The aim of the present study was to investigate the effect of different concentrations (0.05%-1.00%) of guaiacol on the formation of polycyclic aromatic hydrocarbons (PAHs) in stewed beef. The results showed that guaiacol could notably inhibit/reduce the contents of benzo(a)pyrene (BaP), ∑PAH4, and ∑PAH12 (p<0.05). The contents of BaP, ∑PAH4, and ∑PAH12 in stewed beef were reduced from 2.11,9.74,5.76ng/g to 1.30,0.49,9.49ng/g respectively with 0.05% guaiacol. With the reduction of BaP and PAHs in beef, the concentrations of reducing sugar and creatinine were significantly increased. By Pearson correlation analysis, the concentration of reducing sugar and the content of BaP were significantly correlated (p<0.05) in the stewed beef, and the concentration of creatinine was remarkably associated the contents of BaP, CHR, and BbFA (p<0.01). Antioxidant analysis showed that guaiacol had good DPPH free radicals, hydroxyl radicals and ABST⁺ free radical scavenging ability. These results indicated that guaiacol could inhibit the formation of PAHs which might be correlated with the precursors of sugar and creatinine.