Guinness – Recipe Professional

Seriously Good Guinness Beef Stew Recipe

admin — Mon, 27 Apr 2026 00:19:09 +0000

This unbelievably rich and hearty beef stew made with Guinness beer is the ultimate comfort food. It’s also easy and made in one pot. You’ll love the outrageously delicious melt-in-your-mouth tender beef and gravy!

I love cooking with Guinness beer, and this beef stew is one of my favorite ways to use it. Dark beer makes the stew rich and unbelievably flavorful. It’s perfect for slowly simmering the meat until it becomes fall-apart tender.

Believe it or not, beef stew is really simple to make. This version, made with Guinness beer, is no different. You will need just over 2 hours. That’s not 2 hours hovering over a stove, though. The good news is that your hands-on time is about 30 minutes. For more comforting recipes like this stew, try our classic beef stew with red wine, this pot roast made in an Instant Pot, or our favorite braised short ribs.

Key Ingredients

Beef Chuck Roast and Flour: For the best beef stew, use a well-marbled chuck roast. The marbling (those white veins of fat) is key to getting melt-in-your-mouth tender beef. Cut the chuck roast into cubes and toss them with flour for a nice sear and crust. If you’d like to keep it gluten-free, skip the flour!
Garlic and Tomato Paste: We build incredible flavor in this stew! It starts with sautéed garlic and tomato paste, which create a rich base for the gravy.
Guinness Beer: While any beer will work, we love the deep, roasted notes that Guinness adds to the stew. It intensifies the meaty flavor and creates a truly flavorful gravy. Dry red wine or coffee are also excellent substitutes for the beer.
Stock: I recommend using a good-quality chicken or beef stock. If you have the time, homemade beef stock is fantastic.
Worcestershire Sauce and Thyme: These are classic for beef stew. If you only have dried thyme, check the tips in the recipe below for how much you will need.
Veggies: We add onions, carrots, celery, and potatoes towards the end of cooking to keep them from getting mushy. Feel free to add other root vegetables like parsnips or turnips for even more flavor and heartiness.

How to Make Guinness Beef Stew

To make my Guinness beef stew, you are looking at a little hands-on time in the beginning, and then you get to sit back and relax.

For the best, most flavorful beef get a good sear on it before simmering in the gravy. To do this, I pat them dry, roll in some flour, and then sear until browned on all sides in some oil. This step goes quickly since we are only browning the meat, not cooking it all the way through.

Once your meat is ready, you can make the gravy, starting with tomato paste and garlic and then adding the Guinness, beef stock, and remaining stew ingredients.

When your gravy is ready, nestle the beef into it and cook at a low simmer for about an hour. Toss in your veggies and continue cooking until the veggies are tender and the beef falls apart when pierced with a fork.

Seriously Good Guinness Beef Stew

PREP
30 mins
COOK
2 hr
TOTAL
2 hr 30 mins

This is an unbelievably delicious Guinness beef stew with melt-in-your-mouth tender beef, carrots, and potatoes. If you don’t have Guinness on hand, use your favorite dark beer, dry red wine, or coffee. As a last resort, use more beef stock.

Makes 6 servings

You Will Need

4 tablespoons vegetable oil, or more as needed

2 pounds well-marbled boneless beef chuck roast, cut into 1-inch cubes

Salt and fresh ground black pepper

1/4 cup flour

5 garlic cloves, minced

2 tablespoons tomato paste

1 (11.5-ounce) bottle Guinness Stout beer

4 cups beef stock, or more as needed

1 tablespoon Worcestershire sauce

4 sprigs fresh thyme or 1 teaspoon dried thyme

2 medium onions, peeled and cut into large chunks

1 pound carrots, peeled and cut into large chunks, 5 to 6 carrots

4 medium ribs celery, cut into large chunks

8 ounces small waxy potatoes, about 20

Directions

1Preheat the oven to 300°F (148°C).

2Pat the beef cubes dry using paper towels, then season all over with salt and pepper.

3Add the flour to a bowl or plate, then roll the seasoned beef into the flour so it is lightly coated on all sides.

4Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. When the oil shimmers, work in batches and add the floured beef cubes, making sure not to crowd them too much. Cook, turning occasionally, until the beef is well-browned on all sides. Transfer to a plate and then continue with the remaining beef cubes, adding more oil as necessary.

5Reduce the heat to medium-low, then stir in the garlic and tomato paste. Cook, continuously stirring for about 1 minute.

6Pour in the beer, and then use a wooden spoon to scrape the bottom and sides of the pot, lifting as many stuck bits as possible.

7Pour in the beef stock, then add the Worcestershire sauce and thyme.

8Bring to a low simmer, then add the beef and any juices left on the plate back to the pot. Cover with the pot’s lid and transfer to the oven. Cook, stirring once or twice, for 1 hour.

