Guinness Beef Stew (Pub-Style)

5 from 1 vote

This Guinness Beef Stew is hearty and comforting, with tender beef, potatoes, and a rich, deeply savory Guinness gravy, and easy to make!

Prep Time15

Cook Time3

Rest15

Course: Main, Main Course, Main Dish

Cuisine: American, Irish

Servings:

Calories: 618kcal

Preheat oven to 325°F.
Cook bacon in a Dutch oven over medium heat until the fat renders. Remove bacon and set aside, leaving the rendered fat in the pot.
4 slices Bacon
Season beef generously with salt and pepper. Working in batches, brown beef over medium-high heat. Remove and set aside.
3 lb Beef chuck
Lower heat to medium. Add diced onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
1½ cups Onion, 3 cloves Garlic
Stir in tomato paste and cook 1–2 minutes until darkened. Sprinkle in flour and cook 1 minute.
3 tbsp Tomato paste, 2 tbsp All-purpose flour
Slowly pour in Guinness, scraping up browned bits from the bottom of the pot. Simmer for 2 minutes.
1 can Guinness Draught
Return beef and bacon to the pot. Add stock, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Cook for 90 minutes.
2 cup Beef stock, 3 Bay leaves, 4 sprigs Thyme
Remove pot from oven and add carrots, celery, and potatoes. Bring back to a simmer on the stovetop, then return uncovered to the oven and cook another 90 minutes, until beef is fall-apart tender and sauce has thickened.
3 Carrots, 2 ribs Celery, 1½ lb Yukon Gold potatoes
Remove from oven. Discard bay leaves and thyme, skim excess fat if desired, and adjust seasoning.
Let stew rest for 15 minutes before serving to allow the meat to relax and reabsorb its juices.

Resting the stew before serving prevents dry meat and improves texture.