Hearty Beef and Guinness Stew for Winter Nights

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 55 minutes

Quick Ingredients

• 2.5 lb (1.1 kg) beef chuck, cut into 1.5-inch cubes
• 2 tsp kosher salt, 1 tsp black pepper, divided
• 1/3 cup (40 g) all-purpose flour, plus 2 tbsp (15 g), divided
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 2 large yellow onions, sliced
• 4 large carrots, cut into 1-inch chunks
• 2 celery stalks, sliced (optional but recommended)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (14.9 fl oz / 440 ml) Guinness or other stout
• 2 cups (480 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar
• 2 bay leaves, 4 sprigs fresh thyme, 1 small sprig rosemary
• 2 tbsp chopped fresh parsley (to finish)

Do This

• 1. Pat beef dry, season with 1.5 tsp salt and 0.5 tsp pepper, and toss with 1/3 cup flour.
• 2. Brown beef in hot oil and butter in a heavy pot; remove to a plate.
• 3. In the same pot, cook onions, carrots, and celery until softened; add garlic and tomato paste.
• 4. Pour in Guinness to deglaze, scraping browned bits; simmer 2–3 minutes.
• 5. Add beef broth, Worcestershire, brown sugar, herbs, and browned beef with juices; bring to a boil.
• 6. Cover and simmer gently on low for 2–2.5 hours until beef is very tender.
• 7. If needed, thicken with 2 tbsp flour mixed with a little cold water; simmer 5 minutes, adjust seasoning, garnish with parsley, and serve.

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Why You’ll Love This Recipe

• Deep, malty flavor from Guinness and long, slow simmering that makes the beef incredibly tender.
• Simple, rustic ingredients you can find in any grocery store, with minimal hands-on work.
• Perfect make-ahead stew that tastes even better the next day.
• Cozy, stick-to-your-ribs comfort food ideal for cold evenings and casual gatherings.

Grocery List

• Produce: Yellow onions, carrots, celery, garlic, fresh thyme, fresh rosemary, fresh parsley.
• Dairy: Unsalted butter (plus cream or butter if making mashed potatoes to serve).
• Pantry: Beef chuck roast, vegetable oil, all-purpose flour, kosher salt, black pepper, tomato paste, Guinness or other stout beer, low-sodium beef broth, Worcestershire sauce, brown sugar, bay leaves, optional crusty bread or potatoes for serving.

Full Ingredients

For the Beef and Guinness Stew

• 2.5 lb (1.1 kg) beef chuck, trimmed and cut into 1.5-inch cubes
• 2 tsp kosher salt, divided (plus more to taste)
• 1 tsp freshly ground black pepper, divided
• 1/3 cup (40 g) all-purpose flour, for dredging
• 2 tbsp vegetable oil (or other neutral oil with high smoke point)
• 1 tbsp unsalted butter
• 2 large yellow onions (about 1.5 lb / 680 g), halved and sliced into 1/4-inch half-moons
• 4 large carrots (about 1 lb / 450 g), peeled and cut into 1-inch chunks on a slight diagonal
• 2 celery stalks, sliced (about 1/2-inch pieces; optional but recommended)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (14.9 fl oz / 440 ml) Guinness Draught or other Irish stout
• 2 cups (480 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp packed brown sugar (light or dark)
• 2 bay leaves
• 4 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 small sprig fresh rosemary (or 1/2 tsp dried rosemary)
• 2 tbsp all-purpose flour (15 g) mixed with 3 tbsp cold water, for optional thickening
• 2 tbsp chopped fresh flat-leaf parsley, for garnish

To Serve (Optional)

• Butter-mashed potatoes, buttered egg noodles, or creamy polenta
• Crusty bread for dipping

Step-by-Step Instructions

Step 1: Prep and Season the Beef

Pat the beef cubes very dry with paper towels; dry beef browns better. In a large bowl, toss the beef with 1.5 tsp of the kosher salt and 0.5 tsp of the black pepper. Sprinkle the 1/3 cup flour evenly over the beef and toss again until all pieces are lightly coated and no loose flour remains at the bottom of the bowl. Set aside while you prepare the vegetables.

Peel and slice the onions into 1/4-inch half-moons. Peel and cut the carrots into chunky 1-inch pieces on a slight diagonal. Slice the celery into 1/2-inch pieces. Mince the garlic and set all the vegetables aside, ready to go. Having everything prepped will make the cooking process smooth.

Step 2: Brown the Beef in Batches

Heat a large, heavy-bottomed pot or Dutch oven (at least 5–6 quarts) over medium-high heat. Add the vegetable oil and butter. When the butter has melted and the fat is hot and shimmering, add about one-third of the floured beef cubes in a single layer, leaving space between pieces. Do not crowd the pot or the beef will steam instead of brown.

Brown the beef on at least two sides, about 3–4 minutes per side, until a deep brown crust forms. Transfer browned beef to a plate and repeat with the remaining beef in 2 more batches, adding a touch more oil if the pot looks dry. Browning develops deep flavor, so take your time here. When all the beef is browned and removed, you should see lots of dark, stuck-on bits on the bottom of the pot; this is flavor that will enrich the stew.

Step 3: Soften the Onions and Vegetables

Reduce the heat to medium. In the same pot with the rendered fat and browned bits, add the sliced onions, carrots, and celery. Sprinkle with the remaining 0.5 tsp salt and 0.5 tsp black pepper. Stir to coat the vegetables in the fat, scraping lightly at the bottom of the pot with a wooden spoon to start loosening the browned bits.

