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Featured Image - Two pottery bowls with Guinness Beef Stew, blue napkins with spoons and forks laid on them, slices of crunchy sourdough bread

Guinness Beef Stew

Tammy Circeo
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.
5 from 1 vote
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Soups & Stews
Cuisine Irish
Servings 6 servings

Ingredients
  

  • 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
  • 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.

Instructions
 

  • 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.
Keyword beef, beef stew, guinness, guinness beef stew, irish beef stew, irish cuisine
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