What is more comforting than a hot bowl of beef stew? This Guinness Beef Stew Recipe is perfect for keeping warm on chilly nights.
Yes, more Guinness! This time with a savory Beef Stew Recipe that is perfect for Saint Patrick’s Day dinner.
I love making thick, filling beef stew. I basically just replaced some stock from my usual beef stew recipe with Guinness Extra Stout. It creates a great flavor that is a nice change from the usual beef stew.
Fill your bowl with tender chunks of beef, fresh carrots, meaty mushrooms in a rich gravy.
Beef Stew: No Tin Cans Allowed!
I make my beef stew by building up a thick base with flour and broth. It is a little more work than just dumping the ingredients into a slow cooker. But, the end result is definitely worth the extra effort.
I used rump roast for my stew meat {because I’m cheap and it was on sale}. Check out this article for more meaty options:
The Kitchn – Choosing The Best Meat For Beef Stew
What else is there to say about beef stew? It’s. Just. Good. Food.
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- 3 Tb Olive Oil
- 6 Tb AP Flour
- 32 oz Carton of Beef Stock
- 12 oz Bottle of Guinness Extra Stout
- 1 Cup Water
- 1½ lbs Cubed Bottom Round Rump Roast or stew meat
- 4-5 Large Carrots sliced into rounds
- 2 Celery Stalks chopped
- 1 Medium Yellow Onion chopped
- 6-8 Garlic Cloves finely chopped
- 16 oz Crimini Mushrooms sliced in half
- 1 tsp Worcestershire Sauce
- 1/2 tsp Prepared Horseradish
- 1/4 tsp Ground Pepper
- 1/8 tsp Salt
- 1 Tb Maple Syrup or brown sugar
- 1 lb Baby Red or White Potatoes cut in half
- Pinch of Fresh Thyme + more for serving
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Heat a large pot over medium/high for 3-4 minutes.
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Add 3 tb olive oil to the heated pot.
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Add stew meat, cook and stir until seared brown. (about 2 minutes)
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Add the onions, garlic and a pinch of fresh thyme leaves. Stir and cook another 1-2 minutes.
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Sprinkle the flour over the meat, onions and garlic one tablespoon at a time. Stir continuously to coat the meat evenly. After each flour addition, add a splash of beef stock. Repeat until all 6 tablespoons of flour have been added.
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Reduce heat to medium.
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Pour in the remaining stock and stir. Scrape the bottom of the pot.
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Add the carrots, celery, mushrooms and Guinness.
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Next, add water, worcestershire, horseradish, salt, pepper, maple syrup and more thyme (optional).
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Continue to stir frequently while stew simmers for 45 minutes.
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Cover, reduce heat to medium/low and cook for 1 hour. (stir frequently and add more water if needed)
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Remove lid and add the potatoes. Cook about 30 minutes or until potatoes are tender.
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If the stew isn't as thick as you prefer, increase heat and lightly boil (while stirring continuously) until desired consistency.
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Serve with fresh thyme and salt/pepper to taste.
More Comfort Food For Your Belly:
New Orleans Style Barbecued Shrimp
Tortellini with Creamy Mushroom Sauce
Slow Cooker Creamy Chicken & Mushroom Soup
Looks hearty and satisfying! Can’t get enough Guinness!
I’m really trying to start cooking with more beer (instead of just the pairings). This is such a great recipe, and sounds like something I can handle! Thanks for sharing! Pinned!
Thanks Justine! I am loving the beer flavor in my recipes 🙂
Cooked this the other night and it was delicious, thanks for sharing with us. Loved your write up to. Well Done!
Awesome! So glad you liked it!
Making this tonight. So excited!!! Thanks for the recipe!
You’re Welcome, Scott. I hope you loved it as much as I did 🙂
Just made this last night and it was amazing! Thank you 🙂
Hi Rachel! I’m so happy to hear that you enjoyed this recipe. I love stew!