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Guinness Beef Stew
5 from 6 votes

Guinness Beef Stew

Guinness Beef Stew is hearty, rich and perfect for supper on St. Patrick’s Day (or any other day, really)! The beef cooks low and slow in a mouthwatering stout flavored gravy until fall apart tender. It is pure comfort in a bowl!

Prep Time
10 mins
Cook Time
2 hrs 25 mins
Servings: 8
Calories: 541 kcal
Course: Main Course
Cuisine: Irish

Ingredients

  • 1 teaspoon vegetable oil
  • 4 lices Bacon diced, thick-cut
  • 3 pounds chuck roast cut into 1-inch pieces, boneless
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • 2 large onion sliced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 ½ cups Guinness beer
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 ½ cups beef broth
  • 2 prigs thyme
  • 1 pound carrot peeled and cut into 1-inch chunks
  • 1 ½ pounds potato peeled and cut into 1-inch pieces, Yukon gold variety
  • ½ cup parsley chopped

Instructions

    Cup of Yum
  1. In a large Dutch Oven or pot, over medium-high heat, heat the oil. Add the bacon and cook until cooked through, about 4-5 minutes. Remove with a slotted spoon and reserve.
  2. Season the beef generously with salt and pepper. Working in batches so not to overcrowd the pot, brown the beef pieces on all sides, about 1-2 min per side. Remove and reserve with the bacon.
  3. Turn the heat down to medium. If necessary, add a little more oil. Stir in the onions and sauté until beginning to brown, about 5 minutes. Add the garlic and cook until fragrant.
  4. Stir in the flour and tomato paste, mixing until well combined. Cook for a minute or two, until the paste turns a dark red color. Then, pour in the beer, using a wooden spoon to scrape all the browned bits from the bottom of the pot.
  5. Stir in the beef broth, brown sugar, Worcestershire sauce, and a pinch of salt and pepper. Add the beef and bacon back into the pot, plus the thyme sprigs. Bring to a boil.
  6. Once boiling, cover and lower the heat to a simmer. Cook for 1 hour.
  7. Add the carrots and potatoes. Cover and continue cooking until the beef is falling-apart tender and the veggies are cooked, about 1 more hour.
  8. If, by this point, the stew is not thickened to the desired consistency, raise the heat to medium-high and bring to a boil. Let it cook, uncovered, until thickened. You can also add a slurry of equal parts flour and cold liquid (water, beer or broth) to thicken even further.
  9. Discard the thyme sprigs and taste for seasoning, adjusting salt and pepper if necessary.
  10. Stir in the chopped parsley and serve!

Notes

  • Make Ahead
  • Guinness Beef Stew can be made up to 2 days ahead. Keep it covered, in the fridge, until ready to serve!
  • Reheating
  • Reheat over medium-low heat, on the stove, for 15-20 minutes or until hot.
  • Freezing Instructions
  • If freezing, skip adding the veggies and add when reheating. You can freeze the rest of the stew in a large freezer bag, for up to 3 months.
  • Slow Cooker and Instant Pot
  • Read the post for instructions.

Nutrition Information

Calories 541kcal (27%) Carbohydrates 31g (10%) Protein 39g (78%) Fat 28g (43%) Saturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 129mg (43%) Sodium 637mg (27%) Potassium 1323mg (28%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 9894IU (198%) Vitamin C 30mg (33%) Calcium 85mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 541

% Daily Value*

Calories 541kcal 27%
Carbohydrates 31g 10%
Protein 39g 78%
Fat 28g 43%
Saturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 129mg 43%
Sodium 637mg 27%
Potassium 1323mg 28%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 9894IU 198%
Vitamin C 30mg 33%
Calcium 85mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.