cozy braise worth trying.
Storage and Reheating
This stew stores exceptionally well, and honestly tastes even better the next day once the flavors have had time to meld.
- Refrigerate in an airtight container for up to 4 days
- Freeze in a freezer safe container or bag for up to 3 months
- Thaw frozen stew overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium low heat, stirring occasionally, until warmed through
- Add a splash of beef broth if the stew has thickened too much in the fridge
This pairs beautifully with my Beef Barley Soup if you’re building out a week of hearty make ahead dinners.
Nutritional Facts
Nutritional values are estimates based on standard ingredients and one of six servings, and will vary depending on the specific products you use.
- Calories: approximately 420 per serving
- Protein: approximately 32g
- Carbohydrates: approximately 24g
- Fat: approximately 20g
- Fiber: approximately 3g
- Sodium: approximately 680mg
You might also enjoy: One Pot American Goulash for another hearty, budget friendly dinner.
Health Benefits of Key Ingredients
Beyond being deeply comforting, this stew actually packs in some solid nutrition thanks to the beef and vegetables.
Chuck roast is a great source of protein and iron, both of which support energy levels and muscle repair.
- Beef provides protein, iron, and zinc for energy and immune support
- Carrots supply beta carotene, which the body converts to vitamin A
- Celery adds fiber along with vitamin K and potassium
- Garlic and onion contain antioxidant compounds linked to heart health
- Potatoes offer potassium and vitamin C along with satisfying carbohydrates
This pairs beautifully with my Mashed Potatoes And Gravy if you want another comforting, nutrient rich side.
FAQs About Beef and Guinness Stew
1. Can I make this stew without alcohol?
Yes, you can substitute the Guinness with 1.5 cups of beef broth plus 1 tablespoon of extra Worcestershire sauce.
The flavor will be a bit different, but the stew will still turn out rich and savory.
2. What is the best cut of beef for beef and Guinness stew?
Chuck roast is the classic choice because its marbling breaks down beautifully during a long simmer.
Cuts like brisket or round roast can also work if that’s what you have on hand.
3. Can I make this in a slow cooker?
Absolutely. Brown the beef and bacon and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker with the remaining ingredients.
Cook on low for 7 to 8 hours, adding the potatoes for the last 2 hours so they don’t turn mushy.
4. Why does my stew taste bitter?
This usually happens when extra stout Guinness is used instead of the standard draught version, since it has a stronger, more bitter flavor.
Stick with regular Guinness draught for the most balanced result.
5. Can I double this recipe?
Yes, this recipe doubles well as long as your pot is large enough to hold everything without overflowing.
You may need to sear the beef in more batches and add a few extra minutes to the simmer time.
Beef and Guinness Stew
Ingredients
- 2 lbs beef chuck roast 2 to 2.5 lbs, cut into 1.5 inch cubes
- 4 slices applewood smoked bacon chopped
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3 medium carrots peeled and cut into chunks
- 2 stalks celery sliced
- 4 cloves garlic minced
- 3 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 bottle Guinness stout 14.9 oz bottle
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1.5 lbs Yukon gold potatoes cut into chunks
- salt and black pepper to taste
- 2 tablespoons fresh parsley chopped, for serving
Equipment
- Dutch oven or other heavy bottomed pot with a lid Essential for even browning and long simmering
- Chef’s knife
- Cutting board
- Wooden spoon For scraping up browned bits
- Measuring cups and spoons
- Tongs For flipping beef while searing and removing bay leaves
Method
- Pat the beef chuck cubes completely dry with paper towels, then season generously with salt and pepper. Heat 1 tablespoon of olive oil in a Dutch oven over medium high heat until shimmering.
- Working in two or three batches so you don’t crowd the pot, sear the beef on all sides until deeply browned, about 3 to 4 minutes per batch. Transfer the browned beef to a plate and set aside.
- Add the chopped bacon to the same pot and cook over medium heat until crisp, about 5 minutes.
- Add the diced onion, carrots, and celery to the pot with the bacon and its rendered fat. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 6 minutes.
- Stir in the minced garlic and cook for 30 seconds more, just until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook off the raw flour taste. Stir in the tomato paste and cook for another minute so it darkens slightly and deepens in flavor.
- Pour in the Guinness, scraping the bottom of the pot with a wooden spoon to release any browned bits stuck to the pan. Let the beer bubble for about 2 minutes to cook off some of the sharp alcohol taste.
- Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and Worcestershire sauce, then add the bay leaves and dried thyme.
- Stir everything together, bring to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1.5 hours, stirring occasionally so nothing sticks to the bottom.
- After the stew has simmered for 1.5 hours, stir in the Yukon gold potato chunks. Cover again and continue simmering for another 45 minutes to 1 hour, until the potatoes and beef are both fork tender.
- Check the stew occasionally and add a splash more beef broth if it looks like it’s reducing too much.
- Remove the bay leaves from the pot and discard them. Taste the stew and adjust the seasoning with more salt and pepper if needed.
- Ladle the stew into bowls and sprinkle with chopped fresh parsley before serving.
Nutrition
Notes
- Choose chuck roast over leaner cuts, since the marbling breaks down into rich, tender meat over the long simmer.
- Pat the beef fully dry before searing so it browns instead of steaming.
- Don’t rush the browning step, it’s where most of the stew’s deep flavor comes from.
- Use a standard Guinness rather than the extra stout, which can taste more bitter once reduced.
- Let the stew rest for 10 minutes before serving so the gravy thickens slightly more.
- Make it a day ahead if you can, the flavors continue to develop overnight.
- To make this without alcohol, substitute the Guinness with 1.5 cups of beef broth plus 1 tablespoon of extra Worcestershire sauce.
- For a slow cooker version, brown the beef and bacon and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker with the remaining ingredients. Cook on low for 7 to 8 hours, adding the potatoes for the last 2 hours.
- This stew stores exceptionally well. Refrigerate in an airtight container for up to 4 days, or freeze in a freezer safe container for up to 3 months. Thaw frozen stew overnight in the refrigerator before reheating gently on the stovetop.
- Swap the beef for lamb shoulder to make it closer to a traditional Irish stew, or add pearl onions and mushrooms in the last 30 minutes for a Boeuf Bourguignon style twist.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Beef and Guinness stew is one of those meals that feels like a warm hug in a bowl.
It takes a little time, but almost all of it is hands off simmering while your kitchen fills with the most incredible smell.
I hope this one becomes a regular in your dinner rotation the way it has in mine.
If you give it a try, I would love to hear how it turned out, so drop a comment below or share a photo, I always love seeing your kitchens in action.
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