Ultimate Guinness® Beef Stew Recipe - Allrecipes.com
Ultimate Guinness(R) Beef Stew Recipe
  • READY IN ABOUT 4 hrs

Ultimate Guinness® Beef Stew

Recipe by  

"This is an Irish beef stew made with Guinness®. This stew is very hearty and begs for a good sopping bread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs 25 mins

    3 hrs 45 mins


  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Heat olive oil and bay leaves in a 6-quart oven-proof pot over high heat. Place 1/4 cup flour in a shallow bowl, press beef cubes into flour, and sear beef in the hot oil until the meat has a browned crust, about 3 minutes per side. Cook and stir onions with beef until onions are translucent, 5 more minutes. Reduce heat to low.
  3. Combine garlic, thyme, and rosemary leaves with 2 tablespoons flour in a small bowl; stir flour mixture into beef and onions until thoroughly combined. Pour beer and beef stock into mixture, stir to combine, and bring to a simmer. Cook, stirring often, until thickened, about 5 minutes. Mix potatoes, carrots, and parsley into beef and sauce; cover pot.
  4. Braise stew in the preheated oven until potatoes are cooked through and beef is tender, about 3 hours; stir occasionally. Season with salt and black pepper.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2015

Recipe Group: here's how I really feel! Guinness=Magic. This is the epitome of beef stew, which is incidentally torture to make because your house will smell divine and you can't eat the source for three hours. This recipe cannot be improved in any way. Thank you, thank you thank you.

Most Helpful Critical Review
Jan 19, 2015

Recipe Group. Pros...no tomato products or canned or packaged soups. Easily cooked in the oven with no chance of burning in my overly hot slow cooker. Meat and veg perfectly done in 3 hrs. Cons....very bitter &/or sour taste. No beef flavor. I added a TBS sugar about 2.5 hrs which improved it considerably. The only tweak I made was to omit the potatoes. I served this over green beans. 4 stars from DH, 2 from me so 3 over all. Guess I'm just not a Guinness fan.

Jan 18, 2015

Recipe Group Selection: 17, January 2015 ~ This review is based on only my DH opinion. I made this with venison rather than beef, that was my only change. He loved this dish! He loved the texture, the venison, the veggies and the broth, and he does NOT like Guinness® beer! He said the combination of the ingredients worked really well together. I purchased 1 can of Guinness® for this recipe. I freaked out when I poured the Guinness® in the pan. There was something in the can that moved. I got a flashlight to see what it was. It was a milky white ball. I told my hubby I thought it was an eyeball. He assured me it wasn't, but he took the can apart to be sure. LOL Never having purchased a can of Guinness® I wasn't aware that there is a ball of nitrous. It helps create the foamy frothiness when you pour out the beer. All that being said, hubby loved his dinner and told me to "feel free to make this one again!" Thanks dad2twins, for sharing your recipe!

Jan 19, 2015

Recipe group 1/17/2015: I love the flavor the beer imparts to this. The veggies and herbs this calls for are just right. I will make again. Not sure what I will do with 3 more bottles of Guinness, I I bet I think of something! :-D

Feb 19, 2015

Made for Recipe Group. A good basic beef stew with bonus-Beer! Gives it a good flavor. I like that it preps on stovetop, then goes into the oven. Thanks for the recipe!

Feb 08, 2015

Wow loved this recipe. The house smelled great while this was cooking. Only change I made was add some mushrooms because we loved them. Also before I had heated the oil and bay leaves I had prepped the meat, onions and mushrooms ahead of time this to prevent the burning of the bay leave as per one reviewer had mentioned. Then as they were frying prepped the tatters and carrots. Will be making again.

Feb 03, 2015

made for recipe group 1/21/15: First of all, the flavor was really good and it was easy to prepare so I would make it again. However, the bay leaf burned in the pan before I could add the beef. I removed it and added another when moving to the oven. My only change was to use leftover, medium rare beef with a little extra broth to compensate for juices that fresh might have contributed. I halved the recipe, so used a 3qt pot, and after 2 hours the carrots were perfect, the potatoes were just done, and the onions all but disappeared. It came out of the oven with no liquid. There was a light coating on the chunks but I could have easily ate this from a plate with a fork. Since the description says to have some sopping bread handy, this was not the texture I expected. It tasted great but I then I added another 1.5 cups broth to get to what's in my photo. I would make it again but with more liquid from the start(both beer and broth so as not to change the flavor ratio).

Jan 21, 2015

Recipe Group 1/17/2015: I have to admit when I tasted the liquid before it went into the oven - I began to think about Plan B for dinner! It was very bitter and all I could taste was the Guinness. HOWEVER, after 3 hours the flavour mellowed and it came together really well. I added the potatoes at the beginning and the carrots an hour later. The carrots were perfect but the potatoes a little overdone. Next time I would add the potatoes later, as well. The herbs and seasoning were delicious and the gravy was just the right consistency. In the last hour, I did add a teaspoon of sugar and a tablespoon of tomato paste to round out the flavours. I also found that I needed additional beef broth (but that could just be my pot and/or oven). Nice one-pot meal for a winter day!


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  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 39.4 g
  • 13%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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