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You are here: Home / Recipes / Beef And Guinness Stew

By Karina 21 Comments Filed Under: Beef

Beef And Guinness Stew

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Beef And Guinness Stew is a heart warming bowl of comfort! Slow cooked beef, simmered in a rich Guinness gravy, is packed with so much flavour!

This Beef And Guinness Stew recipe is reaching you just in time for St. Patrick’s Day!

Stew

Just like this Chicken Cacciatore recipe, there are so many options now days to slow cook a good stew or soup. I know how much you guys appreciate as many methods as I can squeeze into a recipe, with the equipment you have right at home. So, because of this, I’ve included both Slow Cooker AND Instant Pot methods in the recipe!

The great thing about a good stew is that it can be enjoyed at any time of the year. Today is one of those days. Cold, cloudy, miserable, while battling a flu. Perfect for a rich and hearty Irish Beef And Guinness Stew! Especially when it’s cooking away in the oven with tender, fall apart beef guaranteed to hit your bowls.

An authentic Irish stew is traditionally made with mutton or lamb. For this stew, however, I typically use slow cooker cuts of beef. Not for any other reason than we enjoy the flavour of beef paired with this Guinness gravy a lot more than when cooked with lamb.

Tips:

  • If using your Slow Cooker or Instant Pot, I recommend browning the beef first if you can. The flavour of browned meat does not compare to throwing raw beef into the slow cooker.
  • The original recipe calls for cooking the beef in half of the beer, and adding the rest of the beer in after cooking. We personally prefer the method I’ve provided in the recipe a lot more, but you can try either.
  • Beef cuts specifically used for slow cooking are best with this stew.
  • For a thicker gravy, mix 1 heaping tablespoon of cornstarch (or corn flour) together with 2 tablespoons of water; add after baking in the oven while it’s still bubbling. You can also turn on your stove to low heat to do this, stirring the cornstarch mixture through until thickened to your liking.
Beef And Guinness Stew is a heart warming bowl of comfort! Oven slow cooked beef, simmered in a rich Guinness gravy, with so much flavour! | https://cafedelites.com

Beef And Guinness Stew

Beef And Guinness Stew is a heart warming bowl of comfort! Oven slow cooked beef, simmered in a rich Guinness gravy, with so much flavour!
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Prep: 25 mins
Cook: 3 hrs
Total: 3 hrs 25 mins
Serves: 8

Ingredients

  • 1 1/2 kg | 3 pounds boneless beef chuck roast , trimmed and cut into thick 1 1/2-inch pieces
  • salt and pepper to season
  • 4 tablespoons olive oil (plus more if needed)
  • 2 medium-sized brown onions , chopped
  • 1 tablespoon minced garlic
  • 3 large carrots , peeled and chopped into thick slices
  • 2 celery stalks , chopped into thick pieces
  • 4 large potatoes , quartered
  • 1/4 cup plain flour
  • 1 1/2 cups | 375ml Guinness Beer
  • 3 tablespoons tomato paste
  • 1 tablespoon brown sugar (optional)
  • 4 cups (or 1 litre or 1 quart) beef broth (beef stock)
  • 1 1/2 teaspoons dried thyme
  • Extra salt and pepper to season , to your tastes
  • 2 tablespoons fresh parsley , chopped

Instructions

  • Adjust oven rack to lower-middle position and preheat oven to 160°C | 325°F. Season beef generously with salt and pepper.
  • Heat oil in dutch oven or a heavy based, oven-proof pot over medium-high heat. Sear beef in batches of three or four until browned all over. (Use more oil where needed.) Transfer to a warm plate.
  • Add onion and garlic to the pan juices; sauté until soft and transparent. Add the carrots, celery and potatoes, and cook for a further 2 minutes. Stir the flour into the vegetables in the pan, coating them evenly. Cook, stirring occasionally, for a further 2 minutes.
  • Pour in the Guinness; mix well to dissolve flour, then add the tomato paste, brown sugar, broth and thyme, scraping up any browned bits on the bottom of the pot with a wooden spoon. Bring to a simmer and cook until slightly thickened, (about 5 minutes).
  • Add the beef back into the pot along with any juices released.
  • Partially cover the pot; transfer to the oven and bake for 2 1/2 - 3 hours (stir stew twice through cooking).
  • Carefully remove from the oven, and season with salt and pepper, if desired, to your tastes. Garnish with parsley and serve with mashed potatoes.

Notes

Adapted from Cook's Country
*For a thicker gravy, mix 1 heaping tablespoon of cornstarch together with 2 tablespoons of water; add after baking in the oven while it's still bubbling. You can turn on your stove to low heat to do this, stirring the cornstarch through until thickened to your liking.
FOR THE SLOW COOKER:
Add the browned beef into a 6 qt slow cooker bowl, along with the rest of the ingredients EXCEPT for the flour. Cook on low setting for 7-8 hours, or high setting for 4-5 hours. In the last half an hour of cooking, ladle out 1/2 cup liquid out of the slow cooker; mix the liquid with the 1/4 of flour until smooth and blended; then pour the flour mixture through the liquid (change to high setting if cooking on low).
FOR INSTANT POT OR PRESSURE COOKER: Following slow cooker instructions: cook under 'meat' or 'stew' setting for 55 minutes (or on a HIGH setting).

