Guinness Beef Stew

Guinness Beef Stew is the ultimate comfort food! It features tender beef, hearty veggies, and a rich broth flavored with stout Guinness beer. Best of all, it has a slow-cooked flavor, but it’s ready in under an hour.

Course dinner

Cuisine American, British, Irish

Keyword Bear Beef Stew, beef stew, Guinness Beef Stew, Irish Beef

Prep Time 10

Cook Time 40

Total Time 46

Servings people

Calories 422kcal

Author Olivia Ribas

Ingredients

4 tablespoon olive oil
2 pounds beef chuck cut into 2-inch pieces
Salt and freshly ground black pepper to taste
3 cups white chopped onions chopped
4 cloves garlic minced
1 12 ounce can Guinness beer
1 tablespoon Worcestershire sauce
¼ cup tomato paste
2.5 cups carrots chopped into 1-inch pieces
1.5 cups stalks celery chopped into 1-inch pieces
2 medium russet potatoes peeled and cut into large chunks
4 sprigs fresh thyme
1 teaspoon white sugar
3 cups beef broth or as needed to cover
Freshly chopped parsley for serving

US Customary - Metric

Instructions

Add olive oil to a Dutch oven pot over medium-high heat.
Season beef chuck cubes with salt and black pepper to taste. Add beef into the Dutch oven pot, sear all sides of the beef cubes until browned (about 5 minutes). Ensure not to overcrowd the pot with beef, as it may steam instead of sear. You may need to repeat this process a couple of times. Transfer beef to a bowl and set aside.
Reduce heat to medium; add onions and stir until lightly browned, seasoning with a pinch of salt. Add garlic and cook for about 1 minute.
Pour beer into the pot. Stir for about 3 minutes until the beer has dissolved any browned bits from the bottom of the pot.
Bring the meat back to the pot and add worcestershire sauce, tomato paste, carrots, celery, potatoes, thyme sprigs, sugar, more salt and black pepper to taste, and enough beef broth to cover the meat and the veggies.
Bring the stew to a gentle simmer, then reduce heat to low, cover the pot, and simmer until the beef is fork-tender, about 30 minutes. Stir occasionally and, if desired, skim off any excess fat.
Discard thyme sprigs and adjust salt and pepper to taste.
Serve with mashed potatoes and top with chopped freshly parsley. Enjoy!

Notes

Sear the meat in batches, so you don’t overcrowd the pan and all edges of the beef cubes will get browned.
Chop the meat and veggies into 2-inch pieces, so they cook evenly.
Freeze any leftover tomato paste to use in other recipes.
Keep the lid on while the beef simmers so the pot stays nice and hot.

To Store: Place leftovers in an airtight container and store them in the fridge for up to 4 days.
To Freeze: Place leftovers in a freezer-safe container and freeze for up to 3 months. Remember to leave space in the container for the liquid to expand as it freezes.
To Reheat: Warm the stew in the microwave or on the stovetop until heated through.

Nutrition