You'll love this easy Guinness Beef Stew. It's loaded with hearty, beefy flavor and earthy root vegetables like carrots and potatoes. This version cooks up on the stovetop, but can easily be converted to cook in a crockpot or slow cooker.
Why You'll want to make this recipe
It's made with easy to find fresh and pantry staples. This beef stew is just like the classic version that relies on easy to find ingredients like carrots, potatoes, and beef stew meat.
It's made with Guinness beer, but it doesn't taste like beer. I love cooking with beer (and wine) because it adds an extra layer of flavor by enhancing the other ingredients. Your stew will not taste like beer-I promise. The alcohol cooks off, and you're only left with ta hint of the sweet and malty notes.
You won't walk away hungry. If you're looking for a stick-to-your-ribs kinda meal, then this one if for you!
It's a family favorite that I hope your family will love too. We enjoy this dish along with this Irish Soda Bread and Guinness Chocolate Cake on St. Patrick's Day, but we also love it when the weather cools and a winter warmer is in order!
Ingredients
How to make Guinness Beef Stew
Start by drying the stew meat. I like to line a large sheet pan with paper towels then lay the meat cubes on top. If the meat is fatty, trim away if desired. Season well with kosher salt if you have it and fresh cracked pepper. Heat a large Dutch oven or soup pot with oil. Cook meat until browned and seared. Cook meat in batches, if necessary. Set aside on a plate.
Add chopped garlic and onions to pan. If pan is dry, add some oil first. Cook about 3 minutes then add the celery and cook 3 minutes more.
Add the flour and cook for one minute. Add one can (14.9 oz.) Guinness beer, and broth, to onion mixture. Stir well to help flour incorporate. Add cooked beef and top with fresh thyme and bay leaves. Simmer, covered over medium low heat for 1 ½ hours to 2 hours, until beef is mostly tender.
Add potatoes and carrots. Simmer over medium low heat until vegetables are tender and the beef falls apart to the touch.
How to make Guinness Beef Stew perfect every time
Guinness beer is a dark Irish beer. It's available at major grocery store chains. If you prefer, you can use another dark or amber beer or just use your favorite. I can't promise that the flavor will be the same, but it will still be delicious. You can also use red or white wine. If you can't have alcohol, you can add more broth, or even water. If you use water, add one tablespoon of Worcestershire sauce, A-1 steak sauce, or balsamic vinegar.
I like to use beef broth and/or chicken broth in this recipe. Feel free to use whatever you have on hand, or a mixture of the two.
Potatoes and carrots are classic stew ingredients, but you may like to add mushrooms, turnips, or peas.
Oven method: Follow instructions browning meat, garlic, onions, and celery, but instead of simmering on the stove, place the covered Dutch oven in a 325º F oven for about 2 and ½ hours. Remove the lid, add the potatoes and carrots and bake for about an hour more.
Slow Cooker method: Follow instructions for browning meat, garlic, and onions, but instead of simmering on the stove, place the ingredient in the crockpot, reducing broth by 2 cups to 4 cups. Cook on low for 8 hours. Stew may not be as thickened with this method. If you prefer a thicker stew, partially cover the slow cooker for the last hour of cooking to allow some liquid to evaporate. You can also make a flour or cornstarch slurry by combining equal party flour or cornstarch with the broth in a separate bowl. Mix well so no lumps appear. Pour into slow cooker and mix well. Cook for at least 5 minutes.
Other soup recipes you may like
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Guinness Beef Stew
Equipment
Ingredients
- 3 pounds beef stew meat
- 2 tbsp oil or more, if needed
- salt and pepper
- 3 garlic cloves chopped
- 1 cup onion chopped
- 2 celery ribs chopped
- 3 tbsp flour
- 14.9 ounce Guinness Stout
- 6 cups broth beef, chicken or a combination
- 2 bay leaves
- 2-3 sprigs thyme fresh, or 1 tsp dried
- 2 large baking potatoes; peeled and cut into eighths or sixteenths
- 3 carrots peeled and cut into large chunks
Instructions
- Pat meat dry with paper towels. Generously season with salt and pepper.
- Heat 1 tablespoon oil in a non-stick skilled to medium heat. Add beef, in batches, and cook on all sides until browned and seared. Add more oil if needed. Set browned beef aside on a large plate.
- Add garlic and onion to pan. Cook for about 3 minutes. Add chopped celery, cook 3 minutes more.
- Sprinkle flour over onion mixture. Cook for one minute.
- Add beer and broth back to the pan. Stir well to incorporate flour. Add browned beef, bay leaves, and thyme sprigs. You should have enough liquid to just cover the beef mixture. Cover and simmer over medium low heat for 1.5-2 hours. Meat should be quite tender.
- Add potatoes and carrots. Cook uncovered for another 45 to 50 minutes or until vegetables are tender and meat falls apart to the touch.
Notes
- Guinness beer is a dark Irish beer. It's available at major grocery store chains. If you prefer, you can use another dark or amber beer or just use your favorite. I can't promise that the flavor will be the same, but it will still be delicious. You can also use red or white wine. If you can't have alcohol, you can add more broth, or even water. If you use water, add one tablespoon of Worcestershire sauce, A-1 steak sauce, or balsamic vinegar.
- I like to use beef broth and/or chicken broth in this recipe. Feel free to use whatever you have on hand, or a mixture of the two.
- Potatoes and carrots are classic stew ingredients, but you may like to add mushrooms, turnips, or peas.
- Oven method: Follow instructions browning meat, garlic, onions, and celery, but instead of simmering on the stove, place the covered Dutch oven in a 325º F oven for about 2 and ½ hours. Remove the lid, add the potatoes and carrots and bake for about an hour more.
- Slow Cooker method: Follow instructions for browning meat, garlic, and onions, but instead of simmering on the stove, place the ingredient in the crockpot, reducing broth by 2 cups to 4 cups. Cook on low for 8 hours. Stew may not be as thickened with this method. If you prefer a thicker stew, partially cover the slow cooker for the last hour of cooking to allow some liquid to evaporate. You can also make a flour or cornstarch slurry by combining equal party flour or cornstarch with the broth in a separate bowl. Mix well so no lumps appear. Pour into slow cooker and mix well. Cook for at least 5 minutes.
N. Kee
What kind of dutch oven pot do you use? Do you use the same one to sear your meat?
Nikole
I use a 5.5 quart sized Le Creuset Dutch oven (I sometimes use a larger one too). I sear the meat and cook the stew in it. It's my kitchen workhorse. It's a bit pricy, but it has lasted me about 10 years so far. I've added an affiliate link in the recipe card above, along with a cheaper option by Lodge.
Alice
Love the addition of beer!
Lee
Can't wait to try this.
Nikole
Let me know how it turns out!