Beef and Guinness Stew served with Guinness Beer Bread. What better comfort food on a cold evening?
The aroma of beef braising in Guinness with garlic, onions, mushrooms and carrots is irresistible. The long, slow simmer yields beef so tender you can eat it with a spoon—truly spoon-tender.
The stout’s deep, malty character creates a rich backdrop for the beef, vegetables and hearty brown gravy. I like to serve this stew over seasoned rustic red mashed potatoes and a warm slice of beer bread with a pat of melting butter. This comforting, flavor-packed Beef and Guinness Stew fills the kitchen with cozy, inviting scents and warms both plate and heart.
For me an exceptional stew needs a few key elements: large cubes of beef (I cut chuck roast into 2–3″ pieces), a good sear on the meat to deepen flavor, and a sauce with a gravy-like consistency. If the sauce is thinner than I want at the end of cooking, I finish it with a flour slurry to thicken it so it ladles generously over the mashed potatoes. A patient simmer is essential so the flavors develop fully and the beef becomes tender enough to fall apart with a spoon.
Last weekend I made this while we were cozying up in a camper at the lake despite freezing temperatures. With movies and board games and the chores left behind, it felt like a small vacation. A big pot of fragrant stew, a loaf of beer bread and Cranberry Orange Scones for dessert made it a snug, memorable meal. The dish is impressive enough for guests yet straightforward to prepare—if it works in a tiny camper kitchen, it will work anywhere.
How to make Beef and Guinness Stew
Begin by cutting 3 pounds of chuck roast into 2–3″ cubes. Dust the beef with flour, salt, and pepper, then brown it in two batches in a little olive oil over high heat—browning in batches prevents crowding and helps build flavor. Transfer the browned beef to a large bowl.
Next, sauté 8 ounces of baby portabella or button mushrooms in a bit of butter until lightly browned, then add them to the beef. Sauté carrots, celery and diced onion in the same pan until they begin to brown, about 3–5 minutes. Stir in 2 tablespoons tomato paste, minced garlic, chopped fresh Italian parsley and thyme and cook 1–2 more minutes to release the aromas.
Add one bottle or can of Guinness Stout and bring the mixture to a simmer, scraping up any browned bits from the pan. Let the Guinness reduce briefly for a minute or two.
Pour in good beef stock, return the browned beef and mushrooms to the pot, bring to a gentle boil, then cover and simmer for about 2½ hours, or until the beef is fork- or spoon-tender. If the sauce isn’t as thick as you’d like, whisk 2 tablespoons flour into ½ cup beef stock to make a slurry, strain to remove lumps, then stir it into the stew and boil vigorously for 5–10 minutes until thickened.
Serve the stew over mashed red potatoes made with butter, half-and-half, salt, pepper and chopped parsley. Garnish with additional parsley. Warm slices of beer bread and a pat of butter are perfect accompaniments, and a pint of stout completes the experience.
I hope you enjoy this Beef and Guinness Stew with Guinness Beer Bread as much as my family does. It’s a comforting, satisfying meal that’s easy to make and perfect for chilly nights.
In the mood for more soups and stews? Try pressure cooker pork chili, slow cooker chicken and dumplings, or a red wine beef stew for other hearty options. Leave a comment below—I’d love to hear how this stew turns out for you!
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Beef and Guinness Stew with Guinness Beer Bread
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 pounds chuck roast, cut into 2–3″ cubes
- 1/4 cup flour, divided
- kosher salt, divided
- freshly ground black pepper
- 2 tablespoons butter, divided
- 8 ounces baby portabella or button mushrooms, halved
- 5 carrots, peeled and cut into 1″ pieces
- 1 rib celery, minced
- 2 medium onions, diced
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1/2 cup chopped fresh Italian parsley, divided
- 1/4 cup fresh thyme sprigs
- 11.2 ounces Guinness Stout (one bottle or can)
- 3.5 cups good beef stock, divided as needed
Instructions
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Heat the olive oil in a large Dutch oven over high heat.
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Dust the cubed chuck roast with flour, salt and pepper.
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Brown the beef cubes on all sides in batches, about 5 minutes per batch, taking care not to overcrowd the pot. Transfer browned beef to a large bowl.
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Melt 1 tablespoon butter over medium-high heat and add the mushrooms with a dash of salt. Lightly brown, then remove mushrooms to the beef bowl.
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Add the remaining tablespoon of butter if needed and sauté the carrots, celery and onion until slightly browned, about 3–5 minutes.
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Stir in the tomato paste, thyme, parsley and garlic and cook 1–2 minutes more.
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Pour in the Guinness, bring to a boil and scrape up any browned bits from the bottom of the pot. Reduce for 1–2 minutes.
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Add beef stock and return the beef and mushrooms to the pot. Bring to a gentle simmer, cover and cook for 2½ hours or until the beef is tender.
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Remove the lid and bring the stew to a rolling boil. Taste and adjust salt and pepper, and skim any excess fat.
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If a thicker gravy is desired, whisk 2 tablespoons flour with ½ cup stock, strain to remove lumps, then stir into the stew and simmer vigorously for 5–10 minutes until thickened.
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Serve over mashed red potatoes prepared with butter, half-and-half, salt, pepper and parsley. Garnish with additional chopped parsley if desired.