Beef and Guinness Stew
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4.5 from 2 votes

Beef and Guinness Stew

Servings: 6
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Incredible St. Patrick’s Day meal. Adapted from Traditional Cooking by Darina Allen.


  • 2 lbs. lean stewing beef
  • 3 T. oil
  • 2 T. flour
  • 1/4 tsp. cayenne pepper
  • Salt and pepper
  • 3 large onions, coarsely chopped
  • 2 large garlic cloves, crushed
  • 1 small can tomato paste, dissolved in 1 can of water
  • 1 1/4 cups Guinness beer
  • 4-5 carrots, cut into chunks
  • sprigs of thyme


  • Trim the meat of any fat or gristle, cut into cubes of 2 inches and toss them in a bowl with 1 tablespoon oil. You can also buy the stew meat already cut into this size and trimmed.
  • Season the flour with salt, freshly ground pepper and cayenne. Toss the meat in this mixture.
  • Heat the remaining 2 T. oil in a wide frying pan over a high heat. Brown the meat on all sides.
  • Add the onions, crushed garlic and tomato puree/water to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a baking pan or Dutch oven.
  • Pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices in the pan. Pour onto the meat with the remaining Guinness.
  • Add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole/Dutch oven and simmer very gently until the meat is tender, about 3 hours.
  • The stew may be cooked on top of the stove or in a low oven at 300. Taste and adjust the seasoning if needed.
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