Guinness Pub Stew with Venison

Buy “The Hunting Widow’s Guide to Great Venison Cooking” today

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In preparation for St. Patrick’s Day (a national holiday in our home), I’m looking for a really good Guinness stew recipe. I found this on on CDKitchen. Of course, I modified it a little, most notably changing the beef to venison. I also used parsnips instead of carrots. The result was fantastic. It’s a little soupier than a normal stew, but if you have some good bread to soak up the broth, you’ll be happy. This recipe makes a ton, so it’s a good excuse to have people over.

Recipe: Guinness Pub Stew with Venison


  • 3 tablespoons vegetable oil
  • 3 pounds venison, trimmed of fat and cut into 1-inch cubes
  • 3 large yellow onions, chopped
  • 3 large parsnips (or 6 large carrots), peeled and cut into 1-inch pieces
  • 2 tablespoons garlic, minced
  • 3 bottle of Guinness Extra Stout
  • 6 cups venison or beef stock, unsalted if available
  • 3 tablespoons molasses
  • 1 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons fresh thyme, chopped fine
  • 1 salt and fresh ground black pepper


  1. In a large Dutch oven or stew pot, heat the vegetable oil over Medium-High heat.
  2. Season the meat generously with salt and pepper, then sear on all sides for 2 minutes. Sear the meat in batches to avoid overcrowding. Remove the seared meat and set aside.
  3. Reduce the heat to medium and add the onions. Use a wooden spoon to scrape the brown bits from the bottom of the pan. Cook for 15 minutes or until the onions begin to brown.
  4. Stir in the parsnips and garlic, cook for 5 minutes.
  5. Stir in the Guinness and enough beef stock to cover. Add the bay leaf, molasses and Worcestershire sauce. Increase the heat to a boil, stir, and reduce to a simmer and cover. Simmer for 1 1/2 hours or until the vegetables are fork tender.
  6. Add the meat back into the pot and simmer another 10 minutes.
  7. Add the fresh thyme, season to taste with salt and pepper, and serve.

Quick Notes

You must use a Stout for this…lager won’t cut it!

Cooking time (duration): 1.5 hours

Number of servings (yield): 12

Meal type: dinner

Culinary tradition: Irish

Microformatting by hRecipe.

2 Comments on “Guinness Pub Stew with Venison

  1. I love perfect mistakes! Maybe I should trying duplicating what you did, lol.

  2. AMAZING RECIPE!! Made it the first time and everyone gobbled it right up! Make some fresh bread to go with it and your in trouble lol! I accidentally added the parsnips, thyme, carrots (extra) with garlic and onions all at the same time with the venison when I added the Guinness and ended up boiling it for 2 to three hours – turned out so good that I’m trying to duplicate that mistake again lol. I also added red potatoes in the last hour of the mild boil (3 hrs total) to thinken it a bit as well as some flour. I can’t even begin to explain how good this recipe is!!! The smell of it will get you every time. Thank you SO MUCH for sharing, even non venison lovers would love this! Must leave to eat.

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