Friday Feast: Guinness Beef Stew

GBSIn the spirit of St. Patrick’s Day last Sunday, I decided to make my most favorite Guinness Beef Stew.  Yes you heard that right…Guinness + Beef + 2 hours = CRAZY GOOD!

I first found this recipe about 8 years ago while searching the Food Network website for a yummy dish to impress B when we were first dating.  Awwww so cute!  It was an instant hit and I’ve been making it a few times a year ever since.  I’ve made a few minor changes to the original recipe, but for the most part it’s the same.  I just like to use 1 pot instead of a skillet and a pot…the less clean up the better!


2 pounds stewing beef (get grass-fed beef!)
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato paste, dissolved in 4 tablespoons water
1 1/4 cups Guinness (drink the rest of the bottle!)
2 cups largely diced carrots
Sprig of fresh thyme or a palmful of dried thyme
Chopped parsley, for garnish


Trim the meat of any fat or gristle, and cut into 2-inch cubes.  (Get the butcher to do this for you to save some time!) In a small bowl, toss beef with 1 tablespoon of the oil, flour, salt, pepper and cayenne.

Stew Beef Seasoned with Flour & Spices
Stew Beef Seasoned with Flour & Spices

Heat remaining 2 tablespoons oil in a dutch oven over high heat. Brown the meat on all sides.  Do this in 2 batches to get a good sear.

Searing Beef
Searing Beef

Reduce the heat, add the onions, crushed garlic and tomato paste to the skillet, cover, and cook gently for 5 minutes.

Beef with Onions & Tomato Paste
Beef with Onions & Tomato Paste

Pour Guinness into the pot and scraped all of the yummy browned bits from the bottom.


Add the carrots and thyme. Stir and adjust seasonings.

Ready for a long simmer!
Ready for a long simmer!

Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.


When the stew is finished, adjust the seasoning again.  I find that it always needs salt.  I like to serve my stew with simple boiled potatoes tossed in butter.  You can’t get more simple than that!

Potatoes and the best Kerrygold butter!
Potatoes and the best Kerrygold butter!

You can serve the stew immediately, which is good but it is actually MUCH better the next day after the flavors have had time to marry together.  B actually likes to eat his cold with feta cheese…crazy Mediterraneans 😉

This recipes is so simple and is sure to be a big hit for whoever you make it for.  Or you can just save it all for yourself…I wouldn’t blame you.

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