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Guinness Beef Stew Recipe

5 from 3 votes

Tender chunks of beef are cooked, uncovered in a rich, thick and flavorful gravy with plnety of carrots and potatoes.

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A bowl of tender Guinness Beef Stew

 

Guinness Beef Stew – Tender chunks of beef are cooked, uncovered in a rich, thick and flavorful gravy with carrots and potatoes.

I know we’re two months away from St. Patrick’s Day but I couldn’t wait.  Guinness Beef Stew has been on my mind since the last time we were in Ireland.  There’s a pub in Killarney named Murphy’s, which is one of about 10 other pubs named Murphy’s, in Killarney.  The pub we love the most has the best Irish breakfast and a phenomenal Guinness Beef Stew.  I’ve been on the hunt for a good recipe to take me back, even if it’s just for a moment or two.  This pot of stew is the winner!

 

A pot of Guinness Beef Stew

Don’t wait for St. Patrick’s Day to enjoy this amazing stew.

Adapted from a recipe published in the February/March 2013 Cook’s Country magazine, this is a wonderful, hearty and flavorful stew that’s super simple to make.  A lot of stew recipes call for the beef to be seared in oil before baking.  This recipe skips the browning of the beef but instead is cooked in a Guinness flavored broth, uncovered on a lower temperature.

The beef caramelizes and the broth cooks down to a thick, rich gravy with concentrated flavors for a perfectly delicious treat. A good, heavy dutch oven is perfect for making this stew.

I loved skipping the messy searing process, and the flavor and tenderness of the beef is fantastic. I would serve this to company any day!

 

Beef Stew garnished with parsley

This Guinness Beef Stew is hearty, meaty and rich with flavor.

We don’t eat a lot of beef these days, so when I want a splurge, this tender and juicy stew completely satisfies. Pick up a lean chuck roast and trim away any extra visible fat. Chuck roasts are typically well marbled with fat, so the beef cooks up tender, juicy and full of beefy flavor.

 

A bowl of tender Guinness Beef Stew served with bread

Serve this Guinness Beef Stew with plenty of bread for dipping.

We always serve our stew with some crusty bread, or warm, soft buttery rolls for sopping up the gravy. It’s a great idea to serve the stew with an ice cold Guinness on the side. Turn on the Pandora Irish Music and enjoy your mini-vacation!

 

Beef stew with chunks of potatoes and carrots in a rich meaty broth

Can you make this Guinness Beef Stew ahead?

Yes you can make this ahead and rewarm gently when needed. The flavor stays true and may even get better after sitting for a while. Make sure you don’t over cook the potatoes before cooling and storing the stew until needed.

Can you freeze Guinness Beef Stew?

To freeze this stew, I recommend undercooking the potatoes slightly so they don’t get mushy. Thaw overnight in the refrigerator and reheat gently on low. Add a little chicken broth if needed to thin the gravy. Don’t get carried away however. The gravy should be thick and rich, not watery. Enjoy!

Planning a trip to Ireland?

If you’re planning a trip to the Emerald Isle, check out some of our posts for tips and recommendations!

 

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A bowl of Guinness Beef Stew with carrots and potatoes

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PRINT THE RECIPE!

Guinness Beef Stew

Prep Time: 30 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 15 minutes
Yield: 6 servings
Course: Stew
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 3 votes
Tender chunks of beef are cooked, uncovered in a rich, thick and flavorful gravy with plenty of carrots and potatoes.

