Guinness Beef Stew
My Guinness Beef Stew features tender meat in a savory broth. It is topped with a crunchy cheesy baguette. This comfort food can be made on the stovetop or in the slow cooker.
I love soups and stews on a chilly night. Some of our favorites are buffalo chicken soup and chicken noodle and of course this Guinness beef stew. It has tender beef, caramelized onions, potatoes, and cabbage making it filling enough for a meal.
I like making this on lazy days on the stovetop but it also works great in the crockpot. Just precook your beef/veggies and then dump the whole thing into the Crockpot.
If you’re in the mood for the ultimate comfort food, look no further. This dish is hearty and delicious and makes even the coldest winter nights warm.
Make it a St. Patrick's Day Feast with Irish Nachos, Shamrock Shakes, and Guinness Cupcakes too.
Why I Love This Recipe
- Cheesy Topping: I like eating my stew with big slices of crusty bread. I took that one step further and made a cheesy crunchy baguette crouton.
- Filling: The meat, veggies, and bread are a stick to your ribs meal that won't leave you hungry an hour later.
- Nuanced Flavor: The beef, beef, and herbs make this taste as if it's cooked all day.
Serving Suggestions
- St. Patrick's Day Feast
- Dinner on a chilly evening
- Gameday
Ingredient Notes and Shopping Tips
- Beef Stew Meat: Beef stew meat is beef that’s cut into small chunks, usually cubes. Stew meat can be made from many different cuts of beef, like sirloin or chuck. It tends to be tough so it is best cooked low and slow. This makes it tender, and it will practically fall apart in your mouth. Look for marbling (ie. fat) in the meat as well. This will melt as it cooks making your beef super tender.
Stew meat is available at nearly every butcher shop, as well as grocery stores with an in-house meat counter. Its price depends on the cut. The more common the cut, the cheaper the price. - Guinness Beer: Guinness Draught is a smooth, creamy beer that has a rich, malty flavor. It has a dark hue and a smooth finish and is great to drink and cook with.
- Herbs de Provence: This blend of spices is common to France’s Provence region. The exact blend varies depending on the source, but its staples are thyme, rosemary, basil, savory, and marjoram. Some mixtures include bay leaf, tarragon, oregano, and fennel. If you don't have it on hand, use Italian or House Seasoning.
- Potatoes: I like using Yukon Gold in this recipe as they hold up well and don't become mushy.
- Beef Stock: Use low sodium if possible to avoid an overly salty broth. Then you can add salt to your family's tastes.
How To Make Guinness Beef Stew
- Brown Beef: Toss beef and flour. Sear on all sides in oil.
- Carmelize Onions: Cook onions for 10-15 minutes. Pour in beer. Reduce.
- Stir in herbs, beef, and veggies.
- Cook: Simmer for around 1.5 hours.
- Top: Bake baguette, and then top with cheese.
Instant Pot Version
Follow the recipe just as you would if you were using the stovetop until it’s time to simmer. Instead of simmering your stew, cook on high for about 30 minutes. Allow the pressure to release naturally for 10 minutes, then do a quick release. Bonus: You can sear and cook everything one just one pot!
Slow Cooker Version
To make this stew in a slow cooker, follow the recipe as written until it is time to simmer. Then toss all the ingredients in and cook on low for 8 hours or high for 4.
How to Thicken
Thin stew really isn’t really stew at all. Luckily, it’s easy to thicken. This should thicken up on its own as it cooks.
You can also thicken it with a slurry. Whisk together equal parts cold water and cornstarch, stir it into the stew well to prevent lumps. Bring to a boil to fully incorporate the slurry and thicken.
Leftovers
- Storage: Store leftovers in the fridge for up to 3 days.
- Freeze: Freeze for up to 3 months. I like to freeze individual portions so I can grab them when I need a quick meal. Thaw overnight in the fridge before enjoying.
- To Reheat: Reheat your stew in a saucepan over low heat. It won’t take more than 20 minutes, but you may need to add some broth or water. You can also microwave it until warmed through.
Tips
- Brown Beef: Don't skip this step. It adds so much rich flavor.
- Beer: The beer cooks off, but if you're not comfortable using it additional stock could be used instead. Non alcoholic beer is also an option worth considering.
- Dry Beef: Pat beef dry to help the flour stick better, and to get a good sear.
- Even Cuts: Cut your beef and then later your veggies in similar size pieces so they cook at the same rate.
