Slow-Braised Beef Stew with Guinness and Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chunks of beef slow-cooked in rich Guinness beer with carrots, celery, and mushrooms for a hearty Irish-inspired stew. This Irish-inspired St. Patrick’s Day recipe, ready in about 210 minutes, pairs boneless beef chuck, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 1/2 pounds, cut into 2-inch pieces boneless beef chuck
• 3/4 cup all-purpose flour
• 2 teaspoons, divided salt
• 1 teaspoon, divided ground black pepper
• 1/4 cup vegetable oil
• 4, cut into small pieces bacon slices
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2, sliced into 1/2-inch pieces celery stalks
• 8 ounces, sliced white mushrooms
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 1 1/2 cups Guinness stout beer
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 2 teaspoons, chopped fresh thyme
• 2 bay leaves

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Instructions

1. Step 1: Toss 2 1/2 pounds boneless beef chuck pieces with 3/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Step 2: Heat 1/4 cup vegetable oil in a large Dutch oven over medium-high heat. Add 4 cut bacon slices and cook for 4-5 minutes until crispy and fat is rendered; remove bacon and set aside.
3. Step 3: In the same pot, add the flour-coated beef in batches, browning on all sides for about 4 minutes per batch; transfer browned beef to a plate.
4. Step 4: Add 1 large diced yellow onion, 3 minced garlic cloves, 3 peeled and chopped carrots, 2 sliced celery stalks, and 8 ounces sliced mushrooms to the pot; sauté over medium heat for 5 minutes until softened and fragrant.
5. Step 5: Stir in 2 tablespoons tomato paste and 1 tablespoon brown sugar; cook for 1 minute to deepen flavor.
6. Step 6: Pour in 1 1/2 cups Guinness stout beer and 2 cups beef broth, stirring to scrape up browned bits from the bottom.
7. Step 7: Return beef and reserved bacon to the pot along with 2 teaspoons chopped fresh thyme, 2 bay leaves, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper.
8. Step 8: Bring the stew to a simmer, then cover and reduce heat to low. Let cook gently for 2 1/2 to 3 hours until beef is fork-tender and sauce is thickened.
9. Step 9: Remove bay leaves before serving. Adjust seasoning with salt and pepper as needed.