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Guinness Beef Stew

Course Beef, Main Course
Cuisine American, Irish-inspired
Keyword guinness-beef-stew, Irish-beef-stew
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 8 servings


  • 4 slices thick cut bacon cut into ½ inch pieces
  • 3 lbs beef chuck roast cut into 1 inch bite size cubes
  • 1 ½ teaspoon salt divided
  • 1 teaspoon freshly ground black pepper
  • 2 large yellow onions chopped
  • 4 medium cloves garlic minced
  • 2 tablespoon butter
  • ¼ cup all purpose flour
  • 3 large carrots peeled, cut into ½ inch pieces
  • 2 large celery ribs chopped
  • 1 14.9 oz can Guinness beer (dark Irish stout beer) (OR 11 oz bottle plus additional ¼ cup beef broth)
  • 3 cups low sodium beef or chicken stock
  • 1 tablespoon Worcestershire Sauce
  • 4 tablespoon tomato paste
  • 1 tablespoon sugar
  • 2 medium bay leaves
  • few sprigs fresh thyme
  • 2 tablespoon fresh chopped Italian parsley plus additional for garnishing
  • mashed potatoes for serving


  • Cook bacon in a 6 quart Dutch oven over medium-high heat for 2-3 minutes or until crisp. Remove from pot using a slotted spoon.
  • Season beef cubes with 1 teaspoon salt and 1 teaspoon pepper on all sides. Add to bacon drippings in Dutch oven, browning on medium-high heat turning as need to brown on all sides. Cook in batches if needed, to avoid overcrowding the pot. Remove to a platter.
  • To the drippings add onion. Cook for 4-6 minutes or until softened and lightly browned. Add garlic, cook for 1 minute longer. Add butter stirring until butter has melted, scraping any brown bits from the bottom of the pot. Add flour, cook for 1-2 minutes until flour is absorbed.
  • Return beef to Dutch oven along with reserved ½ teaspoon salt, Guinness, beef stock, Worcestershire sauce, tomato paste. sugar, bay leaves and thyme sprigs. Bring to a boil, then immediately lower the heat and simmer covered for 1 hour.
  • Uncover and add carrots and celery to pot. Replace cover and continue to cook for an additional 1 hour. (To equal 2 hours total at this point) After simmering, test doneness of beef with a fork, it should be tender and shred easily. If not, stir well then cover and continue to simmer another 15-20 minutes, then test again.(If adding potatoes, do so at this point)
  • Once beef is fork tender, increase heat to medium-high and let bubble uncovered to reduce slightly for about 5 minutes. Taste and adjust salt and pepper to taste.
  • Remove bay leaves and thyme. Mix in cooked bacon and chopped parsley.
  • Serve ladled over mashed potatoes with soda bread and garnished with additional parsley or thyme.


You may thicken further at the end of cooking two ways:
  • Mix 2 tablespoon cornstarch into enough cold water to fully dissolve. Whisk into broth.
  • Alternately, add additional tomato paste 1 tablespoon at a time at the end of cooking, repeating until it thickens to your taste. 
  • You may use one 11 ounce bottle of Guinness in place of the 14.5 ounce can. When doing so, simply increase the beef broth adding ¼ additional to the amount called for in the recipe.
  • If preferred, you may add 1-2 cups of potato cubes to the stew 20 minutes before the end of cooking.