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Sep 19, 2020

Guinness Beef Stew

 This Guinness beef stew is rich and delicious, and the beef is melt-in-your-mouth tender. And trust me, this stew is actually better the day after it's made.

Guinness Beef Stew

Serve this Guinness beef stew with slices of crusty bread to sop up all of the delicious creamy broth for an amazing comfort food dinner. 

This stew might just become the "go-to" beef stew in our house going forward. It's so cozy and comforting and filled with all of your stew favorites, including carrots, onions, and potatoes. Add a bottle of Guinness stout beer, and you have an amazing bowl of beef stew. 

Coating the beef pieces in flour and searing them aids in the browning of the beef as well as adding richness and thickness to the broth. 

Guinness Beef Stew in small bowls

Guinness Beef Stew Shopping List:

Boneless beef chuck or sirloin tips: You will need to cut it into 2 inch cubes.
Vegetable oil, flour, salt and pepper, and a pinch of cayenne: You will need these ingredients for coating your beef. 
Coarsely chopped large onions and a large garlic clove, chopped: I used sweet onions, but brown or white onions will work just as well. 
Tomato purée: I actually used some leftover Italian pizza sauce, and it added just the right amount of umami.  
Carrots and potatoes: Because beef stew would not be beef stew without carrots and potatoes. 
Thyme, beef base, and chopped fresh parsley: For the beef base, which is optional, I used Better Than Bullion

Guinness Beef Stew with potatoes and carrots

How to Make this Guinness Beef Stew:

First, coat the beef in the olive oil, flour, salt, pepper, and cayenne. Brown the meat in the oil in a Dutch oven. 

Next, add in the onions, garlic, and tomato purée for about 5 minutes. 

Add the Guinness to the pan and deglaze to gather up all of the browned bits. After that, add the beef stock and bring the mixture to a boil. Add the carrots, potatoes, soy sauce (umami!), thyme, and beef base. 

Bring everything to a boil and then reduce the heat to a low simmer and cook for 2 1/2 to 3 hours. 

Beef stew with sourdough bread

Guinness Beef Stew Recipe Variations:

Instead of Guinness, you can substitute a good porter or ale. 

You can also substitute other root vegetables, including rutabagas, parsnips, or turnips. Sunchokes would also work. 

More Beef Stew Recipes:

Make Ahead Beef Stew

Slow Cooker Argentina-Style Beef Stew

Pressure Cooker Beef Burgundy

Japanese Beef Curry

Pressure Cooker Beef and Beer Soup

Guinness Beef Stew with thyme, garlic, carrots, and potatoes

This month the #SoupSaturdaySwappers are making soups and stews with beef. Our host is Rebekah of Making Miracles

Check out everyone's beef soup and stew recipes:

Beef Stew with thyme, garlic, carrots, and potatoes

Guinness Beef Stew Recipe

Guinness Beef Stew Recipe
Yield: 6 servings
Author: Karen Kerr
This Guinness beef stew is rich and delicious, and the beef is melt-in-your-mouth tender. Trust me, this stew is actually better the day after it's made.


  • 2 pounds boneless beef chuck or beef sirloin tips, cut into 2 inch cubes
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper
  • Pinch of cayenne powder
  • 2 large onions, roughly chopped
  • 1 large clove garlic, roughly chopped
  • 2 tablespoons tomato sauce of your choice
  • 12 ounces (one bottle) Guinness stout beer
  • 1 1/2 cups beef stock
  • 12 ounces carrots, cut into large slices
  • 12 ounces baby potatoes (yellow or red) cut into large dice
  • 2 teaspoons soy sauce
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon beef base (see note in post)
  • Chopped fresh parsley for garnish


  1. Toss the beef cubes in a large bowl with 1 tablespoon of the oil. Add the flour, salt, pepper, and cayenne and toss until the beef cubes are coated. 
  2. Heat 2 tablespoons of the oil in a large Dutch oven over high heat and cook the meat in batches until browned on all sides. Place the beef back into the pan and add the onions, garlic, and tomato sauce. Cover and cook over low for 5 minutes. 
  3. Add the Guinness to the pan and scrape up all of the browned bits. 
  4. Add the beef stock and bring to a boil. 
  5. Add the carrots, potatoes, soy sauce, thyme, and beef base. Reduce the heat to a very low simmer and cook, covered, for 2  1/2 to 3 hours. 
  6. Add any salt and pepper as necessary. Garnish with chopped parsley. 



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Stew, beef
Main course, stew
American, Irish
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This recipe was adapted from 101 Epic Dishes: Recipes that Teach You How to Make the Classics Even More Delicious by Jet Tila. 

I'm also a huge fan of his book, 101 Asian Dished You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes. 

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Would you like to comment?

  1. We are having perfect stew weather today and this guinness version would really hit the spot!

  2. I have to try this, I keep seeing recipes using Guiness in them, and we usually have a bottle or three kicking around here that need to be consumed, in one form or fashion.

  3. You can never go wrong when there's Guinness involved! Yum! Now I'm hungry...and thirsty!!!

  4. Stews so often are bettter the next day....I find the same with many pasta dishes too, like lasagna. This stew sounds so warm and comforting. Fall has come early to Michigan, it seems.

    1. I wish it would come here early! Lucky you!

  5. We love how hearty and comforting that stew is Karen! The perfect autumn Sunday recipe :)

  6. Beer in soup gives the stew so much flavor, the addition of veggies, make this such a delicious and a hearty stew.

  7. My mouth is watering. I love the depth of flavor Guinness adds to stews like this! I need to make this very soon!! Thanks for joining me this month!


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