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Irresistible Guinness Beef Stew Recipe with Carrots

How to make the best Guinness beef stew recipe. Jump to the Guinness Beef Stew Recipe or read on to see our tips for making it.

Irresistible Guinness Beef Stew Recipe with Carrots

Believe it or not, beef stew is simple to make. This version, made with Guinness beer, is no different. The stew is savory, rich, and irresistible. Stews need time. You can’t rush them along. For this recipe, you will need just over 2 hours. That’s not 2 hours hovering over a stove, though. The good news is that your hands-on time is about 30 minutes.

Guinness Chocolate Cake RecipeYOU MAY ALSO LIKE: This dark chocolate cake is inspired by a tall glass of Guinness and it has Guinness added to the batter. Jump to the Guinness Chocolate Cake with Creamy White Frosting.

Four Tips for Making the Best Beef Stew

Here are four tips for making the best, most irresistible stew.

Four Tips for Making the Best Beef Stew

Tip #1 — Dry the Beef

We know this seems a little fussy, but it is worth your time. Moist meat does not brown. Browned meat is important for flavor and texture in the stew. So patting the meat dry with a paper towel before searing it is a big deal.

Tip #2 — Roll the Beef in Flour

This is an extension of tip number 1. To be sure the meat is as dry as possible, roll it in seasoned flour before searing. This guarantees a good sear on the meat.

Tip #3 — Brown the Beef

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

Tip #3 -- Brown the Beef

Tip #4 — Add Beer (or Wine)

The best stews have many layers of flavor. In this recipe, Guinness adds richness to the stew. (Dry red wine or coffee would also do the trick).  When adding the beer, scrape all the bits stuck to the bottom of the pot after browning the meat. This enriches the stew even more.

At this point, the stew is about ready to go into the oven. Add everything to the pot and slide it into the oven. After about 2 hours the stew is ready.

Beer BreadYOU MAY ALSO LIKE: This Easy, Cheesy Beer Bread! Beer bread is a genius recipe. All it takes is 4 ingredients to make the basic recipe: Self-rising flour, beer, butter and sugar.

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Irresistible Guinness Beef Stew Recipe with Carrots

  • PREP
  • COOK

This beef stew is savory, rich, and irresistible. Stews need time. You can’t rush them along. For this recipe, you will need just over 2 hours. That’s not 2 hours hovering over a stove, though. The good news is that your hands-on time is about 30 minutes.

Makes approximately 6 servings

You Will Need

4 tablespoons vegetable oil, or more as needed

2 pounds boneless beef chuck roast, cut into 1-inch cubes

Salt and fresh ground black pepper

1/4 cup flour

5 garlic cloves, minced

2 tablespoons tomato paste

1 (11.5-ounce) bottle Guinness Stout beer

4 cups beef stock, or more as needed

1 tablespoon Worcestershire sauce

4 sprigs fresh thyme or 1 teaspoon dried thyme

2 medium onions, peeled and cut into large chunks

1 pound carrots, peeled and cut into large chunks (5 to 6 carrots)

4 medium ribs celery, cut into large chunks

8 ounces small waxy potatoes (about 20)


  • Prepare Beef
  • Heat oven to 300 degrees F.

    Using paper towels, pat the beef dry. Season beef all over with salt and pepper, and then roll into the flour so that all sides are lightly dusted.

    In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat until shimmering. Then working in batches and adding additional oil as needed, add the beef in one layer to the hot oil. Cook, turning occasionally, until beef is well browned on all sides, about 8 minutes. Transfer beef to a plate and reserve for later.

    Reduce the heat to medium then add the garlic and tomato paste to the same pot as the beef was seared in. Cook, stirring often until fragrant, about 1 minute. Stir in the beer, beef stock, Worcestershire sauce, and thyme. Bring to a low simmer then add the beef back into the pot. Cover with the lid and transfer to the oven. Cook, stirring occasionally, for 1 hour.

    • Prepare Vegetables
    • While the beef cooks, in a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onions, carrots, and celery. Season with a pinch of salt and pepper then cook, stirring often, until the vegetables are lightly browned on all sides, about 10 minutes. Set aside.

      After one hour, remove the lid of the Dutch oven and stir in the onions, carrots, celery and potatoes. Simmer with the lid partially open, until the beef is tender, 45 minutes to 1 hour longer. If the top of the stew becomes dry, add some extra beef stock.

      • To Finish
      • Remove stew from the oven, skim off any excess fat from the surface, adjust with additional salt and pepper to taste, then serve.

Adam and Joanne's Tips

  • If you do not have a Dutch oven, you can sear the beef in a large pot on the stovetop then add everything to a large baking dish loosely covered with aluminum foil.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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78 comments… Leave a Comment
  • Lynn E October 2, 2022, 8:49 pm

    Delicious! Deep rich flavor and so easy to prepare. I put a dollop of mashed potatoes on each serving instead of incorporating potatoes into the stew. I thickened with cornstarch at the end because I didn’t cook the potatoes as directed.

  • Linda Gail Brewer September 29, 2022, 11:39 am

    I’m going to make this today. Sounds wonderful. Can it be made in a crock pot .

  • Paul December 20, 2021, 11:56 am

    Making this right now. I have used a can of draught Guinness, so hopefully that will be ok. Hope so, fingers crossed!

  • Kaitlyn Russo October 16, 2021, 8:30 pm

    Made this recipe in a Dutch oven hanging over a fire while camping. Took a little bit longer because of the lack of temperature control but WOW the flavor was amazing and it was perfect on a chilly night. We will definitely be making this again!

  • Bill Emmett February 6, 2021, 1:12 pm

    When I make this stew, I add a leek with vegetables. Just slice the white section thin, and cook with the onions, carrots and potatoes. I serve the stew on potato pancakes, and slice the leek tops for a garnish, along with some sour cream on top.

  • Barb December 6, 2020, 2:17 pm

    I am just making this right now. It is my go to stew, it is soooo good!
    I keep forgetting to leave a comment.😄

  • Gina Walsh November 30, 2020, 8:20 pm

    So so delicious!!! Everyone loved the stew; next time it will be all the better when I remember to buy the Guinness Stout beer! ((I put a half cup of double shot expresso in as they (kind of) recommended.)) Love their recipes and how they cut down the time to cook recipes as much as possible.

  • SCOTT WICKSTRUM January 19, 2020, 10:21 pm

    This is the best beef stew I’ve ever tried. This recipe is simply amazing. Totally worth making it.


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