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+ servings

Beef and Guinness Stew with Guinness Beer Bread

The smell of the beef braising in the Guinness with garlic, onions, mushrooms, and carrots until its so tender you only need a spoon to eat it will make your mouth water.
Prep Time30 mins
Cook Time2 hrs 30 mins
Total Time3 hrs
Course: supper
Cuisine: Irish
Keyword: Beef and Guinness Stew with Guinness Beer Bread
Servings: 8
Calories: 445kcal


  • 2 tablespoons extra virgin olive oil
  • 3 pounds chuck roast cut into 2-3" cubes
  • 1/4 cup flour divided
  • kosher salt divided
  • fresh ground pepper
  • 2 tablespoons butter divided
  • 8 ounces baby portabella or button mushrooms cut in half
  • 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
  • 3.5 cups good beef stock divided


  • Heat olive oil in large dutch oven on high heat.
  • Dust cubed chuck roast with flour, and generous amounts of salt and pepper.
  • Brown beef cubes on all sides in batches being careful to not overcrowd for about 5 minutes per batch.
  • Remove beef to a large bowl after browning.
  • Melt 1 tablespoon butter on medium high heat.
  • Add mushrooms and a dash of salt.
  • Lightly brown mushrooms and remove to beef bowl.
  • Add additional tablespoon of butter if needed and saute carrots, celery, and onion until slightly browned about 3-5 minutes.
  • Incorporate tomato paste, thyme, parlsey, and garlic and cook and additional 1-2 minutes.
  • Add Guinness and bring to a boil scrapping any browned bits from the bottom of the pot.
  • Allow Guinness to reduce for 1-2 minutes.
  • Pour in beef stock and return to a gentle simmer.
  • Cover and simmer for 2.5 hours or until beef has reached desired tenderness.
  • Remove lid and bring stew to a rolling boil.
  • Taste check to see if additional salt and pepper is needed.
  • Skim fat if necessary.
  • If stew consistency is not as thick as desired, add a strained slurry of 2 tablespoons flour mixed with 1/2 cup stock.
  • Continue to vigorously simmer for an additional 5-10 minutes allowing stew to thicken.
  • Serve over mashed red potatoes made with half and half, salt, pepper, and parsley.
  • Garnish with additional parsley if desired.


Calories: 445kcal | Carbohydrates: 14g | Protein: 37g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 434mg | Potassium: 1087mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6920IU | Vitamin C: 13.4mg | Calcium: 71mg | Iron: 4.9mg