Easy Guinness Beef Stew

If you were one of those panic shoppers and stocked up on 50 pounds of chuck roast, boy I’ve got the recipe for you! (p.s. I got the last of your ransack and snagged the last little chucky sitting on the shelf thank you very much). In all seriousness, I hope everyone is safe, healthy, and finding the joys of being at home. Monday was day one working-from-home and I cooked up this easy Guinness beef stew in spirit of St. Patrick’s Day! Happy St. Paddy’s my little leprechaun’s! 🍀 I love Guinness anytime during the cooler months, but especially for this holiday of course. For this beef stew it adds such a great richness and is a fun change from red wine which I normally use. Add in just a few pantry staples and you’ve got yourself an easy and delicious beef stew!

How to make an easy stew

step 1: brown, and I mean BROWN, your meat! The biggest cooking skill I’ve learned is to not flip your beef until it forms a good sear/crust. We use All-Clad pans or a Staub dutch oven which both do a great job with heat distribution and are non-stick once the meat is properly seared. Cut your chuck roast into large cubes, heat your pan on medium/high heat, add in oil with a high smoke point (I’ve been using grapeseed oil lately), and sear until it’s very brown on the first side. Cook the meat in batches and don’t overcrowd it at all or else it will just boil and be gray…. nobody wants that.

step 2: remove the meat and sear sweet onions and minced garlic in the same pan. If you’re not using sweet onions, add in a tablespoon or two of brown sugar.

step 3: deglaze the pan with alcohol of choice (Guinness or red wine).

step 4: add in beef stock and then add the meat back in and simmer that bad boy until the beef is melt-in-your-mouth tender.

Celebrating  St.Paddy’s Day when you’re Quarantined 🍀

  • Make this Guinness beef stew or corned beef and cabbage for din
  • Kick back with a Guinness or Jamison on the rocks – no judgement if you want to throw back an Irish car bombs at home. Well maybe a little judgement… those things curdle on me every time 🤢
  • Watch The Boondock Saints – one of my faves!
  • Put on your green jammies… it’s a holiday so it’s fine.

Easy Guinness Beef Stew

Rich beef stew made simply with Guinness and a few pantry staples!
Servings 4 people


  • 2 lbs beef chuck roast, cut into 1'' cubes
  • 2 large sweet onions, thinly sliced
  • 1-2 tablespoons brown sugar (optional if you want a little extra sweetness)
  • 3-4 garlic cloves, minced
  • 1 bottle of Guinness
  • 2-3 cups of beef stock (enough to cover meat)
  • Chopped parsley for garnish


  • In a large skillet or dutch oven, heat a couple tablespoons of olive oil or avocado oil over medium high-heat until hot. Add in first batch of cubed beef chuck to pan, be sure not to overcrowd and there's a little space between each piece. Sear on first side until a nice brown crust has formed before flipping. Repeat in batches until everything is cooked. Set beef aside.
  • In the same skillet or dutch oven, heat a little more oil if the pan is dry and add in sliced onions. Sear for a few minutes until onions start browning and softening and then add in garlic and cook a few more minutes until fragrant.
  • Deglaze the pan by adding in the bottle of Guinness, scraping the bottom with a wooden spoon. Add in beef stock and add the beef back in. Bring to a low boil, cover, and simmer for several hours until the meat falls apart with a fork.
  • You want the liquid to reduce and become almost like a glaze, but if the beef isn't tender yet and you feel like there's not enough liquid in the pot, add more beef stock and continue reducing down.
  • For serving, I love puréed parsnip which is the pictures above but mashed potatoes or mashed cauliflower would be amazing! Top with chopped parsley!


1 Comment

  1. Carol
    March 19, 2020 / 12:28 pm

    Sounds delicious. I didn’t buy any meat. I do hope I have some in the freezer. The shelves were all empty here too. You both stay safe ! I like Guinness beer too and never thought about cooking with it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating