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posted by Amy Johnsonon March 9, 2020 (updated Sep 14, 2021) 57 comments »
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This Guinness Beef Stew Recipehas comfort food written all over it. Serve it alongside mashed potatoes or cornbread waffles for a meal that will leave everyone happy and satisfied.
Have you ever cooked with beer? I do enjoy cooking with beer, especially when paired with meat dishes. Beer adds subtle flavor and works perfectly with roasted and braised meats. This Guinness Beef Stew recipe is a delicious example of what beer can do when it mingles with meat and veggies. The method of slow cooking meat, otherwise know as stewing, has been around for centuries. And no wonder, not only is it a delicious way to prepare meat, but it is relatively inexpensive and a fabulous way to stretch meat and vegetables to feed a crowd.
When I began experimenting with a Guinness Beef Stew Recipe I immediately hunted down a version from Jamie Oliver as a starting point. We’ve enjoyed watching Jamie cook over the years. His enthusiasm for real food is infectious. He always keeps it real and simple, two good things when it comes to food. The recipe shared below is an ever so slightly adapted version from Jamie’s.
This Guinness Beef Stew is particularly tasty served atop mashed potatoes or Beer Cornbread Waffles. Oh yes! Check them out. It’s a fun and tastyalternativeto potatoes.
Whatever you serve it with, I hope you enjoy this satisfying dish as much as we have.
Guinness Beef Stew recipe notes:
- If extra guests show up, to stretch the serving amount add a bit of beef broth and/or more diced tomatoes. If you happen to have any leftovers (fat chance) add more beef broth and diced tomatoes to create a scrumptious soup.
- This is the perfect dish to make ahead, refrigerate and reheat. I think it’s even better the next day!
- If you can’t get your hands on a Guinness, a dark beer will work nicely.
- Yet another delicious dish that puts a Dutch Oven to work. If you don’t own a yet, consider adding one to your kitchen arsenal. A 6-8 quart is a good size that can handle a variety of dishes. Our Dutch Oven is a workhorse in our home, acting as roaster, braiser, baker, fryer and chili maker.
More tasty dishes made with beer:
- Beer Braised Chicken Recipe
- Balsamic Beer Braised Pork Roast Recipe
- Beer Batter Hush Puppies Recipe
- Beer Cornbread Waffles Recipe
- Beer Bread from Dine and Dish
Guinness Beef Stew Recipe
Guinness Beef Stew
Yield: 3-4
Prep Time: 10 minutes
Cook Time: 3 hours 35 minutes
Total Time: 3 hours 45 minutes
An easy flavorful beef stew perfect for a hearty meal when served with mashed potatoes or Beer Cornbread Waffles.
Ingredients
- 3 tablespoons olive oil
- 2 medium onions, rough chopped
- 2 celery sticks, rough chopped
- 2 medium carrots, rough chopped
- 2 bay leaves
- 1/2 teaspoon dried sage (or thyme)
- 1 pound stew beef, cubed into 1-inch pieces (chuck or bottom round works great)
- 2 tablespoons all-purpose flour
- 16 ounces ale, Guinness or stout
- 14-15 ounces canned diced tomatoes
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 350-degrees F.
- In a Dutch oven or heavy bottomed oven-proof pot with tight fitting lid, heat olive oil over medium heat. Add chopped onions, celery, carrots, bay leaves and sage; cook, stirring occasionally for about 10 minutes.
- Add cubed beef, sprinkle in flour and stir to combine. Cook, stirring for about 30 seconds. Stir in ale, canned tomatoes, brown sugar, salt and pepper. Stir to combine. Bring to a boil.
- Stir, remove from heat, cover and transfer to 350-degree F oven. Cook for 3 hours, until meat is tender. Remove lid and continue to cook for an additional 20 minutes. Remove bay leaves before serving. Salt and pepper to taste.
Notes
If leftovers are desired (or seconds), go ahead and double this recipe.
