Guinness Beef Stew


I love stew. It’s easily made ahead of time, can be served alone or on top of rice, mashed potatoes, egg noodles or a hearty bread. This recipe is large enough for a big group or you can freeze part of it and then use it later in endless ways!

I like making stew for big gatherings, like an important football game or something (wink-wink), that way your family and friends can eat it at their leisure. I hear there’s a “super” important game coming up next Sunday – Broncos vs Panthers or something like that…

#RedFlagMoment Tips:

  • Definitely use a wooden spoon
  • Do not put the stew on/over/in heat until Step #4


  • 5 lbs Stew Meat
  • 4 cans Guinness
  • 5 cups Carrots, wide chopped
  • 6 cups Potatoes, peeled & wide chopped
  • 2 cups Mirepoix*
  • 1 ½ cup Raw Cherry Tomato
  • 2 Tbsp Salt
  • 3 Tbsp Knorr Chicken Base
  • 2 tsp Herb de Province
  • 2 tsp Dried Chives
  • 2 tsp Black Pepper
  • 2 tsp White Pepper
  • ¼ cup Gravy Powder (Bisto gravy powder is what we use)

*Mirepoix is a combination of celery, onion, carrots used for flavoring stews. Here’s how one of my favorite’s does it: Mirepoix by Martha Stewart

Now Let’s Get Started:

Preheat oven to 300
Step #1: In a large pot combine all ingredients and mix with a wooden spoon until thoroughly combined.
Step #2: Fill pot with just enough water to cover stew ingredients
Step #3: Cover pot with tinfoil or stew lid
Step #4: Place pot in oven and bake for 1 ½ hours at 300

Be Sweet. Be Tempted. ~ Chef Maeve

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