There’s nothing cozier than a warm, hearty bowl of Guinness Beef Stew on a chilly evening, or especially on St. Patrick’s Day! Tender chunks of chuck beef are seared to perfection and simmered with carrots, potatoes, and Guinness beer in a rich, savory broth. This stew is full of deep, savory flavor that feels like it’s been cooking all day, but without the all-day effort! If you love this, you might also enjoy my Beef Stew with Dumplings. Or, for an easy, set-it-and-forget-it version that’s perfect for busy nights, try my Crock Pot Beef Stew.
Ingredients & Substitutions
- Beef: Start with chuck beef, cut into 1 1/2-inch cubes, coated in flour, salt, and pepper. This helps the beef brown beautifully and gives the stew a slightly thickened texture. Stew beef can work in a pinch, but chuck gives the most tender, flavorful results.
- Vegetables: Classic stew vegetables like onion, celery, carrots, and a handful of frozen peas provide natural sweetness, texture, and a pop of color at the end.
- Guinness Beer: A full bottle of Guinness Extra Stout beer is essential for the deep, malty flavor in this stew. If you prefer, you could substitute another dark beer or stout.
- Beef Broth: Beef broth adds heartiness and depth to the stew. You could use low-sodium beef broth in a pinch, but beef broth keeps the flavor classic and rich.
- Potatoes: Yukon Gold potatoes stay tender without falling apart, adding hearty, satisfying bites throughout the stew. If you’d like to switch it up, red potatoes or russet potatoes work, too; just keep in mind that russets can break down slightly more, giving a thicker, creamier stew. Sweet potatoes could also be used for a subtly sweet twist, though they will soften faster than regular potatoes.
FAQs
Can I make this stew ahead of time?
Absolutely! Guinness Beef Stew actually tastes even better the next day as the flavors continue to come together. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed.
How do I thicken the stew?
The flour coating on the beef helps naturally thicken the stew as it simmers. If you want a thicker stew (although it is already pretty thick!), you can mash a few of the potatoes into the broth, or stir in a small slurry of cornstarch and water toward the end of cooking. On the other hand, if the stew is too thick for your liking, simply add a little extra beef broth or water.
Can I make this without beer?
Yes! If you prefer to skip the Guinness, you can replace it with an equal amount of beef broth or a mix of broth and a splash of balsamic vinegar or unsweetened coffee for depth. The flavor will be slightly different, but the stew will still be rich, hearty, and delicious.
Can I use a different beer?
Yes! While Guinness gives a deep, malty flavor, you can substitute another stout, dark beer, or even a rich ale. Lighter beers will change the flavor profile, so stick with darker varieties for the classic taste.
Can I make Guinness Beef Stew in a slow cooker?
Definitely. Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker with the liquids and herbs. Cook on low for 6 to 8 hours, adding the potatoes about halfway through, and stir in peas at the end.
Serving Ideas
- Classic Dinner: Spoon the stew into bowls and sprinkle with fresh parsley. Serve with crusty bread like simple sourdough bread, Irish Brown Soda Bread, or easy dinner rolls to soak up the rich, savory broth.
- Over a Base: For a hearty twist, serve the stew over egg noodles, rice, or creamy mashed potatoes.
- Meal Prep Friendly: Portion into individual containers for easy lunches or weeknight dinners. The stew reheats beautifully while keeping all its flavor.
- Cozy Entertaining: Present the stew in a large serving bowl alongside a simple side salad or roasted vegetables for a warm, inviting meal for friends and family.
How to Store Guinness Beef Stew
Refrigerator: Let the stew cool slightly, then transfer it to an airtight container. It will keep for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to loosen the consistency.
Freezer: This stew freezes beautifully. Portion into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove.
Make-Ahead Tip: Stews often taste even better the next day as the flavors all come together, so feel free to make it a day in advance for maximum richness.
Guinness Beef Stew
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 2 pounds chuck beef, cut into 1 ½-inch cubes
- 1 teaspoon kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- ¼ cup (31 g) all-purpose flour
- 1 large yellow onion, chopped
- 2 ribs celery, chopped
- 3 large carrots, peeled, sliced into ½-inch rounds
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (11.2 ounces) Guinness Extra Stout beer
- 3 cups (24 ounces / 723 g) beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 5 Yukon Gold potatoes, (about 2 pounds), peeled, cut into 1-inch cubes
- ½ cup (67 g) frozen peas
- parsley leaves, chopped, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- In a large bowl, season the beef cubes with ½ teaspoon kosher salt and ½ teaspoon black pepper. Toss with the flour until evenly coated, shaking off any excess.
- Working in batches to avoid overcrowding, add the beef to the hot pot and sear on all sides until deeply browned. Transfer browned beef to a bowl and repeat with the remaining beef, adding a little more oil if needed.
- Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, celery, and carrots. Cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes.
- Add the garlic and tomato paste. Stir constantly for about 1 minute, until the tomato paste darkens slightly.
- Pour in the Guinness, scraping up all the browned bits from the bottom of the pot. Simmer for 1 to 2 minutes to reduce slightly.
- Return the beef and any accumulated juices to the pot. Add the beef broth, bay leaves, dried thyme, and the remaining salt and pepper. Stir to combine.
- Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1 ½ hours, stirring occasionally.
- Add the potatoes, stir, cover, and continue simmering for 45 minutes, or until the beef and potatoes are fork-tender.
- Stir in the frozen peas and cook uncovered for 5 minutes.
- Remove and discard bay leaves.
- Remove from heat and garnish with parsley before serving.*
Notes
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I loved this stew! The beef was so tender, and I liked how thick it was…I could almost eat it with a fork!
Elizabeth
Wow, this is so flavorful and filling. This is my kind of meal, and I will take an extra Guinness to sip, too!
Stephanie
This is rich, hearty, and comforting, just like a classic Irish stew but with a little extra flavor from the Guinness.
Bella
This stew is amazing! The Guinness adds so much depth, and the potatoes are perfectly tender.
