Beef and Guinness Stew

Total Time:
3 hr 50 min
20 min
3 hr 30 min

6 servings

  • 2 pounds stewing beef
  • 3 tablespoons oil
  • 2 tablespoons flour
  • Salt and freshly ground black pepper
  • Pinch of cayenne
  • 2 large onions, coarsely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons tomato puree, dissolved in 4 tablespoons water
  • 1 1/4 cups Guinness
  • 2 cups largely diced carrots
  • Sprig of fresh thyme
  • Chopped parsley, for garnish

Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.

Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours.

Garnish the beef with parsley and serve.

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    ....o...m....g.... This served with mashed potatoes is incredibly yummy... The only think I did different was I used 3 tablespoons of tomato paste instead of the puree and I used a little white wine (I just had it in the fridge to help remove the brown bits from the bottom of my pan but yeah... the hot tip with this is to serve with MASHED POTATOES... I'll be making again for St Patty's day next weekend.
    Very easy recipe. I've made this recipe 4 times now. First 2 were in the oven and it dried out, even after cutting the bake time much shorter second time around. Next 2 times were on stove top in my heavy dutch oven and it turned out perfect! I always serve over mashed potatoes as well. Our kids absolutely LOVE this dish!
    I've had this a few times in pubs around the country and loved it each time. I decided to make it for myself. Not only was the recipe incredibly easy, but it tasted no different from what I've been getting in the local pubs on the coast. My room mates loved it and have requested I make it again. I added broccoli and potatoes. It was fantastic. One of the things I'll do next time that the locals do: instead of putting potatoes in, I'll make mashed potatoes and pour the stew over a scoop. 
    Excellent flavor! I'm 1/4 Irish, so I had to have some potatoes too- I just made some rustic mashed and put a spoonful at the bottom of the soup bowl when serving. Oh yeah, and my first bottle of Guiness with that thingy in the bottle? Thank God for Google, solved THAT mystery!
    Great recipe!!! Much better than the usual Cat Chow, Mom feeds me!
    The taste of this was wonderful! It ran a little thin, even after three hours of cooking, so I whipped up some horseradish mashed potatoes to sop up the broth--perfect. I also added a sprig of rosemary along with the thyme. My husband and brother-in-law are begging me to make this again.
    This stew is the first stew I have ever made and it turned out great! My husband loved it and so did my mother in law. I did change a couple of things like instead of stew beef I used a london broil and had it cut into cubes and like some of the other reviews I also used tomato paste. I was even impressed with myself the way it turned out. Good stuff!
    My boyfriend and I LOVE to make this stew, but we've changed a couple of things. We used 4 tablespoons of tomato paste and 4 tablespoons of BEEF CONSOMME instead of the water/tomato paste combo. We also added 3-4 Yukon Gold potatoes (about 30min after it starts it's long cooking). And we cut the onions into very large pieces. Changing those things made it much thicker and heartier. But we love making the stew. As college students we enjoy having the leftovers and having an excuse to buy more expensive beer like Guinness.
    I had beef and Guinness stew in a little tiny Irish town on the west coast last summer and although not exactly the same it was quite similar to this recipe.

    To the user who says to cook at higher temp and was cooking it 6 hrs the stout too long can make the stew sour, this is not the best recipe for a slow cooker for that reason (although I've read other reviews of making this in a slow cooker that turned out fine). If you have found that you've cooked it a little too long and there is a slightly sour taste, turn the temp down and add a little sugar, that fixed the problem for me.

    Mushroom makes a perfect addition (fresh ones), I used them and a lot more carrots than called for and therefore I added more Guinness and more tomato puree/water mixture. I also added some beef bullion as well and celery, I think parsnips would've been fabulous but I couldn't find any.

