Guinness Beef Stew

This Guinness Beef Stew recipe is rich and hearty, with a robust gravy-like sauce that is flavored by Guinness. A must for St. Patrick’s Day!

This Guinness Beef Stew recipe is rich and hearty, with a robust gravy-like sauce that is flavored by Guinness. A must for St. Patrick's Day!

We have a couple of weeks until St. Patrick’s Day and I kicked things off a little early last week with my grasshopper chocolate bark, and today I want to share with you this absolute favorite stew of mine.

This Guinness beef stew hails from Cook’s Country magazine; it’s incredibly easy to prepare, and nearly all of the cooking time is hands-off. The meat is exceptionally tender, there are tons of potatoes and carrots, and it’s all drowning in a perfectly smooth and rich Guinness-spiked gravy. Absolutely delicious!

This Guinness Beef Stew recipe is rich and hearty, with a robust gravy-like sauce that is flavored by Guinness. A must for St. Patrick's Day!

One of the best parts of this stew is that, unlike most stew recipes, you don’t have to brown the meat first – WIN! Instead of browning the meat, it is stirred into the sauce and then the whole pot is transferred to the oven and cooked, uncovered. By using this method, the uncovered meat browns and caramelizes, and the sauce thickens up perfectly. I have to admit that when I stirred the stew part way through cooking, I thought the sauce seemed a little on the thin side. I was completely amazed at how perfectly rich and thick it was once it was ready to serve. Magic!

I use my favorite Dutch oven to make this stew, and I’ve had some people ask if it’s possible to make it a slow cooker. While I’ve never done so, I’ve received feedback from some who have, and their assessment is that the stew is fine in a slow cooker, but nowhere close to as good as it is in a Dutch oven made as directed.

My husband isn’t the biggest fan of stew so I sort of gave him a heads up when I made this, but he couldn’t stop eating it… he said it was the best stew he’d ever had. I, on the other hand, have always loved stew (with a nice piece of crusty bread to soak up that fabulous sauce!), and I can confidently say that this Guinness beef stew is absolutely the best, ever.

This Guinness Beef Stew recipe is rich and hearty, with a robust gravy-like sauce that is flavored by Guinness. A must for St. Patrick's Day!

One year ago: Cheesy Potato Casserole with Corn Flake Topping
Five years ago: Capirotada (Mexican Bread Pudding)
Six years ago: Fig, Date & Almond Granola Bars

Guinness Beef Stew

Servings 6 to 8 servings
Prep 30 minutes
Cook 3 hours
Total 3 hours 30 minutes
Course:Main Course
Cuisine:American, Irish
Author: Michelle
This Guinness Beef Stew recipe is rich and hearty, with a robust gravy-like sauce that is flavored by Guinness. A must for St. Patrick's Day!

Ingredients:

  • 3.5 to 4
    pound
    boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 1&frac12-inch pieces
  • 3
    tablespoons
    vegetable oil
  • 2
    medium yellow onions
    ( finely chopped)
  • ¼
    teaspoon
    salt
  • 1
    tablespoon
    tomato paste
  • 2
    garlic cloves
    (minced)
  • ¼
    cup
    all-purpose flour
  • 3
    cups
    chicken stock
  • cups
    Guinness Draught, divided
  • teaspoons
    dark brown sugar
  • 1
    teaspoon
    minced fresh thyme
  • pounds
    Yukon Gold potatoes
    (unpeeled, cut into 1-inch pieces)
  • 1
    pound
    carrots
    (peeled and cut into 1-inch pieces)
  • 2
    tablespoons
    minced fresh parsley

Directions:

  1. Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.
  2. Season the beef with salt and freshly ground pepper.
  3. Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.
  4. Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.
  5. Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.
  6. Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
  7. Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.

Recipe Notes:

Do not use Guinness Extra Stout in this recipe, as it is too bitter.
Nutritional values are based on one serving

Nutrition:

Calories: 557kcal
Fat: 29g
Saturated fat: 14g
Cholesterol: 139mg
Sodium: 428mg
Potassium: 1351mg
Carbohydrates: 28g
Fiber: 4g
Sugar: 7g
Protein: 44g
Vitamin A: 192.5%
Vitamin C: 21.4%
Calcium: 9.2%
Iron: 42.5%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!