A bowl of rich Guinness beef stew with tender beef chunks, carrots, and potatoes in a dark glossy broth.
This Guinness beef stew is rich, cozy, and tastes like it simmered all day.
Guinness adds a deep, malty flavor that makes the broth taste bold and restaurant-level.
It’s a one-pot meal that’s perfect for weekends, gatherings, or meal prep.
Once you make this Guinness beef stew, you’ll want it on repeat all cold season.
The secret is browning the beef well and giving the stew time to gently simmer.
That slow simmer turns tough beef into melt-in-your-mouth bites and thickens the broth into something silky.
Why You’ll Love This Guinness Beef Stew
- Ultimate comfort food: Warm, hearty, and deeply flavorful.
- One-pot cleanup: Everything simmers in one pot for an easy weeknight dinner.
- Better than takeout: Rich broth and tender beef without leaving home.
- Great for meal prep: Flavors get even better the next day.
- Freezer-friendly: Perfect to stash for busy nights.
Ingredients for Guinness Beef Stew
Image Prompt:
- Beef chuck (2 pounds, cut into 1 1/2-inch cubes) – best for stews because it gets tender; stew meat works but can be leaner.
- Salt and black pepper – seasons the beef from the start.
- All-purpose flour (3 tablespoons) – helps brown and thickens the broth; cornstarch slurry is a backup.
- Olive oil (2 tablespoons) – for browning.
- Yellow onion (1) – sweet base flavor.
- Carrots (3) + celery (2 ribs) – classic stew trio; parsnips are a tasty swap.
- Garlic (3 cloves) – savory depth.
- Tomato paste (2 tablespoons) – richer color and flavor.
- Guinness or stout-style beer (12 ounces) – malty depth; use another stout if needed.
- Beef broth (3 cups) – low-sodium helps you control salt.
- Potatoes (1 1/2 pounds) – hearty; baby potatoes work great.
- Bay leaves (2) + dried thyme (1 teaspoon) – cozy aroma.
Guinness Beef Stew Recipe
Image Prompt:
- 1. Season the beef with salt and pepper, then toss with flour. Brown in oil over medium-high heat 6–8 minutes, working in batches, until deep brown.
- 2. Sauté onion, carrots, and celery 5 minutes over medium heat until softened. Add garlic 30 seconds until fragrant.
- 3. Stir in tomato paste 1 minute. Pour in stout and scrape up browned bits, then add broth, bay leaves, and thyme.
- 4. Add potatoes, bring to a gentle simmer, then cover and cook on low 1 1/2–2 hours, stirring occasionally, until beef is fork-tender and broth thickens.
- 5. Taste and adjust salt and pepper. If it’s too thick, add a splash of broth; if too thin, simmer uncovered 10 minutes.
Tips for Perfect Guinness Beef Stew
- Brown beef in batches so it sears instead of steaming.
- Scrape the pot after adding stout—those browned bits are flavor.
- Keep it at a gentle simmer, not a hard boil.
- Add extra broth if leftovers thicken in the fridge.
- Taste at the end—salt levels vary by broth.
Variations & Substitutions
- Extra veggies: Add mushrooms or peas near the end.
- Spicy twist: Add a pinch of crushed red pepper.
- Gluten-free: Skip flour; thicken with cornstarch slurry.
- Slow cooker: Brown beef first, then cook LOW 8 hours.
- Leftovers: Serve over mashed potatoes or buttered noodles.
Make-Ahead & Freezing
Fridge: 4–5 days. Reheat gently on low, adding broth if needed.
Freezer: Up to 3 months. Thaw overnight and warm slowly so the beef stays tender.
Serving Suggestions & Pairings
- Crusty bread or dinner rolls
- Simple green salad
- Roasted cabbage or green beans
Recipe Card
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Irish-American
Diet: —
Reader Review: The broth flavor is unreal. We dunked bread in it and scraped the bowls clean.
If you make this Guinness beef stew, leave a rating and tell me what you served it with!