Ultimate Guinness® Beef Stew

Ultimate Guinness® Beef Stew

dad2twins 1

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

Ingredients 3 h 45 m {{adjustedServings}} servings 415 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 10

  1. 10 Ratings


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.


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.


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!