Recipe

Guinness Beef Stew (Slow Cooker or Dutch Oven)

A rich, cozy beef stew braised with Guinness stout, root vegetables, and herbs for a dark, glossy gravy with malty depth. Make it low and slow in a Dutch oven or let your slow cooker do the work.

By Matt Campbell

•

4.8

A steaming bowl of Guinness beef stew with large chunks of tender beef, carrots, and potatoes in a rich dark gravy, set on a rustic wooden table with a spoon beside it, warm natural light, photorealistic food photography

Jump to Recipe

If classic beef stew is the cozy sweater, Guinness beef stew is the same sweater but with a leather jacket on top. It is deeper, darker, and a little more interesting, thanks to stout. Guinness brings roasted malt flavor that reads like coffee and cocoa without tasting like dessert. It just makes the gravy taste like it has been working overtime.

This recipe gives you two paths: Dutch oven for max flavor and those browned bits, or slow cooker for the set-it-and-forget-it win. Either way, you get fork-tender beef, sweet root veggies, and a sauce you will want to drag bread through like it owes you money.

A cast iron Dutch oven on a stovetop with Guinness beef stew simmering, visible browned beef chunks and carrots in a dark broth, a wooden spoon resting on the rim, cozy kitchen lighting, photorealistic

Why It Works

Guinness builds a bigger stew flavor. The stout’s roasted malt gives you that long-simmered depth with a mostly hands-off cook time.
Tomato paste plus thickener equals glossy gravy. Tomato paste adds umami, flour helps in the Dutch oven, and cornstarch can rescue (or replace flour) in the slow cooker.
Staged veggies keep the texture right. Potatoes and carrots go in after the beef starts to tenderize, and mushrooms go in late so they stay substantial.
A splash of acid at the end wakes everything up. A little vinegar makes the beef taste beefier and balances the stout’s richness.

Pairs Well With

Storage Tips

Refrigerator: Let the stew cool slightly, then refrigerate in an airtight container within 2 hours (use shallow containers to speed it up). Keeps up to 4 days. The flavor gets better on day two. That is not a myth.

Freezer: Freeze in airtight containers for up to 3 months. For best texture, slightly undercook the potatoes or swap in parsnips if you know you are freezing (potatoes can go a bit grainy after thawing).

Reheating: Warm gently on the stovetop over medium-low, stirring occasionally. If it thickens too much, loosen with a splash of beef broth or water. Taste and re-salt at the end.

Meal prep move: Make the stew, cool, and refrigerate overnight. Skim any solidified fat from the top the next day for a cleaner, more restaurant-style gravy.

Common Questions

Does Guinness make the stew taste bitter?

Not if you cook it long enough and balance it. The roasted notes mellow as it simmers. The carrots, onions, and a little tomato paste add sweetness, and a small splash of vinegar at the end keeps everything rounded.

Can I use a different stout?

Yes. Any Irish stout works. Guinness Extra Stout is especially good here and often tastes a bit more roasty and traditional for stews. Bottle sizes vary (often 11.2 to 12 ounces), so if you are short of a full 14.9-ounce can, just top up with a splash of broth or water. Avoid super hoppy beers since bitterness can get loud after a long simmer.

Do I have to brown the beef?

For the Dutch oven method, yes, it is worth it. Browning creates the fond that makes the gravy taste like it came from a real pub kitchen. For the slow cooker method, you can skip it, but the stew will be a little flatter. If you have 10 extra minutes, sear it.

How do I thicken Guinness stew if it is too thin?

Simmer uncovered for 10 to 20 minutes, stirring occasionally. If you need a faster fix, mix 1 to 2 tablespoons cornstarch with 1 to 2 tablespoons cold water (start with 1 tablespoon each, then add more if you want it thicker). Stir it in, then simmer 2 to 3 minutes.

Can I make it gluten-free?

Yes, with swaps. Regular Guinness is not gluten-free because it is barley-based. Use a gluten-free stout if you can find one, and swap the flour for a gluten-free all-purpose flour blend or use cornstarch at the end to thicken.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven (5 to 7 quarts) or 6-quart slow cooker
Large skillet (if browning for the slow cooker)
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon
Small bowl (for slurry, optional)

I started making Guinness beef stew for the same reason most of us do: it was cold, I wanted something that felt like a hug, and I did not want to babysit a complicated recipe. The first time I poured stout into a pot of browned beef, I had a brief “is this a mistake” moment. Ten minutes later, the kitchen smelled like onions, toast, and pure comfort. Now it is one of my favorite meals to make when I want dinner to feel special without turning my night into a cooking show.

