Rich and hearty beef stew made with Guinness beer, slow-cooked chuck roast, smoky bacon, onions, and potatoes. Deeply flavorful comfort food perfect for cold days and cozy dinners.
There are beef stews… and then there are the kind that make everyone at the table pause after the first bite.
This Rich & Hearty Beef Stew is one of my absolute favorites. I first made it on a cold night when I wanted something deeply comforting, but a little more special than a traditional pot of stew. My secret ingredient is a splash of Guinness. It adds a subtle depth, while bacon and tomato paste build a rich, savory base that slowly transforms as it simmers.
This isn’t a rushed recipe and it shouldn’t be. The long, gentle cooking is what allows all those flavors to come together. The Guinness cooks down completely, leaving no trace of alcohol behind, just a deep, full-bodied richness that takes this stew to another level. Honestly, it’s one of the best beef stews I’ve ever made.
I served it over a bed of hearty mashed potatoes (even though there are potatoes in the stew), and that combination was pure comfort food heaven. Add a loaf of crusty bread or a slice of cornbread on the side, and you’ve got a memorable meal you’ll want to make again and again.
Perfect for cold winter nights, fall evenings, St. Patrick’s Day or really, any time you’re craving something warm, satisfying, and made with care.
Why You’ll Love This Recipe
- Rich, deep flavor from Guinness, bacon, and tomato paste
- Fork-tender beef from slow cooking a boneless chuck roast
- Elevated comfort food that feels special but not fussy
- Perfect for entertaining or Sunday supper
- Even better the next day — ideal for leftovers
This stew takes a classic beef stew and elevates it in every way.
What You’ll Need to make this Rich, Hearty Beef Stew
(Be sure to see the full printable recipe below this post.)
- bacon
- Boneless beef chuck roast
- Salt
- Black pepper, divided
- Yellow sweet onions
- Minced garlic
- Guinness beer
- Tomato paste
- All purpose-flour
- Chicken stock
- Carrots
- Celery
- Yukon Gold potatoes
- fresh thyme
- Bay leaves
- White granulated sugar
Optional for serving:
Mashed potatoes, crusty bread, or cornbread
Check out my recipe for perfect mashed potatoes here
How to Make Rich & Hearty (Made with Guinness) Beef Stew
1. Cook the Bacon
In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Leave the bacon drippings in the pot.
2. Season & Brown the Beef
Season the beef with 1 teaspoon of the salt and ½ teaspoon black pepper.
Brown the beef in batches in the bacon drippings, adding a tablespoon of oil if needed. Do not crowd the pan.
Remove browned beef and drain briefly on paper towels.
3. Sauté the Onions, Celery & Garlic
If needed add a tablespoon or two of vegetable oil or olive oil to the pot to sauté the onions & garlic. Sauté the onions and celery until softened and lightly golden.
Add the garlic and cook about 30 seconds, just until fragrant.
4. Build the Stew
Return the bacon and beef to the pot.
Pour in the Guinness.
Stir together the tomato paste and flour, then add it to the pot, stirring well.
5. Add Liquids & Seasonings
Add the chicken stock, sugar, thyme sprigs, and bay leaves.
Bring to a gentle simmer, then reduce heat to low and cover.
6. Slow Simmer (This Is the Key)
Simmer low and slow for 2½ to 3 hours or maybe longer, stirring occasionally, until the beef is deeply tender.
This is where the Guinness does its work. You’re not rushing it or “chasing” the beer flavor. The alcohol gently cooks off over time, leaving behind a rich, savory depth that makes this stew so special.
7. Add Carrots & Celery
Once the beef is fork-tender, add the carrots and celery.
Simmer uncovered for 30–45 minutes, until vegetables are tender but not mushy.
8. Add Potatoes Last
Add the potatoes and cook 20–30 minutes, until fork-tender.
Taste and adjust salt and pepper as needed.
Remove thyme stems and bay leaves before serving.
Cooking Time Notes
Plan on 4 1/2 -5 hours total from start to finish.
This is a slow-simmered stew, and every bit of that time builds flavor.
You will not taste alcohol, only a rich, hearty stew with incredible depth.
Tips for the Best Beef Stew
- Use boneless chuck roast. I’ve used pre-cut stew meat and whole chuck roast — cutting up the chuck yourself is worth it. The texture and flavor are far superior.
- Garlic shortcut is fine. I often use jarred minced garlic. It saves time and works beautifully here.
- Vidalia or yellow onions both work. Use what you have or what’s in season.