To stretch the serving amount, add a bit of beef broth and/or more diced tomatoes. If you happen to have leftovers, add more beef broth and diced tomatoes to create a delicious soup.
This is the perfect dish to make ahead, refrigerate and reheat. I think it’s even better the next day!If you can’t get your hands on a Guinness, any dark beer will work nicely.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Facebook
Originally published February 27, 2015.
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What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Read more...
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57 comments on “Guinness Beef Stew Recipe”
Laura —Reply
Love this recipe! I did use venison instead of beef and it was the best stew we have eaten! My kids absolutely adored it! I’m making it for some friends tomorrow!
Matt Newcomb —Reply
Hey Amy, I need to know, I have a cast iron Dutch oven and I would like to cook this outside over coals, have you tried it that way before?
Amy Johnson —
I have not tried that method of cooking with this yet.
Robin —Reply
This recipe was a huge hit with my boyfriend! A+. I’m personally not a fan of beer/wine flavor in stew so I want to try it again with broth instead. Should I make any changes? I liked the texture and am worried it may be too watery since the beer is sort of thick.
Courtney —Reply
Great recipe! We love it with crimini mushrooms and a touch of red wine! Fantastic!! The smell is torturous!!!!????????????????????????????
Carol L McCraw —Reply
Hi, Amy! I’m also live in NC, south of Asheville; great to “meet” you, and love your blog! This recipe was amazing! I made it exactly as directed, except I doubled the carrots and celery (needed using) and added a carton of baby bella mushrooms. Had enough for two wonderful dinners; will be a regular around here. I had bought a Dutch oven last summer and never used it, so this was the perfect way to break it in. The day I made this, it was cold and windy, so the slow cooking in the oven made the kitchen toasty warm. Thanks again!
Carol M
Amy Johnson —
So happy to hear from you, neighbor! I’m so glad you enjoyed the recipe and were able to break in your new Dutch oven.
Heather Mele —Reply
OMG, this recipe stole my heart from another stew recipe I was in a relationship with for years! I am totally obsessed with this one! Best of all, I feel like a total rock star every time I make it, and my husband treats me like a rock star when he knows it’s on the menu! Thank you, Amy!!!
Shelley H. —Reply
We love this recipe so much! I was wondering if you had a way to make it in the instant pot? Thank I’m advance!
Amy Johnson —
I have not tried it in an instant pot yet, but it certainly would be worth trying.
Misti —Reply
This recipe is great. I doubled it and added both thyme and sage. I do it in the slow cooker. I browned the meat and veggies and added to cooker. Then I made the sauce and added that as well. 4-6 hours on high. I make it the night before so I can skim the fat and adjust the seasoning. If too watery, I use a cornstarch slurry and it comes out perfect. Thanks.
Debbie —Reply
Just made this today for the first time. Fantastic! Rich and satisfying. Will be making this again and again this winter. Thanks for the recipe!
Amy Johnson —
Glad to hear it, Debbie! It’s perfect for the winter months.
Sophie —Reply
Its awesome recipe. I want to try this. Its mouthwatering and I think, best combination of this is rice. Hope mornington restaurants have this kind of dish in their menu. I really love this.
Jan —Reply
This is delicious, I used fire roasted garlic tomatoes in mine!!
June —Reply
I made the Guinness Beef Stew in a 4.5 quart dutch oven and when I took it out, there wasn’t a lot of stew to ladle out. Most of it dried/burned onto the sides and bottom of the dutch oven. We confirmed our oven temperature with our oven thermometer. However, what we were able to eat was delicious. Should I reduce the time that it is in the oven? Should I use a smaller Dutch oven? Should I reduce the oven temperature? Or, all the above? I bought some beef stew meat and wanted to try the recipe again and would love anyones advice.
Carole —Reply
Hello!! I made this stew countless time it’s so delicious. I just have one question. How do you double it?
A big Thank you from Québec, Canada!
Janice —Reply
This was delicious, I used roasted garlic fire roasted tomatoes and rosemary instead…yummy
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