There are some recipes that make your whole house smell like a hug, and this Guinness beef stew is at the top of that list. We’re talking slow-braised chuck roast, crispy bacon, a deeply seasoned broth built on two full bottles of Guinness, and vegetables that have had hours to soak up all of that flavor. This is cold-weather cooking at its absolute best, the kind of stew you make on a Sunday afternoon and eat all week.

Ingredients Needed to Make Guinness Beef Stew

This stew uses simple, hearty ingredients, the magic is in how they’re layered and cooked. Here’s everything you’ll need:

The Protein

Bacon (half a pack, chopped) and/or pancetta — rendered for fat and flavor, then added back in
Chuck roast — trimmed and cut into cubes; this cut becomes incredibly tender after a long braise

The Vegetables

Onion — diced, forms the aromatic base
Carrots — cut into large chunks so they hold up through the long braise
Celery stalks — cut into large chunks for depth and body
Minced garlic — adds savory backbone
Small golden potatoes — quartered and added partway through so they don’t fall apart

The Flavor Builders

Tomato paste — bloomed in the pot to add richness and a subtle sweetness
Guinness beer — two full bottles; one to deglaze, the rest to braise
Beef broth or stock — the liquid backbone of the stew
Roasted beef bouillon base — deepens the beefy flavor
Worcestershire sauce — adds umami and complexity
Fresh thyme — a few sprigs for earthy, herby brightness
Salt and pepper to taste

Seasoning for the Beef

Kinder’s Buttery Steakhouse seasoning — coats the beef before searing
Creole Trinity & Herb seasoning — used on the beef and again in the broth
Flour — helps the beef form a crust when searing and lightly thickens the stew

Optional

Cornstarch — for thickening the stew at the end if desired

How to Make Guinness Beef Stew

This recipe has a few key steps that build the flavor foundation, don’t rush them. The hands-on time is about 30 minutes, then the oven does the rest.

1

Cook the Bacon or Pancetta
In a large Dutch oven over medium heat, cook the chopped bacon and/or pancetta until crispy and golden. Remove with a slotted spoon and set aside on a plate, but leave every drop of drippings in the pot. That rendered fat is the first layer of flavor for everything that follows.

2

Season & Sear the Beef
In a large bowl, toss the cubed chuck roast with Kinder’s Buttery Steakhouse seasoning, Creole Trinity & Herb, and flour until every piece is evenly coated. Add the beef to the hot pot in batches and sear on all sides until a deep, dark crust forms. This crust is not just for looks; it’s flavor that will dissolve into the broth over the next few hours. Remove the seared beef and set aside.

3

Build the Flavor Base
Add the diced onion, carrots, celery, and garlic to the same pot. Let them sweat and soften for a few minutes, scraping up any bits stuck to the bottom. Pour in a splash of Guinness and use a wooden spoon to deglaze the pot, scraping up all those browned bits. Those caramelized bits are concentrated flavor, and you want every last one of them in your stew.

After 2–3 minutes, push the vegetables to the sides and add the tomato paste directly to the bottom of the pot. Let it cook and caramelize for about a minute before stirring it into the vegetables. Add another tablespoon of Creole Trinity & Herb and stir everything together.

4

Add the Guinness
Pour in the remaining Guinness and let the whole pot come to a simmer. Cook for 4–5 minutes, letting the alcohol cook off and the beer reduce slightly. The liquid will deepen in color and the sharp bitterness of the raw beer will mellow into something rich and malty. This is the step that gives the stew its signature depth.

5

Add the Remaining Ingredients & Braise
Preheat your oven to 325°F. Add the beef broth, water mixed with the bouillon base, Worcestershire sauce, an extra hit of Kinder’s seasoning, salt and pepper, fresh thyme sprigs, the reserved bacon or pancetta, and the seared beef back into the pot. Give everything a good stir, bring to a simmer, then cover and transfer to the oven.
Braise for 1 hour undisturbed.

6

Add Potatoes & Finish
After the first hour, pull the pot out and add the quartered golden potatoes. Return to the oven and continue braising for another 1 to 2 hours, until the beef is completely fork-tender and falling apart and the broth has thickened into a rich, glossy gravy. Taste the stew and adjust seasonings, more salt, more Kinder’s, more Worcestershire, whatever it needs. For an extra layer of depth, add half a bottle of Guinness during this second hour.

