Modern London Beef and Guinness Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired one pot ready in about 175 minutes pairs cut into 1-inch cubes stewing beef, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, cut into 1-inch cubes stewing beef
• 2 tbsp olive oil
• 1 large, diced onion
• 2, sliced carrots
• 2 stalks, sliced celery
• 2 cloves, minced garlic
• 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, peeled and cut into chunks potatoes
• 1 cup frozen peas

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.