The Irish sure know how to do hearty stews! This Guinness Beef Stew with a tomato stout broth is a great example of delicious food worthy of any cold weather evening.
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What kind of beef should I use for Guinness Beef Stew?
Chuck roast is the choice cut of beef for this stew. Chuck roasts come from the shoulder of the animal and can be quite tough, but they are also well-marbled. A long slow cook ensures flavor and tenderness.
Brown the beef in batches, then add the onions and garlic to the pot. Cook them down about 5 minutes, then add some flour. When it has cooked about a minute, add a Guinness Stout.
A little about Guinness
I'm not a big beer drinker. I land more solidly in the vineyard! However, even those of us who don't imbibe the hops brew know that Guinness is a well-known brand with a storied Irish past. It's probably the best known brand from Ireland and that might be because the first Guinness brewer, Arthur, believed in his own dream so much that on December 31, 1759, he signed a 9000-year lease on St. James’s Gate Brewery in Dublin. That's a huge marketing commitment!
Finally, add the carrots, potatoes, herbs, seasonings, and beef broth and simmer the Guinness Beef Stew for 1.5-2 hours until the meat is super tender.
A hit of acidity never hurts!
A stew of this type can taste heavy with all the beef and starchy potatoes so I love adding some sort of acid to clean up the taste. In this particular stew, I find that a beer malt vinegar marries well with the Guinness and beef, but you could also use apple cider vinegar or red wine vinegar.
This vinegar company is new to me and I'm so happy to have found them. (Not sponsored)
How to serve Guinness Beef Stew
Dip up ample servings into pottery soup plates, put out plenty of bread to sop up juices, and enjoy!
Other recipes you might like:
Guinness Beef Stew
- 3 Tablespoons cooking fat I like to use tallow, bacon fat, or duck fat, but avocado oil is a great choice, too.
- 3 pounds beef chuck roast cut into bite-sized pieces
- Sea salt and freshly ground black pepper
- 1 large yellow onion, chopped about 2 cups, total
- 4 cloves garlic, finely chopped 3-4 teaspoons
- 1 Tablespoon flour Can use a gluten-free option, including corn starch or arrowroot.
- 1 12-ounce bottle Guinness beer
- 3 cups beef stock
- 3 large carrots sliced
- 1½ pounds Yukon gold potatoes cut into bite-sized pieces
- 3 Tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 7-8 fresh thyme sprigs
- ¼ cup beer malt vinegar Use red wine vinegar in the absence of beer malt vinegar.
- Season the beef with salt and pepper. Heat some oil in a large Dutch oven over medium high to high heat and add half of the beef cubes. Stir it around getting most sides of each cube browned. Transfer the beef to a platter and add more oil, if necessary, then brown the rest of the beef. Add this batch to the previous one on the platter.
- Add the onion to the Dutch oven and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 minute. Sprinkle the flour over, cooking and stirring for 1 minute.
- Pour in the Guinness and use a wooden spoon to scrape the bottom of the pot for all the fond. Stir in the beef stock, carrots, potatoes, tomato paste, Worcestershire sauce, bay leaf, and thyme sprigs, and the precooked beef cubes. Cover the pot and simmer on low for 1½-2 hours, stirring occasionally, until the beef is fall-apart tender.
- Taste for seasoning, adding salt and pepper as needed. Stir in the beer malt vinegar.
- Serve steaming hot with plenty of crusty bread to soak up all the soup.