Can you use any stout for Guinness beef stew?

While Guinness is the classic choice, you can use other stouts. Opt for a dry stout like an Irish stout for a similar flavor profile. Avoid sweeter stouts, which can make the stew too sweet.

What is the best cut of beef for Guinness stew?

Chuck roast is widely considered the best cut of beef for Guinness stew. It's a tougher cut with plenty of connective tissue that breaks down during the long cooking process, resulting in tender, flavorful beef.

How do you thicken Guinness beef stew?

There are several ways to thicken Guinness beef stew. You can toss the beef in flour before browning, create a slurry of cornstarch and water to add towards the end of cooking, or mash some of the potatoes in the stew. Letting the stew simmer uncovered for a period will also help it reduce.

How long does Guinness beef stew last in the fridge?

Guinness beef stew will typically last for 3-4 days in the refrigerator when stored properly in an airtight container.

What vegetables go best in Guinness beef stew?

Classic vegetables for Guinness beef stew include carrots, potatoes, and onions. Celery and parsnips are also common and add depth of flavor.

What do you serve with Guinness beef stew?

Guinness beef stew is delicious on its own, but it's often served with Irish soda bread, crusty bread for dipping, mashed potatoes, or colcannon (mashed potatoes with cabbage or kale).

Guinness Beef Stew: The Secret to a Rich, Slow-Simmered Comfort Classic 2026

Name: Guinness Beef Stew
Prep time: 25 min
Cook time: PT-493461H51M11S
Total time: PT-493461H51M11S
Cuisine: Irish
Ingredients: 3 pounds beef chuck roast, cut into 1.5-inch cubes; 2 tablespoons olive oil; 1 large yellow onion, chopped; 4 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 (14.9 oz) bottle Guinness Draught; 4 cups low-sodium beef broth; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 1 tablespoon fresh thyme leaves; 2 bay leaves; 1 pound baby potatoes, halved if large; 4 large carrots, cut into 1-inch chunks; 3 stalks celery, cut into 1-inch chunks; Salt and freshly ground black pepper; Chopped fresh parsley, for serving

Guinness Beef Stew

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A deeply satisfying pub classic made at home. This stew simmers low and slow, allowing the roasted notes of dark beer to infuse tender beef and vegetables. It is the ultimate comfort food, perfect for a cozy family dinner or a celebratory centerpiece.

Author: Harmony
Prep Time: 25min
Cook Time: 2h 30min
Total Time: 3h
Yield: 6 servings 1x
Category: dinner
Method: braising
Cuisine: Irish

Ingredients

Scale

3 pounds beef chuck roast, cut into 1.5-inch cubes
2 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 (14.9 oz) bottle Guinness Draught
4 cups low-sodium beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon fresh thyme leaves
2 bay leaves
1 pound baby potatoes, halved if large
4 large carrots, cut into 1-inch chunks
3 stalks celery, cut into 1-inch chunks
Salt and freshly ground black pepper
Chopped fresh parsley, for serving

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Instructions

Pat beef cubes dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides. Transfer to a plate.
Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
Stir in tomato paste and cook for 1 minute. Sprinkle flour over the mixture and stir constantly for 2 minutes.
Slowly pour in Guinness, scraping up browned bits from the pot bottom. Let bubble for 1 minute.
Stir in beef broth, Worcestershire sauce, thyme, and bay leaves. Return seared beef and any juices to the pot.
Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1 hour and 15 minutes.
Stir in potatoes, carrots, and celery. Cover and continue simmering for 45 minutes to 1 hour, until beef and vegetables are fork-tender.
Remove bay leaves. Taste and adjust seasoning with salt and pepper. For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, simmering a few more minutes.
Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or mashed potatoes.

Notes

For gluten-free, use gluten-free flour and certified gluten-free broth and Worcestershire sauce. Substitute stout with additional broth and a teaspoon of instant coffee if needed. Stew tastes even better the next day and freezes well for up to 3 months.

Nutrition

Serving Size: 6
Calories: 480
Sugar: 6
Sodium: 600
Fat: 22
Saturated Fat: 8
Unsaturated Fat: 12
Trans Fat: 1
Carbohydrates: 28
Fiber: 5
Protein: 42
Cholesterol: 120

Find it online: https://www.homestyletable.com/guinness-beef-stew/