9While the beef cooks in the oven, heat another 2 tablespoons of oil in a large skillet over medium heat. Add the onions, carrots, and celery. Season with a pinch of salt and pepper, then cook, stirring often, until the vegetables are lightly browned on all sides, about 10 minutes. Set aside.

10After 1 hour in the oven, remove the Dutch oven’s lid and stir in the onions, carrots, and celery. Add the potatoes, and then continue to bake, with the lid partially on, until the beef is tender, 45 minutes to 1 hour longer. If the top of the stew becomes dry, add some extra beef stock.

11Remove the beef stew from the oven, skim off any excess fat from the surface, and remove the thyme stems. Taste, and then adjust with additional salt and pepper. Serve.

Adam and Joanne’s Tips

If you do not have a Dutch oven, you can sear the beef in a large pot on the stovetop then add everything to a large baking dish loosely covered with aluminum foil.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
412
/
Total Fat
17.1g
/
Saturated Fat
9.7g
/
Cholesterol
89.4mg
/
Sodium
920.1mg
/
Carbohydrate
25.9g
/
Dietary Fiber
4.4g
/
Total Sugars
7.1g
/
Protein
34.5g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Simple Sausage, Cheddar and Guinness Pie Recipe

admin — Fri, 02 Jan 2026 16:23:09 +0000

How to make pot pie with sausages in a rich and savory Guinness beer broth. Jump to the Sausage, Cheddar and Guinness Pie Recipe or read on to see our tips for making it.

After sharing Guinness Chocolate Cake and Guinness and Beef Stew, we decided to throw another Guinness recipe your way. You don’t mind, do you? We didn’t think so.

YOU MAY ALSO LIKE: How to make the best Guinness beef stew with carrots and potatoes. Jump to the Guinness Beef Stew Recipe.

How to Make Stout Pot Pie with Sausages

This recipe is delicious made into a pie, but you can just as easily skip the pastry and serve the sausages over mashed potatoes instead.

If you do make the full pie, take a look at our homemade pie crust. It’s an all-butter recipe and can be made in advance.

To make the pie, brown sausages on all sides. They don’t need to be cooked all the way through, only browned. Transfer them to a plate then cook onions and carrots with garlic. When the vegetables are beginning to soften, add butter and flour to make a roux. The butter-flour mixture will help thicken our gravy.

In goes beef stock and Guinness as well as the sausages from earlier and grated sharp cheddar cheese. Spoon everything into a baking dish, cover with pastry and bake until golden on top.

YOU MAY ALSO LIKE: How to easily roast a whole chicken with lemon and garlic. One of our favorite recipes! Jump to the Whole Roasted Chicken Recipe.

Recipe updated, originally posted March 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Sausage, Cheddar and Guinness Pie Recipe

PREP
10 mins
COOK
40 mins
TOTAL
50 mins

This stout pie is delicious made covered with pastry, but you can just as easily skip the pastry and serve the sausages over mashed potatoes instead.

Makes approximately 6 servings

You Will Need

1 tablespoon olive oil

6 bratwurst sausages

1 medium onion, sliced into 1/4-inch half moons

3 medium carrots, cut into 1/4-inch rounds

3 cloves garlic, minced

1 tablespoon butter

1 heaping tablespoon flour

1 cup beef stock

1 cup Guinness Stout beer (about 3/4 bottle)

1 cup grated sharp cheddar cheese

Salt and fresh ground black pepper

Pastry Topping

1 large egg

1 tablespoon water or milk

1/4 cup grated sharp cheddar cheese

1 (9-inch) pie crust, see our homemade pie crust recipe

Directions

Make Filling

1Heat oven to 375 degrees F.

2Heat oil in a large deep pot over medium heat. Add the sausages and brown on all sides. Transfer sausages to a plate, and then add the onions and carrots to the pot. Cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Stir in the garlic.

3Add the butter and flour then cook, stirring constantly for one minute until the flour has been absorbed and darkens in color. Stir in the stock and beer. Bring to a simmer then add sausages back into the pot. Simmer, uncovered, until the sausages are cooked through, about 8 minutes.

4Remove the sausages and slice into 1/2-inch rounds then add back to the pot. Stir 1 cup of cheese into the gravy. Taste for seasoning then adjust with salt and/or pepper.

To Finish

1Make an egg wash by whisking the egg and water until blended.

2Spoon the filling into a 2-quart baking dish and brush the top and sides of baking dish with egg wash.

3Shape the pie crust so that it will cover the top of the baking dish. Top baking dish with crust. Brush the top of the crust with additional egg wash and top with the remaining 1/4 cup of cheese. Bake in the oven until the crust is golden brown on top, about 30 minutes.

Adam and Joanne’s Tips

If you use store-bought dough, it will likely be in a circle. You may find that you need to use two circles of dough to cover the baking dish (depending on the shape of the dish). If you make your own homemade crust, just after making it, shape the dough into a similar shape as the baking dish you plan to use.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Adam Gallagher

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