Guinness beef stew

There are some meals that just feel like a warm hug on a chilly evening, and for me, there’s nothing quite like a hearty bowl of Guinness beef stew. This isn’t just any stew, mind you. This is the stuff of cozy weekends, the aroma that fills the house and makes everyone gather in the kitchen, just waiting. I remember the first time I truly perfected this recipe; it was after a particularly dreadful day where everything seemed to go wrong, and I just craved something deeply comforting, something that tasted like home and held the promise of good things to come. This Guinness beef stew recipe delivered, and then some. It’s a bit like a classic beef bourguignon but with that unmistakable, slightly malty depth that only a good stout can bring. If you’re looking for a dish that’s both incredibly satisfying and surprisingly straightforward, you’ve found it. It’s the kind of meal that makes you feel like you’ve accomplished something truly special, even if you’ve just followed a few Simple Steps.

What is Guinness Beef Stew?

So, what exactly is Guinness beef stew? At its heart, it’s a slow-cooked, deeply flavorful dish where tender chunks of beef are braised in a rich sauce infused with the unmistakable character of Guinness stout. Think of it as the ultimate comfort food elevated. It’s not just about the beef and the beer; it’s about the symphony of aromatics – onions, carrots, celery, garlic – that melt into the background, providing a sweet and savory foundation. A touch of tomato paste adds a subtle tang, and herbs like thyme and rosemary lend their earthy notes. What makes it so special is that magical interaction between the beef, the vegetables, and that dark, creamy stout. It creates a gravy so luscious and complex, it’s almost a meal in itself. It’s the kind of stew that improves with time, making it perfect for making ahead of a busy weeknight or for a special Sunday supper.

How do I make Guinness Beef Stew?

Quick Overview

This Guinness beef stew is all about building layers of flavor. We’ll start by searing the beef to get a beautiful crust, then soften our aromatics, deglaze with that all-important stout, and finally, let it all simmer low and slow until the beef is fall-apart tender and the sauce is rich and glossy. It’s a straightforward process that yields incredibly rewarding results. Don’t be intimidated by the simmering time; that’s where the magic happens, and your kitchen will smell absolutely incredible. Trust me, the effort is minimal, but the payoff is huge.

Ingredients

For the Stew:
2.5 to 3 pounds boneless beef chuck roast, cut into 1.5-inch cubes. When I’m at the butcher counter, I always look for a piece with good marbling – that’s where the flavor and tenderness come from. Chuck roast is my go-to because it holds up beautifully to slow cooking.
3 tablespoons all-purpose flour. This helps thicken our stew and gives the beef a nice coating for searing.
1 teaspoon salt, plus more to taste. Don’t be shy with the salt; it really brings out the flavors.
1 teaspoon freshly ground Black Pepper, plus more to taste.
2 tablespoons olive oil or vegetable oil. For searing the beef and sautéing.
2 large yellow onions, chopped. I prefer yellow onions for their balanced flavor; they sweeten up so nicely.
3 medium carrots, peeled and cut into 1-inch chunks.
3 celery stalks, cut into 1-inch chunks.
4 cloves garlic, minced. Garlic is non-negotiable for me; it adds so much depth.
2 tablespoons tomato paste. This adds a lovely umami boost and a hint of acidity.
1 (14.9 ounce) can Guinness Stout. This is the star! Make sure it’s a good quality one.
4 cups beef broth. Low-sodium is usually best so you can control the saltiness.
2 sprigs fresh thyme. I love the woodsy aroma thyme brings.
1 sprig fresh rosemary. Rosemary can be strong, so one sprig is usually perfect.
1 bay leaf. This little addition adds a subtle, background complexity.
Optional: 1 tablespoon Worcestershire sauce for an extra layer of savoriness.

