Beef and Guinness® Stew

34 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    2 h 30 m
  • Ready In

    3 h
Chef John
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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Ingredients

Adjust Servings

Original recipe yields 6 large servings

Directions

  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.

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Reviews (34)

Rate This Recipe
PeteB
6

PeteB

Thought it was fantastic. Cooked it in my dutch oven. Added turnips to the mix. It was a big hit!!

plainoctoberjane
4

plainoctoberjane

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.

Quilter
3

Quilter

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 528 cal
  • 26%
  • Fat
  • 24.6 g
  • 38%
  • Carbs
  • 42.1 g
  • 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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