Rustic Beef and Guinness One-Pot Stew with Mushrooms

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rustic one-pot stew combining beef, mushrooms, and Guinness stout, simmered to tender perfection with aromatic herbs and root vegetables. This Irish-inspired St. Patrick’s Day recipe, ready in about 135 minutes, pairs all-purpose flour, salt, ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 5, 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

• 1/2 cup all-purpose flour
• 2 teaspoons, divided salt
• 1 teaspoon, divided ground black pepper
• 3 tablespoons olive oil
• 1.5 pounds beef stew meat, 1-inch cubes
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 6 ounces button mushrooms, halved
• 3 garlic cloves, minced
• 10 ounces Guinness stout
• 1.5 cups beef stock
• 1 tablespoon tomato paste
• 1 teaspoon brown sugar
• 1 teaspoon fresh thyme leaves
• 1 teaspoon Worcestershire sauce
• 1 bay leaf

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

Instructions

1. Step 1: Combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow dish. Coat 1.5 pounds beef stew meat cubes evenly with the flour mixture.
2. Step 2: Heat 3 tablespoons olive oil in a large heavy pot over medium-high heat. Brown the beef in batches for about 3 minutes per side until caramelized; transfer to a plate.
3. Step 3: Reduce heat to medium and add 1 diced medium onion, 2 chopped carrots, 2 chopped celery stalks, and 6 ounces halved mushrooms. Cook for 6 minutes, stirring occasionally, until vegetables soften.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Add 1 tablespoon tomato paste and cook for 1 minute to deepen flavor. Pour in 10 ounces Guinness stout, scraping the bottom of the pot to loosen browned bits.
6. Step 6: Pour in 1.5 cups beef stock, add 1 teaspoon brown sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh thyme leaves, and 1 bay leaf.
7. Step 7: Return the browned beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender and sauce thickens.
8. Step 8: Remove bay leaf, season with remaining 1 teaspoon salt and 1/2 teaspoon black pepper to taste. Serve warm with mashed potatoes or crusty bread.