Guinness Stew Recipe: A Hearty Delight

If you’ve never tried cooking with a dark stout beer, this Guinness Stew will surprise you. Braising stew meat in Guinness and beef stock leaves you with the best Irish beef stew you’ll ever eat, even if you’re not a fan of Guinness!

Three white bowls of Guinness stew on a white surface

Although I am not an avid fan of this holiday or the spirits that accompany it, I do love all things Irish food. Respecting the many devoted fans of St. Patrick’s Day, I decided to create a fantastic meal to help them soak up all that festive green beer. After all, I am officially 1/19 Irish, so I thought it fitting to join in the celebrations with a hearty Guinness Stew.

Close up of a spoonful of Guinness stew over a white bowl

Guinness Beef Stew Ingredients

This stew’s base is similar to any traditional beef stew, featuring essential ingredients like potatoes, carrots, onions, tomato paste, and, of course, beef. While I have never been able to appreciate Guinness on its own, using it in this hearty stew recipe completely transformed my perspective. The stout seeps into the meat, tenderizing it while creating a rich gravy that is incredibly satisfying.

Carrots and potatoes added to Guinness stew in a Dutch oven

Most of the alcohol in Guinness cooks out during the slow braising process, leaving only deep flavors behind. Combined with red wine, this one-pot meal becomes an unforgettable culinary experience.

Guinness stew full of carrots and potatoes in a white bowl

What Cut of Beef for Stew?

I prefer using cubes cut from a boneless chuck roast. By cutting the meat myself, I not only control the quality of the beef but I also ensure that it’s a fatty cut that stands up to the long cooking time required for stew. Chuck roast is affordable compared to lean prime cuts, making it an economical choice that doesn’t compromise on flavor or tenderness.

Ladle serving Guinness beef stew out of a large Dutch oven

Dutch Oven Beef Stew

Once your roast is cubed and floured, brown the meat in a Dutch oven. A Dutch oven retains heat well, making it ideal for deep browning and braising tougher cuts. However, if you don’t have one, a large stockpot will work just as well for this recipe.

Pot of Guinness beef stew next to small bowls of stew

How to Make Guinness Beef Stew

After browning the beef, cook down the onions and add garlic and tomato paste for flavor and color. Deglaze the pot with beef stock, red wine, Guinness, and steak sauce, making sure to scrape up the brown bits from the bottom. Return the meat to the pot and let the stew simmer for about an hour. At this point, add carrots and potatoes to avoid overcooking and ensure they maintain their texture.

Bowls of Guinness beef stew on a white counter

Is this Irish Stew?

While it may seem like a traditional Irish stew because of the Guinness, the original Irish stew was historically made with lamb or mutton. This recipe is more a reflection of American adaptations of Irish cuisine where beef became a more affordable option.

What to Serve with Guinness Beef Stew

Crusty bread or delicious biscuits pair wonderfully with this stew. If you’re planning a full menu for St. Patrick’s Day, consider offering Irish-themed desserts like Baileys Irish Cream Cheesecake or Irish Cream Brownies, both of which will delight your guests.

Even if you’re not keen on St. Patrick’s Day festivities, this Guinness stew recipe may just be the pot of gold at the end of the rainbow!

Ingredients Instructions
1 lb beef chuck, cubed Heat oil in a Dutch oven over medium-high heat.
3 tbsp flour Dredge beef in flour seasoned with salt and pepper.
1 onion, chopped Brown half of the beef; repeat with the remaining.
3 cloves garlic, minced Add onion and cook until tender, then add garlic.
1 can Guinness beer Stir in tomato paste, then add stock, wine, and steak sauce.
4 carrots, sliced Bring to boil, then reduce heat and simmer for 1 hour.
4 potatoes, cubed Add carrots and potatoes; simmer until fork-tender.

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