This unbelievably rich and hearty beef stew made with Guinness beer is the ultimate comfort food. It’s also easy and made in one pot. You’ll love the outrageously delicious melt-in-your-mouth tender beef and gravy!
I love cooking with Guinness beer, and this beef stew is one of my favorite ways to use it. Dark beer makes the stew rich and unbelievably flavorful. It’s perfect for slowly simmering the meat until it becomes fall-apart tender.
Believe it or not, beef stew is really simple to make. This version, made with Guinness beer, is no different. You will need just over 2 hours. That’s not 2 hours hovering over a stove, though. The good news is that your hands-on time is about 30 minutes. For more comforting recipes like this stew, try our classic beef stew with red wine, this pot roast made in an Instant Pot, or our favorite braised short ribs.
Key Ingredients
- Beef Chuck Roast and Flour: For the best beef stew, use a well-marbled chuck roast. The marbling (those white veins of fat) is key to getting melt-in-your-mouth tender beef. Cut the chuck roast into cubes and toss them with flour for a nice sear and crust. If you’d like to keep it gluten-free, skip the flour!
- Garlic and Tomato Paste: We build incredible flavor in this stew! It starts with sautéed garlic and tomato paste, which create a rich base for the gravy.
- Guinness Beer: While any beer will work, we love the deep, roasted notes that Guinness adds to the stew. It intensifies the meaty flavor and creates a truly flavorful gravy. Dry red wine or coffee are also excellent substitutes for the beer.
- Stock: I recommend using a good-quality chicken or beef stock. If you have the time, homemade beef stock is fantastic.
- Worcestershire Sauce and Thyme: These are classic for beef stew. If you only have dried thyme, check the tips in the recipe below for how much you will need.
- Veggies: We add onions, carrots, celery, and potatoes towards the end of cooking to keep them from getting mushy. Feel free to add other root vegetables like parsnips or turnips for even more flavor and heartiness.
How to Make Guinness Beef Stew
To make my Guinness beef stew, you are looking at a little hands-on time in the beginning, and then you get to sit back and relax.
For the best, most flavorful beef get a good sear on it before simmering in the gravy. To do this, I pat them dry, roll in some flour, and then sear until browned on all sides in some oil. This step goes quickly since we are only browning the meat, not cooking it all the way through.
Once your meat is ready, you can make the gravy, starting with tomato paste and garlic and then adding the Guinness, beef stock, and remaining stew ingredients.
When your gravy is ready, nestle the beef into it and cook at a low simmer for about an hour. Toss in your veggies and continue cooking until the veggies are tender and the beef falls apart when pierced with a fork.
Seriously Good Guinness Beef Stew
- PREP
- COOK
- TOTAL
This is an unbelievably delicious Guinness beef stew with melt-in-your-mouth tender beef, carrots, and potatoes. If you don’t have Guinness on hand, use your favorite dark beer, dry red wine, or coffee. As a last resort, use more beef stock.
You Will Need
4 tablespoons vegetable oil, or more as needed
2 pounds well-marbled boneless beef chuck roast, cut into 1-inch cubes
Salt and fresh ground black pepper
1/4 cup flour
5 garlic cloves, minced
2 tablespoons tomato paste
1 (11.5-ounce) bottle Guinness Stout beer
4 cups beef stock, or more as needed
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme or 1 teaspoon dried thyme
2 medium onions, peeled and cut into large chunks
1 pound carrots, peeled and cut into large chunks, 5 to 6 carrots
4 medium ribs celery, cut into large chunks
8 ounces small waxy potatoes, about 20
Directions
1Preheat the oven to 300°F (148°C).
2Pat the beef cubes dry using paper towels, then season all over with salt and pepper.
3Add the flour to a bowl or plate, then roll the seasoned beef into the flour so it is lightly coated on all sides.
4Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. When the oil shimmers, work in batches and add the floured beef cubes, making sure not to crowd them too much. Cook, turning occasionally, until the beef is well-browned on all sides. Transfer to a plate and then continue with the remaining beef cubes, adding more oil as necessary.
5Reduce the heat to medium-low, then stir in the garlic and tomato paste. Cook, continuously stirring for about 1 minute.
6Pour in the beer, and then use a wooden spoon to scrape the bottom and sides of the pot, lifting as many stuck bits as possible.
7Pour in the beef stock, then add the Worcestershire sauce and thyme.
8Bring to a low simmer, then add the beef and any juices left on the plate back to the pot. Cover with the pot’s lid and transfer to the oven. Cook, stirring once or twice, for 1 hour.
