Rich and hearty Guinness beef stew with tender beef, vibrant vegetables, and a velvety sauce. Perfect for cozy one-pot cooking and comfort food lovers.
Some of the best recipes come from happy accidents. There is no detailed plan or grocery list—just a glance into the fridge and the decision to create something warm and satisfying. That’s exactly how this Guinness beef stew came to life. A bottle of Guinness, dark and rich, had been lingering in the fridge. I’m not one to sip it casually, but I thought, “Why not let it work its magic in a pot instead of a pint glass?”
The result? A Guinness beef stew that’s comforting, rich, and deeply flavorful. There is no bitterness, no overpowering beer taste—just tender beef, hearty vegetables, and a velvety sauce that’s perfect for soaking up with crusty bread.
Why Guinness Works So Well in Beef Stew
Guinness isn’t just a drink—it’s an ingredient with incredible cooking potential. Its deep malty notes and caramel undertones add complexity and richness to a slow-cooked stew without making it taste overly “beery.”
In this Guinness beef stew, the stout complements the beef beautifully, enhancing its natural flavors and creating a sauce that’s both robust and balanced. After a few hours of simmering, everything melds together into a dish that’s as cozy as a rainy day indoors.
Why You’ll Love This Guinness Beef Stew
- Rich Flavor: The Guinness stout adds depth and complexity.
- One-Pot Meal: Less cleanup, more flavor.
- Perfect for Cold Days: Cozy, hearty, and deeply satisfying.
Whether you’re cooking for friends, family, or just yourself, this Guinness beef stew is bound to impress.
Key Ingredients for the Best Guinness Beef Stew
Beef
Go for cuts like chuck or brisket—they thrive in long, slow cooking, becoming fork-tender and incredibly flavorful.
Guinness
The star ingredient. Guinness stout infuses the stew with rich, malty depth, adding character to every spoonful.
Onions
Onions dissolve into the sauce as they cook, giving the stew a natural sweetness and backbone of flavor.
Carrots, Celery, Parsnip, Bell Pepper
This veggie mix brings sweetness, texture, and a pop of color to the dish.
Potatoes and Corn
Potatoes soak up the delicious sauce, while corn adds a subtle sweetness and a unique texture.
Peas
Peas brighten up the stew with fresh flavor and a splash of vibrant green.
Spices – Smoked Paprika, Cumin, Salt, and Black Pepper
Smoked paprika brings a subtle smokiness, while cumin adds warmth and earthiness.
Techniques for Perfect Guinness Beef Stew
1. Everything Happens in One Pot
This isn’t a multi-dish operation. The beef, vegetables, and Guinness all come together in one large pot, allowing the flavors to mingle perfectly.
- Enameled cast iron delivers superior heat distribution and retention
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2. Low and Slow Cooking
The secret to tender beef and a flavorful stew is patience. Letting the stew simmer slowly ensures every bite is rich and satisfying.
3. Guinness as the Flavor Enhancer
Think of Guinness as a spice rather than a main ingredient. It works in the background, enhancing flavors without stealing the show.
How to Make Guinness Beef Stew
Step 1: Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, melt 2 tbsp (28 g) unsalted butter over medium heat. Add the beef cubes in batches and sear them until golden brown on all sides. Remove the beef and set it aside.
Step 2: Sauté the Vegetables:
In the same pot, add the onions, celery, carrots (sliced into rounds), parsnip, and bell pepper. Cook for about 5 minutes until the vegetables start to soften. Stir in the minced garlic and cook for another minute.
Step 3: Add Flour and Spices:
Sprinkle 1 ½ tbsp (12 g) all-purpose flour over the beef and vegetables. Stir well to coat. Add smoked paprika, cumin, salt, and black pepper, ensuring everything is evenly combined.
Step 4: Pour in the Guinness and Broth:
Slowly pour in 1 ¼ cups (300 ml) Guinness stout, scraping the bottom of the pot to lift any browned bits. Let it simmer for 2–3 minutes. Add 14 oz (400 g) canned diced tomatoes, 1 tbsp (15 g) tomato paste, 4 cups (950 ml) beef broth, and 2 bay leaves. Stir until fully combined.
Step 5: Simmer the Stew:
Return the seared beef to the pot. Reduce the heat to low, cover, and let the stew simmer for 2.5 to 3 hours. Stir occasionally and ensure the stew is not sticking to the bottom.
