Beef and Guinness Stew

This recipe comes from; the author is Nagi, from Sydney, Australia, but the flavor is dependent upon Irish beer. The chef for this stew clearly states there is no satisfactory substitute. Importantly, you will not taste any beer in the finished product. The greatest aspect is that you can cook this on the stovetop, in the oven, in a slow cooker, or in one of the popular new pressure cookers, like Instant Pot®. We hope you try it, because we’re certain you’ll love it!

By the way, we wholeheartedly endorse Nagi’s website for lots of other great recipes, including a vast compilation of one-pot meals.


2 Tbsp olive oil

2 1/2 lb. beef chuck, brisket, or any other slow cooking beef (meat should be boneless)

3/4 tsp salt

Black pepper to taste

3 garlic cloves, minced

2 white or yellow onions, chopped

6 oz. bacon, speck, or pancetta

3 Tbsp flour

1 can (14.9 oz) Guinness beer

4 Tbsp tomato paste

3 cups chicken stock or broth

3 carrots, peeled and cut into 1-inch pieces

2 large celery stalks, cut into 1-inch pieces

2 bay leaves

3 sprigs thyme


Cut the beef into 2-inch chunks. Pat dry, then sprinkle with salt and pepper.

Heat oil in a heavy pot over high heat. Add beef in batches and brown well on all sides. Remove onto plate. Repeat with remaining beef.

Remove pot from heat to cool slightly and lower heat to medium. If the pot is looking dry, add oil.

Return pot to heat, add garlic and onion. Cook for 3 minutes until softening, then add bacon.

Cook until bacon is browned, then add flour. Stir flour into the mixture.

Add Guinness. Mix well (to ensure flour dissolves well), then add remaining ingredients and return beef into the pot (including any juices).

Add enough water so the beef and vegetables are almost fully covered.

Cover, bring to simmer, then lower heat so it is bubbling gently. Cook for 2 hours; the beef should be quite tender by now. Remove lid, then simmer for a further 30-45 minutes or until the beef falls apart at a touch and the sauce has reduced and thickened slightly.

Skim off fat on the surface. Adjust salt and pepper to taste. Remove bay leaves and thyme.

This recipe can be adapted for the oven, slow cooker, or Instant Pot®.

Oven: Cover and bake for 2 1/2 hours at 325º F. Remove, then cook for a further 30-45 minutes to reduce sauce per above instructions.

Slow Cooker: After adding the Guinness into the pot, bring to simmer and ensure you scrape the bottom of the pot well. Transfer to slow cooker. If there is residual brown bits in the pot, add a splash of water and bring to a simmer, scraping the bottom of the pot, then transfer into slow cooker. Add remaining ingredients per recipe. Cook on low for 8 hours.

Instant Pot®: Follow slow cooker instructions, cook on HIGH for 50 minutes.

Serves 6.

Prep Time: 10 minutes

Cook time: 3 hours

This entry was posted in Beef, Pressure Cooker, Slow Cooker and tagged , , , , , , , , , , , . Bookmark the permalink.

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