Name: Beef & Guinness Stew
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 8 Servings
Cuisine: American

Cooking with Conks Verified

February 2, 2026

This Beef & Guinness Stew is a stick-to-your-ribs kind of meal that’s perfect for any day of the week. It’s hearty, flavorful, and full of protein and lots of vegetables. Typical stews are made with meat, potatoes, and sometimes onions and carrots too, and we’ve added cabbage for extra nutrients and bite. The stew is rounded out with Guinness (or another dry stout) and just a touch of Worcestershire sauce for added umami flavor.

From the Cook

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Beef & Guinness Stew

Cooking with Conks Verified

Ingredients

WarningFish and 3 other allergens identified

Instructions

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Instructions

In a bowl or zip top bag, toss beef with 2 tsp salt, 1 tsp pepper, and 2 tbsp flour.

Heat 1 tbsp oil in a large pot or Dutch oven over medium heat. Working in batches, brown the meat, cooking for a few minutes on each side (note: meat won’t be cooked through). Once browned, remove from pot and place on plate while browning next batch (may need to add 1 tbsp oil for each batch) until all the meat is browned, removed from the pot, and set aside.

In the same pot, add onions and carrots, ½ tsp of salt, and cook for 5-10 min or until starting to soften.

Add the meat back to the pot and then deglaze with the Guinness beer and beef broth.

Add the herbs, brown sugar, Worcestershire, and potatoes and cover the pot. *Note: cooking the potatoes this way will cause them to thicken the stew a little. If you’d rather have your potatoes less done, you can add them to the stew with the cabbage.*

Cook for an hour, then add cabbage.

Taste for seasoning, cover, and cook for another hour.

After 2 hours, it’s time to eat! If you want the stew thinner, add more broth. Thicker? Add the cornstarch slurry, which will cause the stew to thicken up once it comes to a boil.

Garnish the stew with fresh parsley and serve with crusty bread, if desired.

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Tips & Tricks (5)

Meat Searing Technique 🔥
Pat the beef stew meat completely dry before searing to achieve a deep golden-brown crust that locks in maximum flavor and creates a rich base for the stew.
Guinness Depth Trick 🍺
Reduce the Guinness slightly before adding other liquids to concentrate its complex malty flavors and remove any harsh alcohol notes.
Vegetable Layer Strategy 🥕
Add harder vegetables like carrots and potatoes later in the cooking process to prevent them from becoming mushy and maintain their perfect texture.
Thickening Mastery 🥄
Create a cornstarch slurry with cold liquid to prevent lumps, and add gradually at the end of cooking for a silky, perfectly thickened stew consistency.
Low and Slow Magic 🕰️
Aim for a very gentle simmer, barely bubbling, which allows the collagen in the beef to break down slowly, resulting in incredibly tender meat.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes