clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A black cast iron Dutch oven of beef and Guinness stew. A Couple of pieces of bread are sitting in the side of the pot and fresh rosemary sits in a small bowl to one side.

Slow Cooked Beef & Guinness Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Emma Lee
  • Prep Time: 1 hour
  • Cook Time: 3 hours, 30 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 8 serves 1x
  • Category: Dinner
  • Method: Slow cook
  • Cuisine: Irish


A slow braised stew simmering away in the oven on a Sunday afternoon sets me up for dinner the next day, and if we’re lucky, the day after too. Serve up this slow-cooked beef and Guinness stew recipe alongside a bowl of creamy mash or pop a puff pastry lid on top and turn it into the ultimate Winter pie.


  • 3 tbsp plain, all purpose flour
  • 1.2kg chuck steak cut into large 4-5cm chunks
  • 3 tbsp olive oil + extra if needed
  • 2 brown onions, sliced
  • 4 cloves garlic, crushed
  • 3 large carrots, cut into large chunks
  • 2 parsnips, cut into large chunks
  • 330ml Guinness
  • 750ml beef stock
  •  2 tbsp tomato paste
  • 2 tsp porcini powder
  • 3 bay leaves
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 200g mushrooms
  • 2 tbsp Worcestershire sauce
  • sea salt flakes, to taste
  • freshly cracked pepper, to taste


  1. Preheat the oven to 150 degrees Celsius.
  2. In a large bowl, combine the flour and beef. coat the meat in flour and set aside.
  3. Place a large enamel cast iron pot on top of the stove. Add 2 tablespoons of oil and warm up the pot on a low heat. Once the pot is hot, add a couple of pieces of meat and brown each side, making sure you don’t overcrowd the pan and stew the meat. This will need to be done in batches. For this recipe, I normally do this in 3-4 batches to brown the meat properly. If you need more oil, add an extra tablespoon. Once a batch is browned, pop the meat onto a plate to rest while you seal the remaining batches. Then remove all the meat from the pot.
  4. Add the sliced onions and a little oil if needed to the pot. Sweat off the onions until they are translucent, being sure to stir and incorporate any brown bits from the bottom of the pot that have lifted from cooking the meat prior.
  5. Add the garlic and cook for 1 minute. Return the meat to the pot and stir to combine.
  6. Add the carrots, parsnips, Guinness, beef stock, tomato paste, porcini powder, and fresh herbs. Give everything a good stir to combine and bring to a simmer. Pop on the lid and place the pot into the preheated oven for 3 hours.
  7. Add the mushrooms and return the pot to the oven for the remaining 30 minutes.
  8. Remove from the oven and season with Worcestershire sauce, sea salt flakes, and freshly cracked pepper.


To see if your Dutch oven is hot enough to cook in, flick a little flour into the pan (with oil in it) and see if it sizzles. If it does, it’s ready to go, if not, give it another minute or two and repeat the process. 

I use 1 bottle of Guinness for this recipe. If you are pouring Guinness from a larger bottle or can, be sure to pour slow with the glass on a 45-degree angle, pouring the Guinness down the side of your measuring cup otherwise you can be left with a lot of foam and little Guinness. Always let it settle for a good 3-5 minutes to accurately measure the liquid.


  • Serving Size:
  • Calories: 480
  • Sugar: 6.6 g
  • Sodium: 649.2 mg
  • Fat: 20.3 g
  • Carbohydrates: 21.4 g
  • Protein: 52.7 g
  • Cholesterol: 161.9 mg