Slow-Simmered Guinness Beef Stew
December 14, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- Olive oil
- 2-4 lb of stewing beef or any beef roast, cut into 1-2" chunks
- salt and black pepper
- 3-5 cloves of garlic, minced
- 2 medium onions, quartered
- 5 slices of bacon, chopped
- 1/4 cup of all-purpose flour (add 1-2 tbsp more if you like a thicker sauce)
- 440 ml of Guinness beer
- 2 cups of red wine
- 4-5 tbsp of tomato paste
- 4 cups of beef broth
- 4 carrots, chopped
- 4 large stalks of celery, chopped
- 1 tsp of thyme
- 4 cups of potatoes, cut into 1" chunks (russet, yellow, white, or red all work great)
Directions
1. Reduce the wine: Bring the red wine to a boil in a small pot and let it cook down until reduced by half. This adds a nice depth of flavour later on.
2. Sear the beef: Season the beef with salt and pepper, then brown it in a Dutch oven with a bit of olive oil. Work in batches so each piece gets a good sear. Set the beef aside once it is nicely browned.
3. Cook the bacon and vegetables: Turn the heat down and cook the bacon until it is almost done. Add the onions and garlic and let them soften, then stir in the carrots and celery so everything cooks together.
4. Build the stew base: Stir the flour into the vegetables and bacon so it coats everything. Mix in the tomato paste, then pour in the Guinness, the reduced wine, and the beef broth. Add the thyme and return the seared beef to the pot.
5. Slow cook: Cover the Dutch oven with a lid and place it in a 350°F (175°C) oven for about 2 hours. The long cook helps the beef turn tender and flavourful.
6. Add the potatoes and finish: After 2 hours, remove the lid and stir in the potatoes. Return the pot to the oven for another 30-45 minutes, until the potatoes are tender and the stew thickens. Let it rest for 10 minutes before serving.
Complementary Sides:
- Crusty bread
- Irish soda bread
- Simple green salad
- Roasted root vegetables
Frequently Asked Questions:
Can I make this stew ahead of time?
Yes. This stew actually tastes better the next day as the flavours deepen. Make it up to 2 days ahead, cool completely, and store in the fridge. Reheat gently on the stove or in the oven.
Can I substitute the Guinness?
If you don’t have Guinness, another stout or dark ale works well. If you prefer not to use beer, you can replace it with extra beef broth, though the flavour will be less rich.
How can I thicken the stew more?
For a thicker stew, add an extra 1–2 tablespoons of flour at the beginning, or let the stew simmer uncovered for the last 15–20 minutes.
What cut of beef works best?
Stewing beef, chuck roast, blade roast, or round roast all work well. Choose a cut with some connective tissue, as it becomes tender during the long simmer.
Can I freeze this stew?
Absolutely. Let the stew cool fully, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
