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Guinness Beef Stew

Guinness Beef Stew is hearty, rich and perfect for supper on St. Patrick’s Day (or any other day, really)! The beef cooks low and slow in a mouthwatering stout flavored gravy until fall apart tender. It is pure comfort in a bowl!
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  • 1 teaspoon vegetable oil
  • 4 slices thick-cut bacon, diced
  • 3 pounds boneless chuck roast, cut into 1-inch pieces
  • Salt and freshly ground pepper, to taste
  • 2 large onions, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 ½ cups Guinness beer
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 ½ cups beef broth
  • 2 sprigs thyme
  • 1 pound carrots, peeled and cut into 1-inch chunks
  • 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • ½ cup chopped parsley



  • In a large Dutch Oven or pot, over medium-high heat, heat the oil. Add the bacon and cook until cooked through, about 4-5 minutes. Remove with a slotted spoon and reserve.
  • Season the beef generously with salt and pepper. Working in batches so not to overcrowd the pot, brown the beef pieces on all sides, about 1-2 min per side. Remove and reserve with the bacon.
  • Turn the heat down to medium. If necessary, add a little more oil. Stir in the onions and sauté until beginning to brown, about 5 minutes. Add the garlic and cook until fragrant.
  • Stir in the flour and tomato paste, mixing until well combined. Cook for a minute or two, until the paste turns a dark red color. Then, pour in the beer, using a wooden spoon to scrape all the browned bits from the bottom of the pot.
  • Stir in the beef broth, brown sugar, Worcestershire sauce, and a pinch of salt and pepper. Add the beef and bacon back into the pot, plus the thyme sprigs. Bring to a boil.
  • Once boiling, cover and lower the heat to a simmer. Cook for 1 hour.
  • Add the carrots and potatoes. Cover and continue cooking until the beef is falling-apart tender and the veggies are cooked, about 1 more hour.
  • If, by this point, the stew is not thickened to the desired consistency, raise the heat to medium-high and bring to a boil. Let it cook, uncovered, until thickened. You can also add a slurry of equal parts flour and cold liquid (water, beer or broth) to thicken even further.
  • Discard the thyme sprigs and taste for seasoning, adjusting salt and pepper if necessary.
  • Stir in the chopped parsley and serve!


Make Ahead
Guinness Beef Stew can be made up to 2 days ahead. Keep it covered, in the fridge, until ready to serve!
Reheat over medium-low heat, on the stove, for 15-20 minutes or until hot.
Freezing Instructions
If freezing, skip adding the veggies and add when reheating. You can freeze the rest of the stew in a large freezer bag, for up to 3 months.
Slow Cooker and Instant Pot
Read the post for instructions.


Calories: 541kcal, Carbohydrates: 31g, Protein: 39g, Fat: 28g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 637mg, Potassium: 1323mg, Fiber: 4g, Sugar: 7g, Vitamin A: 9894IU, Vitamin C: 30mg, Calcium: 85mg, Iron: 5mg