Step-by-Step Instructions

Step 1: Sear the Beef

First things first, we need to get our beef ready for its delicious journey. Pat your beef cubes thoroughly dry with paper towels. This is crucial for getting a really good sear – you want browning, not steaming! In a large bowl, toss the beef cubes with the flour, salt, and pepper until they’re evenly coated. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches (don’t overcrowd the pot!), sear the beef on all sides until deeply browned. This step is essential for developing that rich, complex flavor. Once browned, remove the beef to a plate and set aside.

Step 2: Sauté Aromatics

Lower the heat to medium. Add the chopped onions, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 8-10 minutes. Scrape up any browned bits from the bottom of the pot as you stir – that’s pure flavor! Add the minced garlic and tomato paste, and cook for another minute until fragrant. The tomato paste will deepen in color.

Step 3: Deglaze with Guinness

Now for the star ingredient! Pour in the can of Guinness stout. Bring it to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any remaining browned bits. Let it simmer for about 5 minutes, allowing some of the alcohol to evaporate and the stout to reduce slightly. The aroma at this stage is just heavenly!

Step 4: Add Broth and Herbs

Return the seared beef (and any accumulated juices) to the pot. Pour in the beef broth. Add the fresh thyme sprigs, rosemary sprig, bay leaf, and Worcestershire sauce (if using). Stir everything to combine. The liquid should mostly cover the beef and vegetables. If not, add a little more beef broth or water.

Step 5: Simmer to Perfection

Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let it cook for at least 2 to 3 hours, or until the beef is incredibly tender and falls apart easily with a fork. I often check it around the 2-hour mark and give it a stir, and then let it continue until it’s just perfect. You can also do this in a Slow Cooker on low for 6-8 hours after searing and sautéing. The longer it simmers, the deeper the flavors become.

Step 6: Thicken and Season

Once the beef is tender, remove and discard the thyme stems, rosemary sprig, and bay leaf. If the stew isn’t as thick as you’d like, you can make a slurry by whisking 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water, then stirring it into the simmering stew until thickened. Taste and adjust seasoning with more salt and pepper as needed. This is your final chance to make it taste just right!

Step 7: Rest and Serve

Let the stew rest for about 10-15 minutes before serving. This allows the flavors to meld even further and the sauce to thicken slightly more. Ladle the hot Guinness beef stew into bowls and get ready for some serious compliments!

What to Serve It With

This Guinness beef stew is so robust and satisfying that it practically shines on its own, but pairing it with the right sides can elevate the entire dining experience. For those classic cozy evenings, nothing beats a generous portion of creamy, buttery mashed potatoes. The potatoes are the perfect vehicle to soak up every last drop of that rich, glorious gravy. If you’re feeling a bit more adventurous, a crusty baguette or a good sourdough bread is an absolute must. You need something sturdy to mop up all that deliciousness! For a slightly lighter feel, but still incredibly comforting, I love serving it with some simple steamed Green Beans or roasted Brussels sprouts. The slight bitterness of the sprouts is a wonderful contrast to the stew’s richness. And if you’re looking for something a bit different, try it over polenta or even some fluffy egg noodles. My kids, surprisingly, love it over rice sometimes – don’t knock it ’til you try it! It’s also fantastic for Sunday brunch if you’re having a more substantial meal; just serve it in smaller bowls with some mini cheddar scones on the side.

