Pub-Inspired Beef and Guinness Stew

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty stew featuring tender beef chunks simmered in Guinness stout with root vegetables and fresh herbs, perfect for cozy dinners. This Irish-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, cubed, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 beef chuck, cubed
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 large onion, diced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 bottle (14.9 oz) Guinness stout
• 2 cups beef broth
• 3 fresh thyme sprigs
• 2 bay leaves
• 3 medium potatoes, peeled and cubed
• 2 tbsp parsley, chopped

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

Instructions

1. Step 1: In a large bowl, combine 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Toss 2 lbs beef chuck cubes in the flour mixture until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and brown on all sides for about 5 minutes per batch. Remove and set aside.
3. Step 3: Add 1 large diced onion, 3 sliced carrots, and 2 sliced celery stalks to the pot; sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until the tomato paste darkens slightly.
5. Step 5: Pour in 1 bottle (14.9 oz) Guinness stout and 2 cups beef broth, scraping the bottom of the pot to release browned bits.
6. Step 6: Return browned beef to the pot along with 3 sprigs fresh thyme and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low. Cook for 1.5 hours.
7. Step 7: Add 3 peeled and cubed medium potatoes, cover, and simmer for an additional 30 minutes until potatoes and beef are tender.
8. Step 8: Remove thyme sprigs and bay leaves, stir in 2 tbsp chopped parsley, and adjust seasoning with salt and pepper before serving.