Guinness Beef Stew with Carrots

There’s something magical about a pot of Guinness beef stew simmering on the stove—the rich aroma of tender beef, caramelized vegetables, and that deep, malty stout filling the kitchen. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings or lazy Sundays. I first fell in love with this dish during a trip to Ireland years ago, where a cozy pub served it with a hunk of crusty soda bread. I’ve been tweaking my version ever since, and after 15 years of cooking hearty meals for family and friends, I can confidently say this stew is a winner.

What makes it special? The Guinness adds a robust, slightly bittersweet depth that balances the sweetness of carrots and onions, while the slow simmer turns the beef into melt-in-your-mouth perfection. It’s not just a meal—it’s a hug in a bowl. Whether you’re cooking for a crowd or just craving comfort food, this recipe never fails to satisfy.

Why You’ll Love This Guinness Beef Stew

This isn’t just any beef stew—it’s the kind of dish that makes people linger at the table, soaking up every last drop with crusty bread. Here’s why it’s become my go-to comfort food:

• Rich, deep flavor: The Guinness adds a malty complexity that balances the sweetness of carrots and onions, creating layers of taste in every spoonful.
• Comfort in a bowl: Tender beef, hearty vegetables, and savory broth—it’s like wrapping yourself in a warm blanket on a cold night.
• Easy to make: Just brown, simmer, and let time do the work. Perfect for lazy weekends or busy weeknights when you want something hands-off.
• Crowd-pleaser: Whether it’s St. Patrick’s Day or a casual dinner party, this stew always disappears fast. Bonus: it tastes even better the next day!

Trust me, one bite and you’ll understand why this recipe has a permanent spot in my rotation.

Ingredients for Guinness Beef Stew

Gathering the right ingredients is half the battle with this stew—the other half is letting them work their magic together. Here’s what you’ll need (and yes, that bottle of Guinness is non-negotiable in my book!):

• 2 lbs beef chuck, cubed: Look for well-marbled pieces—they’ll turn fork-tender after simmering. I cut mine into 1.5-inch chunks; any smaller and they might dry out.
• 2 tbsp olive oil: Just enough to brown that beautiful beef without drowning it.
• 1 large onion, chopped: Yellow onions work best here for their balance of sweetness and punch.
• 3 carrots, sliced: Cut them thick (½-inch) so they hold up during the long cook time.
• 3 celery stalks, sliced: The unsung hero that adds earthy depth.
• 4 garlic cloves, minced: Because what’s a stew without garlic’s cozy aroma?
• 2 tbsp tomato paste: My secret for building a rich, umami base.
• 2 cups Guinness stout: Use the extra in the bottle to toast the chef while cooking!
• 4 cups beef broth: Homemade if you’ve got it, but good-quality store-bought works too.
• 2 bay leaves + 1 tsp each thyme & rosemary: The herb trifecta that makes the broth sing.
• Salt and pepper to taste: I’m generous—this stew can handle it.

Pro tip: Measure everything before you start cooking. It makes the process smoother, especially when you’re sipping that leftover Guinness!

How to Make Guinness Beef Stew

Now for the fun part—turning those simple ingredients into a pot of pure comfort! I’ll walk you through each step, sharing all my little tricks along the way. Just follow along, and soon you’ll have that incredible Guinness aroma filling your kitchen.

Browning the Beef

First rule of stew club: don’t skip the browning! Pat your beef cubes very dry with paper towels—this helps them caramelize instead of steam. Heat the oil in your largest, heaviest pot (I use my enameled Dutch oven) over medium-high until it shimmers. Add the beef in a single layer with space between pieces—crowd them, and they’ll steam instead of brown. Resist stirring for a full 2-3 minutes per side until you get that beautiful crust. Do this in batches if needed. That golden fond on the pot bottom? That’s flavor gold!

Sautéing the Vegetables

Once the beef is set aside, lower the heat to medium and add the onions, carrots, and celery. Sprinkle with a pinch of salt to help them release moisture. Stir occasionally for 6-8 minutes until the onions turn translucent and the carrots just start to soften at the edges. Now toss in the garlic and tomato paste—stir constantly for 1 minute until fragrant. You’ll smell when it’s ready, I promise!

Simmering the Stew

Return the beef (and any juices!) to the pot, then pour in the Guinness—it’ll sizzle and steam as it deglazes all those tasty browned bits. Add the broth, herbs, and a good grind of black pepper. Bring it just to a boil, then immediately reduce to the lowest simmer your stove can manage. Partially cover and let it bubble gently for 2 hours—no peeking for at least the first hour! The beef should be fork-tender when done.

Want it thicker? Mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and simmer uncovered for 10 more minutes. Taste and adjust salt—I usually add another pinch here. Fish out the bay leaves, and you’re done! The stew will thicken more as it cools, so don’t worry if it seems brothy at first.

