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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70 comments… Leave a Comment
  • T December 29, 2019, 7:59 pm

    made as described — it had an amazing Taste. loved the Beer add. might be the best I have made. Thank you!

  • Claudia December 26, 2019, 1:23 am

    I have made this stew a few times. Always comes out great except I agree with Michelle that maybe cup less broth and it needs a bit of thickening at the end with a slurry of flour and gravy and a little more simmering on the stove top. I also add about 3 T tamari sauce for a more ‘brown’ taste.Some tweeks I stole from Jamie Oliver are to replace half the carrots with parsnips add 2 oz of pancetta or bacon to the veggie saute. Next time I think I’ll add even more, and perhaps another T of tomato paste.Other tweeks suggested by a guest were to add some oregano to the thyme and perhaps some paprika or cayenne for extra bite.I have added another pound of beef to accommodate extra guests and no need for more potatoes as I always serve it with a hot crusty loaf to soak up the gravy.Thanks for this wonderful recipe! I especially love that it works in the oven. Guests always say, ‘Best beef stew ever!’

  • Michelle December 9, 2018, 9:26 pm

    Delicious! I’ve made it about five different times in the last year or so and a little differently each time but it’s always tastes fantastic. I’ve struggled with the amount of liquid and too-crunchy potatoes but it’s a forgiving enough recipe that altering it wasn’t difficult and still managed to taste the same. I use about 1/2 to 3/4 beef stock that it calls for and add a bit as its cooking, only if necessary. I also add a flour or cornstarch slurry as needed to thicken it up (I like really thick stew).

  • REbecca November 26, 2018, 5:06 pm

    This has a bitter taste that I am not sure I like. I used Guiness Extra Stout. Is that too strong?

    • Joanne December 5, 2018, 1:46 pm

      Hi Rebecca, Next time, you could try pulling back on the beer.

  • Terryann Gonzalez June 11, 2018, 1:17 pm

    I made this for the first time after tasting Guiness Stew at a Florida amusement park. This was the first recipe that I tried and I loved it, the family loved it and then…. I lost it. I just found it today and I am so HAPPY. ONE OF THE BEST DISHES I HAVE EVER MADE!!!

  • Moira March 11, 2018, 12:18 pm

    We made it exactly as written …brilliant. The flavors developed in lovely layers…searing the beef in small batches was key…irresistible, delicious, fantastic. Thank you for the inspiration …this will be a ‘go to’…well worth the time investment!

  • Betty February 11, 2018, 1:18 pm

    If I Double this recipe & cook in a Dutch Oven do I double cooking time to make sure meat is tender?

    • Joanne May 4, 2018, 1:23 pm

      Hi Betty, You should not need to double the cook time.

  • Debra January 13, 2018, 10:07 am

    Thank you for sharing your recipe. I’d like to do it with the lamb but I’m not sure we can fine the neck portion you talked about so what is a really good beef alternative?

  • Betty March 22, 2017, 10:53 pm

    Do you add the same amount of coffee as the alcohol if not using alcohol?

    • Joanne August 9, 2017, 6:28 pm

      Hi Betty, Yes or you could substitute 1/2 coffee and 1/2 beef stock.

  • Marc February 28, 2017, 11:19 am

    I made this tonight, and added 1 cup of red wine, 1 tbs of maple sugar (canadian twist lol) and 3 large Russell potatoes instead of the wax potatoes. I had to cook it a little longer close to 2hrs:45min at 300o. The results…. wow just wow. Wife said the gravy could be use for beef dip or roast beef. I reheated it for work the next day and it was even better.

    • Marc February 28, 2017, 11:21 am

      forgot I also added 2 parsnips cubed.

  • 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.


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