Guinness Beef Stew

Guinness Beef Stew in a Dutch oven, filled with tender beef, sliced carrots, and golden potatoes in a rich, hearty Guinness-infused broth. A warm, comforting dish perfect for cozy nights.

Guinness Beef Stew is the kind of comfort food that warms you from the inside out. With its deep, rich flavors, melt-in-your-mouth beef, and hearty vegetables, this dish is perfect for chilly nights, cozy weekends, or anytime you’re craving a bowl of something truly satisfying. Plus, it’s easy to make—just let it simmer low and slow, and the magic happens right in your pot.

What makes this beef stew stand out? It’s the Guinness stout. This classic Irish beer adds incredible depth and a touch of malty sweetness, balancing perfectly with savory beef and root vegetables. In fact, Guinness has been brewed since 1759 in Dublin, and it’s been a staple in hearty Irish stews for generations.

Not only is this recipe deeply flavorful, but it’s also a breeze to make. Just sear the beef, build the broth, and let it slow simmer. Before you know it, you’ll have a rich, satisfying stew that tastes like it came straight from an Irish pub—right in your own kitchen.

Recipe Yield: 6 servings

INGREDIENTS

2 ½ lb beef chuck, cut into 1-inch cubes
4 carrots, peeled and cut into ½-inch slices
3 medium Yukon gold
2 ½ cups Guinness stout (one full can)
3 cups beef broth (low-sodium)
3 tbsp olive oil, divided
1 large onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
one tsp dried thyme
1 tsp smoked paprika
1 ½ tsp salt (adjust to taste)
¾ tsp black pepper
1 tbsp Dijon mustard
1 tbsp brown sugar
2 tbsp butter
2 tbsp all-purpose flour
½ cup frozen peas (optional)
¼ cup fresh parsley, chopped (for garnish)

INSTRUCTIONS

1. Sear the beef: Pat beef dry and season with ½ tsp salt and ¼ tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, about 3 minutes per batch. Remove and set aside.

2. Sauté the aromatics: Reduce heat to medium. Add remaining olive oil, onion, and garlic to the pot. Cook for 3 minutes until softened and fragrant.

3. Build the flavor base: Stir in tomato paste, Worcestershire sauce, thyme, smoked paprika, and remaining salt and pepper. Cook for 1 minute to enhance the flavors.

4. Deglaze with Guinness: Pour in Guinness stout, scraping up any browned bits. Let it simmer for 5 minutes to reduce slightly.

5. Add broth & veggies: Return beef to the pot. Stir in beef broth, Dijon mustard, brown sugar, carrots, and potatoes. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until beef is tender.

6. Thicken the stew: In a small pan, melt butter over medium heat. Whisk in flour to make a smooth roux. Stir into the stew and cook for 5 minutes, until thickened.

7. Final touches: Stir in frozen peas (if using) and cook for 5 more minutes. Garnish with fresh parsley before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

Sear for flavor: Browning the beef first locks in flavor and creates that rich, deep stew taste.
Don’t rush the simmer: Low and slow cooking (at least 1.5 to 2 hours) breaks down tough fibers for melt-in-your-mouth beef.
Balance the bitterness: Guinness is bold, so brown sugar and Dijon mustard add a subtle sweetness and depth.

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