Beef and Guinness Stew Recipe

This stew has a great flavor, don't be afraid to use Guiness. It will not be bitter, even if you omit the sugar like I did. I used only one pot: rendered the bacon-removed it; dredged 3.75 lbs. beef in flour (with salt and pepper) browned it-removed it; cooked the onions and garlic; deglazed with Guiness; added 26 oz. of beef stock (instead of chicken stock) tomato paste, thyme, and vegetables; put the beef and bacon back in; simmered for 2 hours and then used a gravy separator and some corn starch to thicken the gravy (made 4.5 cups gravy). Go easy on the salt, there is enough in the beef stock. Served it just like in the picture!

I made this recipe about a year ago and it turned out good, though it definitely had a distinct flavor from the Guinness I used. Fast forward a year and I decided to make it again. Whether it was intentional or not while trying to cook and manage kids, I made some tweaks and this stew turned out phenomenal. I think it was mainly the cooking down of the Guinness with the onions, and the additional thyme and tomato paste. Whatever it was, I won’t be deviating from these in the future. * Use 6oz of tomato paste * Add extra thyme, roughly double or more * Let Guinness simmer with onions and cook down * Double carrots and celery * Add extra bacon 1-2 slices * Add extra garlic * 1.5x - 2x sugar * 1 white onion, 1 yellow onion * heavy salt and pepper when browning the meat * use chicken stock instead of beef stock

EXCELLENT recipe! Based on other reviews I used 6 oz tomato paste, extra thyme and 6 bacon strips. After simmering on stove for 30 minutes, I transferred to my crock pot, low, six hours. Outstanding! Thanks Chef John!

Followed recipe and put it on slow cooker for 6hrs on low and it is spectacular! Best stew we have ever ate and our new go to. Some biscuits and red wine made a great accompaniment. The gravy is so delicious it’s hard to believe it is chicken broth and beer with spices. No need to thicken.

I cut this recipe in half, as there are only two of us. I also prepped in on the stove in my dutch oven and threw it in the oven at 250 F. for about 2 hours. The meat was very tender and we had enough for a large bowl each for supper and leftovers for lunch the next day. Neither of us like alcohol much, so reduced the Guinness by half. We thought it was very tasty. Like one of the other readers I put a tiny bit of turnip in as well. Thank you for sharing.

This is an amazing stew! Extra delicious! I used 7 slices of bacon. I sautéed green onions in addition to regular onion as I did not have enough on hand, and sautéed the celery and some of the carrots with it. I added cubed potatoes and pumpkin and additional carrots during the last half hour of cooking before reducing the liquid. It reduces down nicely to the perfect thickness. The flavour of this stew is drool-worthy! This recipe is a keeper!

This is by far the best beef stew recipe I’ve tried! I make one adjustment to get a thicker, gravy-like consistency: I generously coat the beef with flour before searing. I also like to use leftover bacon grease for extra flavor, but if I don’t have any on hand, I just add some oil to the bacon grease to help absorb the flour. You might need to add a little extra stock to reach your desired consistency, but it’s worth it!

Absolutely loved this recipe. I come from a family of a dash of this a pinch of that, so I edited along the way. I added potatoes to the beer onions and garlic before adding to the pot. I also added mushrooms and used bone broth instead of classic chicken stock. When all was said and done, I served it on top of a Yorkshire pudding to warm my hardworking man at the end of a long cold day.

I cut five pounds of beef chuck, trimming it, of course. I also added two bottles of Guinness and 12 ounces of tomato paste, as well as some corn and peas. I made soup bread bowls. Delicious.

World's worst stew maker ended up making the world's BEST stew. I made a couple of minor changes. I used a chocolate stout beer as I had no Guinness. It made it richer. I also used the chicken broth as in the original recipe. Because I started it late, I cooked in a pressure cooker for 20 min. instead of the hours of baking. Came out perfect.

What a delicious stew!!! I used beef broth not chicken and put in tiny potatoes the last half hour. Also, celery seed because I didn't have fresh celery. The meat was so tender. I think it was even better the next day.

Great recipe…..

Fantastic recipe. I used non alcoholic Guinness. Perfect on mashed potatoes.

I only made one small substitution since we are a home of recovering alcoholics. I used 1 cup on non-alcoholic red wine, 3/4 cup water, 3 tsp beef bullion, and a few dashes of Worcestershire sauce. My hubby hates stew and absolutely loved this. Thank you for the recipe!

I always tweak recipes to my liking. Over-all it was good and hearty!!

This was tasty but 30 minutes prep time is inaccurate. It took me at least an hour and maybe a bit more to get this in a pot simmering on the stove. It wasn’t quite as flavorful as I expected but I see a lot of reviews with additions I might try if I make it again.

Needs more seasoning

So yummy I can’t even 😋

I loved the smell of it. I made it as written in my Ninja foodi. Tasted great as well. Definitely skim the fat/oils off the top!

Excellent flavor.