Recipe by Chef John
"The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year."
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bacon, cut into small pieces
2 1/2 pounds
boneless beef chuck, cut into 2-inch pieces
salt, or more to taste
freshly ground black pepper to taste
onions, coarsely chopped
1 (14.9 ounce) can
dark beer (such as Guinness®)
carrots, cut into 1-inch pieces
celery, cut into 1-inch pieces
freshly ground black pepper, or to taste
2 1/2 cups
chicken stock, or as needed to cover
This stew has a great flavor, don't be afraid to use Guiness. It will not be bitter, even if you omit the sugar like I did. I used only one pot: rendered the bacon-removed it; dredged 3.75 lbs. beef in flour (with salt and pepper) browned it-removed it; cooked the onions and garlic; deglazed with Guiness; added 26 oz. of beef stock (instead of chicken stock) tomato paste, thyme, and vegetables; put the beef and bacon back in; simmered for 2 hours and then used a gravy separator and some corn starch to thicken the gravy (made 4.5 cups gravy). Go easy on the salt, there is enough in the beef stock. Served it just like in the picture!
worst stew I've ever made. and it tastes nothing like any guiness stew i've ever eaten. I'm always looking for a new recipe on here but this one is my first (1 star)
Thought it was fantastic. Cooked it in my dutch oven. Added turnips to the mix. It was a big hit!!
Absolutely delicious. I served it to my family with Irresistible Irish Soda Bread from this site and my toddler and husband gobbled it all up. Next time I make this, however, I will be sure to serve over potatoes or Colcannon as this only made enough for one meal for my 4 person family. Also, my 7-year-old turned her little nose up at it because of the intensity of flavor - which I think could have been dodged had I served it over mashed potatoes. We enjoyed it (except the 7 year old) but afterward decided that since it's such a very flavorful stew, almost like a gravy, some sort of mashed potato accompaniment really is a must.
Another thought: I did use beef stock instead of chicken (beef is what I had on hand) and I wonder if using the chicken stock could have dialed down the strength of the stew. Going to go that way next time.
Great recipe! I used beef broth instead of chicken and we loved this stew. Many stews seem to lack a bit in flavor but not this one. We had it with mashed potatoes. I will definitely be keeping a supply of Guinness on hand just for this stew. Thanks Chef John! I do love your recipes!
I made this recipe for a family Christmas party using smoked, overly cooked (i.e. DRIED OUT!)leftover brisket. I was hoping the cooking slow and low in the Guinness would tenderize and moisten the brisket. It turned out FANTASTIC and there were NO leftovers, sorry to say! LOL! I made it the next day for my family, again using this overcooked, smoked brisket and it turned out just as great! THIS is DEFINITELY a keeper!! (I didn't use any sugar. That's the only adjustment I made, except for the dried out meat I used!) A GREAT way to use up meat that turned out too dry and tough! Thanks for this recipe, Chef John!!
This smelled amazing as it was cooking. I dissolved about a tablespoon of flour into some of the cooking liquid and added it back into the pot to help thicken it up. The taste was a little more bitter than I expected, but not in an overpowering way. It was fabulous with the garlic mashed potatoes I made. Not sure how it will be on its own, but I'll find out when I eat the leftovers tomorrow.
This was a great cold weather food with a great rich taste. I substituted beef stock for chicken stock. I think this gave the recipe a much deeper flavor. Left overs reheated the next day were even better. Football crowd is already requesting this for next weekend again.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Guinness(R) Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 221
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