Guinness Beef Stew

Today’s recipe is for a delicious beef stew! In this stew, the beef is slowly cooked in Guinness beer, along with potatoes and carrots. Simple, hearty and delicious comfort food. The best part is that this doesn’t require a lot of work… you can pretty much just leave it to cook! Also, St Patrick’s Day is around the corner, so why don’t you give this a try to celebrate? ☘️ 🇮🇪

Preparation Time: 10 min | Cooking Time: 2.5h | Serves: 4 | Spice level: 0


What you’ll need:

  • 500g beef, diced (you will need an appropriate cut for stewing, such as from either the front shoulder or the rear end)
  • 500ml Guinness beer
  • 400ml beef stock
  • 3 small shallots
  • 1 medium brown onion
  • 2 medium carrots
  • 4 garlic cloves
  • 3 sprigs of fresh thyme
  • 4-5 medium potatoes
  • 2 bay leaves
  • 1 Tbsp tomato paste
  • Salt and pepper q.b.
  • 2 Tbsp plain flour
  • Vegetable oil



  • Start by preparing your vegetables: smash the garlic, roughly dice the onion, peel and cut the carrots into chunks. You can either leave the shallots whole or slice them in half if they are too big. Lastly, peel and cut the potatoes into quarters (or smaller bits if you prefer) and put them in water for now, we will only use them later on.
  • Add the flour to a bowl and season it with salt and pepper. Gently coat the beef chunks and shake them to get rid of the excess: you only need a light flour coating. This will help to brown your beef in the next step.
  • Drizzle some oil into a casserole dish (or a dutch oven or a cast iron pot), and put it on the stove. Let the oil warm up and then brown the beef pieces. You should do this in batches, as you really want to sear the meat and not steam it.
  • Once all the meat has been browned, remove it from the pot and set it aside. Lower the heat and drop the onions and garlic into the pot. There should be some oil and fat left to cook them. Let them cook for a few minutes, then add the carrots. Season everything with salt and pepper and let it cook for a little longer. If there was any flour left from the beef, add it to the pot and give it a good mix, letting it cook off the raw flour flavor for a few minutes. If there wasn’t any flour left, just add a small tablespoon, this will help your sauce thicken. Make sure to stir everything and let the flour cook to get rid of the raw flour taste.
  • Now add back the beef and stir everything together. At this point, add the beer and the tomato paste, letting it boil for a couple of minutes, stirring on occasion. Finally, add the thyme and bay leaves as well.
  • All you need to do now is add the beef stock and give it a good stir. Bring it to a boil, lower the heat to minimum and cover with the lid (leave it slightly askew to let some steam escape). Your stew now needs to simmer for about 2.5 hours, but you can stir it every once in a while.
  • When there is only 30-40 minutes left, add the potatoes so they cook just well enough but don’t get mushy.
  • Serve with some crusty bread to get all the delicious sauce. And with a pint of Guinness, of course.
  • Bain sult as do bhéile! (Enjoy your meal!)


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