Guinness Beef Stew
Rich, hearty, and savory Guinness Beef Stew is the comfort food recipe you need! Chuck roast is slowly cooked to tender perfection in a boldly flavored mix of Guinness, Worcestershire sauce, fresh herbs, and more. This might just be the best beef stew you ever make!
Guinness Beef Stew
Cooking with beer is something I really love to do. It always lends so much savory flavor to the protein it’s cooked with, especially when it’s slowly cooked! When you slow cook chuck roast (or really any type of meat), it gives the flavorful ingredients time to really seep deep into it. Guinness is a dark beer that creates a wonderful depth of flavor in an already savory recipe and makes it a step above other beef stews.
While this is a favorite recipe of mine during the snowy season, I’ll be honest… I eat beef stew year round! Even on a warm summer evening, if I’m craving a bowl of something slow cooked and savory, this is typically the recipe I turn to. There’s something methodical about watching dinner cook on the stove for a few hours, knowing that you made a true home cooked meal that’s full of hearty flavor. That’s a great (and tasty) feeling to have all year!
This restaurant-worthy meal is easy to make AND inexpensive, both of which are huge wins in my recipe book. The prep time itself for this stew isn’t long at all, it’s just the slow cooking that takes a little time. And trust me, your patience will be so rewarded when you take that first bite! One thing I really love about slowly cooking this stew on the stove is that it fills the whole house with a rich, herbaceous, delicious aroma.
How to Make It
Season the beef. Season the beef generously with salt and pepper.
Toss the beef. In a large bowl, toss the beef with the flour to coat evenly.
Brown the beef. Heat 1 tablespoon of the olive oil in a large dutch oven over med-high heat and add some of the beef cubes. Working in batches, brown the beef on all sides and then transfer to a bowl using a slotted spoon. Set aside.
Cook the onions. Drain off all but 1 tablespoon of fat from the dutch oven and add the remaining olive oil to the pot. Add the onions and cook until translucent.
Add the other veggies. Stir in the carrots and celery, cooking until just tender.
Toss in the remaining ingredients. Add the tomato paste and cook until a deep burgundy color. Add the beef stock, beer, Worcestershire, rosemary, thyme, parsley, bay leaves, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper stirring to combine. Add the beef back to the pot.
Slow cook the beef. Bring the mixture to a boil and then reduce the heat to low. Allow the stew to simmer, uncovered, until the beef is tender, approximately 1 1/2 to 2 hours.
Storage and Reheating
In an airtight container in the fridge, this beef stew will stay fresh for about 3-4 days. To best reheat it, I recommend pouring your cold leftovers back into a pot over medium heat and stirring until heated through. However, in a pinch, the microwave also works.
How to Serve Guinness Beef Stew
I always recommend serving beef stew with a side dish that can really soak up every last drop of that delicious savory flavor! While you could opt for sliced bakery bread and butter or cooked egg noodles, I usually like to enjoy a heaping serving of Guinness beef stew with some Mashed Potatoes. Stew and potatoes is an all-American staple, after all!
Enjoy more of my favorite beef stew recipes! They’re all tender, savory, and comforting as can be.
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Get the Recipe: Guiness Beef Stew
Ingredients
- 2 lbs chuck roast, cut into 1 inch cubes
- 2 tablespoons AP flour
- 3 tablespoons olive oil, divided
- 1 large vidalia onion, diced
- 2 large carrots, peeled and diced
- 2 large celery stalks, diced
- 3 tablespoons tomato paste
- 2 cups beef stock
- 2 1/2 cups Guinness beer
- 2 tablespoons worcestershire
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 2 bay leaves
kosher salt and fresh ground pepper
Equipment
- stockpot
Instructions
- Season the beef generously with salt and pepper.
- In a large bowl, toss the beef with the flour to coat evenly.
- Heat 1 tablespoon of the olive oil in a large dutch oven over med-high heat and add some of the beef cubes. Working in batches, brown the beef on all sides and then transfer to a bowl using a slotted spoon. Set aside.
- Drain off all but 1 tablespoon of fat from the dutch oven and add the remaining olive oil to the pot. Add the onions and cook until translucent.
- Stir in the carrots and celery, cooking until just tender. Add the tomato paste and cook until a deep burgundy color.
- Add the stock, beer, worcestershire, rosemary, thyme, parsley, bay leaves, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper stirring to combine. Transfer the beef back to the pot.
- Bring the mixture to a boil and then reduce the heat to low. Allow the stew to simmer, uncovered, until the beef is tender, approximately 1 1/2 to 2 hours.
- Serve over noodles, mashed potatoes or with a roll, if desired.
One Comment on “Guinness Beef Stew”
Omg! I love this stew. I did it with veal ( instead beef) and served with mashed potatoes! Delicious