Guinness Beef Stew Recipe - Chisel & Fork (2024)

This Guinness beef stew is loaded with beef chuck, vegetables and you guessed it, Guinness beer, which gives it a great depth of flavor.

St. Patrick's Day is just around the corner. Luckily for you there are plenty of options - from corned beef hash to Irish coffee cake to Baileys ice cream.

But one of main ingredients for me this time of year is Guinness. The caramelized and toasted malt flavors work great with the beef.

Why This Recipe Works

• Twist on a classic - this recipe takes the comforting beef stew and replaces what is usually red wine with Guinness beer, giving it a different flavor.
• Flavorful - the stew is seasoned with a variety of herbs and spices, including thyme and bay leaves, which further enhance the flavor profile in addition to the beef, bacon and Guinness beer.
• Freezer friendly - it can be prepared in a large quantity and frozen for future use.

Ingredient Notes

• Beef chuck - perfect meat for cooking low and slow as it becomes tender when it is cooked for a longer period of time.
• Veggies and herbs - adds a hint of flavor to the stew.
• Bacon - adds some extra flavor but can be omitted.
• All-purpose flour - helps thicken the stew.
• Guinness beer, chicken and beef stock - the combination gives a good mouth feel and depth of flavor.
• Tomato paste - adds some richness.

Ingredient Swaps

As with any recipe, you can mix up some of the ingredients. Some variations include:

• While I use beef chuck for this recipe, boneless short ribs are a good substitute.
• If you don't want bacon, pancetta can be used instead.
• Instead of flour, you can use cornstarch.
• I use a combination of chicken and beef stock as it allows for the flavor of the Guinness to come through better but you can use one of all or the other.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Heat olive oil in a large pot over high heat. Brown the seasoned beef in batches for 1-2 minutes per side, then set aside on a plate.

Reduce heat to medium and add bacon. Cook until the fat is rendered and starting to brown, about 5 minutes.

Cook onion until translucent for about 5 minutes. Add garlic and cook for another 3 minutes.

Stir in flour, then slowly add Guinness beer, scraping the bottom to get the brown bits, until the flour dissolves.

Add the remaining ingredients to the Dutch oven as well as the beef.

Bring to boil before reducing heat and simmering for 2 ½ hours. Remove bay leaves and thyme and serve.

FAQs

Serving Options

While this Guinness beef stew is great on its own, you can also serve over some cream cheese mashed potatoes. And if you're looking for a low carb option, try garlic mashed cauliflower.

And even though it is more for breakfast, dipping some Irish potato bread in the stew is never a bad idea.

Equipment

The equipment you use is important to how the Guinness beef stew turns out. What is needed is the following:

• Stock pot/Dutch oven- you want something large enough to cook the stew.
• Chef's knife - you want a quality knife to dice everything.

Pro Tips/Recipe Notes

• Do not skip searing the beef chuck as it helps create flavor and seal in the juice.
• Use a combination of chicken and beef stock which allows you to highlight the Guinness flavor.
• If you like a thicker stew, mix 2 tablespoon cornstarch with ¼ cup beef stock before adding to the Guinness beef stew as it is simmering.
• Do not overcook the stew. It shouldn't cook longer than 3 hours, otherwise you'll have dry beef.

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If you’ve tried these Guinness beef stew or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

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