Guinness Beef Stew

Enjoy this Guinness Beef Stew made with chuck roast, potatoes, carrots, and peas in a rich, thick beefy gravy. It’s a one-dish meal!



2 tablespoons olive oil
1 onion, diced
2 outer stalks celery, diced
46 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon bouquet garni herb blend
1 teaspoon coarsely ground black pepper
1 bottle (12 ounces) Guinness beer
1 cup classic reduced beef stock or French demi-glace or 1 cup good quality beef or veal stock
4 pounds beef chuck roast, trimmed of excess fat and cut into 2-inch cubes, OR 3 pounds beef stew meat
6 Yukon gold potatoes cut into 8 chunks
6 large carrots cut lengthwise on and angle (34 pieces per carrot)
1 cup peas, fresh or frozen


Heat the oil over medium heat in a 7-quart Dutch oven or a removeable slow-cooker insert.

Stir in the onion and celery, cover and sweat for 5 minutes, stirring twice. Lower the heat a little if the onion is browning.

Uncover and add the garlic. Stir for 30 seconds, then mix in the tomato paste. Cook, stirring constantly for another 30 seconds.

Sprinkle the flour, bouquet garni, salt, and pepper over the vegetables and stir to combine until no lumps remain.

Slowly add the beer stirring constantly to incorporate the flour into the liquid, then add the stock or demi-glace.

Add the beef, potatoes and carrots; stir to mix well to cover everything. Tuck the vegetables under the meat. They take a little longer to cook at this size and it’s best if they are buried in the liquid. Don’t be alarmed at the small amount of liquid. The meat and vegetables quickly release their own juices into the pot. Adding too much liquid in the beginning only dilutes the gravy flavor.

Stovetop Method:
Bring to a boil. Immediately lower the heat to a very gentle simmer, barely a bubble, cover and cook for 1 1/2 hours or until the beef and vegetables are tender. The optimum braising temperature is 180 degrees F.

Slow Cooker Method
Bring to a boil. Cover and place the insert in the slow cooker or transfer the stew from the prep pot to the slow cooker. Set on low and cook for 6 hours or until beef and vegetables are tender.

Cool and refrigerate the stew. Next day, remove the fat that hardened on top and reheat. Add the peas and cook for another 3-4 minutes.


Stew freezes well.

Keywords: beef, potatoes, carrots, peas, chuck roast, stew, braise, beer and beef stew, slow cooking