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Hearty Guinness beef stew with tender meat, carrots, and potatoes in a rich dark broth.

Guinness Beef Stew Pub Style Dinner

This rich and hearty Guinness Beef Stew is the ultimate comfort food. Tender chunks of beef are slow-simmered with carrots and potatoes in a deeply flavorful gravy made with dark stout, creating a robust and satisfying one-pot meal. It's perfect for a cozy dinner and tastes even better the next day.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 6
Course: Main Course
Cuisine: Irish, Pub
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1/3 cup all-purpose flour
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 4-5 sprigs fresh thyme
  • 2 bay leaves
  • 4-5 carrots, cut into chunks
  • 1.5 lbs Yukon Gold potatoes, cut into chunks
  • 1 cup frozen peas

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Paper towels
  • Mixing bowl
  • Plate

Method
 

  1. Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
  2. In a large Dutch oven over medium-high heat, heat the olive oil and butter. Working in batches, brown the beef on all sides. Do not crowd the pan. Transfer browned beef to a plate.
  3. In the same pot, add the diced onion. Cook for 5-6 minutes until softened, scraping up browned bits from the bottom.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the can of Guinness. Scrape the bottom of the pot thoroughly to deglaze. Let it simmer for 2-3 minutes.
  6. Return the browned beef and any juices to the pot. Add beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. Bring to a boil.
  7. Reduce heat to low, cover, and simmer gently for 1.5 hours.
  8. Stir in the carrots and potatoes. Cover and continue to simmer for 45 minutes to 1 hour, or until beef and vegetables are fork-tender.
  9. Remove the thyme stems and bay leaves. Stir in the frozen peas and let heat through for 5 minutes.
  10. Taste and adjust seasoning with salt and pepper. If a thicker stew is desired, simmer uncovered for a few more minutes before serving.

Notes

For the best sear, ensure beef is very dry before flouring. Brown in batches to avoid steaming. A low, gentle simmer is key for tender meat. The stew can be made ahead and refrigerated overnight for improved flavor. It also freezes well for up to 3 months. Variations: Add a tablespoon of brown sugar with the tomato paste, stir in Irish mustard at the end, or add mushrooms with the onions.