Beef and Guinness Stew
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I started making Beef and Guinness Stew on cold winter nights, and now my family requests it constantly. The beef becomes fall-apart tender in rich, thick Guinness gravy. Carrots and mushrooms soak up all those deep, savory flavors. It’s the kind of meal that warms you from the inside out and tastes even better the next day.
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I make it for Sunday dinners, St. Patrick’s Day, family gatherings, and cold winter nights when I need something warming. It’s perfect for potlucks because it travels well and tastes even better the next day. The stew keeps in the fridge for up to 4 days and freezes beautifully for about 3 months, so I often double the batch.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Beef and Guinness Stew with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have tender, fall-apart beef in rich Guinness gravy in just over two hours.
Sear the Beef
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Pat the beef dry with paper towels and season generously with salt and pepper. I like using these reusable dishcloths, which work great for patting meat dry because they’re super absorbent.
Brown the beef in batches, searing all sides until deep caramelized. Don’t overcrowd the pot, or the beef will steam rather than brown. Remove the beef and set it aside.
Cook the Vegetables
In the same pot, add the sliced onions, carrots, and bay leaves. A mandoline slicer makes quick work of slicing veggies evenly.
Cook for 5 to 10 minutes, stirring often, until the onions turn soft and translucent. I always use this wooden spoon, which works perfectly for scraping up the browned bits. The vegetables will pick up all the flavorful bits from the bottom of the pot, which adds tons of depth to the stew.
Simmer the Stew
Return the browned beef to the pot. Add the chopped tomatoes, Guinness beer, brown sugar, salt, and pepper. Give it a good stir to combine.
Bring the stew to a gentle boil, then cover and cook for 1½ hours, stirring occasionally. The beef will become incredibly tender as it braises in the beer.
Make the Roux
While the stew simmers, melt the butter and mix it with the flour to form a smooth paste. The roux will thicken the stew and give the gravy a silky texture.
Finish the Stew
Stir the mushrooms and roux into the stew. A silicone spatula helps incorporate the roux without leaving lumps.
Continue cooking for 15 minutes, or until the liquid thickens to a coating consistency. Taste and adjust the seasoning with more salt, pepper, or brown sugar if needed. Remove the bay leaves before serving.
Serve
Serve the stew hot over creamy mashed potatoes in a large bowl. The mashed potatoes soak up the rich Guinness gravy beautifully.
You can also serve it with crusty bread or buttered egg noodles. Enjoy!
If you’re bringing it to a potluck or party, this insulated soup carrier keeps dishes hot for hours during transport.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds beef chuck cut into 1 to 1½-inch cubes
- Salt and freshly ground black pepper to taste
- 2 cups onions peeled and sliced
- 2 carrots peeled and cut into large chunks
- 3 bay leaves
- 1 can 15 ounces chopped tomatoes
- 2 cups Guinness beer
- 1 tablespoon brown sugar
- 2 cups mushrooms halved
For the Roux:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Video
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat.1 tablespoon olive oil
- Pat the beef dry with paper towels and season generously with salt and freshly ground black pepper.1 ½ pounds beef chuck, Salt and freshly ground black pepper
- Brown the beef in batches, searing all sides until well browned. Remove the beef and set aside.
- In the same pot, add the sliced onions, carrots, and bay leaves. Cook for 5 to 10 minutes, stirring often, until the onions are soft and translucent.2 cups onions, 2 carrots, 3 bay leaves
- Return the browned beef to the pot. Add the chopped tomatoes, Guinness beer, brown sugar, salt, and black pepper. Stir to combine.1 can, 2 cups Guinness beer, 1 tablespoon brown sugar
- Bring the stew to a gentle simmer. Cover and cook for 1½ hours, stirring occasionally.
- While the stew simmers, melt the butter and mix it with the flour to form a smooth paste.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Stir the mushrooms and roux into the stew. Continue cooking for 15 minutes, or until the stew thickens.2 cups mushrooms
- Taste and adjust seasoning with more salt, pepper, or brown sugar if needed.
- Remove the bay leaves and serve hot over creamy mashed potatoes.
Notes
- Sear in batches: Don’t overcrowd the pot when browning the beef, or it’ll steam instead of sear. Work in 2 to 3 batches for the best caramelized crust.
- Use beef chuck: Chuck roast has the right amount of fat and connective tissue that breaks down during long simmering, making the meat incredibly tender for the best beef stew.
- Boost with beef broth: Replace half the Guinness with beef broth or beef stock, add 1 teaspoon of Worcestershire sauce, and let the stew simmer with the lid on to create rich flavor with enhanced juices.
- Swap for more depth: Render 4 slices of chopped bacon for the fat, add fresh herbs, 2 ribs celery with the onions and large carrots, stir in 2 tablespoons of tomato paste with the vegetables, and simmer with 3-4 fresh thyme sprigs tied with twine (discard thyme sprigs before serving).
- Add mushrooms at the end: Mushrooms release water as they cook, so adding them in the last 15 minutes keeps them from turning mushy and watering down the gravy.
- Flash-freeze portions: Freeze individual servings in muffin tins or small containers for 2 hours, then transfer them to a freezer bag so you can grab a single portion whenever you need it.
Nutrition
How to Store Leftovers
The stew keeps in an airtight container in the fridge for up to 4 days. Let it cool completely before transferring it to storage containers. Airtight containers seal tightly and prevent leaks.
Reheat individual portions in the microwave or warm the whole batch on the stovetop over medium-low heat, stirring occasionally. For longer storage, freeze the stew for up to 3 months.
Let it cool, then portion it into freezer-safe containers, leaving about an inch of space at the top for expansion. Thaw overnight in the fridge before reheating. The texture stays perfectly intact after freezing, and the flavors actually deepen over time.
What to Serve With Beef and Guinness Stew
I always serve it over creamy mashed potatoes because they soak up the rich gravy and make the meal more filling. Crusty bread or Irish soda bread works beautifully for mopping up every last drop of sauce. A simple side salad with a tangy vinaigrette cuts through the richness nicely.
Roasted root vegetables like parsnips or turnips complement the stew’s earthy flavors. For drinks, a pint of Guinness ties everything together perfectly. Buttered peas or green beans add a pop of color and freshness to the plate.
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