Beef and Guinness Stew

Beef and Guinness Stew


5 servings


  • 1 boneless beef chuck roast, cut into 1-inch pieces, about 2 pound
  • 2 tablespoons Flour
  • 1 1/2 teaspoons Kosher Salt, divided
  • 3/4 teaspoons Black Pepper, divided
  • 3 tablespoons Vegetable Oil
  • 3 cups chopped onions
  • 2 teaspoons Minced Garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 bottle Guinness Extra Stout, 12 ounce
  • 1/3 cup tomato puree
  • 1 1/2 cups baby-cut carrots
  • 1 cup frozen pearl onions, thawed
  • cooked egg noodles
  • chopped fresh parsley
For a non-alcoholic version of this hearty stew, substitute beef broth for the stout.


  1. Preheat oven to 325 F.
  2. Toss beef with flour, ½ teaspoon salt and ¼ teaspoon pepper. In Dutch oven, heat oil over medium-high heat. Brown meat on all sides; remove. Add chopped onion to Dutch oven; cook until translucent (about 3 minutes). Return browned meat to pan. Stir in garlic, thyme, rosemary and bay leaf; cook for 30 seconds. Stir in Guinness, tomato puree and remaining salt and pepper. Bring to a boil.
  3. Bake, covered, 2 hours. Remove cover; stir in carrots and pearl onions. Continue baking, covered, until meat and carrots are tender (about 30 minutes). Remove bay leaf; discard. Serve stew over noodles; sprinkle with parsley.

Chef’s tip

FoodE Tip: If you prefer, 2 pounds beef stew meat can be substituted for the beef chuck roast.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.