Guinness Beef Stew

Guinness Beef Stew


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If you like beer and soup, than this stew is your lucky charm! Try this Guinness infused stew and you'll feel lucky!

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Time needed

20-25 min preparation + 4-8 hour cooking

Serving Size / Yield

6-8 servings


  • 2 lbs boneless beef such as sirloin beef or bottom round
  • salt
  • pepper
  • 3 tablespoons olive oil
  • ½ cup flour
  • 1 onion, sliced
  • 1 bottle Guinness stout beer
  • 4 garlic cloves, minced
  • 6oz tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried thyme
  • 3 dried bay leaves
  • 64oz beef stock
  • 1 teaspoon beef bouillon
  • 5 yellow potatoes, peeled and sliced thick
  • 4 carrots, peeled and sliced thick
  • 2 stalks of celery, chopped
  • ¼ cup fresh parsley, chopped

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Preheat the crockpot. Pat down the beef with a paper towel to ensure that the meat will brown. Season the meat with salt and pepper. In a bowl, place the mat and flour, and mix well. In a large pan, heat the oil, and then place small amount of the mix into the pan and cook until meat is browned on all sides. Remove the batch and continue with the rest of the meat, adding more oil if necessary. After all the meat is cooked, heat the more oil and add the onions, sautéing for 2 minutes. Pour in half of the Guinness and mix well, bringing to a boil. Mix well, making sure to scrape the bottom. Add the tomato paste, sugar, garlic, Worcestershire sauce, thyme and bay leaves. Stir and bring to a boil. Reduce the heat and let simmer for 5 minutes. Add the beef to the crockpot. Then add the potatoes, carrots, parsley, celery, onion mix, beef stock, beef bouillon and the remaining beer. Mix well and cover with lid. Let cook on high heat for 4-5 hours or on low heat for 8 hours, or until veggies are tender. Skim off any fat from the top and season with salt and pepper to taste.

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