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5.0 from 153 votes

Guinness Beef Stew Recipe

This Irish-inspired stew is loaded with tender pieces of beef and veggies in a rich beer-based tomato broth.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 5 mins
Servings: 8 servings
Calories: 364 kcal
Course: Main Course , Dinner
Cuisine: American , Irish

Ingredients

  • 2 pounds beef chuck roast cubed or cubed stewing beef or lamb shoulder
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions chopped into ½" pieces
  • 2 cups Guinness beer
  • 5 cups beef broth
  • 3 tablespoons tomato paste
  • 1 pound baby potatoes halved
  • 3 carrots cut into ½" pieces
  • 3 ribs celery cut into ½" pieces
  • 1 bay leaf
  • ½ teaspoon dried rosemary or 1 sprig fresh
  • ½ teaspoon dried thyme leaves or 4 sprigs fresh
For Thickening
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

    Cup of Yum
  1. Trim any excess fat from the beef. In a large bowl or freezer bag, combine flour, salt, & pepper. Add the beef and toss to coat.
  2. In a large Dutch oven or pot, heat the olive oil over medium-high heat. Shake off any excess flour from the beef and brown in small batches. Remove and set aside in a bowl.
  3. Add the onions to the pot, adding more oil as needed, and cook until they begin to soften, about 3 minutes. Remove and add to the beef cubes.
  4. Pour the Guinness into the pot while scraping up any brown bits in the pan with a spatula. Stir in broth, tomato paste, and the beef and onions.
  5. Bring to a boil, reduce the heat to medium-low, and simmer covered for 45 minutes.
  6. Add in the potatoes, carrots, celery, bay leaf, rosemary, and thyme. Simmer for an additional 45 minutes or until the beef and vegetables are tender. Remove and discard the bay leaf.
  7. Mix the cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).

Notes

  • Brown the meat in small batches so it browns. If you overcrowd the pan, the meat will simmer instead of brown.
  • The beer adds flavor to the broth, and you will be able to taste the beer in the final stew. 
  • Cook the meat on a low and gentle simmer to make it nice and tender.
  • Use baby potatoes or thin-skinned Yukon gold potatoes; they require no peeling and hold their shape nicely. Vegetables can be changed based on what you have on hand. Mushrooms, parsnips, cloves of minced garlic, or sweet potatoes are great additions.
  • If desired, thawed frozen peas can be stirred in before serving, they do not need to be simmered.
  • We like to thicken the stew with a cornstarch slurry before serving. Mix equal parts cornstarch and water or broth and whisk it a bit at a time into the boiling stew until it thickens to your liking.

Nutrition Information

Serving 1.5cups Calories 364 (18%) Carbohydrates 21g (7%) Protein 27g (54%) Fat 18g (28%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 78mg (26%) Sodium 592mg (25%) Potassium 1114mg (32%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 4000IU (80%) Vitamin C 15mg (17%) Calcium 47mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 364

% Daily Value*

Serving 1.5cups
Calories 364 18%
Carbohydrates 21g 7%
Protein 27g 54%
Fat 18g 28%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 78mg 26%
Sodium 592mg 25%
Potassium 1114mg 24%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 4000IU 80%
Vitamin C 15mg 17%
Calcium 47mg 5%
Iron 3mg 17%

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