Rich Guinness beef stew

By /
Jump to Recipe Print Recipe
Rich beef and Guinness stew

A Slow-Simmered Classic for Chilly Days

There’s nothing quite like a slow-simmered stew on a cold afternoon — that rich aroma filling the kitchen, the gentle bubble of broth on the stove, and the anticipation of that first cozy bite.

This Guinness Beef Stew is one of those recipes that makes you feel like you’ve been cooking all day (in the best way), even though it’s surprisingly simple. The beef becomes melt-in-your-mouth tender, the veggies soak up all that malty, savory goodness, and the Guinness gives the sauce a deep, slightly sweet richness that feels like a warm hug in a bowl.

I started making this recipe one rainy weekend after finding a lone bottle of Guinness in the back of the fridge — and it’s been a regular ever since. It’s hearty enough for Sunday dinner, easy enough for a weeknight, and healthy enough to fit right into my easy comfort food philosophy.

Why You’ll Love This Guinness Beef Stew

  • One-pot wonder: Everything simmers together for easy cleanup.
  • Deep, cozy flavor: Guinness adds rich depth without overpowering.
  • Healthy comfort food: Whole ingredients, lean beef, and plenty of veggies.
  • Perfect for leftovers: Tastes even better the next day.

Tips for the Best Guinness Stew

  • Brown your beef well — it builds that deep, savory flavor.
  • Use real Guinness — the flavor is unmatched.
  • Make it ahead: Like most stews, this one tastes even better the next day.
  • For a thicker stew, remove the lid for the last 20 minutes of cooking.

Serving Suggestions

  • Over creamy mashed potatoes or buttery polenta
  • Paired with a simple green salad and crusty sourdough

Storing & Reheating

Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheat gently on the stovetop over medium-low heat until hot and bubbly.

Rich Guinness beef stew
Pin
Print
Print

Rich Guinness beef stew

Servings

4

servings
Prep time

10

minutes
Cooking time

3

hours 

Ingredients

  • 1kg beef cut into chunks

  • 1 tbsp olive oil

  • 1 tsp Salt

  • ½ tsp pepper

  • 1 Onion, diced

  • 2 Celery ribs, diced

  • 1 tbsp Whole grain mustard

  • 1 tsp Ginger and garlic paste

  • 1 tbsp Tomato paste

  • 2 large Carrots, cut into chunks

  • 1 tbsp Worcestershire sauce

  • 200ml Guinness beer

  • 200g Baby potatoes

Directions

  • Start by seasoning your beef with salt and pepper while the olive oil heats up in a large heavy based pot
  • Once nicely browned throw in onions and celery and allow to cook for 5 minutes
  • Then add in mustard, ginger and garlic paste, tomato paste and Worcestershire sauce. Allow this to cook for 1-2 minutes before adding in carrots l, potatoes and Guinness.
  • Turn the heat down to low and allow the stew to simmer for 1 ½ – 2 hours. Once the beef is tender add in baby potatoes and simmer until potatoes are tender.
  • Serve with crusty bread to mop up the delicious gravy and enjoy!
Scroll to Top