7

Thicken (Optional)
If you want a thicker, more gravy-like consistency: ladle out about a quarter cup of hot broth into a small bowl, whisk in 1 tablespoon of cornstarch until smooth, then stir it back into the pot. Simmer on the stovetop over medium heat for a few minutes until the stew reaches your desired thickness.

Storing and Reheating

This stew keeps beautifully and is genuinely one of those dishes that tastes better on day two after the flavors have had time to deepen and meld overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew will thicken considerably as it chills, that’s normal and a sign of a great braise.

To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth or water to loosen the consistency if needed. This is also when you want to add a little more beef bouillon and another half bottle of Guinness if you made it the day before, it wakes the whole thing back up and deepens the flavor even further.

To freeze, let the stew cool completely and transfer to freezer-safe containers or bags. It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat as above. Note that the potatoes can become slightly grainy after freezing, if you plan to freeze the stew, consider leaving them out and adding fresh ones when you reheat.

One-Pot Guinness Beef Stew

There are some recipes that make your whole house smell like a hug, and this Guinness beef stew is at the top of that list. We're talking slow-braised chuck roast, crispy bacon, a deeply seasoned broth built on two full bottles of Guinness, and vegetables that have had hours to soak up all of that flavor.

Print Rate

Ingredients

0.5 pack bacon chopped (or 2 small containers pancetta, or a mix of both)
2.5 pounds chuck roast trimmed and cut into cubes
1 onion diced
5 carrots cut into large chunks
4 celery stalks cut into large chunks
2 tablespoons minced garlic
1 tablespoons tomato paste heaping
2 bottles Guinness beer
16 ounces beef broth or stock
2 cups water
1 tablespoons roasted beef bouillon base
2 tablespoons Worcestershire sauce
3 sprigs fresh thyme
0.5 pounds small golden potatoes quartered
2 tablespoons Kinder’s Buttery Steakhouse seasoning
2 tablespoons Creole Trinity & Herb seasoning divided
2 tablespoons flour
1 tablespoons cornstarch optional, for thickening

Instructions

Cook the Bacon/Pancetta: In a large Dutch oven over medium heat, cook the bacon and/or pancetta until crispy. Remove and set aside, leaving all the drippings in the pot.
Season & Sear the Beef: In a bowl, toss 2.5 pounds chuck roast, trimmed and cut into cubes with 2 tablespoons Kinder’s Buttery Steakhouse seasoning, 1 tbsp of 2 tablespoons Creole Trinity & Herb seasoning (divided), and 2 tablespoons flour until evenly coated. Add beef to the pot in batches and sear on all sides until a deep crust forms. Remove and set aside.
Build the Flavor Base: Add 1 onion, diced, 5 carrots, cut into large chunks, 4 celery stalks, cut into large chunks, and 2 tablespoons minced garlic to the same pot. Let them sweat and soften for a few minutes. Splash in about 1 tbsp of Guinness and scrape up all the browned bits from the bottom — that’s flavor. After 2–5 minutes, add 1 tablespoons tomato paste (heaping) and let it cook slightly against the bottom of the pot, then stir it into the vegetables. Add the remaining 1 tbsp of 2 tablespoons Creole Trinity & Herb seasoning (divided).
Add the Guinness: Pour in the remaining Guinness. Let it simmer for 4–5 minutes to cook off the alcohol and deepen the flavor.
Add Remaining Ingredients & Braise: Preheat oven to 325°F. Add 16 ounces beef broth or stock, 2 cups water mixed with 1 tablespoons roasted beef bouillon base, 2 tablespoons Worcestershire sauce, extra Kinder’s seasoning to taste, salt and pepper, 3 sprigs fresh thyme, the reserved bacon/pancetta, and the seared beef. Stir to combine, cover, and place in the oven for 60 minutes
Add Potatoes & Finish Braising: After 90 minutes, add 0.5 pounds small golden potatoes, quartered to the pot. Return to the oven and cook for another 1–2 hours, until the beef is fork-tender and the broth is rich and thick. Taste and adjust seasoning as needed. For extra depth, add another half bottle of Guinness during the second hour.
Thicken (Optional): If you’d like a thicker stew, ladle out a small amount of broth into a bowl, whisk in 1 tablespoons cornstarch (optional, for thickening), then stir it back into the stew. Simmer on the stovetop for a few minutes until thickened.