Go Back
+ servings
Shows Guinness beef stew adapted from Irish recipe

Guinness Beef Stew

Lori Avirett-Mackenzie
A deliciously filling, rich beef stew recipe made with vegetables and a pint of Guinness stout. Perfect for those chilly fall and winter days and nights. Add a side of colcannon or salad, along with Irish soda bread or crusty bread for a comforting and replenishing meal.
1 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs
Course Dinner, Lunch, Main Course
Cuisine British, Irish
Servings 6 people
Calories 430 kcal


Chef's knife
cutting board
dutch oven
vegetable peeler
pie plate
measuring cups
measuring spoons


  • pounds small new/red potatoes
  • 3 medium large carrots
  • 1 medium onion
  • 2 cloves garlic
  • 2 tbsp flour
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 pounds chuck roast
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried rosemary
  • ½ tsp dried tarragon (or thyme, if you dislike tarragon)
  • 1 can or bottle Guinness Stout
  • 16 fl oz beef bone broth


  • Rinse small red/new potatoes and carrots in colander.
  • Chop onion and mince garlic; combine in a bowl and set aside.
  • Scrape (remove outer layer) carrots, then chop carrots and potatoes into roughly same-size pieces. Combine in a separate bowl and set aside.
  • Cut roast into bite-sized pieces.
  • Combine flour, salt, and pepper in a shallow dish (i.e. pie plate).
  • Dredge the beef chunks thoroughly in the flour mixture.
  • Add enough oil to cover the bottom of your dutch oven or stockpot and preheat over medium to medium-high heat.
  • Thoroughly brown the beef chunks in the dutch oven or stockpot, in batches if necessary.
  • Remove browned beef, put in bowl or on a plate and set aside.
  • Sauté diced onion-garlic mixture in oil for around 4 minutes, being sure to scrape the browned bits (also called fond in some US recipes) from the bottom of the dutch oven or stockpot and incorporate.
  • Turn burner to simmer.
  • Add tomato paste, Worcestershire sauce, rosemary, and tarragon (or thyme), mix well and stirring constantly, cook for about 30 seconds to one minute to mix the flavors.
  • Add beef chunks, the bottle or can of Guinness, and enough beef bone broth to cover.
  • Cover pot, and simmer until beef is nearly done, adding more broth or water as needed. Depending on the size of your chunks, 1-1.5 hours.
  • Add chopped vegetables and continue to cook until they are tender and the beef is fork-tender.
  • Season to taste.
  • Serve with Irish soda bread or crusty bread, and a side such as colcannon or a simple salad.
  • And don't forget your pint of Guinness for drinking!


The best cuts for the beef in the recipe are either chuck roast or top sirloin roast.  They both have nice marbling to contribute flavor to the final dish.
Though you can add as much or as little Guinness as you like, an entire bottle or can is recommended to get the distinctive flavoring.
If you would prefer a lighter sauce, you can substitute chicken or vegetable broth (or water) for the beef bone broth in the recipe. And if you dislike tarragon, substitute a like amount of dried thyme. 


Serving: 1bowlCalories: 430kcalCarbohydrates: 29gProtein: 35gFat: 20gSaturated Fat: 8gCholesterol: 104mgSodium: 627mgPotassium: 1179mgFiber: 4gSugar: 4gVitamin A: 6051IUVitamin C: 27mgCalcium: 68mgIron: 5mg
Keyword Dinner, Stew, Traditional Irish
Tried this recipe?Let us know how it was!