Cook's Country Guinness Beef Stew

Cook's Country Guinness Beef Stew Recipe

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terry anne


Both Guinness and beef stew have deep, roasted, delicious flavor. So why should putting them together lead to bitter disappointment?

★★★★★ 1 vote
6 to 8
20 Min
2 Hr 30 Min


1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2" cubes
salt and pepper
3 Tbsp
vegetable oil
onions, chopped fine
1 Tbsp
tomato paste
2 clove
garlic, minced
1/4 c
all purpose flour
3 c
chicken broth, low salt
1 1/4 c
guinness draft
1 1/2 Tbsp
brown sugar, firmly packed
1 tsp
minced fresh thyme
1 1/2 lb
yukon gold potatoes, cut into 1" pieces
1 lb
carrots, cut into 1" pieces
2 Tbsp
fresh minced parsley

How to Make Cook's Country Guinness Beef Stew


  • 11. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.
  • 22. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
  • 33. Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.

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About Cook's Country Guinness Beef Stew

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Irish
Other Tag: Heirloom