Guinness Beef Stew

Hearty and warm, this stew makes for a truly satisfying St. Patrick’s Day meal.

  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 2 hours


  • 3 lb. Beef Chuck Roast, cut into 1 in. chunks
  • 1 1/2 lb. Yukon Gold Potatoes, scrubbed and quartered
  • 3 large Carrots, peeled and cut into chunks
  • 1 1/2 c. Green Peas
  • 2 stalks Celery, chopped
  • 2 Bay Leaves
  • 1 tsp. Dried Thyme
  • 1 large Onion, diced
  • 4 cloves Garlic, chopped
  • 1 (12 oz.) bottle Guinness Beer
  • 4 c. Beef Stock
  • 2 tbsp. Tomato Paste
  • 2 tbsp. Butter
  • 2 tbsp. Flour
  • Salt & Pepper
  • 1 tbsp. Canola Oil


  1. Pat beef dry with a paper towel and season liberally with salt and pepper. Heat the canola oil in a large, heavy-bottomed pot and sear the beef in batches until deeply browned on all sides. Set the beef aside to drain and add onion, garlic, and celery to the pot; saute these vegetables until soft and fragrant. Add the butter and stir until melted, then add the flour and stir into vegetables and butter. Cook the mixture until the flour is no longer raw, stirring constantly.

  2. Turn heat to high and slowly pour in Guinness beer, scraping the bottom of the pot with a wooden utensil to loosen any crusty bits. Return the beef to the pan along with the carrots, potatoes, peas, tomato paste, thyme, and bay leaves; stir in the beef stock, and cover tightly with a lid. Cook the stew for 2 hours or until veggies and beef are tender. Remove the bay leaves and season with salt and pepper to taste.

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