A cozy Guinness Beef Stew made with tender beef, carrots, mushrooms, potatoes, onions, and two whole bottles of Guinness. Real-deal comfort food.
So… I didn’t grow up with stew. Like, at all. My mom was more of a “grilled cheese and soup-from-a-can” kind of cook, and bless her, I didn’t know what a bay leaf was until I was in my 20s. Then one freezing January night—hangover setting in, paycheck dwindling, heart a bit bruised from a bad situationship—I decided to make something that felt like a warm hug. Something Irish. Something… kinda dramatic. Enter: Guinness Beef Stew.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’d seen a recipe online that promised “rich, complex flavor” and I thought, “same.” So I grabbed a six-pack of Guinness (two for the stew, four for me), and just started. The smell? Unreal. The bubbling dark beer with the garlic and mushrooms? It made my apartment smell like someone way more put-together lived there. It simmered for hours while I sat wrapped in a blanket, watching reruns of The Great British Bake Off and pretending I was a real adult.
When I finally took that first spoonful? Game. Changed. I didn’t even care that the potatoes were cut unevenly or that I forgot to salt the carrots. It was honest-to-goodness soul food, and not the kind that comes from a package or a microwave.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Guinness Beef Stew Recipe?
Let’s be real: this stew is a vibe. It’s the kind of thing you make when you want to feel grounded. When life feels like too much and your brain needs a break, this stew is there like, “Hey. Let’s simmer down, literally.” It’s hearty and humble, a little rustic around the edges, but that’s what makes it perfect.
The Guinness adds this deep, roasty flavor that hugs every chunk of beef. It’s not sweet, but there’s this beautiful balance—like sitting in a pub somewhere with a fork in one hand and a pint in the other. It’s got slow-cooked tenderness, warmth, and the kind of richness that makes you lean back and say, “Mmm.”
And even if you mess up a step or forget the parsley? Doesn’t matter. This stew forgives you.
Ingredient Notes:
If you’ve got a few basics and a bottle of beer, you’re halfway there. Let me break it down, friend-to-friend:
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Stewing beef – Use whatever’s cheap. Seriously. Chuck, round… just give it time and it turns into gold.
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Vegetable oil + flour – Classic browning move. Flour helps thicken, oil gets things sizzling.
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Salt, pepper, cayenne – The essentials. Cayenne doesn’t make it hot, just… interesting.
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Onion, garlic, mushrooms – The flavor trifecta. Sautéing these together smells like a cozy hug.
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Tomato paste – A little goes a long way. Adds depth. Not tomatoey, just rich.
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Guinness – Two bottles. No subs if you can help it. It’s not just for drinking—it’s the soul of this stew.
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Carrots + potatoes – The comfort food MVPs.
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Bay leaves + thyme – For a little herbal oomph.
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Parsley – Optional garnish. Adds a pop of color so it doesn’t look like something you made in a slow cooker in your pajamas (even if it is).
How To Make Guinness Beef Stew?
Step 1: Beef Prep
Cut your beef into chunks—like, imperfect, rustic ones. Toss with a bit of oil. Then coat it in a flour-spice mix that clings to every little edge.
Step 2: Brown Like You Mean It
High heat. No fear. You want a good sear, not gray meat. Do it in batches. It takes longer but trust me, it matters. That crust = flavor.
Step 3: Build the Flavor Base
Once the beef is out, toss in your onions, garlic, and that tomato paste slurry. Let it sizzle. Stir it around and get those bits off the pan. This part smells insanely good.
Step 4: Guinness Magic
Pour in one bottle of Guinness to deglaze the pan. Boil it. Scrape all that flavor up. Then pour it all into your stew pot with the beef. Add the second bottle, veggies, herbs—everything else.
Step 5: Low and Slow, Baby
Cover it up and let it simmer for 2–3 hours. Go watch a movie. Call your aunt. Write that email you’ve been avoiding. Stir it every so often. You’ll know it’s ready when the beef is melt-in-your-mouth tender and the broth has turned into this velvety, Guinness-kissed magic.
Want To Save This Recipe?
