Guinness Beef Stew
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Serves: 5 to 7
  • 4 ounces butter
  • 6 ounces flour, divided
The Stew
  • 1 pound of trimmed beef chuck roast, cut in ¾ inch chunks
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt, ¼ teaspoon freshly grate black pepper
  • I large onion, peeled and cut into ¾ inch chunks
  • 1 large celery rib, sliced into ½ chunks
  • 3 cloves garlic, peeled
  • 3 bay leaves
  • 1 teaspoon dried thyme leaves
  • 1 12 ounce bottle Guinness draft stout
  • 1 cup plain tomato sauce
  • 2 cups beef broth
  • 1 cup water
  • 12 ounces [about 3 medium] red potatoes
  • 12 ounces [about 4 medium] carrots
  • ¾ cup fresh or frozen peas
  • salt and pepper to taste
Make the roux [you can do this at any point while the stew is simmering]
  1. Using a wide saute pan, melt the butter over a medium flame.
  2. Whisk in 4 ounces of the flour, until well combined.
  3. Leaving the heat on medium to medium high, whisk the butter-flour mixture constantly. Make sure to get all of the edges and corners so that nothing scorches. The color will gradually deepen as you go along.
  4. After about 15 minutes, I usually end up adding another ounce or two of flour, if it seems on the thin side. It usually takes about 20 minutes or so to get a color close to peanut butter, which is what you want.
  5. Scrape the roux into a bowl - stir a few times as it cools, so that it doesn't separate. No big deal if it does - you can reheat it to recombine if need be. Set aside.
  6. In a 5 quart heavy pot, heat the olive oil.
  7. Season the beef with the salt and pepper, begin browning it in the hot oil. You will want to do this in a couple batches, so that you get a good sear on the beef chunks. Set the browned beef aside in a bowl.
  8. Immediately, add the onions, celery and garlic to the hot pan, and stir around. Lower the heat slightly and continue to stir for a few moments.
  9. Add the bay leaves and thyme.
  10. Carefully add the bottle of Guinness to the pan - it will foam up some and let off a lot of steam, so don't burn yourself. Stir, and scrape any browned bits from the bottom of the pan.
  11. Stir in the tomato sauce, beef broth, water.
  12. Bring to a simmer, lower heat a bit, cover the pot, leaving the lid slightly askew so that it doesn't sputter all over the stove.
  13. Cook until the beef is tender - about 2 hours, but it might be longer.
  14. Remove the bay leaves.
  15. Taste the broth, and add some salt and pepper if it needs it.
  16. Stir in the potatoes and carrots and cook about 15-20 minutes, until fork tender.
  17. Stir in the peas. If frozen cook a minute or two, if fresh, cook about 5 minutes.
  18. Stir in the roux, one tablespoon at a time, letting each addition cook a minute or so to see how thick it gets. Keep adding the roux by tablespoonfuls until it is as thick as you like it - usually around 3 to 4 tablespoons is enough.
  19. cook the stew at a low simmer for about 5 minutes more.
  20. Serve hot, refrigerate leftovers.
Recipe by The Creekside Cook at