Guinness Beef Stew

Maybe it’s a bit early to be making stew, but I’m overly excited about Fall on its way.  Ohio has been hot and humid all summer and I’m cherishing the three days of perfect weather we’ll get between seasons, ha!

Regardless, I’m having a hard time getting used to the chilly evenings.  A good hearty stew has been in the back of my mind for a few days so I decided to put this one together.  Instead of the typical red wine I put in beef stews, I decided to try adding some Guinness.  Although it sounds a little funky, you won’t taste the notorious burnt coffee flavor that Guinness has!  The result is a super flavorful broth and extra tender and moist meat.


-2-3 Tablespoons Vegetable Oil
-1/4 Cup All-Purpose Flour
-2 Pounds Boneless Chuck Roast, trimmed and cut into 1-inch cubes
-Pepper, to taste
-2 Cups Pearl Onions
-2 Cloves Garlic, minced
-4 Cups Beef Stock
-1/2 Cup Red Wine
-2 Tablespoons A1 Steak Sauce
-1 (11.2-ounce) Bottle Guinness Stout
-4-5 Carrots, peeled and coarsely chopped
-1 Package (1 lb) Noodles, any style
-Parsley, chopped

Heat oil in a dutch oven or large pot on medium-high heat.  Mix flour and pepper (if desired) in a small bowl.  Dip pieces of beef into the flour and coat evenly.  Place the beef in the hot oil and allow to cook on each side until browned (1-2 minutes.) Do not crowd beef in the pot, so do this in smaller batches if necessary.

Remove beef from dutch oven and set aside.  Add pearl onions to the dutch oven and cook until tender, about 3 minutes.  Add garlic and stir for another minute.  Stir in beef stock, wine, A1 sauce and Guinness.  Gently scrape up the brown bits from the bottom.  (That’s where the flavors at!)

Return meat to the dutch oven and allow to boil.  Reduce heat, cover, and simmer for 45-60 minutes.  Add carrots and simmer for another 30 minutes until they can be pierced easily with a fork.

Serve warm with bread- I made a baguette.  Delicious!

10 thoughts on “Guinness Beef Stew

  1. Karen

    13 Sep on 2011 at 7:13 pm

    I don’t know why I haven’t made a Guinness beef stew as it is one of my husbands favorite beers. Actually, he likes all of the dark beers. Thanks for the inspiration.

    • thedrivencook

      13 Sep on 2011 at 7:33 pm

      It really makes for a perfect broth- give it a try! :)

  2. Rufus' Food and Spirits Guide

    13 Sep on 2011 at 7:55 pm

    Mmm, Guinness. I don’t have steak sauce in the house, so I’ll just add more Guinness. Great recipe. Love the pearl onions.

    • thedrivencook

      14 Sep on 2011 at 10:24 pm

      I think it’d be just fine without the A1! I use pearl onions all the time, I love the appearance. :)

  3. Raymund

    13 Sep on 2011 at 8:10 pm

    Guiness and beef! Whats not to love. Great stew

  4. sportsglutton

    14 Sep on 2011 at 2:57 pm

    Never too early to be making stew especially with Guinness!

  5. onceuponarecipe

    15 Sep on 2011 at 12:14 am

    Hooray for Fall and warm, hearty stews! I am totally in a Fall mood as well, and this stew sounds like it would hit the spot. I always use red wine in my stews (nearly a full bottle – mmm!), but Guinness sounds like an interesting alternative and I can imagine that it gives the stew a flavorful punch!
    PS. I can totally relate to the short stretch of Fall between Summer and Winter – why oh why can’t it be longer?!

  6. Lia @ The Catalyst: Cupcakes

    18 Sep on 2011 at 9:05 pm

    Oh man, i am so excited for fall too! And, Anything with Guinness is awesome! I have been looking for a recipe gonna give this a shot, looks yummy.

    • thedrivencook

      19 Sep on 2011 at 7:26 am

      Thanks Lia- you have a lot of good baking ideas with Guinness on your site. :)

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