9While the beef cooks in the oven, heat another 2 tablespoons of oil in a large skillet over medium heat. Add the onions, carrots, and celery. Season with a pinch of salt and pepper, then cook, stirring often, until the vegetables are lightly browned on all sides, about 10 minutes. Set aside.
10After 1 hour in the oven, remove the Dutch oven’s lid and stir in the onions, carrots, and celery. Add the potatoes, and then continue to bake, with the lid partially on, until the beef is tender, 45 minutes to 1 hour longer. If the top of the stew becomes dry, add some extra beef stock.
11Remove the beef stew from the oven, skim off any excess fat from the surface, and remove the thyme stems. Taste, and then adjust with additional salt and pepper. Serve.
Adam and Joanne's Tips
- If you do not have a Dutch oven, you can sear the beef in a large pot on the stovetop then add everything to a large baking dish loosely covered with aluminum foil.
- The nutrition facts provided below are estimates.
Made this last night, and it was, of course, fantastic — like all your recipes! I used 3 lbs of meat and a cup of red wine instead of beer because that’s what I had on hand. I served it over rice, which I know is not traditional, but I grew up in Hawaii, and beef stew is always served over rice (chili is too). So that’s what I had to do to make it a true comfort food. I will say I’m going back to your Instant Pot pot roast on a weeknight and saving this one for weekend days when I have more time. Cutting the meat into cubes took me forever, and I was sweating by the end, lol. Maybe it was the cut of meat I got, my amateur technique, or my knives. Regardless, the outcome of this stew was perfect. Thank you for such a great recipe!
Love to make this in the winter, but leave out the beer and it is still really good! My favorite beef stew.
So happy you loved the recipe. If you like this one you should try our other beef stew recipe that doesn’t use beer.
Made this last night. Have to confess that I did the 2nd hour on the stove top because I needed the oven to bake a dessert. (Lemon Snacking cakfe from NYT, so good!). But doing the 2nd hour on the stove didn’t seem to affect it and in fact, I was able to check it more often and stir it, etc. The meat was fork tender and the veggies were perfect. Also, I added crimini mushrooms when I added the potatoes and browned veggies (which was a great suggestion to start on the stove). I will definitely make this again.
This is the first time making this recipe and my family loved it..
Amazing! I sautéed and added baby Bella mushrooms and shallots, omitted potatoes and then served with rosemary infused mashed potatoes.
Your version sounds lovely! Thanks for coming back, Diane.
If I make this the day before, I am assuming I shouldn’t add the vegetables until the end? Any advice on keeping veggies from getting soggy. I am not using potatoes but substituting with mushrooms and serving with mashed. I am also considering using rainbow carrots. Thank you! Diane
Hi Diane, You can leave the veggies to the end, although the mushrooms should be fine the entire time.
This is an EXCELLENT recipe!! Really appreciate the coffee idea as well as the padding down the beef – as I don’t have alcohol in the house, and they both worked amazingly! With my family’s and my stew making history of 120yrs+ ~ so adding my favourite additions to this I LITERALLY just ate THE BEST Traditionally slanted stew Ive ever eaten! Don’t tell my family!! 😂 lol
Oh wow, we are thrilled you enjoyed it so much! Coffee in stew is great, isn’t it! So glad we could help.
This is absolutely the best beef stew I have ever eaten. It rivals Irish Beef stew in Irish restaurants……
Wow, this is so wonderful to hear! Thank you for coming back and sharing, Ann.
Delicious! Deep rich flavor and so easy to prepare. I put a dollop of mashed potatoes on each serving instead of incorporating potatoes into the stew. I thickened with cornstarch at the end because I didn’t cook the potatoes as directed.
Hi Lynn, this stew with mashed potatoes sounds wonderful!
I’m going to make this today. Sounds wonderful. Can it be made in a crock pot .
Thanks
Hi Linda, Yes, absolutely, but the cooking time will be longer. You will need to experiment a little yourself, but I’d assume high for 4-5 hours or low 8-9 hours (or until beef is tender).
Making this right now. I have used a can of draught Guinness, so hopefully that will be ok. Hope so, fingers crossed!
Made this recipe in a Dutch oven hanging over a fire while camping. Took a little bit longer because of the lack of temperature control but WOW the flavor was amazing and it was perfect on a chilly night. We will definitely be making this again!
Okay, now I’m seriously bummed that we haven’t made this stew over a camp fire! Thanks for sharing.
When I make this stew, I add a leek with vegetables. Just slice the white section thin, and cook with the onions, carrots and potatoes. I serve the stew on potato pancakes, and slice the leek tops for a garnish, along with some sour cream on top.