Tips for Perfect Guinness Beef Stew

After making this stew more times than I can count, I’ve picked up a few tricks that take it from good to unforgettable. Here’s what I’ve learned:

• Deglaze like a pro: When adding the Guinness, use a wooden spoon to scrape up every last bit of browned goodness from the pot—that’s where the deep flavor hides!
• Salt in layers: Season the beef before browning, then adjust again at the end. The long simmer mellows saltiness, so don’t be shy.
• Low and slow is key: If your stew’s at a rapid boil, turn it down. Gentle bubbles = tender meat. Impatient cooking = tough beef.
• Fat is flavor: Don’t skim the golden fat on top before serving—it carries all the rich taste. Trust me on this one.

One last thing: leftovers taste even better after a night in the fridge. The flavors marry beautifully—if you can resist eating it all straight from the pot!

Ingredient Substitutions

Listen, I get it—sometimes you’re halfway through a recipe and realize you’re missing something. Or maybe you want to put your own spin on things. Here’s how to tweak this stew without losing that soul-warming goodness:

• No Guinness? Any stout or porter works—Murphy’s or Smithwick’s add similar depth. For non-alcoholic, try beef broth with 1 tsp each molasses and instant coffee (sounds weird, tastes amazing).
• Vegetable swaps: Swap carrots for parsnips or turnips if you like earthier notes. Mushrooms add umami if you’re meh about celery.
• Herb variations: Fresh thyme beats dried, but in a pinch? Use ½ tsp dried per tablespoon fresh. No rosemary? A dash of Worcestershire sauce mimics its savoriness.

Just promise me one thing—never skip browning that beef. Some things are sacred!

Serving Suggestions for Guinness Beef Stew

Oh, the joy of ladling this rich stew into bowls—but what to serve with it? Here are my tried-and-true pairings:

• Crusty bread: My absolute must-have! A loaf of Irish soda bread or rustic sourdough for soaking up every last drop of that glorious broth.
• Creamy mashed potatoes: Spoon the stew over a mound of buttery mash—it’s like the coziest blanket for your taste buds.
• Simple green salad: A crisp mix of bitter greens (think arugula or endive) with a sharp vinaigrette cuts through the richness beautifully.

Pro tip: Set out extra napkins. Things get deliciously messy with this meal!

Storing and Reheating Guinness Beef Stew

Here’s the beautiful thing about this stew—it practically begs to be made ahead! Let it cool completely, then transfer to airtight containers. In the fridge, it keeps for 4-5 days, tasting better each day as flavors meld. For freezer storage (up to 3 months), leave an inch of space at the top—those liquid gold expands when frozen.

Reheating? My trick: low and slow. Thaw frozen stew overnight in the fridge, then warm gently on the stovetop over medium-low, stirring occasionally. If it seems thick, splash in a bit of broth or water. Microwave works too—just cover and heat at 50% power in 2-minute bursts, stirring between. Whatever you do, don’t let it boil violently or you’ll toughen up that tender beef!

Guinness Beef Stew FAQs

Over the years, I’ve gotten all sorts of questions about this stew—here are the ones that pop up most often with my tried-and-true answers:

Can I make this in a slow cooker?

Absolutely! Brown the beef and sauté the veggies on the stove first (don’t skip this—it builds flavor!), then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5. The beef practically melts this way!

What’s the best non-alcoholic substitute for Guinness?

Mix 1 cup beef broth + 1 tbsp each molasses and balsamic vinegar. It won’t be identical, but gives that rich, slightly sweet depth. (P.S. The alcohol cooks off during simmering—only traces remain!)

Why is my stew too thin/thick?

If thin: Simmer uncovered longer or add a cornstarch slurry. Too thick? Stir in extra broth. Remember—it thickens as it cools, so err on the brothy side initially.

Can I freeze leftovers?

You bet! Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat gently—the flavors actually improve!

Still got questions? Drop them in the comments—I’m happy to troubleshoot!

Nutritional Information

Here’s the scoop on what’s in each hearty bowl of this stew—but remember, these are just estimates since ingredients vary. (My extra-thick carrot slices or your generous pour of Guinness might tweak the numbers!):

• Calories: About 450 per serving
• Protein: 35g (thanks, beef!)
• Carbs: 20g with 4g fiber
• Fat: 25g (9g saturated)

It’s surprisingly balanced for such a comforting dish—packed with protein and veggies, plus those wholesome stout antioxidants. Not bad for something that tastes this indulgent!

Share Your Guinness Beef Stew Experience

Nothing makes me happier than hearing how this stew turns out in your kitchen! Did you add a twist with extra herbs? Maybe your family licked the pot clean? Drop a comment below—I read every one. Better yet, snap a photo of your masterpiece and tag me. Let’s spread the Guinness love together!

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