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5.0 from 18 votes

Guinness Beef Stew

A deep, rich beef stew so flavorful with veggies + the most tender fall-apart beef. Serve over mashed potatoes. So good!

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 40 mins
Servings: 6 servings
Course: Main Course , Soup

Ingredients

  • 2 pounds beef chuck cut into 2-inch chunks
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium sweet onion diced
  • 3 large carrots peeled and diced
  • 3 ribs celery diced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 1 (14.9-ounce) can Guinness draught beer
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce 
  • 4 prigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add beef to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
  3. Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  4. Stir in garlic until fragrant, about 1 minute.
  5. Whisk in flour and tomato paste until lightly browned, about 1 minute.
  6. Stir in Guinness, scraping any browned bits from the bottom of the stockpot.
  7. Stir in beef stock, Worcestershire, thyme, bay leaves and beef. Bring to a boil; reduce heat and simmer, partially covered, until beef is very tender, about 2 hours, stirring occasionally.
  8. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
  9. Serve immediately with mashed potatoes, if desired.

Notes

  • *TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.