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The Best Guinness Beef Stew bowl filled with tender beef, carrots, and rich dark stout gravy

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.