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Irresistible Guinness Beef Stew Recipe with Carrots

by on February 29, 2012 · 45 comments

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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4.2 from 5 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
Directions
  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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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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45 Comments

1 Elen Grey March 2, 2012 at 12:13 pm

Joanne… you’re killing me. lol
I’m in the middle of an Irish story where they were just serving up some Beef and Guinness Stew. I kid you not.
Elen hit the print button. Mr. G, honey is going to get a treat next week.
I’m a Guinness Girl!

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2 Michele March 17, 2012 at 9:34 pm

This was delicious! I made it tonight and served it over mashed potatoes! Will be making again!

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3 Adam March 18, 2012 at 11:49 am

So glad you liked it!

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4 Kim March 30, 2012 at 12:05 am

Thank you so much for the recipe. I will be making this tomorrow night for dinner. Can’t wait!! :)

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5 waka network April 20, 2012 at 2:56 am

Very flavorful recipe! My family will love this recipe.

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6 Kylie May 14, 2012 at 5:29 pm

Would it still work out fine if i threw it all in the crockpot and cooked it on low for about 8 hours?

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7 Joanne May 14, 2012 at 8:02 pm

Hi Kylie, While we have not ever made this in a crockpot/slow cooker, we think it would work really well. One thing, though — we still suggest you brown the beef before adding it to the crockpot/slow cooker since it adds so much extra flavor. You don’t have to do this, we just love that extra level of flavor.

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8 Kate May 19, 2012 at 2:08 am

I made this for some friends for St Paddy’s day, and they loved it! I did all of the steps, up to putting it in the oven, as I decided to do it in the slow cooker. I can’t remember how long I did it for, but was probably about 6 hours. Everyone loved it, and it was so flavoursome. Even if doing it in the slow cooker, you should definitely brown the beef for that amazing flavour! I am cooking it again tomorrow, and think I will do it for a maximum of 4 hours on high as the veg gets too soft if in there for too long! Lovely recipe, will be using it time and time again

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9 Joanne May 26, 2012 at 1:28 pm

So awesome to see that the slow cooker worked for you! Thank you so much for sharing!!

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10 kate g. September 20, 2012 at 3:30 pm

i don’t drink beer, but i keep some in the fridge for friends. can i use any beer or does it have to be guinness?

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11 Joanne September 20, 2012 at 4:45 pm

Hi Kate — Yes, any beer will work. Just keep in mind that the Guinness is heavier/darker in taste, so if you were to use a light beer, it will still taste great, just won;t have the same depth as if you were to use Guinness.

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12 kate g. September 22, 2012 at 1:05 am

thanks, i’m going to give it a try.

is there anything you’d suggest i add to make up for the taste of the guinness? more Worcestershire sauce maybe? or maybe just use red wine instead of beer?

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13 Adam September 22, 2012 at 9:59 am

Red wine would be fantastic! Try something on the drier side. If you use the wine, no, the recipe should be delish. We suggest that you follow the recipe as is and use the lighter beer, then taste at the end – although, we really don’t think you will need to too add much of anything.

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14 Eric October 16, 2012 at 2:07 pm

Wonder if this could be done in a crock pot?

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15 Joanne October 18, 2012 at 12:24 pm

It can! We just suggest that you brown the meat first, and then throw everything into the slow cooker. Browning the meat adds So much flavor.

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16 courtney February 15, 2013 at 6:11 am

everybody loved it!

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17 Christina February 17, 2013 at 9:39 pm

Finally got around to making this and it was well worth the wait!! Next day leftover was even better!! YUMMO!!

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18 Marian Briley March 29, 2013 at 8:06 am

Sounds wonderful. We have a gathering of friends tonight to do our traditional Easter Egg dying. Friends of 38 years…. 2 generations of kids and now watching our grandchildren grow up together. !st generation 2 girls and 1 boy now in their 30′s.. 2nd generation 2 girls and 1 boy now in their 20′s… grandchildren 2 girls and 1 boy all 3 are 4 1/2 yrs. old. I love telling this to everyone.

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19 Mary July 29, 2013 at 8:22 pm

Could potatoes be used with the onions and carrots?

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20 Joanne July 31, 2013 at 12:08 pm

Hi Mary, yes you could add potatoes. They will break down a bit quicker than the carrots and onions. We suggest that you add them a little later on — when there is about an 45 minutes to an hour left. That way, they will be very soft, but not broken down.

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21 Lady Di August 13, 2013 at 7:37 pm

Yes I made it step by step; Not having fresh thyme I used the suggested 1 tablespoon of dried thyme. WAY TOO MUCH !!!!! I think that must be a typo, did you mean to say 1 teaspoon ?!
I have just spent an hour fixing & tasting so we can eat it ?! Lifted half the both, put through the sieve so no more flavor would come out, added some good old Bovril & a can of diced tomatoes,
It’s now passable but not 5 stars that’s for sure!!!!!
Very disappointed, it sounded so good & probable could be, but double check your measurements!…………………..Lady Di

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22 Adam August 14, 2013 at 5:07 pm

Hi there, So sorry things didn’t turn out for you. You are correct the “tablespoon” should have been “teaspoon.” The recipe is fixed now. Thank you so much for coming back and letting us know.

