Dutch Oven Guinness Beef Stew



Dutch Oven Guinness Beef Stew

Servings 6 servings



  • 3.5 lbs stew meat Boneless chuck roast
  • 1.5 tbsp salt
  • 0.5 tsp black pepper

Stew Base

  • 1 chopped onion
  • 4 cloves garlic, minced
  • 2 qcups carrots, chopped
  • 2 Tbsp tomato paste
  • 12 oz Guinness Extra Stout
  • 4 cups beef stock
  • 3 tsp salt
  • 1/2 tsp pepper
  • 2 whole bay leaves
  • 1 tsp thyme
  • 1 Tbsp Worcestershire Sauce Lea & Perrins
  • 1 cube beef boullion

And don't forget

  • 4 cups potatoes, cubed
  • 2 cups frozen peas



  1. Season beef with 1.5 Tbsp salt & 1 tsp black pepper
  2. Sear beef over medium-high heat with canola oil in a Dutch Oven. Cook in multiple batches if necessary. Set aside beef.

  3. Add 1 Tbsp canola oil and adds onions, garlic, and carrots and saute before onions are soft.
  4. Add 2 Tbsp tomato paste and cook until tomato paste is brown and onions are soft.
  5. Deglaze pan with 12 oz of Guinness (before the garlic burns), scrape bottom, re-add beef, and bring to a boil.

  6. Add 4 cups of beef stock, Worcestershire Sauce to Dutch Oven.
  7. Add 2 bay leaves, thyme, beef boullion, salt, and pepper, to Dutch Oven, bring back to a boil.
  8. Add potatoes to Dutch Oven and bring back to a boil. Make sure potatoes are submerged in liquid.


  1. Put Dutch oven in 325F oven, covered, for 1.5 hours.

Don't Forget...

  1. Add peas to Dutch Oven in the last half hour of cooking.