Beef & Guinness Stew Recipe

Prepare and Dredge Beef

Pat beef cubes dry with paper towels. In a shallow bowl or plate, combine flour, 1 tsp salt and 1 tsp black pepper. Dredge beef pieces in the seasoned flour, shaking off excess.

Reserve any remaining seasoned flour for later use to thicken if needed.

Brown the Beef

Heat 1 tablespoon oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid overcrowding, brown the dredged beef cubes 2–3 minutes per side until a deep brown crust forms. Transfer browned beef to a plate and repeat with remaining beef, adding oil as needed.

Sauté Vegetables

Reduce heat to medium and add the butter and remaining 1 tablespoon oil to the pot. Add diced onion, carrots and celery. Cook, stirring occasionally, until the onions are translucent and edges begin to brown, about 6–8 minutes. Add garlic and mushrooms and cook 3–4 minutes more until mushrooms release moisture and start to brown.

Deglaze and Build Sauce

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Pour in the Guinness to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the stout simmer 2–3 minutes to reduce slightly.

Combine and Season

Return the browned beef and any accumulated juices to the pot. Add beef stock, Worcestershire sauce, brown sugar, bay leaves and thyme. Bring mixture to a gentle simmer.

Simmer Until Tender

Cover the pot partially with a lid, reduce heat to low, and simmer gently until the beef is very tender, 1.5 to 2 hours. Stir occasionally and check liquid level; add a splash of stock or water if it looks too dry.

Finish Vegetables and Adjust

About 20–30 minutes before the stew finishes, check the carrots for tenderness. If you prefer firmer vegetables, you can remove them sooner; for softer carrots, leave them in to finish cooking. Remove and discard bay leaves and thyme stems.

Thicken Sauce

If the stew needs thickening, mix cornstarch with cold water to make a smooth slurry. Stir the slurry into the simmering stew a little at a time and simmer 3–5 minutes until the sauce thickens. Alternatively, for a richer finish, stir 1–2 tablespoons of the reserved seasoned flour into a small amount of cold water to make a paste and whisk in, cooking until thickened.

Adjust Seasoning and Serve

Taste and adjust seasoning with additional salt and pepper as desired. Stir in chopped fresh parsley. Serve the Beef & Guinness Stew hot over mashed potatoes, buttered noodles or with crusty bread.