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23 Lori August 19, 2013 at 4:41 pm

Could I simmer on top of stove rather than cook in the oven, if so for how long/covered or not?

Thank you, getting a hanker for something more substantial than summer food!

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24 Joanne August 21, 2013 at 1:39 pm

Yep — keep covered and gently simmering over low heat for 1 1 2/ to 2 hours. (Or until beef is tender).

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25 Raishah August 28, 2013 at 6:14 am

Hi, I’d love to try this recipe… and you mentioned that coffee can be used in place of the beer. so would the measurement be the same? thx!

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26 Joanne August 28, 2013 at 12:45 pm

Hi there, yes just use the same amount.

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27 Maureen October 20, 2013 at 12:32 pm

Can I put this all together and cook the next day?

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28 Joanne October 21, 2013 at 9:11 am

If you were to brown the beef first then put everything together you should be able to cook the following day without any problems.

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29 Kacey November 8, 2013 at 3:07 pm

I have made this dish more than I can count. My husband loves it and requests it frequently. I use stewing beef and adjust the quantity of beer and broth (our cans of beer are a bit larger and I don’t want to waste any!) In the future I plan to add potatoes to give it an even heartier taste (though it does not need it at all.)

Thanks so much for the great recipe!

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30 Joanne November 11, 2013 at 11:09 am

Awesome :)

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31 Daithi Walsh November 22, 2013 at 7:04 pm

The prep is all done…it’s in the oven for 2 hours. Can’t wait !!! Thanks for the share. And, of course, just Had to enjoy a can of Guinness during the prep process…. :)

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32 Chris December 8, 2013 at 11:54 am

This is a favorite of ours and agree that using the stoudt beer makes a difference. i have a questio though – both times i made this the consistency is more like soup not stew. is that okay?

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33 Joanne December 9, 2013 at 12:08 pm

If it is too thin for you, try simmering a bit longer or you could use some cornstarch. To do this, mix 2 to 3 teaspoons of cornstarch with equal parts cold water. Bring the stew to a simmer then slowly add the cornstarch mixture while whisking at the same time. It should thicken nicely for you.

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34 Fergal December 28, 2013 at 11:01 pm

Just wondering if you have any suggestions on an additional dish to cook to use up the leftover ingredients. We have plenty of everything accept the beef [and the Guinness, which is disappearing rapidly] ;)

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35 Joy January 19, 2014 at 8:21 pm

I found your site on Pinterest. I’ve used a few of your recipes so far.
This one was a crowd fave! I made it Sunday afternoon, and even my 2-year old son ate dinner with no complaints. That’s a triumph in itself!
I don’t have a dutch oven, but made the whole recipe on the stove in a stock pot.
I was really curious to see how the Guinness worked with the stew flavor, as I’ve never used it to cook before. It was so GREAT!
I ran out of thyme so I used basil. Also, I chopped up fresh parsley and added it in the last 30 minutes of cook time along with 4 chopped potatoes.
Everyone had second helpings and my mom told me to definitely add this to my saved recipes.
Thanks for sharing, and keep up your amazingly awesome work!

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36 Linda February 3, 2014 at 10:09 pm

Hello… Made my crock pot beef stew today and then saw your recipe. Mine is very much the same as yours except for the Guinness and Thyme, which I am definitely going to add next time. Sounds like a great flavor boost. Oh, and I also add chopped parsnips instead of potatoes (which I used to sometimes include), less carbs, healthy and yummy! Thanks for sharing. I’ll let you know the verdict :)

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37 Joanne February 4, 2014 at 11:00 am

Parsnips are a great idea!

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38 Geraldine February 25, 2014 at 5:56 am

Can I freeze this as I need to transport it.

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39 Joanne February 26, 2014 at 1:02 pm

Yep, the stew should freeze nicely.

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40 Kara May 8, 2014 at 1:22 pm

I made a version on this yesterday. I don’t have a pot I can put in the stove so I combined your recipe with one of the links you added, the beer and paprika stew. So amazingly delicious. Potatoes really add an extra filling-ness factor. I did find that that it was more soupy then stew-y so I also added a roux using the flour that I had used to roll the beef in. Thick and delicious, I will definitely be making again!

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41 kerry May 26, 2014 at 12:38 am

do u have to use a beer or a red wine and the coffee thing isnt helping either as one of us cant handle coffee and others have medical issues with booze so is there any thing else i can use to replace these things?

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42 Joanne May 28, 2014 at 12:34 pm

Beef stock works well as a substitute, too.

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