• Prep Time: 15 mins
  • Cooking Time: 3 hours
  • Serves: 8

Beef And Guinness Stew

  • Recipe Submitted by on

 Ingredients List

  • 1½ kg | 3 pounds boneless beef chuck roast, trimmed and cut into thick 1½-inch pieces
  • salt and pepper to season
  • 4 tablespoons olive oil (plus more if needed)
  • 2 medium-sized brown onions, chopped
  • 1 tablespoon minced garlic
  • 3 large carrots, peeled and chopped into thick slices
  • 2 celery stalks, chopped into thick pieces
  • 4 large potatoes, quartered
  • ¼ cup plain flour
  • 1½ cups | 375ml Guinness Beer
  • 3 tablespoons tomato paste
  • 1 tablespoon brown sugar (optional)
  • 4 cups (or 1 litre or 1 quart) beef broth (beef stock)
  • 1½ teaspoons dried thyme
  • Extra salt and pepper to season, to your tastes
  • 2 tablespoons fresh parsley, chopped


Adjust oven rack to lower-middle position and preheat oven to 160°C | 325°F. Season beef generously with salt and pepper.
Heat oil in dutch oven or a heavy based, oven-proof pot over medium-high heat. Sear beef in batches of three or four until browned all over. (Use more oil where needed.) Transfer to a warm plate.
Add onion and garlic to the pan juices; sauté until soft and transparent. Add the carrots, celery and potatoes, and cook for a further 2 minutes. Stir the flour into the vegetables in the pan, coating them evenly. Cook, stirring occasionally, for a further 2 minutes.
Pour in the Guinness; mix well to dissolve flour, then add the tomato paste, brown sugar, chicken broth and thyme, scraping up any browned bits on the bottom of the pot with a wooden spoon. Bring to a simmer and cook until slightly thickened, (about 5 minutes).
Add the beef back into the pot along with any juices released.
Partially cover the pot; transfer to the oven and bake for 2½ - 3 hours (stir stew twice through cooking).
Carefully remove from the oven, and season with salt and pepper, if desired, to your tastes. Garnish with parsley and serve with mashed potatoes.

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