    I think this dish is far more Irish than corned beef and cabbage.
    I'm pretty disappointed. I followed the directions exactly, and now (6 hrs later) and I blasting this stew at a high temperature to try to cook out the sour beer flavor. I am hoping to serve it tomorrow night... fingers crossed.
    I love the flavor of this stew as the recipe is written, but I have made it with a few modifications that makes it even better. On top of what is in the recipe, I also add chopped celery and either cubed potatoes or new potatoes (when they are available). I have even added some stewed tomatoes a time or two, but you have to cut your liquids because it gets too thin if you don't. I serve this stew in a bread bowl, which adds an extra bit of "stick to your ribs" heartiness you would expect from a stew.
    I made this stew for a St. Patrick's Day dinner party, and it was wonderful! After reading the reviews, I decided to add some (approximately 2 cups) of beef broth to the recipe. Also, I cooked mine on low in a slow cooker instead of on the stove top or in the oven. I doubled mine to serve 8 adults, and there wasn't any left over. Served with roasted root vegetable and Irish soda bread, it was a fantastic St. Patrick's Day meal!
    My family loved this stew. I made some modifications based on comments I read from other reviewers. I doubled the liquid using 1 part Guinness to 1 part chicken broth. I like lots of sauce to pour over side veggies (in this case, mashed potatoes and cabbage sauteed with shallots in olive oil and finished with cider vinegar) rather than cooking them in the stew. Also, the recipe calls for dilluted tomato puree. That didn't make sense to me so I dilluted tomato paste with a little more broth. I constantly taste recipes as I go and could tell that the t. paste cut any bitterness of the Guinness. These are my ideas and I've read lots of other great ones from other reviewers. Thanks to the authors for a wonderful dish!
    While the taste is pretty good, there is no way this is a stew. The only vegetable is carrot, (the onions are more of a seasoning) I would like this dish much more if it were called "guiness beef and carrots" That way I would know that I had to make other side dishes to make a complete meal. Beef and carrots does not make an entire meal whereas a stew would infact be an entire meal. There are so many things you could add to this base..potatoes, green beans, corn, limas, okra etc etc etc. This recipe is just step ONE of a real stew.
    I made this for St. Patrick's day and everyone loved it! The only thing I did differently is that I used tomato paste instead of puree because that's all I had, but it made the gravy thick and flavorful so I'll do that again next time. I put the flour and meat in a large baggie and shook it to coat the meat, which made the process much easier. Also, I cooked it on the stove vs. in the oven. It was so simple and so delicious that it's going in the keeper file!
    What a GREAT Recipe!! I made this for St. Patricks day and trust me-we wont be waiting for the next St.Patty's day to make this recipe again. My whole family LOVED this dish! After reading some of the reviews I decided to add 2 cups of beef broth and another bottle of Beer. I also added 6 red potatoes to this dish and then corrected the seasonings. This is an EXCELLENT Stew recipe and VERY simple to put together.
    I wasnt sure about the beer flavor. We our guest ate every bit we had I knew it was a hit. I will make it next year.
    I've made this recipe for 4 straight years and I never have leftovers. It's a great way to get even more Guinness into your diet. Easy to make and a crowd pleaser.
    I made this a day or two before a camping trip and served it to a group of friends. They asked for the recipe and have been serving it themselves for quite a while.
    Going to make it again today!
    I did this one in the crock pot on low all day. Meat turned out great but was a little bland for me. Needs more kick to it.
    Not tasty at all
    this is very filling and great, i took it took an irish potluck at my church and everybody loved it and wanted more. my husband was upset when we came homme with no leftovers for his lunch for work so i am making it again
    We tried this and not having easy access to Guiness, used white wine with a delicious result. Very tender and flavorful.
    this recipe was a HUGE hit when i made it for my family. i saw another version of this recipe which involved an orange peel dropped into the stew before simmering, then pulled out before serving. (sounds strange, but it really adds a nice bit of flavor)
    This stew had no depth. There are much better stews out there.
    I originaly got the recipe for my daughter who had to make a recipe from her heritage, so I looked up Irish Food and that looked so good. I tried it out and voila it was a hit. Thanks
    i used the exact amount of guinness for this and it cooked away to fast. the stew was dry. i did not cook it at a very high heat only a simmer. meat and carrots good taste but no liquid.
    I fixed this for dinner tonight, I started it this morning before I went to work. I let it cook in the crock pot on low all day. My husband and I love it, I have emailed it to family and friends who might be interested in this recipe also. I'm looking forward to be making it again soon.
    I served this for our annual St. Pat's day dinner. Received comments that it was the best stew they ever had and asked for the recipe. Although I cooked an ample amount, there were few left overs.

    I like the ease of preparation -- especially using the oven to let it braise slowly.
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    St. Patrick's Day