Go Back
Easy Guinness Beef Stew

Easy Guinness Beef Stew

Hearty beef stew simmered in Guinness with tender potatoes and vegetables. Cozy, rich, and perfect for a make-ahead meal.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2.25 lb cubed beef chuck cut into 1½-inch pieces
  • 1.5 tsp kosher salt divided, plus more to taste
  • 1 tsp ground black pepper divided
  • 0.5 cup all-purpose flour for dredging
  • 2 tbsp vegetable oil
  • 2 cup chopped yellow onion
  • 1.5 cup chopped carrots
  • 1 cup chopped celery optional but nice
  • 2 tsp minced garlic
  • 2 tbsp tomato paste
  • 16 fl oz Guinness stout
  • 3 cup beef broth low sodium if possible
  • 1 tbsp Worcestershire sauce
  • 1.25 tsp dried thyme leaves
  • 1.5 lb Yukon gold potatoes, peeled and cubed 1-inch pieces
  • 2 tbsp chopped fresh parsley for serving

Instructions

Preparation Steps

  • Pat the beef dry. Season with half the salt and pepper.
  • Toss the beef with the flour until lightly coated.
  • Heat oil in a heavy pot over medium-high heat.
  • Brown beef in batches until deeply seared. Transfer to a plate.
  • Add onion, carrots, and celery. Cook until softened, about 6 minutes.
  • Stir in garlic and tomato paste. Cook one minute to toast.
  • Pour in Guinness. Scrape up browned bits from the pot bottom.
  • Add broth, Worcestershire, thyme, and remaining salt and pepper.
  • Return beef and juices. Bring to a simmer and cover.
  • Simmer gently until beef is nearly tender, about 90 minutes.
  • Stir in potatoes. Cover and simmer until tender, 30–40 minutes.
  • Uncover and simmer 5–10 minutes to thicken as desired.
  • Taste and adjust seasoning. Finish with parsley and serve warm.

Notes

Variation: Add 1 cup sliced mushrooms with the onions, or swap 1 cup carrots for parsnips. For extra depth, finish with a splash of balsamic vinegar.
Serving/Storage: Serve with crusty bread or over creamy mashed potatoes. Stew tastes even better the next day; refrigerate up to 4 days or freeze up to 3 months.
This recipe is an original creation inspired by classic Easy Guinness Beef Stew flavors. All ingredient ratios and instructions are independently developed.