Guinness Beef Stew is a hearty, slow-cooked braise featuring tender chuck roast, root vegetables, and a rich tomato-stout broth. The beer adds depth and subtle bitterness that balances the savory beef and sweet carrots.
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Sear the beef. Generously season the beef with salt and pepper. Heat 1 tablespoon oil in a large stockpot over high heat. Add half of the beef to pan and sear, flipping the beef once it has developed a good brown sear on the bottom then repeating on multiple sides. Transfer the beef to a clean plate. Add an additional 1 tablespoon oil to the pot, add the remaining beef, sear, and transfer to a clean plate.
Sauté the onion and garlic. Reduce heat to medium-high and add the remaining tablespoon of oil to the stockpot. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 minute, stirring occasionally. Stir in the flour and cook for 1 minute, stirring frequently.
Simmer. Pour in the Guinness and use a wooden spoon to scrape the bottom of the pan to lift up those yummy brown bits. Stir in the beef stock, carrots, potatoes, tomato paste, bay leaf, Worcestershire, dried thyme, and the cooked beef (along with any of its accumulated juices). Cover the pot and simmer on low for 1 1/2 hours, stirring occasionally, until the beef is completely tender and the potatoes are soft.
Season. Discard the bay leaf. Taste season the stew with additional salt and pepper as needed, plus extra Worcestershire or dried thyme if desired.
Serve. Serve warm, garnished with a sprinkle of fresh parsley if desired, and enjoy!
Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months; reheat on the stovetop over medium heat until warmed through, adding broth if needed.
Dutch oven or heavy-bottomed pot with lid · Instant Pot or Crock-Pot (optional but noted in recipe)
Yes. Use the same ingredients and sauté the beef and aromatics on high heat first, then pressure cook on high for 25–30 minutes. Natural release for 10 minutes, then quick release.
Beef chuck roast is ideal because it has enough marbling and connective tissue to become tender when braised low and slow, typically 2–3 hours.
Yes. Use another dark stout, porter, or beef broth, though you'll lose the distinctive depth. Increase beef stock by 1 cup if omitting beer entirely.
It should flake apart easily with a fork or wooden spoon after 2–3 hours of simmering. Test a piece at the 2-hour mark and continue if needed.
Yes. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop over medium heat until warmed through.
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