This Stove top Beef Stew recipe is rich and flavorful and perfect for dinner tonight! Tender beef with all the delicious flavor of a slow-cooked stew, made simpler by using just one skillet and a much shorter cooking time on the stove top!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This Stovetop Beef Stew with Guinness is a shortcut recipe that takes a fraction of the traditional time, without sacrificing flavor. It is the ultimate comfort food that is a family favorite.
Why this recipe is different
Classic beef stew uses a cut of meat that requires a long cooking time in order to be tender, but we are using sirloin steak instead of beef stew meat for a similar result!
One Pot Beef Stew
I’m a huge fan of one pot or skillet meals (and beef stew recipes), mainly because I hate doing dishes, but also because it really is easy. I like that.
This Homemade beef stew recipe is great any time of year, but is perfect for Fall, Winter and of course, St Patrick’s Day dinner. I like to make beef stew on the stove top on a lazy Sunday, when I don’t have time to make beef stew the traditional way.
About the Guinness
This recipe is packed with flavor, due to the Guinness beer in it. Guinness is a dry stout that is tangy, and creamy and adds an amazing depth of flavor to beef stew. That’s if there’s any left in the bottom of the pot after you try it!
I really love the flavor of the Guinness, and have no problem disposing of the rest of the 4 pack of Guinness beer that I buy to make this! See the notes card for suggestions for substitution.
Love meals made in one skillet? Me too! Try my Arroz con Pollo, Chicken Pot Pie or One Pan Ham & Cheese Pasta!
Why you’ll love this recipe
- It’s made in a skillet. Low on dishes, high on flavor!
- Since this beef stew recipe cooks on the stove, there is no need for several hours of braising (made in well under 45 minutes).
- Super easy to make and tastes amazing.
- While sometimes I have all day to cook this stew- I cheat by using a better quality of beef (sirloin instead of beef chuck roast) so I can make this faster and all in my cast iron skillet.
How to make Instant Pot Beef Stew
You can make this recipe in an Instant Pot (aka Electric Pressure Cooker). Use the instant pot sauté feature for browning the beef, then add all ingredients (except cornstarch slurry) to the instant pot. Set the valve to sealing, and cook on manual pressure for 15 minutes. Do a quick release then open the lid. Stir in the peas and let them warm through. Use the sauté function again to thicken using the slurry.
What to Serve with Beef Stew
- Serve with crusty bread, or make Irish Soda Bread for a true Irish Dinner!
- Although there are some fork tender potatoes in the stew, I sill often still serve over mashed potatoes or some Irish Colcannon.
Simple ingredients for Stove Top Beef Stew
- Beef. For this I recommend using sirloin steak. Do not use stew meat or anything labeled meat for stew, as it will not work as well. It’s a short cook time, which will not give the beef (tougher cuts) time to get tender.
- Carrots. Peeled and sliced.
- Potatoes. Peeled and cut into chunks.
- Guinness. This is important for the flavor. The alcohol burns off, leaving the rich flavor of the Guinness. If you can’t find it, use another dark or stout beer, or a cup of red wine. If you are totally against cooking with alcohol, use extra beef broth.
- Beef stock. You can switch this out for chicken stock if you prefer.
- Chicken stock. Grab a carton or make your own using my chicken stock recipe.
- Flour.
- Onions. I use frozen pearl onions, but you can use fresh onions if you prefer.
- Peas. Adding these adds a touch of green, and a lot of deliciousness.
- Cornstarch. Optional. To thicken the stew in a slurry.
How to make Stove Top Beef Stew
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Season and sear the beef
Dice up your beef into 1 inch cubes, and season with salt and pepper to taste.
Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the beef to the skillet and brown, turning often to brown the beef on all sides. Remove to a plate, and set aside.
Make the sauce
Add the tomato paste to the skillet and whisk in the Guinness or red wine (if using).
Crank the heat up to high, and continue whisking to scrape up all the brown bits from the pan.
Boil, and allow to reduce by about half.
Add the beef broth, chicken stock and flour to a large jug, and whisk until the flour is dissolved, and add the mixture to the skillet, stirring constantly until it comes to a boil.
Add the veggies
Add the potatoes and carrots and the onion, return to a boil, and then lower the heat to medium. Cover, and simmer vigorously for about 10 minutes. Vegetables should be almost tender.
