Beef and Guinnes Stew

Beer stew with beef bits? Yes please, I signed up for this recipe when I first laid eyes on it. The only way to make this recipe better was if there was bacon and cream cheese in it, but on second thought cream cheese in a stew? Nah. That just sounds weird (also suggest a recipe if you know of one…) This recipe does make quite a large batch and I freeze mine for later, there’s only so much stew one can eat in a sitting no matter how delicious it is, and how much beer is in it. This is a perfect recipe for winter nights/days because you’ll be using the oven for hours at a time so you might as well heat up your house at the same time, or have a few beers while you wait for the food, which has beer in it… Huh.
This stew is another reason why I love my Dutch Oven making anything after this stew is just amazing its a great season for the dutch oven too.
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Beef and Guinnes Stew
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 2½ pounds (about 1 kg) stewing beef
  • 1 cup flour
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp black pepper
  • 2 tsp salt
  • 1 tsp oregano
  • ¼ cup oil
  • 2 onions, minced
  • 3 garlic cloves, minced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3-4 medium potatoes, peeled and cubed
  • 1 bottle or can of Guinness beer
  • 900ml beef broth
  • 1-2 tbsp corn starch for thickening
  1. Preheat oven to 350F.
  2. Whisk together the flour, paprika, garlic powder, black pepper, salt and oregano. Toss stewing beef in the four and spices until coated. Dust off any excess flour.
  3. Heat oil in a skillet or dutch oven on medium heat. Add beef and brown the meat flipping every minute or two.
  4. If the meat is in a skillet, transfer to a large roasting pot. Add remaining ingredients (except the corn starch). Cook in the oven for 3 hours.
  5. Remove from the oven. Whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.
Pressure Cooker Option Follow the directions above, but in step 4 place all the ingredients (except the corn starch) in a pressure cooker and cook on high pressure for one hour. After the hour, whisk together corn starch with a few tablespoons of water. Stir into the stew to thicken the broth.


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