Guinness Beef Stew

Prep Time – 10 mins

Guinness Beef Stew – hearty comforting stew with chunky hunks of beef slowly cooked and simmered in a rich and flavorful Guinness gravy sauce. Hands off easy and so tender, you can eat it by the spoon!

Course: Main

Cuisine: American

Servings: – 5 cups


3 thick slices bacon , (diced)

2 pounds (0.91 kg) stew beef , cut in small chunks

¼ cup flour

2 stalks celery , cut into 1-inch pieces

2 tablespoons cooking oil

1 medium onion , diced

½ teaspoon (1 g) minced ginger

1 tablespoon (2.80 g) minced garlic

2 bay leaves

2 tablespoons tomato paste

1 teaspoon bouillon powder beef, chicken or vegetable , adjust to taste (optional)

1 tablespoon fresh thyme

1 teaspoon smoked paprika

2 cups broth/water or more

1 cup Guinness or any dark beer

1-2 Tablespoons Brown Sugar

1-2 pounds potatoes cut in large chunks

2-3 large carrots cut in large chunks

1 cup peas

salt and pepper to taste

2-3 green onions , diced


In a large Dutch over-medium heat, sauté bacon until brown and crisp. This may take about 5-6 minutes.

Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 1-2 tablespoons).

Season stew beef with salt and pepper to thoroughly cover all sides.

Add about 1-2 more oil .. Add stew beef and brown well, turning once, about 2 -3 minutes per side, until beef lightly browns. Do not overcrowd pan. Cook in batches, if necessary. Remove and set aside.

Add onions, garlic, thyme, bay leaf and celery to the skillet. Stir for about 2-3 minutes until onions is translucent. Then add flour and cook for another minute. Pour in about 1-2 cups water.

Add, paprika, tomato paste and bouillon. Continue stirring , then add Guinness, brown sugar , more water or broth to the pot scrape all sides. Make sure it covers the food. Bring to a boil.

20 minutes before stew is ready throw in potatoes, carrots and peas; adjust seasonings according to preference.

Cover and cook on until potatoes are tender.

Remove, garnish with parsley and serve with bread

Tips and Notes:

I highly recommend that your brown the meat first for a deeper flavor. That distinct flavor and slight crust does not compare to simply throwing raw beef cuts in the pan.

Use Yukon potatoes as they are buttery and won’t fall apart easily after hours of slow cooking.

Adding tomato paste in this recipe instead of diced or crushed tomatoes minimizes liquids in this recipe while adding a bold flavor.

For a gluten-free option, you can skip the flour and instead use cornstarch or cornflour mixed with water to thicken the sauce.


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