- Deglaze: Scrape the brown bits of beef up after pouring in your beer they'll add SO much flavor.
More Soups To Try
Manhattan Clam Chowder With Bacon
Like what you see? Follow Baking Beauty on Facebook, Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too!
📖 Recipe
Guinness Beef Stew
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Ingredients
For the Stew
- 1 ½ Pounds Beef Stew Meat Cut Into Bite Size Pieces
- 2 Tablespoons Flour
- 2 Sweet Onions Sliced
- 1 Bottle Guinness Draught
- ¾ Teaspoon Herbs de Provence
- ¼ Teaspoon Onion Powder
- ¼ Teaspoon Garlic Powder
- 3 Cloves Garlic Minced
- 2 Large Potatoes Peeled and Diced
- ½ Head Cabbage Shredded
- 4 Cups Low Sodium Beef Stock
- 1 Tablespoon Parsley Roughly Chopped
For the Garlic Bread Topper
- 1 Whole French Baguette Sliced
- 2 Tablespoons Butter Melted
- 1 Garlic Clove
- ½ Cup Shredded Mozzarella Cheese
Instructions
For the Stew
- In a large bowl, combine beef with flour. Season generously with salt and black pepper. Toss until well coated.
- In a large stock pot heat a few tablespoons of canola oil over medium high heat. Cook beef a few minutes on each side until browned.
- Set aside,
- In the same pot, add another tablespoon of oil. Cook onions for 10-15 minutes or until golden brown.
- Pour in Guinness. Reduce for 5-7 minutes or until slightly thickened.
- Add in onion/garlic powder, herbs de Provence, and garlic. Stir until incorporated.
- Add in beef, potatoes, and cabbage. Stir until just combined.
- Pour in beef stock.
- Simmer with a lid slightly askew for around 1 ½ hours.
- You could also pour everything into the crockpot for 3-4 hours on high or 7-8 hours on low.
For the Topper
- Preheat oven to 400 degrees F.
- Brush baguette with butter and season with salt. Bake for 8-10 minutes or until crusty.
- Rub with garlic clove and sprinkle with cheese. Broil for 2-3 minutes or until melted.
- Top stew with garlic toast crouton and fresh parsley if desired.
Notes
- Beef Stew Meat: Beef stew meat is beef that’s cut into small chunks, usually cubes. Stew meat can be made from many different cuts of beef, like sirloin or chuck. It tends to be tough so it is best cooked low and slow. This makes it tender, and it will practically fall apart in your mouth. Look for marbling (ie. fat) in the meat as well. This will melt as it cooks making your beef super tender. Stew meat is available at nearly every butcher shop, as well as grocery stores with an in-house meat counter. Its price depends on the cut. The more common the cut, the cheaper the price.
- Guinness Beer: Guinness Draught is a smooth, creamy beer that has a rich, malty flavor. It has a dark hue and a smooth finish and is great to drink and cook with.
- Herbs de Provence: This blend of spices is common to France’s Provence region. The exact blend varies depending on the source, but its staples are thyme, rosemary, basil, savory, and marjoram. Some mixtures include bay leaf, tarragon, oregano, and fennel. If you don't have it on hand, use Italian or House Seasoning.
- Potatoes: I like using Yukon Gold in this recipe as they hold up well and don't become mushy.
- Beef Stock: Use low sodium if possible to avoid an overly salty broth. Then you can add salt to your family's tastes.
- Brown Beef: Don't skip this step. It adds so much rich flavor.
- Beer: The beer cooks off, but if you're not comfortable using it additional stock could be used instead. Nonalcoholic beer is also an option worth considering.
- Dry Beef: Pat beef dry to help the flour stick better, and to get a good sear.
- Even Cuts: Cut your beef and then later your veggies in similar size pieces so they cook at the same rate.
- Deglaze: Scrape the brown bits of beef up after pouring in your beer they'll add SO much flavor.
Nutrition
What a perfect dish to make for St. Patrick's Day!
This is a must make dish! Stew is our family favorite. We should try this version too!
This is such a perfectly comforting meal!!
This Beef Stew looks like such an awesome meal!
This might be the best beef stew I've ever seen! I love the addition of the beer, and that toast topper is genius.
What a beautiful stew- this is making me hungry! Pinned!
Thanks for pinning Jessy! 🙂
Awesome, I would obliterate a bowl of this. 🙂
Thanks Jess!