Guinness Irish Beef Stew is a rich and hearty dish that brings together tender chunks of beef slowly cooked with carrots, potatoes, onions, and the deep, malty flavor of Guinness stout. It’s the kind of stew that fills your kitchen with an amazing aroma and warms you up from the inside out on a chilly day.
I love making this stew when I want something comforting and full of flavor without too much fuss. The Guinness adds just the right amount of bitterness and depth, making the beef extra tender and the broth so satisfying. I usually let it simmer for a few hours, which gives the flavors time to meld beautifully. Plus, it’s great as leftovers because the taste gets even better the next day.
My favorite way to enjoy this stew is with a thick slice of crusty bread on the side for dipping, soaking up every bit of the rich sauce. It’s a classic meal that brings people together, perfect for sharing with family or friends on a cozy evening. Every time I make it, it reminds me of those relaxed dinners where good food and good company are all you need.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, brisket or short ribs work well too.
Guinness stout: It adds a rich, slightly bitter depth. If you don’t have Guinness, a dark beer like porter or a mix of beef broth with a splash of soy sauce can work.
Vegetables: Carrots, celery, onions, and baby potatoes give great texture and taste. You can swap baby potatoes for regular ones or use parsnips for a sweeter twist.
Tomato paste and flour: Tomato paste boosts flavor while flour helps thicken the stew. Cornstarch can be a gluten-free thickener substitute.
How Do You Get Rich Flavor & Tender Beef in Guinness Irish Stew?
The secrets to a great stew are browning the beef and slow cooking.
- Brown the beef well: Don’t rush this step. Brown in batches on medium-high heat to build flavor and seal in juices.
- Cook low and slow: After adding liquids, simmer gently for at least 2 hours. This breaks down the connective tissue and gives tender beef and a thick sauce.
- Scrape browned bits: When adding Guinness, scrape the pan to add extra flavor from browned bits stuck to the bottom.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it heats evenly and is perfect for slow cooking.
- Kitchen tongs or slotted spoon – makes browning the beef easier and less messy.
- Wooden spoon – great for stirring ingredients and scraping up tasty bits from the bottom.
- Measuring spoons and cups – keeps your ingredients accurate and organized.
- Knife and cutting board – for chopping vegetables efficiently.
Flavor Variations & Add-Ins
- Use lamb or pork instead of beef for a different hearty flavor.
- Add a splash of Worcestershire sauce or a dash of smoked paprika to deepen the taste.
- Include peas or green beans near the end for freshness and color.
- Swap out potatoes for parsnips or turnips for a slightly sweeter or earthier flavor.
How to Make Guinness Irish Beef Stew
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 1-1.5 inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, cut into chunks
- 2 stalks celery, chopped
- 2 cups baby potatoes, halved or quartered if large
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 bottle (11.2 oz / 330 ml) Guinness stout beer
- 3 cups beef broth
- 2 sprigs fresh thyme (plus extra for garnish)
- 1 bay leaf
- Salt and pepper, to taste
Time Needed
This stew takes about 25 minutes to prep and brown the beef and vegetables, then you’ll let it cook slowly for 2 to 3 hours so the flavors develop and the beef becomes tender. Plan on around 3 hours total.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. In batches, brown the beef well on all sides, about 3-4 minutes per batch. This adds flavor and seals in juices. Remove browned beef and set it aside.
2. Cook the Vegetables:
Lower the heat to medium. Add chopped onion, minced garlic, celery, and carrots to the pot. Sauté until the onions are soft and clear, about 5-7 minutes. Then stir in the tomato paste and cook for 1-2 more minutes for extra depth of flavor.
3. Thicken and Add Liquids:
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 2 minutes to get rid of the raw flour taste. Slowly pour in the Guinness stout, scraping the bottom of the pot to lift any flavorful bits stuck there. Add the beef broth and stir to combine.
4. Simmer the Stew:
Return the browned beef to the pot, then add the baby potatoes, thyme sprigs, and bay leaf. Stir gently to mix. Bring everything to a simmer, the cover with a lid and lower the heat to keep a gentle simmer. Let it cook slowly for 2 to 3 hours, stirring occasionally, until the beef is tender and the sauce thickens beautifully.
5. Finish and Serve:
Remove the thyme sprigs and bay leaf. Taste the stew, adding salt and pepper if needed. Serve your rich, hearty Guinness Irish Beef Stew hot, garnished with fresh thyme. It’s wonderful alongside creamy mashed potatoes or crusty bread to soak up all the delicious sauce. Enjoy!
Can I Use a Different Type of Beer Instead of Guinness?
Yes! While Guinness gives the stew its signature rich and slightly bitter flavor, you can substitute with another stout or dark beer like a porter. If you prefer no alcohol, use extra beef broth with a splash of soy sauce or balsamic vinegar for depth.
Can I Prepare This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the vegetables on the stove, transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the flavors meld.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to warm evenly. The flavors often improve the next day!
Can I Make This Recipe Gluten-Free?
Yes! Replace the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener. Just sprinkle cornstarch mixed with a little cold water near the end of cooking to thicken the stew.
