Pub-Style Beef and Guinness Stew

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

A rich and hearty stew with tender beef chunks simmered slowly in Guinness beer and aromatic herbs, perfect for a cozy meal. 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, 1-inch pieces beef chuck, cubed
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 1 large, diced yellow onion
• 3 medium, sliced into 1/2-inch rounds carrots
• 2, chopped celery stalks
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 12 oz Guinness stout beer
• 2 cups beef broth
• 2 tsp, chopped fresh thyme
• 2 bay leaves
• 2 tbsp, chopped for garnish fresh parsley

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toss 2 lbs cubed beef chuck with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add the beef in batches and brown on all sides for about 4-5 minutes per batch, then remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 3 sliced carrots, and 2 chopped celery stalks. Sauté for 5 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
5. Step 5: Pour in 12 oz Guinness stout beer to deglaze the pot, scraping up browned bits for 2 minutes.
6. Step 6: Return the browned beef to the pot; add 2 cups beef broth, 2 tsp chopped fresh thyme, and 2 bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until the beef is very tender.
7. Step 7: Remove bay leaves, adjust seasoning with salt and pepper, and garnish with 2 tbsp chopped fresh parsley before serving.