Beef and Guinness Stew

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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    27 Reviews
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    This stew freezes up nicely... my son LOVES this recipe so I make up 2 batches and put in containers for him to take to school so I know he is getting proper food there... I tried once to make 2 batches at once, one in the oven and one in the crockpot... I would never recommend the crockpot for this as you lose the flavour and the thickness of sauce. You won't regret trying this recipe!!
    I made this for St. Patrick's day and give it 5 stars. I served it with colcannon, as suggested by some of the other commenters. One question I have is about the ingredient listed as "tomato puree." I interpreted that to mean "tomato paste." Two tablespoons of tomato puree (at least what we call tomato puree here) diluted in four tablespoons of water would be very runny, whereas two tablespoons of tomato paste diluted in four tablespoons of water is still thicker than tomato sauce, and yet is fluid enough to mix in with the rest of the ingredients. Besides, while tomato paste is typically sold in very small cans, tomato puree is commonly sold in cans that are larger even than a typical campbell's soup can. Are there regions where the really thick tomato product that I call paste is called puree?
    I use tomato paste for this... puree I would use 6 tbsp as it's already watered down.
    4.5 stars! We made this for a crowd and it disappeared quickly. As reviewers suggested, we added celery, potatoes and Worcestershire. We used the full amount of Guinness and needed to add 1 1/2 cups of beef broth with the added veggies. I also added more fresh thyme. It did not have an overpowering Guinness taste and was very tasty!
    Excellent stew! I used a bottle of homebrew stout and added 1/2 lb sliced mushrooms and served with fresh baked crusty French bread.
    Great stew. Just the right amount of Guiness. Don't trim too much of that fat. Leave enough to enhance the overall flavor. Baking 3 hrs @ 300 degrees is the key for me for beef tenderness. I used my French Oven to bake.
    Absolutely tasty! We trimmed and cubed a nice, fat, chuck roast. Tender! 
    Make the recipe as directed, use all the Guinness called for in the recipe.Beef melts in your moutth, the flavor of the gravy is yummy and too salty. I used tomato puree from the tube (Whole Foods had the least expensive
    Turned out great! Followed recipe exactly. Husband loved it. Did not have a Guinness beer taste.
    Very moist, very tasty. We made this along with colcannon for friends on St. Pat's Day and it was a big hit. I did think it was silly to open a can of tomato puree only to dilute it 2:1, so used 6 tablespoons of canned tomato sauce instead, and it was just fine. A winner we will continue to use.
    Really tasty and very easy to make. I did change it a little by browning the meat first and then dusting it with the flour and seasonings. By doing this I managed to cut the oil to 1 tbsp.
    This is a winter staple for our family. It's easy to add to it other veggies that you may want to use up in your fridge, but making it "as-is" is yummy too. I always pair it with boiled red new potatoes and sauteed cabbage.
    Thanks for all the suggestions. Added worcestershire. Added mushrooms, leeks, peas and celery. Added 3 cups of broth (and cornstarch). Guinness is delicious (added whole can). Put colcannon on top of pot pie dishes and broiled for a few minutes. My husband didn't speak for 20 minutes.
    Outstanding and so easy, please try it with all the Guinness it calls for. Remember it is called Guinness Stew for a reason. I can't wait to have it again and next time I am making more. Yum.
    I took the advice of the suggestions in the reviews and added a bit of beef broth to the recipe. At first I added a half cup but the Guinness after taste was still very strong so I then added another half cup to make it in total one full cup of beef broth and the flavor of the stew was more to my liking. I then added 1 tablespoon of cornstarch mixed with some beef broth to the stew to thicken the sauce. I used onions, carrots, celery, and potatoes as my vegetables. Only required two hours of simmering in a 300 degree oven to finish. A very bold, delicious stew was a result.
    This stew was delicious! I was a little worried about the flavor because I am not a Guiness fan, but it turned out great! I will definitely make this stew again.
    Overall the recipe is good and easy, but I added some potatoes and along with some hot sauce, and worcestershire sauce, turned out great!!
    The longer this stew cooks, the better. Added carrots to make this a great meal which froze very well.
    I made this recipe last year for my husbands co-workers on Saint Patty's day!! It got RAVE reviews!! I took home an empty cassarole. I actually added MORE beer and beef broth to make a little more gravy and then I thickened it w. some cornstarch and corrected the seasonings. I will DEFINATELY be making this again this year! Thanks Food TV!!
    You really have to love Guiness to like this recipe! It's really all you can taste.
    This is a fantastic recipe! The amount of Guinness is just right and balances quite well with the meat and carrots. I do use a dutch oven for the browning add the rest of the ingredients as called for and pop into the oven. I do thicken with a bit of corn starch dissolved in cold water if not thick enough. I serve with mashed potatoes and Irish Soda Bread - PERFECT!
    I had one serving and my husband, who is not a big man, ate the rest of this dish in one night!
    My family raves about this dish. I sometimes switch the beef out and use lamb. Cannot go wrong with this easy to make, hearty stew.
    Very tasty, even when I forget the cayenne every time. Best served the next day.
     Also, I like to brown the beef in the same casserole that goes in the oven. Why dirty two pans.
    I added a little corn starch and serve with potatoes. Great hearty Stew!!!
    This is a great recipe. I added two beef bouillion and a splash of low sodium beef broth, as recommended from others. Served over Colcannon. RAVE reviews. Definitely will make every St. Pat's Day.
    I couldn't believe how delicious this recipe was. My family asks for it on a regular basis.
    I think this would be better if you halved the amt of Guiness in it. A little too rich if you use the full amt and has a strong aftertaste.
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    St. Patrick's Day