Step 6: Garnish + Serve
Sprinkle with parsley if you feel like impressing someone. If not? Spoon it into a bowl and just be happy.
Storage Options:
Pop any leftovers into a container and stash them in the fridge for up to 4 days. It honestly gets better as it sits. Something about the flavors just deepens. Want to freeze it? Go for it. Just know the potatoes might get a little mushy—but still delicious.
Variations and Substitutions:
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No Guinness? Try a dark stout. Or go rogue and use beef broth + a splash of Worcestershire (I won’t tell).
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Hate mushrooms? Skip ’em. Add celery or parsnips.
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Want it thicker? Stir in a mashed potato or two at the end.
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Gluten-free? Use GF flour and a gluten-free stout. Yep, they exist.
What to Serve with Guinness Beef Stew?
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Crusty bread – Tear it. Dunk it. Love it.
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Mashed potatoes – Because carbs on carbs are the move.
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A green salad – If you need to feel like you made a healthy choice today.
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More Guinness – Obviously.
Frequently Asked Questions:
Does it taste like beer?
A little, but not in a frat party kind of way. It’s rich, mellow, and deep—not boozy.
Can I make it in a slow cooker?
Yes. Brown your beef first, toss everything in, and cook low and slow all day. Easy win.
Can I leave it on the stove overnight?
Okay… I’ve done it once (don’t judge), but no. Not safe. Refrigerate it, then reheat the next day.
This Guinness Beef Stew? It’s one of those recipes that just stays with you. You’ll make it once and suddenly it becomes your go-to cold-weather meal, heartbreak food, snow day dinner, “I just want something good” dish.
So hey—grab a Guinness (or two), throw on your softest hoodie, and let your kitchen do its thing.
And when you’re done? Drop me a comment or DM and tell me how it turned out. I’ll be over here, spoon in hand, pretending this recipe makes me sophisticated.
Cheers, my stew-loving friend.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Guinness Beef Stew
Ingredients
- 2 pounds stewing beef trimmed and cut into 2-inch cubes
- 3 tablespoons vegetable oil divided
- 2 tablespoons all-purpose flour
- 3 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 1 large onion coarsely chopped
- 6 cloves garlic crushed
- 2 cups fresh mushrooms sliced
- 2 tablespoons tomato paste dissolved in 4 tablespoons water
- 2 bottles 11.2 oz each Guinness stout
- ½ bag baby carrots approximately 1½ cups
- 4 medium potatoes peeled and cut into chunks
- 2 bay leaves
- 1 sprig fresh thyme
- Chopped fresh parsley for garnish
Instructions
Prepare the beef:
- Trim any excess fat or gristle from the beef and cut into uniform 2-inch cubes. In a large bowl, toss the beef with 1 tablespoon of the vegetable oil to coat evenly.
Season and flour the beef:
- In a separate bowl, combine the flour, salt, black pepper, and a pinch of cayenne. Sprinkle this mixture over the oiled beef and toss to coat thoroughly.
Sear the beef:
- In a large skillet over high heat, heat the remaining 2 tablespoons of vegetable oil. Working in batches if necessary, sear the beef on all sides until browned. This process develops the stew’s foundational flavor.
Build the flavor base:
- Reduce heat to medium. To the same skillet, add the onion, garlic, and tomato paste mixture. Stir and cook for 5 minutes until the onion is soft and fragrant.
Deglaze with Guinness:
- Pour one bottle of Guinness into the skillet. Bring to a boil, scraping the bottom of the pan to loosen all the flavorful bits. This liquid will carry those deep, savory flavors into the stew.
Assemble the stew:
- Transfer the beef and onion mixture to a large stockpot or Dutch oven. Add the deglazing liquid, the second bottle of Guinness, carrots, mushrooms, potatoes, bay leaves, and thyme. Stir to combine and adjust salt or pepper as desired.
Simmer to perfection:
- Cover the pot and simmer over low heat for 2 to 3 hours, or until the beef is fork-tender and the vegetables are fully cooked.
Finish and serve:
- Remove bay leaves and thyme sprig. Taste and adjust seasoning if necessary. Garnish with chopped parsley and serve warm with crusty bread or mashed potatoes.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