Guinness Beef Stew (Slow Cooker or Dutch Oven)

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 30 minutes (Dutch oven) or 8 hours (slow cooker)

Total Time 2 hours 50 minutes (Dutch oven) or 8 hours 20 minutes (slow cooker)

Servings 6

Ingredients

2 1/2 to 3 pounds beef chuck roast, cut into 1 1/2-inch cubes
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
3 tablespoons all-purpose flour (see slow cooker note if skipping browning)
2 tablespoons neutral oil (avocado, canola, or vegetable)
2 yellow onions, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 (14.9-ounce) can Guinness stout (or Guinness Extra Stout; if using a smaller bottle, top up with broth)
3 cups beef broth, plus more as needed (low-sodium recommended)
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
4 carrots, peeled and cut into large chunks
1 pound Yukon Gold potatoes, cut into 1 1/2-inch chunks
2 celery ribs, sliced (optional but nice)
8 ounces cremini mushrooms, halved (optional)
1 to 2 teaspoons balsamic vinegar or apple cider vinegar (to finish)
Chopped parsley, for serving

Optional gravy booster: If you like extra-thick stew, whisk in 1 to 2 tablespoons cornstarch mixed with 1 to 2 tablespoons cold water near the end.

Slow cooker note: If you skip browning, skip the flour too. Raw flour in a slow cooker can turn the gravy gummy and taste undercooked. Use the cornstarch slurry at the end instead.

Instructions

Dutch Oven Method (Best depth)

Season and flour the beef. Pat beef dry. Season with salt and pepper, then toss with flour until lightly coated.
Brown the beef. Heat oil in a Dutch oven over medium-high. Brown beef in batches until deeply browned on all sides, about 3 to 4 minutes per side depending on your heat and cube size. Do not crowd the pot. Transfer browned beef to a plate.
Build the base. Lower heat to medium. Add onions (add a touch more oil if needed) and cook 5 to 7 minutes, scraping up browned bits. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute.
Deglaze with Guinness. Pour in Guinness and scrape the bottom of the pot really well. Simmer 2 to 3 minutes.
Simmer low and slow. Add beef back in, plus broth, Worcestershire, bay leaves, and thyme. Bring to a bare simmer (gentle bubbles), cover, and cook on low for 1 hour. Stir once or twice if you are simmering on the stovetop to prevent sticking.
Add the hardy vegetables. Stir in carrots, celery, and potatoes. Cover and simmer 45 minutes, until the potatoes are tender.
Add mushrooms late. Stir in mushrooms (if using) and simmer uncovered 10 to 15 minutes. This keeps them from shrinking into nothing and helps the gravy reduce a bit.
Finish and adjust. Remove bay leaves. If the beef is not fork-tender yet, keep simmering another 15 to 30 minutes. Tough stew beef almost always just needs more time. If you want it thicker, simmer uncovered longer or use a cornstarch slurry. Stir in vinegar, then taste and adjust salt and pepper. Top with parsley and serve.

Slow Cooker Method (Hands-off)

Option A (best flavor): brown the beef. Pat beef dry, season with salt and pepper, then toss with flour until lightly coated. Brown in a hot skillet with oil, then transfer to the slow cooker.
Option A: soften aromatics and deglaze. In the same skillet, cook onions 3 to 5 minutes. Add garlic and tomato paste, cook 1 minute. Pour in Guinness and scrape up the browned bits. Pour everything into the slow cooker.
Option B (true dump-and-go): skip browning. If you skip browning, do not flour the beef. Add beef, onions, garlic, tomato paste, Guinness, broth, Worcestershire, bay leaves, and thyme straight to the slow cooker. Stir well to disperse the tomato paste.
Add vegetables, with mushrooms later if you can. Add carrots, celery, and potatoes now. If you want the mushrooms to stay meatier, stir them in during the last 30 to 45 minutes of cooking. If that is annoying, toss them in at the start anyway. It will still be good.
Cook. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours, until beef is very tender.
Thicken if needed. If the gravy is thin, crack the lid and cook on HIGH for 20 to 30 minutes. Or stir in a cornstarch slurry (start with 1 tablespoon cornstarch plus 1 tablespoon water, then add more if you want it thicker) and cook 10 minutes.
Finish. Remove bay leaves, stir in vinegar, taste and adjust seasoning. Serve with parsley on top.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes