Hearty Beef and Guinness Stew
Tender beef, carrots, and potatoes simmer in a rich Guinness stout broth for a hearty, comforting stew.
There’s nothing quite as comforting as a rich, slow-simmered beef stew, and this hearty Guinness version takes the flavor to the next level. Tender beef chuck, smoky bacon, root vegetables, and a flavorful stout broth come together for a deeply satisfying dish that warms you from the inside out.
The Guinness stout gives the stew a signature depth and richness, while the vegetables add sweetness and balance. While it’s a cozy dinner any time of year, this beef and Guinness stew is especially perfect for celebrating St. Patrick’s Day.
Why You’ll Love It
Rich flavor. Guinness stout and bacon give the stew a deep, savory taste that’s unforgettable.
Hearty and filling. Packed with beef, potatoes, and carrots, it’s a complete meal in one pot.
Perfect for gatherings. This stew tastes even better the next day, making it great for entertaining or meal prep.
Comfort food classic. A warming dish that’s as perfect for weeknights as it is for special occasions.
How to Make Beef and Guinness Stew
- Start by browning diced bacon in a Dutch oven until lightly crisp.
- Coat beef chunks in seasoned flour, then add them with onions to the pot, cooking until the beef is browned.
- Stir in garlic, then pour in Guinness, beef broth, tomato paste, and Worcestershire sauce. Add bay leaf and let it simmer until the beef is fork-tender.
- Add thyme, carrots, and potatoes, simmering again until the vegetables are tender.
- Finish with chopped fresh parsley, adjust the seasonings, and let the flavors meld together before serving.
Recipe Variations
- Make it with mushrooms. Add sliced mushrooms along with the onions for an earthy flavor.
- Add peas. Stir in a cup of frozen peas at the very end for a pop of color and sweetness.
- Thicker broth. For a heartier stew, mash a few of the potatoes right in the pot to thicken the sauce naturally.
- Irish twist. Replace some of the potatoes with sliced parsnips (or my favorite, rutabaga) for traditional Irish flavor.
Serving Suggestions
- Serve with dinner rolls, Irish soda bread, or biscuits for soaking up the rich broth.
- Pair with a side of buttered cabbage or a simple green salad to balance the richness.
- Garnish with extra parsley or chives for a fresh, bright finish.
How to Store and Reheat
Refrigerate: Let the stew cool, then store in an airtight container in the fridge for up to 4 days.
Freeze: Transfer cooled stew to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm on the stovetop over medium-low heat, adding a splash of broth or water if it thickens too much. Microwave in short intervals, stirring in between, until hot.
Hearty Beef and Guinness Stew
Tender beef, carrots, and potatoes simmered in a rich Guinness stout broth for a hearty, comforting stew.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Stew, Beef
- Method: Stovetop
- Cuisine: American, Irish
Ingredients
- 3 thick slices bacon (diced)
- 2 pounds beef chuck, cut into bite-sized pieces
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 2 cups chopped onion
- 1 teaspoon minced garlic
- 1 1/2 cups Guinness stout
- 1 cup beef broth (unsalted or low sodium)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried leaf thyme
- 2 to 3 cups diced or sliced carrots
- 2 to 3 cups diced potatoes
- 2 tablespoons fresh chopped parsley
Instructions
- Cook the bacon. Place the bacon in a large Dutch oven and place it over medium heat. Cook until lightly browned.
- Coat the beef cubes. In a food storage bag, combine the flour, 1/2 teaspoon of salt, and pepper. Add beef cubes and toss to coat.
- Brown the beef. Add the meat and onions to the bacon and continue cooking, turning frequently, for 10 to 12 minutes or until the meat is browned. Add the garlic and cook, stirring, for 1 minute longer.
- Add the liquids and seasonings. Add the stout, broth, tomato paste, Worcestershire sauce, and bay leaf and bring to a boil. Reduce the heat to low, cover, and cook at a low simmer for 1 1/2 to 2 hours, or until the beef is very tender.
- Add the thyme and root vegetables. Add the thyme, carrots, and potatoes to the beef mixture and bring to a boil. Cover, reduce the heat to medium-low, and cook for about 30 minutes longer or until the potatoes are tender.
- Finish the dish. Stir in the parsley and taste. Add salt and pepper, as needed, and cook for 5 additional minutes.
- Serve. Serve with crusty rolls, biscuits, or slices of freshly baked Irish soda bread.
Nutrition
- Serving Size:
- Calories: 525
- Sugar: 8.7 g
- Sodium: 665.8 mg
- Fat: 14.9 g
- Carbohydrates: 37.5 g
- Fiber: 5.7 g
- Protein: 52.6 g
