guinness beef stew

Guinness Stew

Typically, when I come across a recipe that looks good I’ll star it in my Google Reader, pin it on Pinterest and then eventually get around to making it – often a few months later.  Then, here and there, a recipe will catch my eye that looks great and fits perfectly into our menu for the week (or lack thereof, in this case..) – and I’ll turn around and make it immediately.  That’s what happened here, with this Guinness stew.  I saw it on Brown Eyed Baker yesterday, had no plans for dinner, had nearly all the ingredients… it was meant to be.  This stew has all the usual suspects – beef, potatoes, carrots, onions – but the addition of Guinness and use of some homemade chicken stock really ramped up the flavor.  We loved it for dinner last night, and I’m enjoying some for lunch right now! I was also surprised at how relatively healthy it was – I got 8 servings out of this, and it came out to under 350 calories per serving! Not including the bread we ate with it, of course…

The process here allows you to take a little shortcut; namely, not searing the beef before putting it in the oven.  The flavor was still great, and anything that cuts down on cooking time during the week is fine by me!  This meal  would make for a great St. Patrick’s Day dinner – Enjoy!


  • 3 lbs. stew meat (e.g., chuck roast), cut into 1½-inch pieces
  • 2 tablespoons olive oil
  • 2 onions, diced
  • ¼ tsp. salt
  • 1 tbsp. tomato paste
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 3 cups chicken stock
  • 1 (12-ounce) bottle Guinness, divided
  • 4½ teaspoons dark brown sugar
  • 1 teaspoon minced thyme (fresh or dried works fine)
  • 1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
  • 4-5 large carrots, peeled and sliced into rounds
  • 2 tablespoons minced parsley


Adjust an oven rack to the lower-middle position; preheat the oven to 325°F.  Season the beef with salt and freshly ground pepper.

Heat the oil in a large Dutch oven or oven-safe stockpot over medium-high heat.  Once shimmering, add the onions and salt and cook, stirring occasionally, until translucent (8 to 10 minutes).  Add in the tomato paste and cook for 1 minute. Add the garlic and continue to cook until fragrant, about 30 seconds.  Stir in the flour and cook for an additional minute.

Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.

Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.

After 90 minutes, stir in the potatoes and carrots and continue to cook until the beef and vegetables are tender, about 1 hour.  Stir again halfway through cooking. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste.

Yield: 6-8 servings

Source: slightly adapted from Brown Eyed Baker; originally from Cook’s Country

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