Classic Beef and Guinness Stew

Classic Beef and Guinness Stew

The secret to the rich and robust flavor this classic stew is famous for, is browning the beef and deglazing the pan with Guinness. The alcohol evaporates during the long and slow cooking, producing an incredibly hearty stew.

5 hrs total time

25 mins active time


Serves 6



  • 3 lb beef chuck

    cut into 1½-inch pieces

  • ¼ cup (1 oz) all-purpose flour
  • 2 tsp kosher salt
  • 3 tbsp olive oil


  • 6 oz bacon slices

    cut into 1-inch pieces

  • 2 onions

    cut into ¾-inch pieces

  • 2 carrots

    cut into ¾-inch pieces

  • 2 celery sticks

    cut into ¾-inch pieces

  • 4 cloves garlic

    cut in half

  • 1 tsp whole black or pink peppercorns
  • 2 bay leaves
  • 4 sprigs thyme
  • ¼ cup (2½ oz) tomato paste
  • 14.9 fl oz can Guinness
  • 2 cups (16 fl oz) chicken or beef stock
  • ¼ cup (¼ oz) flat-leaf parsley leaves

    coarsely chopped


  • 1Sprinkle beef with flour and salt and toss to coat.
  • 2Heat a 5½-quart (10-inch) Dutch oven over high heat. Add half the oil and half the beef and cook, stirring until browned. Remove and set aside. Repeat with remaining oil and remaining beef.
  • 3Add the oil and bacon and cook, stirring until the fat starts to render. Add the vegetables and the aromatics and cook for 2 minutes. Return the beef to the pot and stir.
  • 4Add the tomato paste and stir. Add the Guinness and stir, scraping the bottom of the pot to deglaze and to remove any browned bits. This also helps evaporate the alcohol. Add the stock, bring to a boil and cover.
  • 5Insert the wire rack into position 8. Place in the oven and start the timer.
  • 6The beef should be tender. If not, give it a bit more.
  • 7Remove from the oven and stand for 20 minutes to allow the meat to rest. Remove and discard the bay leaves and thyme stalks.
  • 8Sprinkle with parsley and serve with a side of mashed potato.