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Grandma’s Guiness Beef Stew

Published on May 15, 2024 by Jennifer Efremov

Grandma’s Guiness Beef Stew


  • 1 3 1/2 to 4 lb boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
  • 3 tablespoons Olive Oil
  • 2 onions, finely chopped
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 1/4 cups Guinness Draught, divided
  • 1 1/2 tablespoons packed dark brown sugar
  • 1 teaspoon minced fresh thyme
  • 1 1/2 lb Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons minced fresh parsley


  • Preheat oven to 325 F.

Set a large Dutch oven over medium-high heat and add the oil. Once it starts shimmering, add the onions and 1/4 teaspoon salt. Cook for 8-10 minutes, stirring occasionally, until the onions have browned. Stir in the tomato paste and garlic and cook for about 2 minutes, or until fragrant and rust-colored. Add the flour and cook, stirring constantly, for 1 minute (just to get rid of the raw taste). Mix in the chicken broth, 3/4 cup of the Guinness, the brown sugar, and the thyme leaves. Scrape the bottom of the pot to pick up any browned bits.

    Bring the mixture to a simmer and cook for a few minutes until it has thickened slightly. Season the beef generously with salt and pepper, and add to the pot. Return the mixture to a simmer, then transfer the pot to the oven (uncovered).

      Cook for 90 minutes, stirring once halfway through the cooking time. Remove the pot from the oven and add the potatoes and carrots, stirring to distribute. Return the pot to the oven and cook for another 60-90 minutes, stirring at 30-minute intervals. The stew is ready when the veggies and beef are fork-tender. Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley. Season to taste with salt and pepper and serve.


        • 1 Dutch Oven, 7qt