Step 6: Add Potatoes, Corn, and Peas:
About 30 minutes before the stew is done, add the potatoes (cut into large wedges), corn rounds, and 2 cups (300 g) peas. Stir well and let everything cook until the potatoes are tender.
Step 7: Final Adjustments:
Taste the stew and adjust the seasoning with salt and black pepper if needed. Remove the bay leaves, discard them, and let the stew rest for about 10 minutes before serving.
Step 8: Serve and Enjoy:
Ladle the Guinness beef stew into bowls and serve with crusty bread or mashed potatoes on the side.
Serving Suggestions for Guinness Beef Stew
- Crusty Bread: Perfect for soaking up every drop of that rich Guinness gravy.
- Mashed Potatoes: Serve a spoonful of stew over creamy mashed potatoes for extra comfort.
- A Pint of Guinness: If you’ve got another bottle, pour yourself a pint and enjoy the perfect pairing.
Leftovers and Storage
This Guinness beef stew tastes even better the next day. Store it in an airtight container in the fridge and gently reheat it on the stove.
A Bowl Full of Comfort and a Story to Share
There’s something undeniably special about a dish that comes together spontaneously, yet feels so intentional in every bite. This Guinness beef stew isn’t just another recipe—it’s a reminder that cooking doesn’t always need to follow a strict plan. Sometimes, the best flavors emerge from a little creativity and a touch of experimentation.
The Guinness brings richness without being overpowering, the beef melts in your mouth, and the vegetables add layers of texture and sweetness. It’s the kind of stew you’ll want to share with friends on a chilly evening or savor slowly on a quiet Sunday afternoon.
So, whether you’re cooking for loved ones or simply treating yourself, this stew promises comfort, warmth, and a story in every spoonful.
Tried This Guinness Beef Stew? Let Me Know!
I’d love to hear how your Guinness beef stew turned out! Leave a comments below and share your thoughts or any tweaks you made to the recipe.
And if you capture a delicious moment, tag me on Instagram @Foodie.Roam and use #FoodieRoam—I can’t wait to see your creations!
Ingredients
Servings8 servings
- 4 lbs (1.8 kg) beef chuck or brisket, cut into cubes
- 3 large (300 g) onions, chopped
- 2 stalks (100 g) celery, chopped
- 4 large (400 g) carrots, sliced into rounds
- 1 medium (150 g) parsnip, chopped
- 1 large (200 g) bell pepper, diced
- 2 cups (300 g) peas
- 2 cloves garlic minced
- 14 oz (400 g) canned diced tomatoes
- 1 tbsp (15 g) tomato paste
- 1 ½ tbsp (12 g) all-purpose flour
- 1 ¼ cups (300 ml) Guinness stout
- 4 cups (950 ml) beef broth
- 2 cooked corn cobs (sliced into rounds)
- 5 medium (750 g) potatoes, cut into large wedges (like roasted potatoes)
- 2 bay leaves
- 2 tbsp (28 g) unsalted butter
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and black pepper to taste
What will you need?
- Large heavy-bottomed pot or Dutch oven
- Sharp knife
Have you cooked this?
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Prep time20 minutes
Cook time3 hours
Total time3 hours 20 minutes
Instructions
- In a large pot, melt butter over medium heat. Add the beef cubes and sear them until golden brown on all sides. Remove and set aside.
- In the same pot, add onions, celery, carrots, parsnip, and bell pepper. Cook until softened, then stir in the garlic and cook briefly.
- Sprinkle flour over the vegetables, then add smoked paprika, cumin, salt, and pepper. Stir until evenly coated.
- Pour in Guinness, scraping up any browned bits from the bottom. Add diced tomatoes, tomato paste, beef broth, and bay leaves. Stir to combine.
- Return the beef to the pot, cover, and simmer on low heat for a few hours, stirring occasionally.
- Add potatoes, corn rounds, and peas about 30 minutes before the stew is done. Cook until the potatoes are tender.
- Taste and adjust seasoning if needed. Remove the bay leaves and let the stew rest briefly before serving.
- Serve warm with crusty bread or mashed potatoes.
Our notes
Use chuck or brisket for the best texture after slow cooking.
Don’t rush the browning process of the beef; it adds essential flavor to the stew.
Stir occasionally during simmering to prevent sticking.
Allow the stew to rest for 10 minutes before serving for optimal flavor.