Hearty Guinness beef stew with tender chunks of beef, carrots, and potatoes simmered in a rich, flavorful broth. Perfect for comforting weeknight dinners or special occasions, this one-pot stew combines Guinness beer, beef stock, and aromatic herbs for a classic Irish-inspired meal.

Ingredients

3 Tbsp olive oil, divided
3 lbs beef chuck roast, trimmed and cut into bite-sized pieces
Fine sea salt and freshly cracked black pepper, to taste
1 large white or yellow onion, roughly diced
4 cloves garlic, minced or pressed
¼ cup all-purpose flour
1 (12 oz) bottle Guinness beer
4 cups beef stock (good quality)
3 large carrots, cut into bite-sized pieces
1 ½ lbs Yukon Gold potatoes, cut into bite-sized pieces
3 Tbsp tomato paste
1 bay leaf
2 tsp Worcestershire sauce
1 tsp dried thyme
Chopped fresh parsley, for garnish

Instructions

Sear the Beef:
Generously season the beef with salt and pepper. Heat 1 tablespoon of olive oil in a large stockpot over high heat. Add half of the beef and sear on all sides until well browned. Transfer to a plate. Repeat with the remaining beef, adding another tablespoon of oil if needed.
Sauté the Onion and Garlic:
Reduce heat to medium-high. Add the remaining tablespoon of oil to the pot. Sauté the onion for about 5 minutes, until soft and slightly golden. Add garlic and cook for 1 minute, stirring frequently.
Add Flour and Deglaze:
Stir in the flour and cook for 1 minute, stirring constantly. Pour in the Guinness and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Simmer the Stew:
Add beef stock, carrots, potatoes, tomato paste, bay leaf, Worcestershire sauce, dried thyme, and the seared beef along with its juices. Stir well. Cover and simmer on low for 1 ½ hours, stirring occasionally, until beef is tender and potatoes are cooked through.
Season and Finish:
Remove the bay leaf. Taste and adjust seasoning with additional salt, pepper, Worcestershire sauce, or thyme if desired.
Serve:
Ladle stew into bowls and garnish with fresh parsley. Serve warm.

Why You’ll Love This Recipe

Rich and hearty flavor with tender, melt-in-your-mouth beef.
Guinness adds a deep, robust taste that complements the vegetables.
A comforting one-pot meal perfect for chilly evenings or special occasions.

Tips

Sear the beef in batches to ensure a deep, golden crust.
Use Yukon Gold potatoes for a creamy texture that holds up well during simmering.
Stir occasionally to prevent sticking and to evenly cook the vegetables.

Variations and Substitutions

Beef Cut: Substitute chuck roast with short ribs or stew meat.
Vegetables: Add parsnips, turnips, or celery for more depth.
Beer Alternative: Use a dark ale or stout if Guinness is unavailable.
Herbs: Swap dried thyme for rosemary or a mix of Italian herbs.

FAQs

Can I make this ahead?
Yes, the stew tastes even better the next day as flavors continue to meld. Store in the refrigerator for up to 3 days.

Can I freeze Guinness beef stew?
Absolutely. Cool completely and freeze in airtight containers for up to 3 months.

Can I use another type of potato?
Yes, red potatoes or russets can be used, but cooking times may vary slightly.

Serving Suggestions

Serve with crusty bread or warm dinner rolls for dipping in the rich sauce.
Pair with mashed potatoes or buttered noodles for a hearty meal.
Garnish with additional fresh parsley or a sprinkle of grated cheese for extra flavor.