Simmer
Return the browned beef and all the juices to the pan. Season with salt and pepper, then add the peas. Bring the stew to a boil, reduce the heat to low, and simmer for another few minutes until the beef is tender.
Let it simmer for as long as needed. If it gets too dry, add a cup of water or broth to the skillet.
How to thicken Beef Stew
Remove some of the liquid and make a slurry with the cornstarch, and whisk the flour mixture back into the stew until boiling and thickened.
Remove from heat and allow to cool slightly, and serve.
Devour.
Kylee’s Notes
Because of the short cooking time, your usual stew meat that is tough – won’t be great in this. Use a good quality steak – sirloin is perfect.
What to do with leftovers
Allow to cool completely, then store leftover stew in the fridge in an airtight container for up to 5 days. Reheat until piping hot.
Substitutions/Additions
Switch out the peas for green beans, or add frozen corn/peas instead.
Add a little celery (instead of just carrots – cook carrots and celery at the same stage).
Use fresh or dried herbs. I like to add rosemary and thyme to this, as well as garlic and a bay leaf, depending on my mood. A little Worcestershire sauce will bring a more umami flavor.
Freezing instructions
Allow to cool completely, then place in freezer safe bags or containers. Seal and freeze. Thaw and reheat as needed.
More home cooked recipes to try
- The Best Pot Roast. A classic slow-roasted beef pot roast recipe, with red wine, thyme, carrots and onions. Comfort food that is perfect for cold weather!
- Biscuit Chicken Pot Pie. This super yummy Biscuit Chicken Pot Pie hits all the right spots. Creamy, tasty and comforting, the addition of biscuits to the top makes this a popular dinner with the whole family!
- Beef Stew with Dumplings. A recipe that makes the family run to the table! With the addition of Herbed Dumplings – it’s a total winter warmer, and a winner because it’s hands off!
- Tuna Noodle Casserole. This one will bring you right back to childhood. Budget-friendly and easy to double for a crowd!
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Stovetop Beef Stew (with Guinness)
Recommended Equipment
Ingredients
- 1.5 pound sirloin steak, cut into chunks
- ½ teaspoons salt
- ½ teaspoons cracked pepper
- 2 tablespoons vegetable oil
- 3 tablespoons tomato paste
- 12 ounces Guinness (or other stout beer)
- 1 cup beef stock
- 2 cups chicken stock
- 2 tablespoons all-purpose flour
- 3 carrots, cut into ¼ inch coins
- 1 pound potatoes, peeled and cut into 1 inch chunks
- 1 cup pearl onions
- 1 cup peas
OPTIONAL – IF NEEDED
- 1 tablespoon cornstarch
Directions
- Season 1.5 pound sirloin steak, cut into chunks with ½ teaspoons salt and ½ teaspoons cracked pepper.
- Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat.
- Brown the meat, turning often to brown all sides.
- Remove to a plate, and set aside.
- Add the 3 tablespoons tomato paste to the skillet and whisk in the 12 ounces Guinness.
- Crank the heat up to high, and continue whisking to scrape up all the brown bits from the pan.
- Boil, and allow to reduce by about half.
- Whisk together the 1 cup beef stock, 2 cups chicken stock and 2 tablespoons all-purpose flouruntil the flour is dissolved.
- Add the mixture to the skillet, stirring constantly until it comes to a boil.
- Add 3 carrots, cut into ¼ inch coins, 1 pound potatoes, peeled and cut into 1 inch chunks, and 1 cup pearl onions, return to a boil, and then lower the heat to medium, cover, and simmer vigorously for about 10 minutes. Vegetables should be almost tender.
- Return the browned beef and any juices to the pan.
- Season with salt and pepper, then add the 1 cup peas.
- Simmer until the meat is cooked to medium, about 2-3 minutes.
OPTIONAL – IF NEEDED TO THICKEN
- Remove some of the liquid and make a slurry with the 1 tablespoon cornstarch, and whisk back into the stew until boiling and thickened.
- Remove from heat and allow to cool slightly, and serve.
- Devour.
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Notes
- Because of the short cooking time, your usual stew meat that is tough – won’t be great in this
- Switch out the peas for green beans, or add frozen corn/peas instead
- Serve with a crusty bread, or make Irish Soda Bread for a true Irish Dinner!
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in 2018, and has been updated to improve reader experience.
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