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A hearty bowl of guinness beef stew with tender beef, root vegetables, and a rich gravy, ready to be served.

Ultimate Guinness Beef Stew (Our Secret for Rich Flavor!)

Discover the ultimate Guinness Beef Stew recipe! Our secret twist with dark soy sauce and brown sugar guarantees a deeply savory, non-bitter stew every time. Featuring tender chuck roast and hearty vegetables, this one-pot meal is perfect for any occasion and even better the next day.
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Prep Time 25 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 35 minutes
Servings: 8
Course: Dinner, Main Dish
Cuisine: American, Irish
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Olive oil for browning
  • 3-4 pounds boneless chuck roast trimmed
  • 2 teaspoons kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 1 large onion chopped
  • 6 cloves garlic chopped
  • 1 1/2 teaspoons Worcestershire sauce
  • 12 oz Guinness Beer
  • 4 tablespoons tomato paste
  • 4 cups beef broth regular strength
  • 4 cups sliced carrots peeled and sliced into 1/2-inches
  • 2 cups sliced celery sliced into 1/2-inches
  • 1 tablespoon freshly chopped rosemary
  • 2 whole bay leaves
  • 1 pound whole bite-size baby potatoes 1-inch diameter each
  • 1 teaspoon dark brown sugar
  • 1 tablespoon dark soy sauce

Equipment

  • Dutch oven

Method
 

Phase 1: Prepare and Sear the Beef
  1. Pat the beef cubes completely dry with paper towels. Season generously with 2 teaspoons kosher salt and 1/2 teaspoon black pepper, tossing to coat all sides.
  2. Heat about 3 tablespoons olive oil in a large Dutch oven over high heat until shimmering. Sear beef in single layers, browning on all sides until a dark crust forms. Transfer browned beef to a bowl and repeat with remaining batches, adding more oil if needed.
Phase 2: Build the Flavor Base
  1. In the same pot, add a little more oil if needed, then sauté chopped onion and garlic for 2-3 minutes until softened and aromatic.
  2. Pour in Guinness beer and Worcestershire sauce. Use a wooden spoon to scrape up all browned bits from the bottom of the pot, deglazing thoroughly.
  3. Stir in tomato paste until dissolved. Add beef broth, carrots, celery, browned beef (and juices), fresh rosemary, and bay leaves. Stir gently to combine.
Phase 3: Simmer to Perfection
  1. Bring the stew to a low boil, then reduce heat to low. Cover the pot and simmer gently for 2 hours.
  2. After 2 hours, uncover and stir in the baby potatoes. Bring back to a simmer, cover, and cook for another 45 minutes, or until beef and potatoes are fork-tender.
  3. Remove from heat and discard bay leaves. Let rest for 10 minutes, then skim any excess fat from the surface. Taste and adjust seasoning with salt and pepper before serving warm.

Nutrition

Calories: 750kcalCarbohydrates: 45gProtein: 55gFat: 45gSaturated Fat: 18gCholesterol: 150mgSodium: 900mgPotassium: 1000mgFiber: 9gSugar: 12gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 6mg

Notes

For optimal flavor, prepare this stew a day in advance, as its rich taste deepens overnight. Ensure thorough beef searing for a robust base. It stores well for 3-4 days refrigerated or up to 3 months frozen. Reheat gently on the stovetop. Serve with crusty bread and fresh parsley.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
The amount for dark soy sauce (1 tablespoon) is an estimation as the original article refers to it as a "splash" without a precise measurement.

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