Guinness Beef Stew

Stew with beer? Sign me up! This version of Guinness Beef Stew was inspired by the various versions of Guinness Stew we tried during our trip to Ireland a few years ago! Made with Guinness, this stew is deep and rich in flavor and packed with veggies and herbs that will warm you up on a damp cold day.

Enjoy!

We hope you enjoy this recipe for Guinness Beef Stew! If you give this recipe a try, leave us a comment below or tag us on Instagram @cooking_with_wine!

Looking for more delicious soups and stews? Check out these heartwarming recipes:

• Cozy Homemade Chicken and Dumplings
• Restaurant Style French Onion Soup
• Easy Homemade Creamy Clam Chowder
• Chili with Kidney Beans

📖 Recipe

Guinness Beef Stew

This Guinness Beef Stew is deep and rich in flavor and packed with veggies and herbs that will warm you up on a damp cold day.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Dinner, Lunch

Cuisine Irish

Servings 8 servings

Calories 555 kcal

Ingredients

  

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• 8 oz bacon - cut into ½ inch pieces
• 2.5 lbs chuck roast - cubed 1.5 inch pieces
• 3 tbs flour
• 2 cups chopped onion
• 2 large cloves garlic - minced
• 6 oz tomato paste
• 4 medium white or yellow (waxy) potatoes in 1 inch dice
• 1 large turnip in 1 inch dice
• 2 large carrots in ¾ inch chunks
• 2 stalks celery in ½ inch pieces
• 1 pint Guinness beer
• 1.5 cup beef stock
• 3 tbs Worcestershire sauce
• 1 tablespoon fresh chopped oregano
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped thyme
• 1 teaspoon dried marjoram
• 2 bay leaves
• 1 tablespoon + 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoon molasses
• Salt and Pepper to taste
• Chopped parsley for garnish

Instructions

 

• Preheat oven to 350°F.
• Heat a large dutch oven and sprinkle the flour on the beef. Add the bacon to the pot to brown. Remove bacon with slotted spoon and add some beef to the pot to brown - do this in batches and don't overcrowd the pot. Remove beef to the bowl with the bacon pieces as you brown them.
• Once beef is browned, add onions to the pot with the drippings. At this point, you will have a brown coating (fond) on the bottom of your pot. This is good, don't discard. Cook onions for about 4-5 minutes and then add garlic and tomato paste and stir constantly for 1 minute.
• Turn heat up and immediately and add ⅓ of the Guinness - scraping the bottom of the pan with a wooden spoon to release the fond. You can use a metal spatula if needed to release the fond, or add another splash of Guinness if needed. Once all the fond is released, add the remaining Guinness and stock.
• Reduce heat to medium-high. Add all remaining ingredients and stir to combine while bringing the pot to a boil. Cover pot with a lid, then place the pot in the oven for 1.5 hours. After 1.5 hours, remove from the oven stir and test the beef for tenderness. Cook for another 30 minutes as needed depending on the tenderness of the beef.
• Once done, remove from the oven and season with additional salt and cracked black pepper, garnish with chopped parsley and serve with crusty bread.

Nutrition

Calories: 555kcalCarbohydrates: 38gProtein: 36gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 117mgSodium: 1552mgPotassium: 1538mgFiber: 5gSugar: 9gVitamin A: 3437IUVitamin C: 37mgCalcium: 103mgIron: 6mg

Keyword beef, Beer, guinness, Soups and stews

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