Top Tips for Perfecting Your Guinness Beef Stew

I’ve made this Guinness beef stew more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. First, about the beef: don’t skip the searing! Seriously, it’s the foundation of deep flavor. Make sure your pot is nice and hot, and don’t overcrowd it. Brown the meat in batches if you have to – it’s worth the extra time. When you’re sautéing your onions, carrots, and celery, take your time to really soften them and let them get a little color. That sweet, caramelized flavor translates directly into your stew. For the Guinness, I always use a full can. Some recipes call for half, but I find that a whole can gives that perfect malty depth without making it taste like beer. If you’re worried about bitterness, don’t be; the long simmer mellows it out beautifully. Another thing I’ve learned is about the herbs. While dried herbs work in a pinch, fresh thyme and rosemary make a world of difference. I tie them with kitchen twine to make them easy to remove later. If you’re not a fan of rosemary, just stick to thyme; it’s still fantastic. Now, for thickening. I usually find the flour on the beef is enough, but if your stew seems a bit thin, a cornstarch slurry is my secret weapon. Mix it with cold water first, then stir it into the simmering stew. It thickens quickly and gives a lovely glossy finish. Don’t be afraid to taste and adjust the seasoning at the end. Salt and pepper are your friends! Finally, and this is a big one: this stew is even better the next day. So, if you can, make it ahead of time. The flavors meld and deepen overnight, making it even more incredible. It’s the perfect make-ahead meal!

Storing and Reheating Tips

This Guinness beef stew is a champion when it comes to leftovers, which is why I often make a double batch. For storing it at room temperature, I wouldn’t leave it out for more than two hours; it’s best to get it into storage relatively quickly after it’s cooled down a bit. In the refrigerator, it will keep beautifully for up to 3-4 days. Make sure to store it in an airtight container. I usually use glass containers because they don’t retain odors and I can easily see what’s inside. The flavors actually get richer and more intense as it sits, so it’s a win-win! If you’re looking to stash some away for a future craving, this stew freezes exceptionally well. Let it cool completely, then transfer it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to reheat, the best way is to thaw it overnight in the refrigerator, then gently reheat it on the stovetop over low heat, stirring occasionally, until it’s heated through. If you’re in a pinch and need to reheat from frozen, you can do so directly on the stovetop over very low heat, stirring frequently, or use the defrost setting on your microwave. For the glaze, if you made one (though this stew doesn’t typically have a separate glaze, the sauce *is* the glaze!), I’d recommend adding it fresh after reheating for the best texture.

Frequently Asked Questions

Final Thoughts

There you have it – my go-to recipe for a Guinness beef stew that I truly believe is one of the most comforting and flavorful dishes out there. It’s more than just a meal; it’s an experience. The way the beef melts in your mouth, the rich, malty gravy, and the tender vegetables all come together to create something truly special. It’s the kind of recipe that becomes a family favorite, the one you get asked to make again and again. I really hope you give this Guinness beef stew a try. It’s perfect for those chilly evenings when you just want to feel cozy and indulged, or for gatherings where you want to impress without spending hours in the kitchen. If you love rich, savory flavors and hearty, satisfying meals, this stew is an absolute must-try. Don’t forget to let me know how yours turns out in the comments below! I’d love to hear about your own family traditions and any little tweaks you might have made. Happy cooking!

Guinness Beef Stew

A rich and flavorful Guinness beef stew perfect for a hearty meal. The slow simmering tenderizes the beef and deepens the flavor of the rich gravy.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2.5 pounds beef chuck cut into 1-inch cubes
• 0.5 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 2 tablespoons tomato paste
• 12 ounces Guinness stout
• 2 cups beef broth
• 1 pound carrots peeled and cut into 1-inch pieces
• 1 pound potatoes peeled and cut into 1-inch pieces
• 2 sprigs fresh thyme

Instructions

 

Preparation Steps

• Preheat oven to 325°F (160°C).
• In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
• Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
• Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the tomato paste and cook for 1-2 minutes.
• Pour in the Guinness stout and beef broth, scraping up any browned bits from the bottom of the pot.
• Return the browned beef to the pot. Add the carrots, potatoes, thyme sprigs, and bay leaf. Stir to combine.
• Bring the stew to a simmer, then cover the pot and transfer it to the preheated oven.
• Bake for 3 to 3.5 hours, or until the beef is very tender and the vegetables are cooked through. Stir occasionally.
• Remove the thyme sprigs and bay leaf before serving. Adjust seasoning with salt and pepper to taste.

Notes

Serve hot with crusty bread for dipping. This stew is even better the next day!