Ingredients

  • 4 pound boneless chuck roast, trimmed of fat and cut into 1 1/2-inch pieces.
  • salt and fresh ground pepper
  • 3 tablespoons vegetable oil
  • 2 white onions, finely chopped
  • 1 ½ tablespoons tomato paste
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 bay leaves
  • 3 cups low-sodium chicken broth
  • 1 cup Guinness Draught, divided *
  • 1 ½ tablespoons dark brown sugar
  • 1 tablespoon fresh thyme leaves
  • 1 ½ pounds potatoes, peeled and cut into 1-inch pieces
  • 1 pound large carrots, cut into 1-inch pieces
  • 2 tablespoons minced parsley for garnish

Instructions

  • Place the oven rack to lower-middle position and preheat oven to 325°F.
  • Sprinkle the beef pieces with salt and pepper and set aside.
  • Heat the vegetable oil on medium until shimmering. Add the onion and a little salt. Stirring occasionally, cook the onion until well browned and caramelized, about 10 minutes.
  • Add the tomato paste and garlic and stir until fragrant. Stir in the flour and cook for 1 minute. Stir in the chicken broth, ¾ cup of Guinness, the brown sugar and thyme leaves. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
  • Add the beef and bay leaves and stir to combine. Bring the mixture to a simmer, then transfer to the oven and cook, uncovered for 90 minutes, stirring halfway through.
  • Add the potatoes and carrots and cook until the vegetables are tender, about 75-90 minutes, stirring halfway through cooking.
  • Remove from the oven and add the remaining ¼ cup of Guinness. Serve in bowls garnished with parsley. Season with salt and pepper to taste.

Recipe Notes

  • Adapted from a recipe published in the February / March 2013 Cook's Country Magazine.
* Use Guinness Draught in this recipe. Guinness Stout or Foreign Extra can leave the broth bitter.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 807kcal | Carbohydrates: 41g | Protein: 65g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 374mg | Potassium: 1942mg | Fiber: 6g | Sugar: 10g | Vitamin A: 12790IU | Vitamin C: 33mg | Calcium: 116mg | Iron: 8mg

Here are a few more Irish inspired recipes you might enjoy:

 

Colcannon Recipe

 

 

Irish Soda Bread

 

 

Irish Coffee Cupcakes

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37 Comments

  1. Colleen

    This delightful stew is in my oven right now. Just added the potatoes and carrots. My house smells so good! First time to make this version of stew and I already know it is going to be a favorite. Joined by a pan of hot loaded cornbread and tall glass of sweet iced tea…. yummy!

    Reply

    • Tricia Buice

      Oh my goodness Colleen! This all sounds wonderful – cornbread is perfect and of course that sweet tea will be enjoyed. Thanks so much for taking the time to comment and visit! I am so happy you tried the recipe and hope you love it as much as we do. Yeah!

      Reply

    • Tricia Buice

      Perhaps you will need two pots to double this recipe Wendy. If all in one pot, it will also take a very long time to cook. Maybe make two recipes at two different times and re-warm? Hope it turns out great for you.

      Reply

  5. Kate

    I love cooking with Guinness! It creates such a depth of flavor in the dish…. Your stew looks delicious and would be perfect in this cold, wet weather. Ireland is on my bucket list…one of these days it will happen!

    Reply

    • Tricia Buice

      I hope you get to go to Ireland Kate – it is lovely and the food is great 🙂 The beers not so bad either 🙂 The best thing about Ireland is the people. They are so sweet and helpful. I also hope you get to make this stew – so delicious!

      Reply

  7. Pam

    Woo hoo! This is perfect for our 9 degree weather! It looks delicious! We lived in Germany and traveled all around, but not to Ireland. I could kick myself for that. 🙂 Love that chuck roast in this and have to give it a try. thanks for the recipe!

    Reply

  8. Dom

    I just love how juicy and chunky this stew looks. It’s so ideal for this cold weather we’re FINALLY having over here and this colours are so summery! This is what I want now please!

    Reply

  12. Larry

    Now this is the way beef stew is supposed to look and on a 16 degree morning it seems like the ideal meal for the weather. Nice job Tricia and as a fan of Guinness, I know I would love it.

    Reply

  14. Betty

    This is worthy of a splurge, for sure! I can just imagine the aroma of this cooking on a cold and snowy Saturday afternoon- maybe we’ll have one soon and I’ll give it a try! 🙂

    Reply

  17. Chris Scheuer

    Oh yum! Just the colors alone in this dish are magnificent! And I love that you don’t have to brown the beef, I hate the mess that it makes :). I’m going to pretend I’m in Ireland!

    Reply