Guinness® Irish Stew Recipe

Name: Guinness® Irish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds boneless beef chuck roast, cut into 11/2-inch cubes; 2 tablespoons vegetable oil; 1/4 cup all-purpose flour; 2 pinches salt and ground black pepper, or to taste; 2 pinches cayenne pepper; 1/4 cup vegetable oil; 2 yellow onions, chopped; 4 cloves garlic, crushed; 1/4 cup tomato paste; 1 teaspoon water, or as needed; 3 cups Irish stout beer (such as Guinness(R)), divided; 2 sprigs fresh thyme; 4 large potatoes, chopped; 2 cups chopped carrot; 2 tablespoons chopped fresh parsley

Servings: persons

4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 pinches salt and ground black pepper, or to taste
2 pinches cayenne pepper
1/4 cup vegetable oil
2 yellow onions, chopped
4 cloves garlic, crushed
1/4 cup tomato paste
1 teaspoon water, or as needed
3 cups Irish stout beer (such as Guinness(R)), divided
2 sprigs fresh thyme
4 large potatoes, chopped
2 cups chopped carrot
2 tablespoons chopped fresh parsley

1
Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
2
Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
3
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
4
Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
5
Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
6
Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
7
Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

1550

kcal

Calories

100

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pounds boneless beef chuck roast, cut into 11/2-inch cubes, 2 tablespoons vegetable oil, 1/4 cup all-purpose flour, 2 pinches salt and ground black pepper, or to taste, and more.

Yes, Guinness® Irish Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Guinness® Irish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions