Beef and Guinness Stew

This Guinness beer really enhances and deepens the flavour of this beef stew. Perfect for a cold winter day!

A overhead picture of a bowl of beef stew and a bottle of Guinness beer

Now that it is officially fall, I am totally into making soups and stews.  Stewing beef was on sale at our local grocery store, so that determined what kind of stew I was going to make. I guess I just love good old comfort food and nothing screams that more than a classic beef stew. Guinness beer is the perfect addition for this stew as it adds such a wonderful depth to the broth and a hint of sweetness as well.

A closeup picture of beef stew.

I am a huge fan of using Guinness in my food and have already posted a couple recipes:

This stew is rich, hearty and has the subtle flavor of the classic Irish dry stout. There is a lot of broth and that is actually really good because my favorite part was sopping it up with a slice of fresh crusty bread! The stew can be made in the oven, pressure cooker, slow cooker or even on the stove top.

A bowl of beef stew.

I personally prefer the oven or pressure cooker as the stove top can too easily cause the bottom of the pot to scorch. The slow cooker is also fine but I found the meat was not as tender as with the pressure cooker or the oven. I just recently got a pressure cooker and was thrilled with how amazing the stew turned out in it.

And if you are wondering, yes, I have tried this recipe with all these methods of cooking – I have made this dish many many times! It is THAT good.

Beef and Guinness Stew

A bowl of beef stew.
5 out of 5
1 review
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Rich stew with beef, Guinness beer, potatoes, carrots, and celery. Thick broth with the subtle flavor of the classic Irish dry stout.
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8

Ingredients

  • 2 1/2 pounds chuck roast or other beef roast , cut into 1 inch chunks
  • 1 cup flour
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp black pepper
  • 2 tsp salt
  • 1 tsp oregano
  • 1/4 cup oil
  • 2 onions , minced
  • 3 cloves garlic , minced
  • 3 carrots , peeled and sliced
  • 3 stalks celery , sliced
  • 3-4 medium potatoes , peeled and cubed
  • 1 1/2 cups Guinness beer , a 12oz bottle
  • 4 cups beef broth
  • 1 1/2 tbsp cornstarch

Instructions

  • Preheat oven to 350F.
  • Whisk together the flour, paprika, garlic powder, black pepper, salt and oregano. Toss chunks of beef in the four and spices until coated. Dust off any excess flour.
  • Heat oil in a skillet or dutch oven on medium heat. Add beef and brown the meat flipping every minute or two.
  • If the meat is in a skillet, transfer to a large dutch oven or roasting pot. Add remaining ingredients (except the corn starch). Cover and cook in the oven for 3 hours.
  • Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.

Notes

Pressure Cooker Option
Follow the directions above, but in step 4 place all the ingredients (except the corn starch) in a pressure cooker and cook on high pressure for one hour. After the hour, whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.

Nutrition

Per serving:

Calories: 481kcalCarbohydrates: 32gProtein: 33gFat: 24gSaturated Fat: 8gCholesterol: 98mgSodium: 1181mgFiber: 4gSugar: 3g

Nutrition Disclaimer

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A overhead picture of a bowl of beef stew and a bottle of Guinness beer

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6 comments

  • Instead of using corn starch or flour as a thickener I would use bisto as a thickener because it is beef flavored.

    • Reply
  • I made this yesterday and it is amazing. I threw in a few shakes of Worcestershire sauce and next time would add maybe a cup less of stock (I like my stew thicker) but other than that it was one of the best stews I have had in years.

    • Reply
  • I am kinda obsessed with stew right now, and I must try this one! What a great idea with the guinness!

  • Sounds like a delicious meal I could whip up for my beau! Beer & beef….what could get more hearty/manly than that? I love me a good stew…but can’t load up on that AND beer in one night! =)

  • I have been meaning to make some hearty beef stew now that it’s getting cooler!! Looks delicious. 🙂

  • Sounds delish. As my username will probably give away, I’m irretrievably prejudices in favor of the pressure cooker for just about any dish, but with meats, as you say, the high temperatures are really good at denaturizing (softening) the meat proteins quickly and it really is good at gelatinizing collagen and connective tissues, which means increased flavor.

    For any of your readers who want to try your recipe in the pressure cooker, don’t misread the instructions. DON’T add the corn starch slurry until AFTER the dish has been pressure cooked. Corn starch will break down and won’t thicken if exposed to high temperatures (for example, 250 degrees in a 15 PSI pressure cooker) for extended periods of time. ;D

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