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Beef and Guinness stew


  • 2 pounds beef chuck, cut into I-inch cubes
  • Salt and black pepper to taste
  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato powder (or tomato paste)
  • 2 tablespoons all-purpose flour
  • 1 (14.9 oz) can Guinness stout (or other stout beer)
  • 2 cups beef broth
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 pound potatoes, peeled and diced


  1. Season the beef cubes with salt and black pepper to taste.
  2. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until they are well-seared on all sides. Remove the browned beef and set aside.
  3. In the same pot, add the remaining tablespoon of olive oil. Add the chopped onions and cook until they are soft and translucent, about 5 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Stir in the tomato powder (or tomato paste) and flour, cooking for 1-2 minutes to cook off the raw flavor of the flour.
  6. Pour in the Guinness stout, scraping up any browned bits from the bottom of the pot. Add the beef broth, carrots, celery, bay leaves, and dried thyme.
  7. Return the browned beef cubes to the pot. Bring the stew to a simmer, then reduce the heat to low and cover. Let it simmer gently for about 1.5 to 2 hours, or until the beef is tender.
  8. Add the diced potatoes to the pot and continue to simmer, uncovered, for an additional 30 minutes or until the potatoes are cooked through and the stew has thickened.
  9. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaves before serving.
  10. Serve the Beef & Guinness Stew hot, garnished with chopped fresh parsley if desired.
Beef and Guinness stew
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