Guinness Beef Stew

5 from 1 vote

This hearty, flavorful stew combines tender chunks of beef with the rich, malty depth of Guinness stout. The beef is browned and simmered with onions, carrots, celery, and garlic, creating a comforting, savory base. The addition of the Guinness adds a robust, slightly bitter edge that balances the sweetness of the vegetables and the richness of the meat. Herbs like thyme and bay leaves infuse the stew with aromatic depth, while a bit of flour thickens the sauce to a luscious consistency. Perfect for cozy dinners, this stew is best served with crusty bread for dipping.

Prep Time30

Cook Time2 45

Total Time3 15

Servings:

Calories: 582kcal

Equipment

1 Cast Iron Stew Pot or Braiser

Ingredients

2.5 lb Beef Chuck
6 Oz Bacon
15 Oz Guinness Beer
1 Tbsp Worcestershire
3 Garlic
4 Tbsp Tomato Paste
1.5 Cups Beef Stock
1.5 Cups Chicken Stock
6 Carrots
2 Onions Med
2 Celery
2 Bay Leaves
3 Thyme Sprigs
Olive Oil
Salt & Pepper
3 Tbsp Flour

Instructions

Wash, peel, and cut the carrots and set aside
Wash and chop the celery and set aside
Chop the onions and the garlic and set aside
Cube the beef to bite sized pieces
Dry it with paper towels
Season with salt and pepper and set aside
Slice the bacon into small pieces
Add the bacon and cook until browned
Add some olive oil if needed. depending on the amount of fat from the bacon you may not need much
Add some of the beef cubes. This is an important step add the beef in small batches - if you put too much in at once it will steam and not brown properly. This affects the stew's flavor.
If may need to add more oil or lower to medium high heat as you complete the batches
Remove the beef and set aside
Add the chopped onion
Cook until glistening
Add in the celery carrots and gook until glistening
Add the garlic and cook only until you can smell it 30-60 seconds
Add the flour and cook for 1 minute stirring it through
Add a Tbsp at a time of beef stock
Form a paste like roux
Add the rest of the beef stock
Add the tomato paste
Combine it well
Add the worcestershire
Add the thyme
Add the bay leaf
Add the beef back to the pot
Add the beer
Cover and cook for 2 hours on the low heat
Uncover and cook for another 45 minutes
Your beef should be tender and the sauce thick and stew like
Add salt and pepper to taste

Notes

We serve ours over mashed potatoes- I know some recipes call for the addition of baby new potatoes right in the stew. This is a matter of preference

If you like you can use all beef or all chicken stock. We prefer it with both.

In the posted video we did not pre-cook the carrots and celery. However we have made the dish many times and by cooking the vegetables, we have concluded it adds to the depth of flavor in the stew.

In the last 30 -40 minutes it is time to taste, taste. taste if you need more beef flavor you can opt for a bouillon cube.
Salt and pepper to taste.

If your stew is not as thick as you like you can always create a slurry of cold water and flour to thicken in the last 30 mins of cooking. Make sure you turn the heat down after doing so

As always serve with some crusty bread
Get This No Knead Bread Recipe it comes out perfect every time

Nutrition