Guinness Beef Stew Recipe
This Guinness Beef Stew Recipe has comfort food written all over it. Serve it alongside mashed potatoes or cornbread waffles for a meal that will leave everyone happy and satisfied.
I do enjoy cooking with beer, especially when paired with meat dishes. Beer adds subtle flavor and works perfectly with roasted and braised meats. This Guinness Beef Stew recipe is a delicious example of what beer can do when it mingles with meat and veggies.
When I began experimenting with a Guinness Beef Stew Recipe I immediately hunted down a version from Jamie Oliver as a starting point. We’ve enjoyed watching Jamie cook over the years. His enthusiasm for real food is infectious. He always keeps it real and simple, two good things when it comes to food. The recipe shared below is an ever so slightly adapted version from Jamie’s.
This Guinness Beef Stew is particularly tasty served atop mashed potatoes or Beer Cornbread Waffles. Oh yes! Check them out. It’s a fun and tasty alternative to potatoes.
Whatever you serve it with, I hope you enjoy this satisfying dish as much as we have.
Guinness Beef Stew recipe notes:
- If extra guests show up, to stretch the serving amount add a bit of beef broth and/or more diced tomatoes. If you happen to have any leftovers (fat chance) add more beef broth and diced tomatoes to create a delicious soup.
- This is the perfect dish to make ahead, refrigerate and reheat. I think it’s even better the next day!
- If you can’t get your hands on a Guinness, a dark beer will work nicely.
- Yet another dish that puts that Dutch Oven to work. If you don’t yet own one, consider adding it to your kitchen arsenal. It’s a workhorse in our home, acting as roaster, braiser, baker, fryer and chili maker. And a darn good weapon if necessary.
More tasty dishes made with beer:
- Beer Braised Chicken Recipe
- Balsamic Beer Braised Pork Roast Recipe
- Beer Batter Hush Puppies Recipe
- Beer Cornbread Waffles Recipe
Guinness Beef Stew Recipe
Guinness Beef Stew
An easy flavorful beef stew perfect for a hearty meal when served with mashed potatoes or Beer Cornbread Waffles.
- 3 tablespoons olive oil
- 2 medium onions, rough chopped
- 2 celery sticks, rough chopped
- 2 medium carrots, rough chopped
- 2 bay leaves
- 1/2 teaspoon dried sage (or thyme)
- 1 pound stew beef, cubed into 1-inch pieces (chuck or bottom round works great)
- 2 tablespoons all-purpose flour
- 16 ounces ale, Guinness or stout
- 14.5 ounces canned diced tomatoes
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Preheat oven to 350-degrees F.
- In a Dutch oven or heavy bottomed oven-proof pot with tight fitting lid, heat olive oil over medium heat. Add chopped onions, celery, carrots, bay leaves and sage; cook, stirring occasionally for about 10 minutes.
- Add cubed beef, sprinkle in flour and stir to combine. Cook, stirring for about 30 seconds. Stir in ale, canned tomatoes, brown sugar, salt and pepper. Stir to combine. Bring to a boil.
- Stir, remove from heat, cover and transfer to 350-degree F oven. Cook for 3 hours, until meat is tender. Remove lid and continue to cook for an additional 20 minutes. Remove bay leaves before serving. Salt and pepper to taste.
If leftovers are desired (or seconds), go ahead and double this recipe.
To stretch the serving amount, add a bit of beef broth and/or more diced tomatoes. If you happen to have leftovers, add more beef broth and diced tomatoes to create a delicious soup.
This is the perfect dish to make ahead, refrigerate and reheat. I think it’s even better the next day!
If you can’t get your hands on a Guinness, any dark beer will work nicely.
Adapted from Jamie Oliver’s Beef and Ale Stew.
Originally published February 27, 2015.