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Beef and Guinness Stew

This Beef and Guinness Stew is rich and hearty with fresh vegetables and meat that is fork tender! This is comfort food at it's best!
Course: Soups
Author: Kristi


  • 3 pounds beef chuck roast cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • salt and pepper to taste
  • 2 tablespoons canola or vegetable oil
  • 2 medium onions coarsely chopped
  • 2 cups beef broth divided
  • 5 cloves garlic coarsely chopped
  • 2 11.2 ounce bottles Guinness beer
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 carrots yield 2 1/4 cups, chopped in 1/2-inch rounds
  • 3 stalks celery yield 1 1/2 cups, chopped in 1/2-inch pieces
  • 1 cup water
  • 3 tablespoons tomato paste
  • 1 tablespoon fresh thyme minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Put the beef in a medium bowl. Season with the flour, salt and pepper and stir until coated. Set aside.
  • Add the oil to large stock pot and heat on high until hot. Turn down to medium-high and add the beef, searing all sides (4 to 5 minutes). Remove the beef from the pan and set aside. Add the onions and 1 cup of beef broth to the pot and deglaze, scraping bits off the bottom of the pot, stirring and cooking onions for 2 minutes. Add the garlic and cook 1 additional minute.
  • Add the beef, 1 cup beef broth, 2 bottles Guinness, thyme sprigs and bay leaves. Heat to a gentle boil, then turn down, cover with a lid and simmer for 2 hours. Skim fat, remove bay leaves and thyme sprigs and discard.
  • Add the carrots, celery, water, tomato paste freshly chopped thyme, salt and pepper. Increase heat to medium-low until the stew reaches a soft, gentle boil and let it simmer 45 minutes to 1 hour, uncovered, so the sauce will reduce and thicken. Remove from heat and serve.