Nutrition

Calories: 532kcal | Carbohydrates: 25g | Protein: 41g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 129mg | Sodium: 684mg | Potassium: 1349mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4075IU | Vitamin C: 19.1mg | Calcium: 101mg | Iron: 8.4mg
Beef And Guinness Stew is a heart warming bowl of comfort! Oven slow cooked beef, simmered in a rich Guinness gravy, with so much flavour! | https://cafedelites.com
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Reader Interactions

Comments

  1. Andy Tourist says

    December 08, 2020 at 12:49 am

    5 stars
    Great beef stew recipe, easy to prepare and cook. The Guinness and stock give this dish a nice punchy, umami flavour which you can easily tweak with beef bullion, acidity or sweetness to taste. Chuck or gravy beef are perfect for this dish, be sure to serve with crusty fresh bread to soak up the sauce!

    Reply
  2. Sarah Jones says

    March 26, 2020 at 9:42 am

    I’m making this in the instapot, how do I go about adding the flour at the end, since it’s a pressure cooker? I’m worried it won’t thicken up without the flour and I’m not sure how to add it in following the instapot instructions

    Reply
    • Anna Davis says

      May 15, 2020 at 4:22 am

      After releasing the pressure, turn your Instant Pot to the Sauté function, then add the cornstarch/liquid mixture. Let the stew come to a boil and stir for a minute or two to allow the liquids to thicken.

      Reply
  3. Pat Butwick says

    March 04, 2019 at 8:36 am

    Made this recipe and we enjoyed it tremendously!
    Since it was just for my husband and I with some leftovers, I only made 1/4 of the recipe.
    I did it in the oven, but had to make up more ‘gravy’ and add it to the pot in the last 45 minutes as I found it was getting too dry.
    Next time I would use another 2 cups of liquid with some thickener, so you have lots of gravy!
    More beer, or more bullion.? Yourchoice! ?

    Reply
  4. Jed A. says

    February 25, 2019 at 12:50 pm

    I made this last night. The flavor was rich, savory with a touch of sweetness. The meat was perfectly tender and veggies were succulent!! This is now a “keeper” for my Cold Weather Day go to’s!! Thank you for the recipe!

    Reply
  5. Kathy Callahan says

    February 04, 2019 at 2:18 am

    5 stars
    This was DELICIOUS! My very picky tween and teen even loved it. I followed the recipe exactly and it was YUMMY. Thank you! It’s in the rotation!

    Reply
  6. Jenn says

    December 17, 2018 at 7:58 am

    5 stars
    Can this be cooked fully on the stove? Maybe low and slow?

    Reply
    • Karina says

      December 19, 2018 at 10:59 am

      Absolutely Jenn!

      Reply
  7. Larry Gaines says

    November 18, 2018 at 8:28 am

    I am going to try to make this in my Instant Pot

    Reply
  8. Ricihard Kohout says

    September 30, 2018 at 6:01 am

    For people asking about Brown onions, if they would just google it they would find out that what is called brown onions in UK or Australia, we call yellow onions in US. One and the same.

    Reply
  9. Geoff says

    April 21, 2018 at 5:22 am

    5 stars
    Thanks, I love this recipe – it’s one of the best things I’ve ever made.

    Reply
    • Karina says

      April 21, 2018 at 7:17 am

      That is so great to hear! I am so glad that you loved it! Thanks so much for following along with me!

      Reply
  10. Geoff says

    March 30, 2018 at 7:52 am

    Thanks for the recipe. I had a quick question about the Slow Cooker instructions: should we still saute the veggies prior to adding them to the slow cooker, or just throw them in raw?

    Reply
    • Karina says

      April 01, 2018 at 2:52 pm

      That is by preference if you like your vegetables a little more crispy or tender. I am so glad that you are making this stew! It is one of my favorites! Thanks so much for following along with me!

      Reply
  11. Molly says

    March 17, 2018 at 8:33 am

    Add some Worcestershire sauce to this-about 1-2 tablespoons should do.

    Reply
  12. Traveler says

    February 05, 2018 at 1:16 am

    4 stars
    I make another version of beef and Guinness stew often. Two ingredients I also add are cooked and crumbled bacon and a splash of cognac or brandy.

    Reply
    • Tymeron Smith says

      February 05, 2018 at 7:00 pm

      Sounds great! Glad that we have a few things in common;)! Thanks for sharing and following along with me!

      Reply
  13. Terrie says

    November 07, 2017 at 12:05 pm

    5 stars
    I made your stew tonight, and it was brilliant! I did add a bit of ketchup (horrors!) since I didn’t have tomato paste, and the ketchup gave a nice tang to the gravy–also used a bit of beef bouillon. I did need to add the extra cornstarch to thicken the gravy, and it worked like a charm. Terrific recipe–my husband said yours is replacing my old Guinness Stew recipe!!

    Reply
    • Karina says

      November 17, 2017 at 8:34 pm

      Haha Terrie, you gotta do what you gotta do, right?! Ketchup is a good substitution! I’m honoured your hubby approved! It’s all due to your quick thinking with the ketchup I think! 😉

      Reply
  14. Mary M O'Brien says

    September 20, 2017 at 9:10 am

    I, too want to know about brown onions. Here, in the USA, we have white onions, yellow onions and green onions (the skinny ones with a little bulb at one end.) Please advise.

    Reply
  15. Valerie Klobuchar says

    May 17, 2017 at 2:43 am

    Where can you find brown onions?

    Reply

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