Season the beef with salt and pepper. In a large pot, heat the oil over medium heat. Add the beef in batches, browning on all sides, remove and set aside.
Add the onion to the pot and cook until tender, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Sprinkle in the flour and continue cooking (stirring constantly) about 1 minute.
Pour in the Guinness in to deglaze the pot, making sure to scrape up all the bits stuck on the bottom. (See notes below for slow cooker and instant pot methods)
Add to the pot the carrots, celery, potatoes, beef broth, tomato paste, worcestershire sauce and the browned stew meat, including all of the accumulated juices. Add the sprigs of thyme and the bay leaves.
Bring the stew to a boil, reduce heat and simmer, covered, for 1.5 to 2 hours until the beef is tender. Remove the thyme stems and the bay leaves, and adjust seasoning to taste.
If desired, make a cornstarch slurry and add to the stew to thicken it a little bit more.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Can I make Guinness Stew in a slow cooker or Instant Pot?
Yes, you can adapt this recipe for a pressure cooker or Instant Pot. Follow the same initial steps 1 through 3, then add all the ingredients to your slow cooker or Instant Pot.
Slow cooker: Cover and cook on low for 8 - 10 hours, or high for 6 - 8 hours or until meat is tender. Remove the thyme stems and the bay leaves, and adjust seasoning to taste before serving. Add a corn starch slurry to thicken, if desired.
Instant pot: Cover and set to sealing. Cook on manual (high pressure) for 45 minutes. Allow a 10 minute natural pressure release, then carefully quick release any remaining pressure. Remove the thyme stems and the bay leaves, and adjust seasoning to taste before serving. Add a corn starch slurry to thicken, if desired.