Guinness Beef Stew



  • 2 lbs stew meat
  • 1.5 Tbsp salt
  • 1/2 tsp black pepper

Stew Base

  • 1 whole onion, chopped
  • 4 cloves garlic, minced
  • 2 cups carrots, chopped
  • 2 Tbsp, tomato paste
  • 12 oz Guinness
  • 4 cups beef broth
  • 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. Preheat oven to 325F
  2. Season stew meat with salt and black pepper and sear over medium-high heat with canola oil in a Dutch Oven. Cook in multiple batches if necessary.
  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, red-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.
  9. Put Dutch oven, covered in oven for 1.5 hours.
  10. Add peas to Dutch Oven, and cook for another half hour in oven.