Go Back

Guinness Beef Stew

Guinness beef stew with tender 1 1/2-inch beef cubes, browned in oil, then simmered until the stout turns the broth nearly black and glossy. Carrots, parsnips, and potatoes cook right in for a thick, hearty Irish-style stew.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Cuisine: Irish
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasonings
  • 3 lb beef chuck
  • 2 tsp salt
  • 1 tsp black pepper
  • 0.25 cup all-purpose flour
  • 3 tbsp vegetable oil
Aromatics and flavor base
  • 2 onions
  • 4 cloves garlic
  • 2 tbsp tomato paste
  • 1 11.2 oz Guinness stout
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp dried thyme
  • 2 bay leaves
Vegetables
  • 4 carrots
  • 2 parsnips
  • 1.5 lb potatoes
  • 2 tbsp fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chuck with salt and black pepper, then toss with all-purpose flour so each cube looks lightly coated.
  2. Heat the vegetable oil in a Dutch oven over medium-high heat until shimmering, then brown the beef in batches, cooking to deep golden edges before transferring to a plate.
Build the stout base
  1. Add the onions to the hot pot and cook for 5 minutes until softened, then stir in the garlic and tomato paste for 1 minute.
  2. Pour in the Guinness stout and scrape the bottom of the Dutch oven to lift the browned bits, then stir until the mixture looks smooth.
  3. Add the beef broth, Worcestershire sauce, brown sugar, dried thyme, and bay leaves, then bring to a gentle simmer.
Simmer to tender
  1. Return the browned beef to the pot, cover, and simmer gently at 200°F for 2 hours, keeping small bubbles around the edges.
Cook vegetables and finish
  1. Add carrots, parsnips, and potatoes, then simmer for 45–60 minutes until the vegetables are tender when pierced.
  2. Remove the bay leaves and sprinkle with fresh parsley right before serving for a fresh green finish.

Notes

For best texture, keep the stew at a gentle simmer (not a hard boil) once the liquid is added so the beef stays tender. Store leftovers in the fridge up to 4 days; freeze up to 3 months (cool completely first). For a lower-sodium swap, use reduced-sodium beef broth and Worcestershire.