Guinness Irish Beef Stew is all about tender chunks of beef slow-cooked in rich Guinness beer, with hearty potatoes, carrots, and onions mingling in a thick, flavorful broth. It’s the kind of stew that feels like a big, warm hug on a chilly day, filling your kitchen with the smell of something truly comforting and satisfying.
I love making this stew when I have some extra time to let everything simmer low and slow. The Guinness adds a slightly bitter, deep flavor that makes the beef taste even more tender and the whole dish feel special without any fuss. It’s one of those recipes I know everyone will ask for seconds of, especially when shared around the table with friends or family.
My favorite way to serve Guinness Irish Beef Stew is with a big slice of crusty bread or over buttered mashed potatoes, soaking up all that rich sauce. It makes for a meal that’s easy but feels like you put in extra effort — perfect for a cozy night in or a weekend gathering. Plus, leftovers the next day somehow taste even better!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender after slow cooking. You can substitute with beef brisket or stew meat if chuck isn’t available.
Guinness Stout: It adds a rich, slightly bitter depth to the stew. If you don’t have Guinness, any dark stout or porter beer works well.
Vegetables: Carrots, potatoes, and celery give body and sweetness to the stew. Feel free to add parsnips or turnips for a twist.
Tomato Paste & Worcestershire Sauce: These boost the umami flavor. If you’re short on Worcestershire, soy sauce can substitute, though slightly different in flavor.
How Do You Get Tender Beef and a Thick, Flavorful Stew?
Start by browning the beef in batches over medium-high heat—this locks in flavor. Don’t crowd the pan, or the meat will steam instead of brown.
Simmer the stew gently and slowly for 2 to 2 1/2 hours. Low heat lets the collagen in the beef break down, making it melt-in-your-mouth tender.
For a thick stew, mix flour with cold water to make a slurry, then stir it in at the end. Cook uncovered for 10 minutes to thicken without lumps.
Lastly, remember to season gradually and taste before serving to balance flavors perfectly.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it heats evenly and is great for slow cooking.
- Wooden spoon – perfect for stirring and scraping up browned bits without scratching your pot.
- Measuring cups and spoons – helps keep your ingredients just right for the best flavor.
- Cutting board and sharp knife – essential for chopping vegetables and beef into even pieces.
- Small bowl – for mixing the flour slurry to thicken the stew.
Flavor Variations & Add-Ins
- Sweeten it up by adding a splash of balsamic vinegar or a teaspoon of brown sugar for extra depth.
- Stir in mushrooms or parsnips for added texture and flavor.
- Replace beef with lamb or chicken for a different protein, adjusting cooking time accordingly.
- Finish with a splash of Irish whiskey for an authentic touch right before serving.
How to Make Guinness Irish Beef Stew
Ingredients You’ll Need:
For The Stew:
- 2 lbs (900g) beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups (960ml) beef broth
- 1 bottle (11.2 oz / 330ml) Guinness stout beer
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- 2 tbsp all-purpose flour
- 2 tbsp cold water
- Fresh parsley, chopped for garnish
- Crusty bread, to serve (optional)
How Much Time Will You Need?
This stew takes about 20 minutes to prepare and brown the meat and vegetables, followed by a slow simmer of 2 to 2 ½ hours. Plan for around 2 hours and 30 minutes total to enjoy tender, flavorful beef with rich, hearty vegetables.
Step-by-Step Instructions:
1. Brown the Beef:
Season the beef cubes well with salt and pepper. Heat 2 tablespoons of vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches so they sear nicely without steaming. Once browned, take out the beef and set it aside.
2. Cook the Aromatics:
Add the remaining tablespoon of oil to the pot. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Build the Flavor:
Stir in the tomato paste and cook it for 2 minutes to bring out its flavors. Pour in the Guinness stout beer, beef broth, and Worcestershire sauce, scraping the bottom of the pot to loosen any tasty browned bits.
4. Simmer the Stew:
Return the browned beef to the pot. Add the carrots, potatoes, celery, thyme, and bay leaves. Bring everything to a gentle boil, then reduce the heat to low. Cover and simmer slowly for about 2 to 2 ½ hours until the beef is tender and vegetables are cooked through.
5. Thicken the Stew:
Mix the flour and cold water in a small bowl until smooth. Stir this slurry into the stew, and cook uncovered for about 10 minutes to thicken the sauce nicely.
6. Final Touches & Serve:
Remove the bay leaves, and taste your stew. Add salt and pepper if needed. Garnish with freshly chopped parsley. Serve hot with crusty bread on the side, perfect for soaking up all that rich, hearty sauce.
Can I Use a Different Type of Beer Instead of Guinness?
Yes! Any dark stout or porter beer works well to give this stew its rich, deep flavor. If you don’t have those on hand, a robust ale can also be a good substitute.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or until the beef is tender.
How Do I Store Leftover Stew?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth if the stew is too thick.
Can I Freeze Guinness Irish Beef Stew?
Yes, this stew freezes well. Cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
