Description
This Guinness beef stew is a hearty, slow-simmered dish made with tender beef chuck, vegetables, and a rich gravy flavored with Guinness stout. It’s a comforting, family-friendly meal that works well for cozy dinners, make-ahead meals, or relaxed weekends.
Prep Time
20 minutes
Cook Time
3 hours
Total Time
3 hours 20 minutes
Ingredients
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3–4 lbs beef chuck roast
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1 bottle Guinness stout
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4 large carrots, chopped
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2 yellow onions, diced
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4 garlic cloves, minced
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4 cups low-sodium beef broth
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2 sprigs fresh thyme
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2 bay leaves
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2 large potatoes, cubed
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2 tbsp olive oil
Instructions
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Heat olive oil in a large pot over medium-high heat. Cut the beef chuck roast into chunks and sear in batches for about 5 minutes per batch until browned on all sides. Remove beef and set aside.
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In the same pot, add the diced onions and cook until translucent, stirring occasionally. Add the minced garlic and cook for about 30 seconds until fragrant.
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Pour in the Guinness stout to deglaze the pot, scraping up any browned bits from the bottom. Let simmer for 2–3 minutes.
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Return the beef to the pot and add carrots, potatoes, thyme sprigs, bay leaves, and beef broth. Stir gently to combine.
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Bring the stew to a gentle simmer. Cover, reduce heat to low, and cook for 2–3 hours, stirring occasionally, until the beef is fork-tender and the gravy has thickened.
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Remove bay leaves and thyme sprigs before serving. Serve warm.
Notes
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Sear the beef in batches to build deep flavor.
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Keep the stew at a gentle simmer rather than a boil.
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The stew tastes even better the next day after resting.