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A bowl of classic Guinness beef stew in a white soup bowl and garnished with crispy bits of bacon and chopped Italian parsley.

Classic Guinness Beef Stew (Oven or Stovetop)

Course: Lunch / Dinner
Cuisine: Irish, Irish-American
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 10
Calories: 483kcal
Author: Kris Longwell
This "low and slow" Classic Guinness Beef Stew features melt-in-your-mouth beef seared in smoky bacon fat and a rich, malty stout gravy. Perfectly adaptable for the oven or stovetop, it’s the definitive pub-style comfort meal to serve this St. Patrick's Day or any time you're craving amazing comfort food!
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Equipment

  • 1 large Dutch oven (with lid) or any oven-safe pot with a lid, see NOTES for preparing on the stovetop.

Ingredients

  • 3½ lb chuck roast cut into bite-sized pieces
  • salt and pepper
  • ¼ cup all-purpose flour
  • 6 slices bacon thick-cut, diced
  • 2 tablespoon unsalted butter
  • 1 large onion chopped
  • 4 medium carrots peeled and sliced (not too thin)
  • 3 stalks celery sliced
  • 4 cloves garlic minced
  • 2 tablespoon tomato paste
  • 1 11.2 oz bottle Guinness beer stout, or Extra Stout
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon brown sugar dark
  • 4 cups beef broth
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 bay leaves
  • 2 lbs gold potatoes peeled and cubed
  • 2 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

  • Preheat oven to 325°F.
  • Place the cubed beef on a large platter and sprinkle liberally with salt and pepper all over. Sprinkle on the flour and toss to fully coat. Set aside.
    3½ lb chuck roast, salt and pepper, ¼ cup all-purpose flour
  • Heat your large Dutch oven (or pot) over medium heat. Add the diced bacon and cook until crispy, stirring occasionally. Use a slotted spoon to remove the bacon from the pan onto a paper towel-lined plate. Leave the rendered bacon grease in the pot.
    6 slices bacon
  • Add the beef and cook, stirring often, until browned all over. Remove the beef from the pot and set it aside.
  • Melt the butter in the pot and add the onion, carrots, and celery. Sauté until softened, about 4 to 5 minutes. Stir in the garlic and tomato paste. Cook for 1 minute.
    2 tablespoon unsalted butter, 1 large onion, 4 medium carrots, 3 stalks celery, 4 cloves garlic, 2 tablespoon tomato paste
  • Pour in the beer and bring to a boil. Simmer for 2 minutes. Use a wooden spatula (or spoon) to scrape up any stuck-on bits on the bottom of the pot.
    1 11.2 oz bottle Guinness beer
  • Stir in the Worcestershire sauce, brown sugar, beef broth, salt (1½ tsp), and pepper (1 tsp). Place the thyme, rosemary, and bay leaves on top and gently press them with your spatula into the liquid. Cover the pot and place it in the oven for 90 minutes.
    2 tablespoon Worcestershire sauce, 2 tablespoon brown sugar, 4 cups beef broth, 3 sprigs fresh thyme, 3 sprigs fresh rosemary, 2 bay leaves
  • Carefully remove the pot from the oven and remove the lid. Use a pair of tongs to gently lift the herbs out of the pot. Stir in the potatoes and half of the crispy bacon bits (save the remaining bacon for garnishing). Place the herbs back on the surface of the stew. Cover and return to the oven for 45 to 60 minutes, or until the potatoes are tender, but not mushy.
    2 lbs gold potatoes
  • Remove from the oven. Remove the herbs. If the stew seems a little thin, mix a cornstarch slurry of 2 tablespoon water with 2 tablespoon cornstarch. Slowly stir it into the stew and continue stirring until slightly thickened.
  • Serve at once, garnished with the remaining bacon bits and chopped Italian parsley (if desired).
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Stovetop Method: If you aren't using the oven, maintain the lowest possible simmer on your burner with the lid tightly closed. Be sure to give the stew a gentle stir every 15–20 minutes to ensure the thick, rich gravy doesn't scorch on the bottom of the pot.
  • Slow Cooker Method: To adapt this for a crockpot, follow steps 1–4 on the stovetop first; searing the beef in bacon fat and deglazing with the Guinness is essential for the best flavor. Transfer everything to the slow cooker and cook on Low for 7–8 hours or High for 4–5 hours, adding the potatoes halfway through the cooking time.
  • Thickening Tip: For a "pub-style" gravy, you can skip the cornstarch slurry and instead mix 2 tablespoons of softened butter with 2 tablespoons of flour to create a paste. Stir small bits of this into the stew during the last 30 minutes of cooking until your desired consistency is reached.
  • Make Ahead: This stew is even better the next day! If preparing in advance, let it cool completely before refrigerating. Reheat gently on the stovetop over low heat, adding a splash of beef broth if the gravy has thickened too much overnight.

Nutrition

Calories: 483kcal | Carbohydrates: 27g | Protein: 36g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 677mg | Potassium: 1196mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4363IU | Vitamin C: 24mg | Calcium: 73mg | Iron: 5mg