Pub-Inspired Guinness Beef Stew with Root Vegetables

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

Tender beef chunks simmered slowly in rich Guinness beer with hearty carrots, potatoes, and onions, creating a comforting Irish pub classic. This Irish-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1-inch cubes, all-purpose flour, salt 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 beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2, sliced celery stalks
• 3, minced garlic cloves
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 cups Guinness stout beer
• 2 cups beef broth
• 4 medium, quartered red potatoes
• 1/4 cup chopped, for garnish fresh parsley

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Instructions

1. Step 1: Toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper until well-coated. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown beef in batches for 3-4 minutes per side until deep golden. Remove beef and set aside.
2. Step 2: Add 1 large chopped yellow onion, 3 sliced carrots, and 2 sliced celery stalks to the pot. Sauté for 5-6 minutes until vegetables soften and onions become translucent.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Return the beef to the pot along with 3 fresh thyme sprigs and 2 bay leaves.
4. Step 4: Pour in 1 1/2 cups Guinness stout beer and 2 cups beef broth, scraping the bottom of the pot to release browned bits. Bring to a simmer, cover, and reduce heat to low. Cook gently for 1 1/2 hours.
5. Step 5: After 1 1/2 hours, add 4 quartered red potatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Continue simmering covered for another 45 minutes until beef and potatoes are tender and stew thickens.
6. Step 6: Remove thyme sprigs and bay leaves. Adjust seasoning if needed. Garnish with 1/4 cup chopped fresh parsley before serving warm.