There are two things you need to know before you read this post.

#1: I’m not even remotely Irish.

#2: I’m not much of a beer drinker, so when you see me buying Guinness, you should know I’m cooking with it.

Guinness is one of those magical ingredients that makes everything better. It’s rich, malty, slightly bitter, and it turns simple dishes into deep, flavorful masterpieces. Plus, it’s great in both sweet and savory recipes. (Stay tuned—I’ve got a dessert coming that will rock your world.) But today, we’re making a super comforting Guinness Beef Stew. It’s thick, rich, and the kind of meal you need when winter refuses to release its icy grip.

The Magic of Guinness in Cooking

People who love to drink stout beer, knock yourselves out. Enjoy it straight from the pint glass. For the rest of us, we’re gonna take that deep, roasty goodness and use it to build layers of flavor in our stew. It adds depth, enhances the beefiness, and works some kind of Irish sorcery to make this dish taste like you’ve been cooking all day—even if you only spent 20 minutes actually doing anything.

The Recipe: Guinness Beef Stew

Ingredients:

• 2 lbs beef chuck, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 1 bottle (12 oz) Guinness Stout
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 large potatoes, peeled and cubed
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear it in batches until browned on all sides. Don’t overcrowd the pan, or you’ll end up steaming the meat instead of searing it. Remove and set aside.
2. Sauté the veggies: In the same pot, add the onion, garlic, carrots, and celery. Cook until they start to soften, about 5 minutes. Stir in the tomato paste and cook for another minute.
3. Make it thick: Sprinkle the flour over the vegetables and stir well. This helps thicken the stew later. Cook for about a minute to get rid of that raw flour taste.
4. Pour in the Guinness: Slowly add the Guinness, scraping up all those delicious browned bits from the bottom of the pot. This is where the magic happens.
5. Add the broth and seasonings: Pour in the beef broth, then add Worcestershire sauce, thyme, bay leaves, and the seared beef. Bring everything to a gentle simmer.
6. Let it cook: Cover and let it simmer for about 1.5 to 2 hours, stirring occasionally. This is a good time to go read a book, take a nap, or question why winter is still a thing.
7. Add the potatoes: Stir in the cubed potatoes and cook for another 30 minutes, or until the potatoes are fork-tender.
8. Final touches: Remove the bay leaves, adjust seasoning with salt and pepper, and garnish with fresh parsley.

Serve It Up!

Ladle this rich, hearty stew into bowls and serve with some crusty bread. Because let’s be real—you need something to soak up all that delicious broth.

Final Thoughts: The Coziest Stew You’ll Ever Eat

This Guinness Beef Stew is comfort food at its finest. It’s like a warm hug in a bowl, perfect for those never-ending winter nights. Even if you’re not Irish (like me), you can still appreciate the magic of slow-cooked beef, tender veggies, and that deep, malty richness from the Guinness.

And if you happen to sip a little Guinness while you cook? Well, that’s just being efficient.