Beef and Guinness® Stew

Beef and Guinness® Stew

Made  times
Chef John 23822

"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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3 h servings 528 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1605 mg
  • 64%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
  2. Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
  3. Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
  4. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
  5. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
  6. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.


  1. 202 Ratings

Most helpful positive review

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...

Most helpful critical review

I did not care for this recipe. 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)

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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...

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...

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 t...

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...

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 ...

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 wer...

WOW! This was amazing! I made it for St. Patty's Day yesterday served with green beer! Hubby said this is the best Irish dish! I doubled the recipe just so we can have left overs and followed it...

I'm slipping quickly into a food coma after just finishing the most PHENOMENAL beef stew EVER. Don't give into the temptation to switch beef stock for the chicken stock. Chicken ...

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