Stout-Braised Beef with Caramelized Onions and Guinness Reduction

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Tender beef braised slowly in a rich stout beer with sweet caramelized onions and a robust Guinness reduction sauce. This Irish-inspired beef recipe, ready in about 185 minutes, pairs beef chuck roast, salt, black pepper 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 roast
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 2 large, thinly sliced yellow onion
• 4, minced garlic cloves
• 3 medium, chopped into 1-inch pieces carrots
• 2, chopped celery stalks
• 12 oz Guinness stout beer
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 tbsp cornstarch
• 2 tbsp cold water

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

Instructions

1. Step 1: Pat dry 2 lbs beef chuck roast and season evenly with 1 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering and brown the beef on all sides, about 3 minutes per side; transfer to a plate.
2. Step 2: Reduce heat to medium and add 2 large thinly sliced yellow onions to the pot. Cook for 15 minutes, stirring occasionally, until deeply golden and caramelized.
3. Step 3: Stir in 4 minced garlic cloves, 3 chopped carrots, and 2 chopped celery stalks, cooking for 5 minutes until softened and fragrant.
4. Step 4: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes to deepen flavor.
5. Step 5: Pour in 12 oz Guinness stout beer, scraping the browned bits from the bottom of the pot. Let it simmer for 3 minutes to reduce slightly.
6. Step 6: Return the beef to the pot and add 2 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer, then cover and braise in a preheated 325°F oven for 2.5 hours until the beef is fork-tender.
7. Step 7: Remove beef and vegetables to a serving dish. Discard thyme sprigs and bay leaves. Mix 1 tbsp cornstarch with 2 tbsp cold water until smooth, then stir into the sauce on the stovetop and cook over medium heat for 3-4 minutes until thickened and glossy.
8. Step 8: Pour sauce over beef and vegetables before serving.