Leeks are an excellent idea!
I am just making this right now. It is my go to stew, it is soooo good!
I keep forgetting to leave a comment.😄
So so delicious!!! Everyone loved the stew; next time it will be all the better when I remember to buy the Guinness Stout beer! ((I put a half cup of double shot expresso in as they (kind of) recommended.)) Love their recipes and how they cut down the time to cook recipes as much as possible.
We are so happy the espresso worked out well for you. Coffee in beef stew is really good, right?! Thanks for coming back, Gina!
This is the best beef stew I’ve ever tried. This recipe is simply amazing. Totally worth making it.
Wow, Scott. Thanks for such a shining review!
made as described — it had an amazing Taste. loved the Beer add. might be the best I have made. Thank you!
I have made this stew a few times. Always comes out great except I agree with Michelle that maybe cup less broth and it needs a bit of thickening at the end with a slurry of flour and gravy and a little more simmering on the stove top. I also add about 3 T tamari sauce for a more ‘brown’ taste.Some tweeks I stole from Jamie Oliver are to replace half the carrots with parsnips add 2 oz of pancetta or bacon to the veggie saute. Next time I think I’ll add even more, and perhaps another T of tomato paste.Other tweeks suggested by a guest were to add some oregano to the thyme and perhaps some paprika or cayenne for extra bite.I have added another pound of beef to accommodate extra guests and no need for more potatoes as I always serve it with a hot crusty loaf to soak up the gravy.Thanks for this wonderful recipe! I especially love that it works in the oven. Guests always say, ‘Best beef stew ever!’
Delicious! I’ve made it about five different times in the last year or so and a little differently each time but it’s always tastes fantastic. I’ve struggled with the amount of liquid and too-crunchy potatoes but it’s a forgiving enough recipe that altering it wasn’t difficult and still managed to taste the same. I use about 1/2 to 3/4 beef stock that it calls for and add a bit as its cooking, only if necessary. I also add a flour or cornstarch slurry as needed to thicken it up (I like really thick stew).
This has a bitter taste that I am not sure I like. I used Guiness Extra Stout. Is that too strong?
Hi Rebecca, Next time, you could try pulling back on the beer.
I made this for the first time after tasting Guiness Stew at a Florida amusement park. This was the first recipe that I tried and I loved it, the family loved it and then…. I lost it. I just found it today and I am so HAPPY. ONE OF THE BEST DISHES I HAVE EVER MADE!!!
We made it exactly as written …brilliant. The flavors developed in lovely layers…searing the beef in small batches was key…irresistible, delicious, fantastic. Thank you for the inspiration …this will be a ‘go to’…well worth the time investment!
If I Double this recipe & cook in a Dutch Oven do I double cooking time to make sure meat is tender?
Hi Betty, You should not need to double the cook time.
Thank you for sharing your recipe. I’d like to do it with the lamb but I’m not sure we can fine the neck portion you talked about so what is a really good beef alternative?
Do you add the same amount of coffee as the alcohol if not using alcohol?
Hi Betty, Yes or you could substitute 1/2 coffee and 1/2 beef stock.
I made this tonight, and added 1 cup of red wine, 1 tbs of maple sugar (canadian twist lol) and 3 large Russell potatoes instead of the wax potatoes. I had to cook it a little longer close to 2hrs:45min at 300o. The results…. wow just wow. Wife said the gravy could be use for beef dip or roast beef. I reheated it for work the next day and it was even better.
forgot I also added 2 parsnips cubed.
Made this tonight. Started in a dutch oven to brown the meat, then briefly the veggies, before cooking in the crock pot for 6 hours. It was fantastic. Great richness and depth of flavor; the meat was fall-apart tender. Added some taters for the full meal deal. Bravo! Will definitely make this again.
Great quick and easy recipe, just remember folks that Guinness stew only gets better tasting the next day when it’s sat in the fridge. Saludos Amigos !
This sounds lovely and really tasty. Thank you for sharing this.
Simon
i am making this for our family on Saturday when they come home. This recipe looks like a “keeper”!
Hello I have made a similar stew before but yours looks and sounds delicious! I’m making a big pot for like 14 people so can I double the recipe? And I’m planning to add potatoes so how many cups should I add? Please let me know. Thank you for sharing your recipe. I think I’m gonna be following your site!
Hi Gina, We’re glad you like the recipe 🙂 Doubling should be fine. As for the potatoes, we’d add a similar amount as the carrots (they will be delicious in the stew, so a little more is fine, too). Hope that helps.