Modern London Beef and Guinness Stew

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, slow-simmered stew with tender beef, Guinness stout, and seasonal vegetables, reimagined for a contemporary London table. This British one-pot recipe, ready in about 175 minutes, pairs stewing beef, olive oil, and onion for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs stewing beef, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup Guinness stout
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 potatoes, peeled and cut into chunks
• 1 cup frozen peas

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season beef cubes with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat. Sear beef in batches for 5 minutes per batch until browned on all sides, then set aside.
2. Step 2: Add diced onion to the pot and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add 1/4 cup flour and cook for 1 minute, then stir in tomato paste and cook for 2 minutes, stirring constantly.
4. Step 4: Pour in 1 cup Guinness stout and 2 cups beef broth, scraping the bottom to release browned bits. Return beef to the pot with bay leaf, dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Step 5: Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until beef is tender.
6. Step 6: Add sliced carrots, celery, and potatoes. Cook uncovered for 30 minutes until vegetables are tender. Stir in frozen peas and cook for 5 more minutes until heated through.