This hearty beef stew gets a burst of rich flavor from stout beer.

By: Jodie Shield, RDN

Getting ready for your Super Bowl party? This year skip the chili and serve up crowd-pleasing beef stew. This hearty stew is loaded with chunks of juicy beef, sweet onions, baby bella mushrooms, and tart cranberries. The Guinness stout kicks up the savory flavor and helps make this stew a guaranteed winner. To trim prep time, when purchasing the meat, ask the butcher to cube the roast and cook the noodles earlier in the day. Come game time, simply let the stew simmer on the stove in a large pot while your cheer on your team.

Check out my iTunes app Time To Eat Healthy for more potential Super Bowl recipes such as Guilt-Free Gumbo for Panther Fans and Winter Minestrone Soup (without chicken) for Bronco fans! Let the game begin!

Guinness Beef Stew

8-10 servings


Prep Time = 15 minutes

Cooking Time = 2 ½ hour



1 teaspoon dried thyme

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 (3-pound) boneless, chuck roast, trimmed and cut into 1½ inch cubes.

Cooking spray (optional)

1 cup chopped onion

1 cup low-sodium beef broth

2 bay leaves

1 (12-ounce) Guinness Stout

1 (10- ounce) packaged frozen pearl onions, thawed

1 (8-ounce) package baby bella mushrooms

¼ cup water

2 tablespoons all-purpose flour

1 (14-ounce) can whole-berry cranberry sauce

8 cups cooked whole-grain egg noodles (about 1 pound)

Chopped fresh thyme (optional)



  1. Combine dried thyme, salt, and black pepper in a small bowl; sprinkle over beef.
  2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides. Add chopped onion, broth, bay leaves, and stout; bring to boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally. Stir in pearl onions and mushrooms; cook covered, 15 minutes, stirring occasionally.
  3. Combine ¼ cup water and flour in small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves. Serve with noodles. Garnish with fresh thyme.

Nutritional Information per Serving (3/4 cup stew and ¾ cup noodles): 479 calories, 40 grams protein, 44 grams carbohydrate, 15 grams fat, 5 grams saturated fat, 138 milligrams cholesterol, 3 grams fiber, 239 milligrams sodium

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About Author


Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(1) Reader Comment

  1. great recipe, thanks this post

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