There’s no greater comfort food than a hearty stew. And Irish Beef and Guinness Stew might be the king of them all! Guinness gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender. Stove, oven, slow cooker or pressure cooker – directions provided for all.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Irish Beef and Guinness Stew
Irish Stew may well be the mother of all stews. I mean, you know that anything simmered for hours is going to be a good thing. But this…. this is the stew of your dreams. Arguably the most deeply flavourful sauce of all stews, with a rich dark brown flavour, this is the best of the best.
THIS is the stew I make for company when I want to impress!
With it’s deeply flavoured rich sauce, Guinness Beef Stew is THE stew you make when you want to impress!
What kind of beer goes in Guinness Stew?
The not-so-secret ingredient that goes into Guinness Stew that gives the sauce the deep flavour and colour is Guinness Beer.
Guinness Beer is so dark it is almost black and it’s why the gravy of the stew is such a beautiful deep brown colour. Guinness is also much richer than most beers, which you can see just by looking at the thick creamy head (the foam) that Guinness is famed for.
It’s pretty widely available these days – here in Australia, you’ll find it at most liquor stores.
Meat in Guinness Stew – beef OR lamb
Traditionally, Guinness Stew is made with lamb. But in many parts of the world including here in Australia and North America, Guinness Stew is more commonly made with beef.
I hope the Irish aren’t offended! 🙂 I’ve made it with lamb and to be honest, I do prefer it with beef.
Tip: Use big chunky hunks of beef. Don’t even think about using tiny cubes of beef. It needs to be chunky pieces so it can be cooked for a looooong time to get all that flavour into the sauce! If the pieces of beef are too small, they will cook too quickly and fall apart in the stew before it’s had enough time to develop the deep flavours.
Ingredients in Guinness Beef Stew
In addition to chuck beef and Guinness Beer, here are the other ingredients in Irish Stew.
Garlic and onion – essentials
Bacon – adds extra flavour! Can be skipped, or sub with pancetta or speck
Carrot and celery – potatoes could also be added
Flour and tomato paste – to thicken sauce and the tomato paste also adds some flavour;
Guinness Beer and broth/liquid stock – the braising liquids. I prefer using chicken rather than beef broth because it allows the flavour from the Guinness beer to come through better. Don’t worry, it doesn’t taste like beer at all, it transforms into a deep savoury sauce! Also, all the alcohol is cooked out.
Thyme and bay leaves – to add a hint of flavour the sauce.
How to make Irish Beef and Guinness Stew
Though this Irish Beef and Guinness Stew takes time to cook, it is very straightforward. The steps are no different to usual stews like classic Beef Stew:
Brown the beef – brown them well, this is key to flavour. It’s not just the browned beef itself, also the brown bits left on the bottom of the pot (fond) adds extra flavour to the sauce;
Sauté flavour base – onion, garlic, bacon (speck or pancetta), carrot and celery;
Cook off flour and tomato paste;
Add liquids – beer, broth and herbs;
Simmer covered for 2 hours until the beef is pretty tender, then simmer for a further 30 minutes uncovered to let the sauce reduce a bit and for the beef to become “fall apart tender”.
Yes it takes hours but your patience is rewarded with beef so tender you can eat it with a spoon!
The one thing I do differently to most Guinness Beef Stew recipes, including very traditional Irish recipes, is to thicken the sauce slightly with flour. If you don’t do this step, the sauce is quite thin and watery, and while the flavour is still lovely, I really prefer the sauce to be more like a thin gravy.
What to serve with Irish Stew
Serve Beef and Guinness Stew over mashed potato or cauliflower mash for a low carb option. And what about some warm crusty Irish Soda Bread to mop your bowl clean??
I am so glad I have a tub of this in the freezer. I cooked most of the day but gave it all away. The minute I hit Publish on this post, I’m going to get cracking reheating some of this Irish Stew for dinner tonight! – Nagi x
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Beef and Guinness Stew
Ingredients
- 2 tbsp olive oil
- 2.5 lb / 1.25 kg beef chuck , boneless short rib or any other slow cooking beef (no bone)
- 3/4 tsp each salt and black pepper
- 3 garlic cloves , minced
- 2 onions , chopped (brown, white or yellow)
- 6 oz / 180g bacon , speck or pancetta, diced
- 3 tbsp flour (all purpose/plain, Note 3 for GF)
- 440ml / 14.9 oz Guinness Beer (Note 1)
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock/broth (or beef broth – Note 4)
- 3 carrots , peeled and cut into 1.25 cm / 1/2″ thick pieces
- 2 large celery stalks , cut into 2cm / 1″ pieces
- 2 bay leaves
- 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)
Instructions
- Cut the beef into 5cm/2″ chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
- Lower heat to medium. If the pot is looking dry, add oil.
