Beef and Guinness Stew with Mashed Potatoes -

Beef and Guinness Stew with Mashed Potatoes

Elina James

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Dinner

Cuisine British

Servings 6 servings

Calories 300 kcal

Ingredients

For the Beef Stew:
2 lbs (900 g) beef chuck or stewing beef, cut into 1½-inch cubes
2 tbsp olive oil
Salt and black pepper, to taste
2 tbsp all-purpose flour
1 large onion, chopped
3 carrots, peeled and sliced
2 celery stalks, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 (11 oz / 330 ml) can of Guinness stout beer
2 cups beef broth (low sodium)
2 tsp Worcestershire sauce
2 sprigs fresh thyme (or 1 tsp dried thyme)
2 bay leaves
1 tsp brown sugar (optional, to balance the stout’s bitterness)
1 cup frozen peas (added at the end for color and freshness)
For the Mashed Potatoes:
2 lbs (900 g) potatoes (Yukon Gold or Russet), peeled and cubed
4 tbsp butter
½ cup whole milk (or cream, for extra richness)
Salt and pepper, to taste

Instructions

Step 1: Prepare and Brown the Beef : Pat the beef cubes dry with paper towels — this ensures a good sear. Season generously with salt and pepper, then dust lightly with flour. Heat 1 tbsp olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches (do not overcrowd the pan) until all sides are golden. Remove browned beef to a plate and set aside.
Step 2: Sauté the Aromatics : In the same pot, add the remaining 1 tbsp olive oil. Add onion, carrots, and celery. Sauté for 5 minutes, until softened. Add minced garlic and cook for another 1 minute until fragrant. Stir in tomato paste and cook for 1–2 minutes to caramelize slightly.
Step 3: Deglaze and Build the Base : Pour in the Guinness stout, scraping up browned bits from the bottom of the pot. Bring to a simmer and let it cook for 5 minutes to reduce slightly. Add the browned beef back to the pot along with any juices. Stir in beef broth, Worcestershire sauce, thyme, bay leaves, and brown sugar (if using).
Step 4: Simmer the Stew : Bring everything to a gentle simmer. Cover and cook on low heat for 2 to 2½ hours, stirring occasionally. The stew is ready when the beef is fork-tender and the sauce has thickened. In the last 10 minutes, add the frozen peas and cook until warmed through. Taste and adjust seasoning with salt and pepper.
Step 5: Make the Mashed Potatoes : While the stew is simmering, boil potatoes in salted water for 15–20 minutes until tender. Drain and mash with butter and milk (or cream) until smooth and fluffy. Season to taste with salt and pepper.
Step 6: Serve : Spoon a generous mound of mashed potatoes onto a plate or bowl. Ladle the rich beef and Guinness stew over the top. Garnish with fresh parsley if desired. Serve warm with a slice of crusty bread to mop up the sauce.