FREE Shipping for Orders over $40

Guinness Beef Stew

Rich Irish beef stew, made with the unmistakable flavor of Guinness and coffee.

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time:  3 hours 30 mins

Servings: 6 servings 


  • 2 1/2 Tbsp olive oil
  • 1.2 kg boneless beef chuck
  • salt and black pepper, to season beef
  • 4 cloves garlic, minced
  • 2 yellow onions, chopped
  • 7 slices bacon, chopped
  • 3 1/2 Tbsp all purpose flour
  • 400ml can Guinness Draught beer
  • 5 Tbsp tomato paste
  • 3 cups chicken stock
  • 4 carrots, peeled and cut into 1/2-1" slices
  • 2 celery stalks, cut into 1" pieces
  • 1 parsnip, peeled and cut into 1/2" pieces (optional)
  • 2 bay leaves
  • 1 tsp dried thyme (or use 3-4 sprigs fresh thyme)
  • 1/2 cup brewed coffee.
  • We recommend Pyschobilly Blend 
  • 3 dried prunes, chopped - optional - (this is to mitigate any possible bitterness from the Guinness)
  • 8 baby Yukon gold potatoes, cut in half or quarters


  • Slice beef chuck into 1 1/2-2" pieces. 
  • Pat beef with a paper towel to dry, then season liberally with salt and black pepper.  
  • Heat olive oil in a heavy bottomed pot over HIGH heat. 
  • Add beef, in a single layer, to the pot and brown on all sides.
  • Remove browned beef to a plate, then repeat with remaining beef.
  • Lower heat to MED, then add onions and garlic. 
  • Season with salt, and cook until softened, about 3-4 minutes.  
  • Add bacon pieces and cook until browned. 
  • Add flour and stir to combine well. 
  • Let floured mixture cook for 1 minute to remove any raw flour taste.
  • Pour in Guinness beer and stir well to combine and loosen any browned bits from the bottom of the pot. 
  • Add tomato paste, chicken stock, carrots, celery, parsnip, bay leaves, thyme and coffee.
  • Return beef to the pot and stir. 
  • If needed, add enough water so that the beef and veggies are nearly fully covered.
  • Bring to a bubble, then reduce heat to LOW or so that it's simmering, cover, and simmer for 2 hours.
  • Remove lid, add potatoes and chopped prunes, stir, then simmer uncovered another 30-40 minutes, until sauce has thickened to a loose gravy consistency, beef is incredibly tender and potatoes are fork tender.
  • If needed, skim residual fat off the surface. 
  • Taste, and adjust salt and pepper as needed. 
  • Remove bay leaves and serve.


Complete steps 1-4, add Guinness and loosen any browned bits from the bottom of the pot.  

Transfer mixture to a slow cooker.  Add remaining ingredients and cook on LOW for 8 hours.


Complete steps 1-6.  

Cover and bake at 160 degrees C for 2 hours 20 minutes.  

Remove from the oven, add potatoes and prunes, and simmer uncovered on the stovetop as directed in the recipe for 30-40 minutes to reduce sauce.