Mouthwatering and robust Guinness Beef Stew with the unmistakable flavor of Guinness stout. Perfect with mashed potatoes or crusty bread.
Last weekend, I bought a 6-pack of Guinness stout to make this Guinness Brown Sugar Glazed Corned Beef. With 5 bottles left, I have decided to use it for yet another recipe and this time it is this rich and robust Guinness Beef Stew. I am glad I did because this stew is super yummy and comforting served with mashed potatoes on a cold day.
Chuck Roast or Bottom Round Roast
You do not need an expensive cut of beef to cook this stew. Both chuck roast or bottom round roast would work. The chuck comes from the shoulder portion of the cow while the rump or round comes from the cow’s hindquarters. Of the two, the round is leaner and more tender. Chuck roast contains more fat. In this recipe, I used bottom round roast simply because it was on sale. Since there is bacon in the stew, a leaner cut works just fine.
Colcannon and Guinness Beef Stew
This flavorful stew is delicious served with Colcannon. I cooked this tasty Irish Mashed Potatoes with Cabbage while the stew was simmering on the side. There is more than enough time and some to spare to cook this Irish mashed potatoes. If you don’t want the hassle, then just get a loaf of crusty bread from the grocery store. Either way, it will be delicious!
This Guinness Beef Stew recipe was adapted from Allrecipes.
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Guinness Beef Stew
- 6 slices bacon (cut into strips)
- 2 lbs chuck roast or beef bottom round roast (cut into 1 inch cubes) (900g)
- 2 tbsp vegetable oil
- 2 large onions (cubed)
- 3 cloves garlic (minced)
- 2 stalks celery (cut into ¼ inch slices)
- 2 large carrots (cut into bite size pieces)
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 3 tbsp all-purpose flour
- 3 tbsp tomato paste
- 11.2 fl oz Guinness stout (330ml)
- 12 oz parsnips (cut into bite size pieces) (340g)
- 1 tsp salt
- ¼ tsp ground pepper
- Heat a large dutch oven. Fry bacon for about 5 minutes. Remove and set aside leaving the fat in the dutch oven.
- Sear beef in 2 batches, about 3 to 4 minutes each batch. Remove and set aside.
- Add vegetable oil to the dutch oven. Saute onions for 2 minutes. Then add garlic, celery, carrots, rosemary, and thyme. Saute for 1 minute.
- Stir in all-purpose flour and continue to cook for another 2 minutes.
- Add tomato paste and Guinness stout. Stir to mix.
- Return the beef and bacon to the dutch oven. Also add the parsnips. Stir to get everything well mix.
- Reduce heat to medium low and simmer for 1½ hours stirring occasionally. Add salt and ground pepper after 1 hour.
You can swap out the parsnips with potatoes if you plan on serving this stew with crusty bread or have a little of both. This is my first time using parsnips and I do like it. They have an earthy taste and are more starchy than carrots but less so than potatoes.