Guinness Beef Stew Recipe

It’s a man’s world. From men getting the upper hand with those little blue pills to making more in the work place, men seem to have the upper hand. And when it comes to all things meat, men seem to have the lead as well, while women are still expected to put on their pearls and bake a cute pie. But I’m here to put a wrench in that way of thinking. I work in a male dominated industry, bust my ass in a male dominated sport, and in general find myself out numbered by swinging you know what’s then I should probably admit. And when it comes to meat – I am the master in our house. From butchering and grinding to grilling and smoking, my man knows not to set foot in my territory unless he wants to deal with snarling teeth and a bit of growling.


That’s what Girl Carnivore is all about – breaking down the mold, rolling up our sleeves and getting girls in front of an open flame without fear and maybe a little ridiculousness.

Guinness Beef Stew Recipe

Guinness Beef Stew Recipe


  • 1 3 1/2 – 4 lbs boneless beef chuck roast, pulled apart at seams, trimmed, and cut into 1 1/2″ cubes
  • salt and pepper
  • 3 tbs vegetable oil
  • 2 onions, chopped
  • 1 tbs tomato paste
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 3 cups reduced sodium beef broth
  • 1 1/4 cup Guinness Drought
  • 1 1/2 tbs packed dark brown sugar
  • A few sprigs of fresh thyme
  • 1 1/2 lbs Yukon potatoes, unpeeled, cut into 1″ cubes
  • 1 lbs carrots, peeled and cut into 1″ pieces
  • 2 tbs fresh minced parsley


  1. Adjust oven rack to lower-middle position. Preheat the oven to 325 degrees. Liberally season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add the onions and another 1/4 teas salt and cook, stirring occasionally until well browned, 8 – 10 minutes.
  2. Add the tomato paste and garlic, cook until the tomato paste has become rust colored and fragrant, about 2 minutes. Stir int he flour and cook for 1 minute. Whisk in the broth, 3/4 cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer. Transfer the whole pot to the oven and cook uncovered for 90 minutes, stirring halfway through.
  3. Stir in the potatoes and carrots and continue to cook in the oven until everything is tender, about 1 hour longer, stirring halfway through. Stir in the remaining Guinness and parsley. Season with salt and pepper to taste.




  1. Love this stew. You take amazing shots, I find stew hard to photograph.

    The boys better watch out. Swinging you know what’s ain’t got nothing on you!!

  2. congrats on the new site–this stew is absolutely gorgeous!

  3. Jason Christopher says:

    I think this is awesome! Kudos to you. *pulls up the camp fire chair and hands you the tongs* cook away chef :)

  4. You are totally my hero!! LOVE what you are doing with this site, and I get it. When we redid our backyard my husband spent hours with the designer planning the grilling area, the perfect location and setting of said grill so that he could “be King of the grill” and overlook his yard while he was grilling. In the last 8 years he’s grilled twice. Yep… twice. That grill is MINE! Starting about this time of year I grill nearly every night. Not all carnivore, I’ve learned lots of veggies, pizzas, breads, etc on the grill, but I’m so looking forward to your carnivore recipes!!

    • Hahaha, Same here! (well, minus the outdoor area) but Handsome won’t touch the grill. It kind of makes me sad. :/ You should have heard the panic when he had to buy a pork shoulder once…. due to the ‘skin’ he came home with a pork loin. So much for smoking that.

  5. Andrea Rayna says:

    My attempt at this stew is in the oven, the last 30 minutes….I’ve sampled and WOW….it’s sooooo good!

  6. You go girl! What a fun idea for a blog.

  7. girl, you know I am the opposite of a carnivore, but this new site is beautiful, and I have plenty of friends I can share it with! brava!

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