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

Food Travel: Our Lives Outside the Kitchen

5 Days Exploring the San Juan Islands, Washington

We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…

Subscribe to Dinner

We all struggle with what to cook for dinner and yes, I am definitely including Adam and me in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click Go to signup for free!

65 comments… Leave a Comment
  • 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.

  • cindy November 2, 2014, 12:08 pm

    this is so great.I added turnip to mine and it was awesome

  • 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!

  • Kathy October 18, 2014, 10:19 pm

    Will comment on the beef stew when I make it (and I WILL). Had to let you know that your potato salad recipe is totally amazing. 87 year-old Mom has always made the best (of course) potato salad. Please don’t tell her, this one is better. Thanks! 5*****

    • Joanne October 23, 2014, 11:20 am

      Thanks so much Kathy!

  • Ed September 4, 2014, 6:18 pm

    You two have re awakened a long dormant cooking desire of mine. 72 years old, and at one time did a lot of cooking. There are only two of us now, however there are a couple of grandchildren and their parents, only a couple of miles away, so nothing will go to waste.

    Thanks a lot

  • kerry May 26, 2014, 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?

    • Joanne May 28, 2014, 12:34 pm

      Beef stock works well as a substitute, too.

  • Kara May 8, 2014, 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!

  • Geraldine February 25, 2014, 5:56 am

    Can I freeze this as I need to transport it.

    • Joanne February 26, 2014, 1:02 pm

      Yep, the stew should freeze nicely.

  • Linda February 3, 2014, 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 🙂

    • Joanne February 4, 2014, 11:00 am

      Parsnips are a great idea!

  • Joy January 19, 2014, 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!


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: