Irresistible Guinness Beef Stew Recipe with Carrots

Irresistible Guinness Beef Stew

Believe it or not, beef stew is incredibly simple to make. We couldn’t think of a more fitting title than “irresistible” for this one, because it is — we honestly could not stop going back for more. Fork tender beef cooked in a rich and hearty beefy broth with Guinness Stout beer and carrots. It’s seriously good.

You should know that stews require time. You really can’t rush things. From start to finish, you need about 2 hours. The good news, though is that your hands-on time is 20 to 30 minutes. The rest? Well, that’s up to you.

Secrets to the Best Guinness Beef Stew Recipe

Stew is easy, all you need are a few “secrets” and we promise you’ll be able to make the best, most irresistible stew, ever.

Secret Number 1 — Dry the Beef

We know this seems a little fussy, but it is SO worth your time. Moist meat will not brown. Browned meat is important for flavor and texture in the stew.

Irresistible Stew

We like to use a paper towel to do this.

Secret Number Two — Roll Beef in Flour

To be really sure everything is as dry as possible, roll the beef in some flour.

Irresistible Stew

We like to season the flour with salt and pepper, too.

Secret Number Three — Brown the Beef

Now that the beef is dry and floured, it’s time to brown it. You’re not looking to cook it all the way through — you only want to add a nice brown crust.

Irresistible Stew

Secret Number Four — Add Beer (or Wine)

Stews are about layers of deep, rich flavors. We love adding beer, like Guinness, or a dry red wine. (Coffee is also a great option). After browning the meat, you can add the beer or wine to the same pot. As you do this, any browned bits that may have stuck to the bottom of the pot while browning will be lifted and melt into the liquid — adding more flavor.

Irresistible Stew

Once everything is in the pot, you can cover and cook in a 275 degree oven for 1 1/2 to 2 hours. The beef will be tender and the liquid thick.

What do you think, are you going to give it a try. We would just love it if you tell us about it in the comments below.

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4.3 from 6 reviews
Irresistible Guinness Beef Stew Recipe
Prep time
Cook time
Total time
This recipe requires quite a bit of cooking time, however, the hands-on time for you is minimal. All you really need is 30 minutes in the beginning, after that, you can leave the kitchen and allow the stew to do it's thing!

When you cut the beef and vegetables, keep them large. As we mentioned, the cooking time is long, so you want the vegetables to stand up to the cooking time.

Serve this with mashed potatoes or a rustic and hearty bread.
Created By:
Yield: 6
You Will Need
  • 3 tablespoons olive oil
  • 2 pounds boneless chuck roast, cut into 1-inch cubes
  • 1/4 cup flour
  • 2 cups coarsely chopped onion
  • 2 cups coarsely chopped carrots
  • 1 cup coarsely chopped celery
  • 3 garlic cloves, minced
  • 1 11.5-ounce Guinness Stout beer
  • 3-4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 4 cups beef stock (we like to use the Kitchen Basics brand)
  • salt and pepper
  1. Heat oven to 275 degrees F. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. While the oil heats, pat the beef dry, season with 1 teaspoon of salt, and then roll in flour so that all sides are lightly dusted.
  2. Working in batches and adding additional oil as needed, add beef in one layer to the hot oil and brown on all sides. Remove with a slotted spoon and reserve for later.
  3. Add onions, carrots and celery to the same Dutch oven. Cook, stirring occasionally, for 2-3 minutes until the onion just begin to sweat and soften. Add garlic and cook another minute.
  4. Pour in Guinness and use a wooden spoon to scrape the bottom of the pan to get up any brown bits left over from cooking the beef and vegetables.
  5. Add the reserved beef, thyme, Worcestershire sauce, tomato paste, beef stock and 1 teaspoon of salt. Stir then cover with lid and place into oven. Cook 1 hour then check on the stew. If the top of the stew is dry, add some extra beef stock or water. Taste for seasoning and add salt/pepper as needed then cover again and cook another 30 minutes to an hour until the beef is tender and can easily be pulled apart with a fork.

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60 comments… Leave a Comment
  • Tiberius January 31, 2016, 10:43 pm

    Made this tonight. Started in a dutch oven to brown the meat, then briefly the veggies, before cooking in the crock pot for 6 hours. It was fantastic. Great richness and depth of flavor; the meat was fall-apart tender. Added some taters for the full meal deal. Bravo! Will definitely make this again.

  • jesse November 12, 2015, 2:10 pm

    Great quick and easy recipe, just remember folks that Guinness stew only gets better tasting the next day when it’s sat in the fridge. Saludos Amigos !

  • plasterer bristol September 17, 2015, 12:45 pm

    This sounds lovely and really tasty. Thank you for sharing this.


  • beverly July 29, 2015, 1:42 am

    i am making this for our family on Saturday when they come home. This recipe looks like a “keeper”!

  • Gina Smith March 10, 2015, 1:51 am

    Hello I have made a similar stew before but yours looks and sounds delicious! I’m making a big pot for like 14 people so can I double the recipe? And I’m planning to add potatoes so how many cups should I add? Please let me know. Thank you for sharing your recipe. I think I’m gonna be following your site!

    • Joanne March 10, 2015, 4:10 pm

      Hi Gina, We’re glad you like the recipe 🙂 Doubling should be fine. As for the potatoes, we’d add a similar amount as the carrots (they will be delicious in the stew, so a little more is fine, too). Hope that helps.

  • Pat January 22, 2015, 6:05 pm

    I just add extra vegetables at the beginning to cook with the stew, then puree some to thicken the stew without adding cornstarch.

    • Irene March 19, 2016, 12:34 pm

      In oven close to 2 hours at 275. Still same amount of liquid. What do I do? Looks like stew soup

      • Joanne May 19, 2016, 1:17 pm

        Hi Irene, if the stew is too thin, you could remove the lid and simmer over medium heat on top of the stove for 10 to 20 minutes. This will reduce the liquid.

  • Justin October 27, 2014, 7:32 pm

    Absolutely amazing stew! My first choice attempt at preparing anything other than box mac-n-cheese or toast. The wife was in shock that I had made something so delicious. Will definitely be making this again!


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