Guinness Beef Stew - Simple

Be the first to review
READY IN: 1hr 20mins
Recipe by Atarius

This recipe caught my eye as it wasn't the typical stew I grew up with; which was tomato based beef stew. This also didn't call for any potatoes which my father insists upon but really isn't needed. The book it's from is "The Recipe Encyclopedia - The complete illustrated guide to cooking". As far as special prep or notes go. Instead of beef stock we used Beef Broth. Also we didn't use the prunes as they are optional anyhow; we didn't feel the stew was overly bitter from the beer as the recipe suggested it could be. It also doesn't make a ton of stew like some recipes' do. I plan on increasing the ingredients later for larger gatherings or leftovers for freezing. However you should feed 2 to 4 people on it nicely with a side or two. It ended up being a great treat for this years St. Patrick's Day.

Ingredients Nutrition


  1. Remove excess fat from the meat, cut meat into 1/2 inch cubes. Heat half the drippings in a pan, cook the onion until golden. Add garlic, cook for another minute. Remove fromt he pan, drain on paper towels.
  2. Heat remaining drippings in a large pan, add meat and cook quickly to brown on all sides. Reduce heat, stir in flour until all meat is coated.
  3. Add stock, stir until mixture forms a thick, smooth sauce. Add Guinness and stir until mixture comes to simmering point. Add onion and garlic, carrots, herbs and pepper, stir until combined. (I also salted to taste though originally the salt was never mentioned).
  4. Cover and simmer gently for 1 1/2 hours, stirring occasionally to prevent sticking. Remove lid and cook uncovered until sauce is reduced and thickened. If using prunes, add to pan in the final 30 minutes of cooking. Serve garnished with chopped parsley.
  5. Note: Prunes add sweetness to this dish and balance the characteristic bitterness of Guinness. However they are optional.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a