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.
What You’ll Like About This Dish
Deep, complex flavor. Guinness stout adds rich, roasted notes that develop as the stew simmers.
Fork-tender beef. Beef chuck becomes melt-in-your-mouth soft after a long, gentle simmer.
Hearty and complete. With potatoes, carrots, broth, and beef, the stew serves as an entire meal in one pot.
Even better the next day. Like many stews, the flavor improves overnight as the ingredients meld together.
Flexible and customizable. It’s easy to adjust the vegetables, thickness, or seasoning to suit your taste.
Ingredient Notes
- Bacon – A small amount of smoky bacon helps build flavor from the very beginning. Browning it first creates a savory base and leaves behind rendered fat that enriches the stew.
- Beef chuck – The best cut for stew because it becomes incredibly tender when cooked low and slow. Avoid leaner cuts like round, which can become dry and tough.
- Flour – Lightly coating the beef in seasoned flour adds flavor and helps thicken the broth naturally as the stew simmers.
- Onions – They cook down into the base of the stew, adding sweetness and reinforcing the savory flavors.
- Garlic – A teaspoon of minced garlic adds aromatic depth without overwhelming the stout.
- Guinness stout – Provides the signature deep, malty flavor. The alcohol cooks off, leaving behind roasted, slightly bittersweet notes that balance the vegetables.
- Beef broth – Use unsalted or low sodium broth to control seasoning. The broth and stout reduce together into a rich, velvety gravy.
- Tomato paste – Adds umami and body to the sauce while enhancing color.
- Worcestershire sauce – Adds savory depth and complements the stout.
- Bay leaf and thyme – Classic aromatics that add earthiness and round out the stew.
- Carrots and potatoes – These root vegetables hold their shape well and add natural sweetness to balance the richness of the broth.
- Parsley – A fresh finish that brightens the hearty flavors.
How to Make Beef and Guinness Stew
- Start by browning the diced bacon in a Dutch oven over medium heat until lightly crisp. This step builds the flavor base—don’t rush it, and let the fat fully render.
- Combine the flour, salt, and pepper in a bag or bowl. Add the beef pieces and toss to coat. The flour will form a thin crust that helps thicken the broth later.
- Add the floured beef and the onions to the pot with the bacon. Cook, stirring frequently, until the onions soften and the beef develops a deep brown crust on several sides. Browning is essential for flavor depth.
- Stir in the garlic and cook briefly—just until fragrant—so it doesn’t burn.
- Pour in the Guinness stout to deglaze the pot, scraping up the browned bits from the bottom. Add the broth, tomato paste, Worcestershire sauce, and bay leaf. Stir well, bring to a boil, then reduce to a low simmer.
- Cover and cook for 1½ to 2 hours, or until the beef is fork-tender. Low, slow heat ensures the collagen melts into the broth.
- Add the thyme, carrots, and potatoes. Return the stew to a boil, cover again, and cook for about 30 minutes or until the vegetables are tender and the broth has thickened.
- Stir in the chopped parsley, taste, and adjust the seasoning as needed. Let the stew rest for a few minutes before serving to let the flavors settle.
Tips
- For extra depth, brown the beef in batches so it sears instead of steaming.
- Use a wooden spoon to scrape the browned bits after adding the stout—these bits add essential flavor.
- If the broth seems thin, remove the lid for the last 20 minutes to reduce and thicken.
- For a thicker stew naturally, mash a few potato pieces directly into the broth.
- Let the stew cool slightly before serving; flavors become more pronounced as it rests.
Recipe Variations
- Make it with mushrooms. Add sliced cremini or baby bella mushrooms along with the onions for an earthy note that pairs beautifully with stout.
- Add peas. Stir a cup of frozen peas into the stew during the last 5 minutes of cooking for sweetness, color, and freshness.
- Thicker broth. Mash a few cooked potatoes directly into the pot, or simmer uncovered for the last 20 minutes to reduce the liquid.
- Irish twist. Replace part of the potatoes with parsnips or rutabaga for a traditional touch and a sweeter, deeper flavor.
- Guinness-plus version. Add a splash of red wine along with the stout for layered complexity.
- Herb lovers’ version. Add fresh thyme or rosemary during the last 10 minutes for brighter, more aromatic 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.
- Choose mashed potatoes or colcannon for an extra comforting meal.
- Garnish with extra parsley or chives for a fresh, bright finish.
How to Store
Refrigerate: Cool the stew, then transfer to an airtight container and refrigerate for up to 4 days. The flavors continue to improve as it rests.
Freeze: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water if the stew thickens. Microwave in short intervals, stirring between bursts.
Frequently Asked Questions
Hearty Beef and Guinness Stew
Ingredients
- 3 strips bacon, (thick, 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 onions
- 1 teaspoon garlic, (minced)
- 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 carrots, (diced or sliced)
- 2 to 3 cups potatoes, (diced)
- 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
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
