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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!
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!
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.
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!
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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Tender chunks of beef are cooked, uncovered in a rich, thick and flavorful gravy with plnety of carrots and potatoes.
- 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
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.
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
Here are a few more Irish inspired recipes you might enjoy: