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Sweet Pea's Kitchen Cookbook

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Hearty beef stew with carrots, potatoes, onions and mushrooms slowly simmered in Guinness and a brown gravy.  I am so excited for fall! Mostly because I get to make and share recipes like this! 🙂

My husband has been requesting this savory stew all summer long and I had to keep telling him, “nobody wants to make beef stew on a hot and humid day!” But now that fall is here and the air is a little crisper, the leaves and starting to change and I am having to pull out long sleeves for my morning run-now is the time to make and share this amazing stew.

Nothing is better on a crisp fall day then to have a bowl of this hearty soup served over mashed potatoes and a giant piece of homemade beer bread. Mmmmm…welcome fall…glad to see you again!

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Guinness Beef Stew

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  • 2 pounds stewing beef
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons flour
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Pinch of cayenne
  • 1 large onion, coarsely chopped
  • 2 cups sliced fresh mushrooms
  • 6 garlic cloves, crushed
  • 2 tablespoons tomato paste, dissolved in 4 tablespoons water
  • 2 bottles of Guinness
  • 1/2 bag of baby carrots
  • 4 potatoes cut into chunks
  • 2 bay leaves
  • Sprig of fresh thyme
  • Chopped parsley, for garnish

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  • Trim the meat of any fat or gristle, and cut into 2-inch cubes. Place in large bowl and toss beef with 1 tablespoon of vegetable oil. In a small bowl, combine flour, salt, pepper and cayenne. Sprinkle flour mixture onto meat and toss together.
  • In a large skillet over high heat, heat remaining 2 tablespoons vegetable oil. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato paste to the skillet, cover, and cook gently for 5 minutes.
  • Transfer the contents of the skillet to a large pot and pour one bottle of Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan.
  • Pour over the meat, along with the one more bottle of Guinness. Add the carrots, mushrooms, potatoes, bay leaves and thyme. Stir and adjust seasonings.
  • Cover the pot and simmer over low heat until the meat is tender, about 2 to 3 hours. Garnish with parsley and serve.


Source: adapted from
Author: Laura

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