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Guinness beef stew with potatoes and carrots in a white bowl

Guinness Beef Stew

Guinness Beef Stew is a  hearty comforting stew with chunky hunks of beef slowly cooked and simmered in a rich and flavorful Guinness gravy sauce. Hands off easy and so tender, you can eat it by the spoon!
Course Main
Cuisine American
Cook Time 35 minutes
Total Time 35 minutes
Servings 6
Calories 639kcal
Author Imma


  • 3 thick slices bacon , (diced)
  • 2 pounds (0.91 kg) stew beef , cut in small chunks
  • ¼ cup flour
  • 2 stalks celery , cut into 1-inch pieces
  • 2 tablespoons cooking oil
  • 1 medium onion , diced
  • ½ teaspoon (1 g) minced ginger
  • 1 tablespoon (2.80 g) minced garlic
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 teaspoon bouillon powder beef, chicken or vegetable , adjust to taste (optional)
  • 1 tablespoon fresh thyme
  • 1 teaspoon smoked paprika
  • 2 cups broth/water or more
  • 1 cup Guinness or any dark beer
  • 1-2 Tablespoons Brown Sugar
  • 1-2 pounds potatoes cut in large chunks
  • 2-3 large carrots cut in large chunks
  • 1 cup peas
  • salt and pepper to taste
  • 2-3 green onions , diced


  • In a large Dutch over-medium heat, sauté bacon until brown and crisp. This may take about 5-6 minutes.
  • Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 1-2 tablespoons).
  • Season stew beef with salt and pepper to thoroughly cover all sides.
  • Add about 1-2 more oil. Add stew beef and brown well, turning once, about 2 -3 minutes per side, until beef lightly browns. Do not overcrowd the pan. Cook in batches, if necessary. Remove and set aside.
  • Add onions, ginger, garlic, thyme, bay leaf and celery to the skillet. Stir for about 2-3 minutes until onions is translucent. Then add flour and cook for another minute. Pour in about 1-2 cups water.
  • Add, paprika, tomato paste and bouillon. Continue stirring, then add Guinness, brown sugar, and browned beef. Add more water or broth to the pot and scrape all sides. Make sure it covers the food. Bring to a boil. 
  • After 20 minutes, the stew is ready throw in potatoes, carrots and peas; adjust seasonings according to preference. 
  • Cover and cook on until potatoes are tender.
  • Remove, garnish with bacon and parsley if desired, and serve with bread.


Serving: 260g | Calories: 639kcal | Carbohydrates: 36g | Protein: 60g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 151mg | Sodium: 946mg | Potassium: 1706mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5975IU | Vitamin C: 38.2mg | Calcium: 133mg | Iron: 10.4mg