Slow Cooked Beef & Guinness Stew

Name: Slow Cooked Beef & Guinness Stew
Prep time: 1 h
Cook time: 3 h 30 min
Total time: 4 h 30 min
Yield: 8 servings
Cuisine: Irish
Ingredients: 3 tbsp plain, all purpose flour; 1.2kg chuck steak cut into large 4-5cm chunks; 3 tbsp olive oil + extra if needed; 2 brown onions, sliced; 4 cloves garlic, crushed; 3 large carrots, cut into large chunks; 2 parsnips, cut into large chunks; 330ml Guinness; 750ml beef stock; 2 tbsp tomato paste; 2 tsp porcini powder; 3 bay leaves; 2 sprigs rosemary; 3 sprigs thyme; 200g mushrooms; 2 tbsp Worcestershire sauce; sea salt flakes, to taste; freshly cracked pepper, to taste

A slow-braised Irish beef and Guinness stew that develops deep, complex flavors when cooked low and slow in the oven. The Guinness adds richness and subtle bitterness that mellows into the beef, making it ideal for make-ahead cooking and even better when reheated.

🌍Irish

Total

4h 30m

Servings

8

Difficulty

Expert

Est. Cost

$32–$53

Recipe Source

View original recipe

From Theirishmanswife · by Emma Lee

Ingredients

3 tbsp plain, all purpose flour
1.2kg chuck steak cut into large 4-5cm chunks

3 tbsp olive oil + extra if needed

2 brown onions, sliced

4 cloves garlic, crushed

3 large carrots, cut into large chunks

2 parsnips, cut into large chunks

330ml Guinness

750ml beef stock

2 tbsp tomato paste

2 tsp porcini powder

3 bay leaves

2 sprigs rosemary

3 sprigs thyme

200g mushrooms

2 tbsp Worcestershire sauce

sea salt flakes, to taste

freshly cracked pepper, to taste

18 Ingredients

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Instructions

1
Preheat the oven to 150 degrees Celsius.
2
In a large bowl, combine the flour and beef. coat the meat in flour and set aside.
3
Place a large enamel cast iron pot on top of the stove. Add 2 tablespoons of oil and warm up the pot on a low heat. Once the pot is hot, add a couple of pieces of meat and brown each side, making sure you don’t overcrowd the pan and stew the meat. This will need to be done in batches. For this recipe, I normally do this in 3-4 batches to brown the meat properly. If you need more oil, add an extra tablespoon. Once a batch is browned, pop the meat onto a plate to rest while you seal the remaining batches. Then remove all the meat from the pot.
4
Add the sliced onions and a little oil if needed to the pot. Sweat off the onions until they are translucent, being sure to stir and incorporate any brown bits from the bottom of the pot that have lifted from cooking the meat prior.
5
Add the garlic and cook for 1 minute. Return the meat to the pot and stir to combine.
6
Add the carrots, parsnips, Guinness, beef stock, tomato paste, porcini powder, and fresh herbs. Give everything a good stir to combine and bring to a simmer. Pop on the lid and place the pot into the preheated oven for 3 hours.
7
Add the mushrooms and return the pot to the oven for the remaining 30 minutes.
8
Remove from the oven and season with Worcestershire sauce, sea salt flakes, and freshly cracked pepper.

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Tips & Notes

Pro tips

Dust beef in flour before searing to build fond and thicken the braise naturally; don't skip this step even if the recipe feels lengthy.
Sear the beef in batches over medium-high heat without crowding; overcrowding drops the pan temperature and steams instead of browning.
Taste and adjust seasoning only in the final 30 minutes; salt concentration increases as liquid reduces, and early seasoning often becomes too salty.
Break parsnips and carrots into similar-sized chunks so they finish cooking at the same time; undersized pieces disintegrate, oversized ones stay hard.

Substitutions

Chuck steak → beef shin or brisket (increase cooking time by 30 minutes for shin)
Parsnips → celeriac or extra carrots (parsnips add sweetness; celeriac is earthier)
Tomato paste → 1 tbsp balsamic vinegar (adds acidity and depth but not tomato flavor)
Beef stock → chicken or vegetable stock (result will be lighter and less savory)

Storage & make-ahead

Cool fully and refrigerate up to 3 days, or freeze up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally, until steaming.

Equipment

large heavy-bottomed pot or Dutch oven with a tight-fitting lid · oven

Common Questions

Can I make this beef and Guinness stew ahead of time?

Yes. Braise fully, cool, and refrigerate for up to 3 days. The flavors deepen overnight. Reheat gently on the stovetop or in a 160°C oven until warmed through.

What temperature and how long should I cook this stew?

Cook in a 160°C oven, covered, for 3–3.5 hours until the beef is fork-tender and breaks apart easily. Check at 2.5 hours; do not overcook or the meat will shred.

Can I substitute the Guinness?

Yes. Use any dark stout, porter, or beef ale (same volume). Red wine works but will taste noticeably different. Do not skip the beer entirely—it adds depth that stock alone cannot.

Can I use a slow cooker instead of the oven?

Yes. Brown the beef and sauté aromatics on the stovetop first, then transfer all to a slow cooker on low for 6–8 hours. Stir occasionally and check tenderness from 5 hours onward.

What's the best way to serve this stew?

Serve in shallow bowls with creamy mashed potato, crusty bread, or top with puff pastry and bake to make a pie. A side of steamed greens balances the richness.