Beef + Guinness Stew

Jump to recipe. Beef and Guinness Stew can be described as a big, cozy bowl of melt-in-your-mouth beef, tender veggies, and this rich, savory broth that’s got a little extra punch from the Guinness. This stew is the kind of food that feels like a warm hug from the inside out. It’s perfect for chilly nights, lazy weekends, or when you just want to impress someone without putting in a ton of effort.

Why Beef and Guinness Stew Is Everything

First of all, this stew is hearty in the best way possible. It’s like that perfect middle ground between comfort food and something fancy you'd order at a cozy pub. The beef gets all tender and juicy after simmering for a couple of hours, soaking up all that Guinness flavor. And let’s be real — anything with Guinness in it just sounds a little more epic, right? It's the ultimate fall or winter dish, but honestly, I'd eat it year-round.

Plus, it’s low-key the best meal prep ever. Make a big batch, throw it in the fridge or freezer, and you’ve got amazing leftovers for days. If anything, it gets better the longer it sits. (Pro tip: Don’t skip the bread. A crusty slice dunked into this stew is pure heaven.)

What You Need to Get Started

The ingredients are super simple — you probably have most of them hanging out in your pantry already. Beef (chuck roast is where it's at), onions, leeks, garlic, and carrots make up the base. Then comes the star of the show: Guinness. You want that dark, rich stout to bring out all the deep, hearty flavors in the stew. A bit of tomato paste, beef broth, and some herbs will round it all out, making your kitchen smell amazing while it simmers.

How to Make It (Without Any Fuss)

1. Brown your beef: Grab a heavy pot, heat some oil, and sear those beef chunks until they’ve got a good crust. This step is key for locking in flavor, so don’t rush it!

2. Sauté your veggies: After the beef is browned, toss in your onions, garlic, and carrots to soften up. Let them soak up all those yummy brown bits left in the pot.

3. The Guinness moment: Pour in the Guinness, and watch it bubble up while deglazing the pan. That dark stout is gonna turn your stew into something magical.

4. Simmer time: Add in your beef broth, tomato paste, and herbs (bay leaves, thyme—keep it classic), then let it simmer low and slow for a couple of hours. You want the beef to get super tender and the broth to reduce into this deep, savory goodness.

5. Serve it up: Ladle out big bowls of stew, grab that crusty bread (or maybe even some mashed potatoes if you’re feeling extra), and dig in!

Why You’ll Love This Recipe

This Beef and Guinness Stew is the kind of meal that feels fancy but is super easy to throw together. Whether you’re cooking for yourself, your family, or a group of friends, it’s one of those dishes that gets people excited. It’s bold, comforting, and just the right amount of indulgence.

Not to mention, Guinness adds this subtle richness that you can't quite get from anything else. It doesn’t overpower the stew; it just enhances the flavors and makes it feel a little extra. And the best part? You’ve got an excuse to drink the rest of the Guinness while you cook. Win-win, right?

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Beef + Guinness Stew

Ingredients:

• 1.5 LB Boneless Chuck Roast, cut into 3-inch pieces

• 1 tbsp olive oil

• 1 large white onion

• 2 leeks

• 4 carrots

• 2 tablespoons butter

• 2 heaped tbsps flour

• 1/2-1 can of Guinness (pint) (depending on how much of a beer flavor you want)

• 1 tablespoon bouillon

• 2 tbsp tomato paste

• 1 tsp kosher salt

• 1 tsp pepper

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp dried thyme

• 1 tbsp Worcestershire sauce

• Couple of bay leaves

• Water as needed to evenly cover all ingredients (3-4 Cups)

• 1 tablespoon balsamic vinegar

• 1 teaspoon sugar

Instructions:

1. Heat oil in a large dutch oven. Sear chuck roast pieces in batches.

2. Remove from heat, add in 2 tablespoons of butter, onion and leeks, salt to taste. Allow to soften.

3. Add in flour, beef bouillon, tomato paste, and beer. Stir to combine.

4. Stir in the dry ingredients listed as well as the carrots, your beef, bay leaves, Worcestershire sauce, and water.

5. Simmer for 2-3 hours. Once done, stir in balsamic vinegar and sugar.

6. Serve over mashed potatoes.