Guinness Beef Stew

Finished beef stew in a large stock pot.

This basic beef stew is good for the colder months. It takes a while to cook so requires some advanced planning, but most of that time the stew is just simmering and filling the area with warm smells. I used to make stew in the slow cooker so I could toss items into it in the morning and have things ready come dinner time, but I think this version has a little more hearty of a flavor.

This recipe provides more servings than I usually like to make, but that is due to the size of the beef chuck usually found for sale. It freezes and reheats well, though.


Prep: 10 minutes
Simmer / Wait: 120 – 150 minutes
Cook: 20 minutes
Total: 180 minutes (about 2 1/2 – 3 hours)


  • 4 slices of bacon (diced)
  • 1/4C all-purpose flour
  • 1/2t salt
  • 1/4t pepper
  • 2 – 3 pounds boneless beef chuck cut into 2-inch cubes (or stew meat)
  • 1 large onion, chopped (about 2C)
  • 2 cloves garlic, minced
  • 2T tomato paste
  • 1 can Guinness (or about 1 1/2 cup dark beer)
  • 1C beef stock or broth
  • 2t Worcestershire sauce
  • 2 carrots, sliced (about 1 cup)
  • 2 stalks celery, sliced (about 1 cup)
  • 1 bay leaf
  • 4 sprigs fresh thyme (1/2 teaspoon dried)
  • 1 large potato, diced (about 2 cups)
  • 2T fresh parsley, chopped


  1. In a sealable bag combine flour, salt, pepper and beef cubes. Shake / squeeze until all pieces of meat are well coated and let rest.
  2. Warm a 5-quart saucepan or Dutch oven on medium heat then add bacon. Stir and flip for about 5 minutes until lightly browned.
  3. Add onions and cook about 5 minutes until translucent.
  4. Add garlic and tomato paste. Stir for about a minute.
  5. Add coated beef cubes along with any flour mixture in the bag and cook about 8 minutes until browned flipping occasionally.
  6. Add beer and scrape the bottom of the pot to deglaze.
  7. Add the beef stock, Worcestershire sauce, carrots, celery and bay leaf. Bring to a boil.
  8. Cover, reduce heat to low and let simmer stirring occasionally until the beef is tender (about 1 1/2 – 2 hours).
  9. Strip thyme leaves and add with potatoes to the pot. Bring the liquid back to a boil then cover and reduce heat to low and let simmer for 30 minutes.
  10. Add parsley and add salt and/or pepper to taste.


  • Add more flour and / or tomato paste for a thicker broth.


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