Mrs. Fogg’s Guinness Stew


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For deep, rich flavor, this stew can’t be beat.  I absolutely love it and make it often. It is delicious accompanied by a nice slice of buttered dark rye or pumpernickel to soak up the gravy.

I make this the day ahead of when I plan to serve it. I believe that stews, as with many soups, improve in flavor when allowed to “age” that way before serving, but sometimes, the sight and aroma of it cooking means I have to have a dish immediately once it is done.

The brown sugar in this recipe balances the flavor of the Guinness, but many cooks use chopped prunes to accomplish the same thing. I use brown sugar because I always have it in my pantry.

I use only red-skinned potatoes in this recipe because their moisture and starch content work perfectly and they do not turn to mush during the simmer time. This version of the stew has the potatoes added. Some people omit the potatoes from this stew and serve it ladled over mashed potatoes.

Guinness Stew

Recipe by A Coalcracker in the KitchenCourse: EntreeCuisine: Irish, Coal RegionDifficulty: Intermediate

Hearty stew filled with tender chunks of beefy and vegetables with a touch of Guinness.


  • 2 to 3 pounds chuck roast or stewing beef, cut into bite size pieces (about 1 inch square)

  • 3 1/2 pounds red potatoes, peeled and cut into 1 inch pieces

  • 2 pounds baby carrots, cut in half or regular carrots cut into 1/4 inch slices.

  • 1 large sweet onion, cut into wedges

  • 2 level Tablespoons beef base (like Minor’s, Orrington, Better Than Bouillon.)

  • Half a small (6 ounce) can tomato paste

  • 1/4 cup loosely packed dark brown sugar

  • 1 (12 ounce) bottle Guinness Draught

  • 2 teaspoons garlic and herb seasoning

  • Black pepper and salt to taste

  • 1 large dried bay leaf

  • 3-1/2 cups water

  • 1/4 cup flour

  • Canola oil (for browning and as needed in the recipe)


  • Cut beef info bite size chunks. Pat very dry with paper towels. Prepare veggies, soak potatoes in cold water until ready to use.
  • Heat large stew pot or dutch oven over medium high heat until hot.  Add 1 T. oil to pan, add one third of well dried beef chunks to pan and cook until VERY well browned on all sides. Do not crowd pan. Do in batches to allow beef to brown rather than steam.Remove to dish, add another T oil if needed and brown next batch of beef. Repeat until all beef chunks are crusted and well browned. This step is imperative for rich flavor. Remove beef to dish with previous batches.
  • Toss onions into pot and brown lightly. Remove onion to dish with beef.
  • Add 3 T oil to pan then sprinkle with flour. Turn down the heat and stir oil and flour together to lightly cook flour about 2 to 3 minutes.
  • Remove pot from heat.
  • Pour in the bottle of Guinness and stir rapidly with wooden spoon to de-glaze the pan. Scrape the pot well to loosen all bits, then add the water, the beef bouillon, tomato paste, brown sugar, seasonings, bay leaf, salt and pepper to taste. Stir well.
  • Add the vegetables, place lid on pot and bring to boil. Turn down to simmer, cook 90 minutes or until beef and vegetables are tender, stirring frequently. If you cut the vegetables and beef into larger chunks, cooking time will have to be increased.
  • Remove bay leaf before serving.