Olive Magazine
Beef and Guinness Stew

Beef and Guinness stew

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
    • + 2-3 hours in the oven
  • A little effort
  • Serves 4

Sunday lunch is easy with this beef and Guinness stew. This one-pot results in meltingly tender meat – just a little prep and a long, slow cook for a deep, rich, weekend treat. Plus instructions on how to make this in a slow cooker.


Try this beef and Guinness stew, then check out our beef and ale stew, beef and red wine stew, slow cooker beef stew, beef bourguignon and more comforting stew recipes.


  • 2 large onions, diced
  • a few sprigs thyme
  • 1 clove garlic, crushed
  • olive oil
  • (such as chuck braising beef, cut into chunks
  • 6 tbsp plain flour, well seasoned
  • 500ml Guinness
  •  250ml beef stock


  • STEP 1

    Cook the onions, thyme and garlic with a little olive oil in a large casserole until the onion is softened and translucent. Dust the braising steak in the seasoned flour and brown in a hot pan with a little oil.

  • STEP 2

    When the beef has a good, even colour, add it to the pan with the onions and pour in the Guinness. Top up with the stock to just cover the beef.

  • STEP 3

    Cover and simmer over a very low heat or transfer to a 150C/fan 130C/gas 3 oven for 2-3 hours until the beef is meltingly tender (check after 2 hours). Season and serve with mash.

  • STEP 4


    Toss the braising steak in the seasoned flour. Heat a little oil in a large non-stick frying pan and fry the beef in batches until it has a good colour on all sides. Transfer to the slow cooker when browned. Add the Guinness to the pan and let it bubble up. Scrape any caramelised bits off the bottom of the pan then pour the whole lot on top of the beef.
    Add the rest of the ingredients EXCEPT the beef stock (you won't need it as this will make the finished dish too liquid).
    Give everything a stir then cook on low for 6 hours until the meat is tender.


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