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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60 comments… Leave a Comment
  • Fergal December 28, 2013, 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] 😉

  • Chris December 8, 2013, 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?

    • Joanne December 9, 2013, 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.

  • Daithi Walsh November 22, 2013, 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…. 🙂

  • Kacey November 8, 2013, 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!

    • Joanne November 11, 2013, 11:09 am

      Awesome 🙂

  • Maureen October 20, 2013, 12:32 pm

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

    • Joanne October 21, 2013, 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.

  • Raishah August 28, 2013, 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!

    • Joanne August 28, 2013, 12:45 pm

      Hi there, yes just use the same amount.

  • Lori August 19, 2013, 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!

    • Joanne August 21, 2013, 1:39 pm

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

  • Adam August 14, 2013, 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.

  • Mary July 29, 2013, 8:22 pm

    Could potatoes be used with the onions and carrots?

    • Joanne July 31, 2013, 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.

  • Marian Briley March 29, 2013, 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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