Cook, stirring occasionally, until the onions have softened and turned translucent and the carrots begin to soften, about 8–10 minutes. The vegetables should pick up some of the color from the pan. Add the minced garlic and cook for 1 minute more, stirring continually so the garlic does not burn. Stir in the tomato paste and cook for another 2 minutes, allowing it to darken slightly; this caramelizes the paste and builds richness.

Step 4: Deglaze with Guinness and Build the Broth

Pour in about half of the Guinness, using a wooden spoon to scrape up all the browned bits from the bottom of the pot as the liquid bubbles. Once the bottom is mostly clean and the bits are dissolved into the beer, pour in the remaining Guinness. Let the mixture come to a gentle simmer and cook for 2–3 minutes to let the alcohol start to cook off.

Add the beef broth, Worcestershire sauce, and brown sugar. Stir to combine. Nestle the bay leaves, thyme sprigs, and rosemary sprig into the pot. Return the browned beef and any accumulated juices from the plate back into the pot, along with any remaining flour clinging to the meat. Stir gently to distribute everything evenly and make sure the beef is mostly submerged in the liquid; if needed, you can add a small splash of additional broth or water, but avoid diluting too much or the stew will be thin.

Step 5: Simmer Low and Slow Until Tender

Bring the pot just up to a boil over medium-high heat, then immediately reduce the heat to low so the stew is at a very gentle simmer. You should see only an occasional lazy bubble breaking the surface. Cover the pot with a lid, leaving it slightly ajar if your pot tends to boil vigorously.

Simmer for 2–2.5 hours, stirring once every 30–40 minutes to ensure nothing is sticking to the bottom. Adjust the heat as needed to maintain a gentle simmer. The stew is ready when the beef is very tender and easily breaks apart with a fork, and the carrots are soft but not falling apart.

Oven option: After bringing to a simmer, you can also cover the pot and transfer it to a 325°F (165°C) oven for 2–2.5 hours, stirring once halfway through. This gives wonderfully even, gentle heat.

Step 6: Thicken and Finish the Stew

Once the beef is tender, taste the broth. Remove the bay leaves, thyme stems, and rosemary stem. If the stew tastes slightly bitter from the stout, a pinch more brown sugar or a splash of extra Worcestershire can help balance it.

If you prefer a thicker stew, in a small bowl whisk together the 2 tbsp flour with 3 tbsp cold water until smooth, with no lumps. Turn the heat to medium and slowly drizzle this slurry into the simmering stew while stirring constantly. Cook for 5–7 minutes, stirring often, until the broth thickens to a glossy, gravy-like consistency and the raw flour taste cooks off. If the stew is too thick, add a splash of hot water or beef broth to loosen.

Taste again and adjust seasoning with additional salt and pepper as needed. Stir in the chopped fresh parsley right before serving for a fresh, green note.

Step 7: Serve Warm and Enjoy

For the coziest presentation, serve the stew ladled generously into warm bowls over a mound of creamy mashed potatoes, buttered egg noodles, or soft polenta. Alternatively, serve it on its own with thick slices of crusty bread to mop up the rich gravy.

Garnish each bowl with a little extra chopped parsley and, if you like, a grind of fresh black pepper. Let the bowls sit for 2–3 minutes before eating; the flavors seem to come into focus as the bubbling subsides slightly. This is hearty comfort food, so keep portions generous.

Pro Tips

• Brown in batches: Crowding the pot prevents proper browning and robs the stew of flavor. Take the time to brown the beef in 2–3 batches.
• Low and gentle simmer: Avoid a hard boil, which can toughen the meat. A slow, quiet simmer is key to tender beef.
• Choose the right cut: Beef chuck or stewing beef with some marbling is ideal. Lean cuts will dry out and become stringy.
• Flavor improves overnight: If you can, make the stew a day ahead and chill. Reheat gently the next day; the flavors will be deeper and more harmonious.
• Adjust bitterness: Stout can vary. If your stew tastes too bitter, balance with a bit more brown sugar or a small knob of butter stirred in at the end.

Variations

• Bacon and mushroom version: Fry 4–6 slices of chopped thick-cut bacon at the beginning, remove and reserve, then brown the beef in the bacon fat. Add 8 oz (225 g) quartered mushrooms with the vegetables. Stir the bacon back in before simmering.
• With potatoes in the stew: Add 1.5 lb (680 g) waxy potatoes, cut into 1.5-inch chunks, during the last 45 minutes of simmering so they become tender but hold their shape. Reduce or skip serving over mashed potatoes.
• Slow cooker adaptation: Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker along with the Guinness, broth, and seasonings. Cook on Low for 8–9 hours or on High for 4–5 hours, then thicken at the end on the stove if needed.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors actually improve after a night in the fridge, making this an excellent make-ahead dish for entertaining or busy weeknights.

For longer storage, freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low to medium-low heat, adding a splash of water or broth if the stew has thickened too much. Stir occasionally until steaming hot all the way through.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without mashed potatoes or bread): about 520 calories; 42 g protein; 18 g carbohydrates; 25 g fat; 9 g saturated fat; 3 g fiber; 3 g sugar; 920 mg sodium. Actual values will vary based on specific ingredients and serving sizes.