- Make it ahead. This stew is even better the next day.
Serving & Entertaining Ideas
- Perfect for St. Patrick’s Day
- Cozy for cold winter nights
- Wonderful for fall dinners or Sunday suppers
- Surprisingly comforting any time of year
Serve it:
- Over mashed potatoes for a shepherd’s-pie-style twist. It’s so good this way. I lined about a cup and a half of fresh homemade mashed potatoes on a plate. Ladled a heaping cup of this delicious hot pippin beef stew over the mashed potatoes. Talk about delicious, oh my, never tasted anything so good and comforting. Check out my recipe for perfect mashed potatoes here Perfect Mashed Potatoes
- With crusty bread to soak up every drop
- With cornbread for a Southern touch
- Garnished with a sprig of fresh thyme for a beautiful finish
This is the kind of meal you can’t find in a restaurant. It belongs at home, shared with people you love.
Storage & Leftovers
- Store in the refrigerator up to 4 days
- Flavors deepen beautifully overnight
- Reheat gently on the stovetop or microwave
This Rich & Hearty Guinness Beef Stew is bold, comforting, and deeply satisfying. The kind of dish that becomes part of your regular rotation. It’s a memorable meal, one you’ll find yourself making again and again.
And yes, it’s going to be very good. 🍲🍀
Thank you for stopping by. I’ll be back soon with more delicious recipes.
Check out these recipes. I know you’ll love them too!
Best Homemade Vegetable Beef Soup
Easy Creamy Chicken Tortilla Soup
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Rich & Hearty (Made with Guinness) Beef Stew
Prep Time: 35 minutes
Yield: 6 to 8 servings
Description
Rich, hearty Guinness beef stew made with tender chuck roast, bacon, onions, and potatoes. Slow-simmered comfort food perfect for cold days.
Ingredients
- 6 slices bacon, chopped
- 2½ pounds boneless beef chuck roast, cut into 2-inch pieces
- 1½ teaspoons salt, divided (plus more to taste)
- 1 teaspoon black pepper, divided (plus more to taste)
- 2 large onions or 3 medium size, coarsely chopped (Vidalia or yellow)
- 2 ribs of celery, cut into 2-inch pieces
- 5 cloves garlic, minced (fresh or jarred)
- 1 (11.2 ounce) bottle Guinness beer
- ½ cup tomato paste
- 1 tablespoon all-purpose flour
- 4 cups chicken stock
- 4 medium carrots, cut into 1-inch pieces
- 4 Yukon Gold potatoes, cut into 1-inch pieces
- 5 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons white sugar
Instructions
1. Cook the Bacon
In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Leave the bacon drippings in the pot.
2. Season & Brown the Beef
Season the beef with 1 teaspoon of the salt and ½ teaspoon black pepper.
Brown the beef in batches in the bacon drippings, adding a tablespoon of oil if needed. Do not crowd the pan.
Remove browned beef and drain briefly on paper towels.
3. Sauté the Onions, Celery & Garlic
If needed add a tablespoon or two of vegetable oil or olive oil to the pot to sauté the onions & garlic. Sauté the onions and celery until softened and lightly golden.
Add the garlic and cook about 30 seconds, just until fragrant.
4. Build the Stew
Return the bacon and beef to the pot.
Pour in the Guinness.
Stir together the tomato paste and flour, then add it to the pot, stirring well.
5. Add Liquids & Seasonings
Add the chicken stock, sugar, thyme sprigs, and bay leaves.
Bring to a gentle simmer, then reduce heat to low and cover.
6. Slow Simmer (This Is the Key)
Simmer low and slow for 2½ to 3 hours or maybe longer, stirring occasionally, until the beef is deeply tender.
This is where the Guinness does its work. You’re not rushing it or “chasing” the beer flavor. The alcohol gently cooks off over time, leaving behind a rich, savory depth that makes this stew so special.
7. Add Carrots
Once the beef is fork-tender, add the carrots.
Simmer uncovered for 30–45 minutes, until carrots are tender but not mushy.
8. Add Potatoes Last
Add the potatoes and cook 20–30 minutes, until fork-tender.
Taste and adjust salt and pepper as needed.
Remove thyme stems and bay leaves before serving.
Notes
Storage & Leftovers
- Store in the refrigerator up to 4 days
- Flavors deepen beautifully overnight
- Reheat gently on the stovetop or microwave
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Carbohydrates: 30 g
- Protein: 34 g
- Cholesterol: 111mg
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