Guinness Beef Stew

Guinness Beef Stew


  • 3-5 pounds of chuck roast, trimmed of fat and diced into cubes
  • 1/4 tsp ground coriander
  • 1/4 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp each of salt and pepper
  • 1 yellow onion diced
  • 8 cloves of garlic mashed
  • 1 parsnip peeled and chopped
  • 1/2 pound baby carrots rinsed
  • 3 Yukon gold potatoes washed and chopped
  • 3 ounces tomato paste
  • 1 to 2 bottles of Guinness beer or other dark stout
  • 2 bay leaves
  • 3 cups of beef stock

Toss meat and spices together in a large mixing bowl. Heat a large stock pot over high heat. Add 2 Tbs of vegetable oil and then the chuck roast pieces. Brown the chuck roast over high heat, stirring to cook evenly. Stir in vegetables. Add tomato paste and stir to coat all of the vegetables and meat. Turn heat up to high and cook for two minutes. Add 12-16 ounces of dark beer and stir, scraping the bottom and sides of the pan. Add 2 bay leaves and 3 cups of stock. Bring to a boil and then turn heat down to low. Place a tight fitting lid on the top of the stock pot and cook on low heat for an additional 2 hours.

Serve with a crusty bread and more beer!

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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