fbpx Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Guinness Beef Stew

  • Author: Marty Boyd
  • Yield: 6 1x



  • 23 pounds chuck roast, cut into 2 inch cubes
  • 3 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 onions, cut into chunks
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 4 tablespoons water
  • 1 bottle Guinness
  • 1/2 cup beef broth
  • 4 carrots, cut into chunks
  • 2 yukon gold potatoes, cut into chunks
  • 1 small bunch thyme
  • 1/4 to 1/2 teaspoon cayenne, depending on heat preference


  1. Trim the meat of any fat, cut into 2-inch cubes and toss with 1 tablespoon oil.
  2. Season the flour with salt, freshly ground pepper, then toss the meat in the flour mixture.
  3. Heat the remaining 2 tablespoons oil in a dutch oven or heavy pot over high heat. Brown the meat on all sides. You may have to cook the meat in batches, removing cooked pieces to a bowl and return to the pan once all pieces are browned.
  4. Add the onions, minced garlic,tomato paste, and water to the pan, cover, and cook for about 5 minutes.
  5. Remove lid and add the Guinness into the skillet. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
  6. Add the beef broth, carrots, potatoes, thyme and cayenne.
  7. Cover and simmer* until the meat is tender— 2-3 hours.
  8. * Stew may be cooked on top of the stove or in a low oven at 300ºF or if you are in a hurry in a pressure cooker.