This Guinness Beef Stew is our take on a classic Irish-style stew. It’s rich, deeply flavored, and perfect for a cozy evening. The recipe uses seasoned beef chunks, a dark beer like Guinness, and a medley of vegetables to build a savory, comforting broth.
Delicious Guinness Beef Stew
A hot bowl of beef stew is unmatched on a chilly day. This Guinness beef stew is rich and satisfying, built from tender chuck roast, hearty vegetables, and a simple beef stew seasoning. While traditional Irish stews sometimes use lamb, this version uses chuck roast for deep, satisfying beef flavor that becomes melt-in-your-mouth tender when cooked low and slow.
Why you’ll love it
- This Guinness beef stew is the ultimate comfort food — warming, savory, and filling.
- Chunks of chuck roast break down into tender, flavorful bites as the stew simmers.
- Versatile: serve it over mashed potatoes, with noodles, or enjoy it on its own.
Featured Ingredients
- Guinness or another dark beer: adds depth and a slightly roasted, bitter-sweet note to the broth.
- Chuck roast: a well-marbled, economical cut that becomes tender with long, slow cooking.
- Flour: used in the dry rub and later to help thicken the stew.
- Vegetables: a classic mix of onions, garlic, mushrooms, carrots, and celery for texture and flavor.
- Tomato paste: lends body and umami to the sauce.
- Beef broth: boosts richness and rounds out the stew’s savory base.
Substitute Other Root Vegetables
If you want to vary the veg, other root vegetables work well and add texture and sweetness. Consider:
- Parsnips
- Yukon Gold potatoes
- Sweet potatoes
- Celery root (celeriac)
- Butternut squash
Best Beef for Beef Stew
We recommend boneless chuck roast for this stew. It’s affordable and has the connective tissue and marbling that break down during long cooking, producing moist, tender meat and deep beefy flavor.
Pro tip: You might see chuck labeled as chuck tender or a specific sub-cut at the store — any cut from the chuck will perform well here.
Simple Instructions
- Cut and season the beef. Trim and cut the chuck into 2–2.5-inch cubes. Toss with the dry seasoning and a tablespoon of flour, then let rest in the refrigerator for 30 minutes to help the flavors penetrate.
- Brown the meat. Heat a Dutch oven over medium-high, add oil, and brown the beef in batches so pieces get a good sear. Remove and set aside.
- Sauté the vegetables and deglaze. Add a splash of beef broth to deglaze the pan, scraping up browned bits. Saute chopped onion and garlic, then add celery, carrots, and mushrooms until slightly softened.
- Build the stew. Stir in the Guinness, remaining beef broth, Worcestershire sauce, maple syrup, and tomato paste. Whisk until combined, then add the browned beef and a bundle of fresh thyme.
- Simmer until tender. Bring to a boil, reduce to low, cover, and simmer 1.5–2 hours until the beef is fork-tender.
- Thicken if needed. If you prefer a thicker sauce, remove a small amount of broth, whisk in the last tablespoon of flour (or a cornstarch slurry), return to the pot, and simmer briefly to thicken.
- Serve. Spoon the stew over mashed potatoes, noodles, or hearty bread and enjoy.
Top Tips
- Always brown the beef. Searing develops flavor and adds richness to the finished broth — it’s worth the extra step.
- Add a little heat if you like. Red pepper flakes in the rub or a dash of hot sauce in the stew gives a pleasant background warmth.
- Don’t have Guinness? Use another stout or any dark beer; the bold, roasted character works best for depth.
FAQ
You can thicken stew by stirring in a cornstarch slurry (mix cold water or a small amount of hot broth with cornstarch until smooth, then stir in). Another option is a simple roux or mixing a little flour with cool broth before adding it back to the pot.
Yes. Substitute another dark beer, use a non-alcoholic dark beer, or replace the beer with additional beef broth—each choice changes the flavor slightly but still yields a delicious stew.
What to Serve with Beef Stew
Pair this stew with something starchy to soak up the savory broth:
- Crusty bread or biscuits
- Cornbread
- Mashed potatoes or mashed sweet potatoes
- Cauliflower mash for a lower-carb option
How to Store Guinness Beef Stew
Refrigerate the stew in an airtight container for 3–4 days.
To freeze: Cool completely, transfer to airtight containers or heavy-duty freezer bags, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Guinness Beef Stew
Reheat gently to preserve texture and flavor.
Oven: Allow the stew to come to room temperature, place in an oven-safe dish with a lid, and warm at 350°F (175°C) for about 45 minutes or until thoroughly heated. Alternatively, reheat on the stovetop over low heat, stirring occasionally until warmed through.
Guinness Beef Stew — Recipe Details
Prep: 20 mins — Cook: 2 hrs — Serves: 6
Ingredients
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt, divided
- 3 tablespoons all-purpose flour, divided
- 2.5–3 lbs beef chuck roast, cut into 2–2.5-inch pieces
- 3 tablespoons olive oil
- 1 large white onion, chopped
- 5 cloves garlic, minced
- 4 large celery stalks, cut into 1.5-inch pieces
- 4 large carrots, peeled and cut into 1.5-inch pieces
- 10 oz cremini or button mushrooms, halved
- 15 oz can Guinness or ~2 cups dark beer
- 1 cup beef broth (reserve a little for deglazing)
- 1.5 tablespoons Worcestershire sauce
- 2 tablespoons maple syrup
- 2 tablespoons tomato paste
- 10 sprigs fresh thyme, tied in a bundle
Instructions
- Cut the chuck roast into 2–2.5-inch pieces and place in a large bowl.
- Combine rosemary, pepper, thyme, onion powder, paprika, garlic powder, brown sugar, 1.5 teaspoons salt, and 1 tablespoon flour. Toss the spice mix with the beef to coat. Refrigerate, wrapped, for 30 minutes up to 2 hours.
- Bring the beef to room temperature. Heat a Dutch oven over medium-high, add 2 tablespoons olive oil, and brown the beef in batches, about 1.5–2 minutes per side. Remove browned pieces and set aside.
- Deglaze the pan with about 1/4 cup beef broth, scraping up browned bits. Add 1 tablespoon olive oil and sauté the onion with 1/4 teaspoon of the remaining salt for 3–4 minutes, then add garlic.
- Add celery, carrots, and mushrooms and cook 3–4 more minutes to soften.
- Pour in the Guinness, remaining beef broth, Worcestershire, maple syrup, and tomato paste; whisk to dissolve the paste. Stir in the browned beef and tuck the thyme bundle into the liquid.
- Bring to a boil, reduce heat to low, cover, and simmer 1.5–2 hours until the beef is fork-tender.
- Remove the thyme bundle. If you want a thicker stew, stir a final tablespoon of flour into a small portion of broth, then whisk it back into the pot and simmer until thickened.
- Serve hot over mashed potatoes or with crusty bread.
Notes & Tips
Letting the beef rest in the seasoning helps tenderize and flavor the meat. Any mushroom variety works well. Low, slow simmering is essential for tender beef. This stew is traditionally served over mashed potatoes for a classic presentation.
Nutrition (approx.)
Calories: 472 kcal | Carbs: 29 g | Protein: 49 g | Fat: 20 g | Fiber: 6 g | Sugar: 17 g
Nutrition information is an estimate and should be used as a guideline only.
Photography: Photos used in this post are by Ashley McGlaughlin from The Edible Perspective.