- Cook garlic and onion for 3 minutes until softening, then add bacon.
- Cook until bacon is browned, then stir through carrot and celery.
- Add flour, and stir for 1 minute to cook off the flour.
- Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
- Return beef into the pot (including any juices). Liquid level should just cover – see video or photos.
- Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
- Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes!!
Recipe Notes:
– SLOW COOKER: Reduce chicken broth by 1 cup. After you add the Guinness and broth/stock into the pot, bring to simmer and ensure you scrape the bottom of the pot well. Transfer everything into slow cooker. Add remaining ingredients per recipe. Cook on low for 8 hours. If sauce needs more thickening, simmer with slow cooker lid off (if you have that function), to ladle some of the sauce into a separate saucepan and reduce on stove.
– PRESSURE COOKER: Follow slow cooker instructions, cook on HIGH for 40 minutes (this might seem longer than most but we’re using chuck here which needs to be cooked for a long time until tender and also the pieces are large). 3. FLOUR: I prefer my stew sauce a bit thick, not watery, so I always add flour to slightly thicken the sauce. Some recipes say to dust beef with flour before browning – I prefer not to use this method because the flour burns then this permeates throughout the whole stew. 4. Beef vs Chicken Broth – I use chicken broth because the flavour is slightly more mild which lets the guinness flavour come through more. But beef broth works just as well and you can definitely still taste the Guinness!! 5. Nutrition per serving, excluding mashed potato. This nutrition is overstated because it does not take into account the fat that is skimmed off the surface.
Nutrition Information:
Originally published July 2016, updated with new video and step photos. No change to recipe.
More slow cooked fall-apart beef recipes
Slow Cooked Chicken Stew and Faster Chicken Stew – when you need a rich stew on the table in under an hour!
Browse Winter Warmer recipes and see more Stews!
Life of Dozer
Sulking because he didn’t score any Irish Stew.
Let’s not feel badly for him though. He lives a very cushy life!
What can I say, another hit!! I’ve used about 10 different recipes of yours and each one is always perfect. Whenever I want to make something I come here first to see if you have a recipe and 9/10 you do!! Thank you!! Made this exactly as you said, but added quartered potatoes for the last 45 min and it was perfect!
Hi can I substitute beef with ostrich necks?
Hi Shannon, I’ve never cooked with ostrich necks before sorry!! – N x
Can I use a different better, I do not have Guinness?
I used Young’s chocolate stout the first I made this recipe and it turned out great! Today I am using Guinness and it smells as amazing as I remember.
Hi Nagi,
Have not made this yet. I have leftover cooked roast beef. Can I use this instead of stewing beef and if so what would I need it change as far as cooking time?
Thank you.
Jan…🇨🇦
Hi Jan – it won’t be quite as nice as starting from scratch sorry as it won’t have cooked in that beautiful stock – N x
Bok, nisam još isprobala recept ali sam nedavno kupia slow coocer te namjeravam ubrzo nešto isprobati. Ali jako teško je odabrati jer svi vaši recepti su fantazija.
lijep pozdrav
Excellent! Made it last night (added dumplings and mushrooms). Wonderful rich sauce
Just made this last night with your Cauliflower Mash and kept grabbing seconds and thirds. Thank you for the lovely recipe 🙂
Thanks for the recipe. Just a wee note- Guinness contains gluten, so just omitting the flour will not make this recipe gluten free!
Every recipe I’ve had on this website is bomb. This was no exception. Thank you Nagi!!!
Beef in Guinness – an absolute winner. Easy to make and my fussy 16yr old ate an entire plateful with buttery mash. Hubby had seconds. Definitely making again 👍
Stew was amazing. Made no knead dinner buns to go with it. Love recipe tin eats!!
Just perfect. Thanks for this brilliant recipe!
Hi Nagi,
How would you alter this recipe such that it was suitable to put in a pie i.e. thicken it without it losing its flavour?
Kind regards,
Lauryn
Arrowroot will do the trick and it won’t impart any unwanted taste.
Cornstarch maybe?
Made this stew and it was absolutely wonderful. Wasn’t sure I would be able to find singles of the Guinness, but our fav. liquor store did have 22oz bottles! This is definitely in the make again recipe pile!
Hi Nagi! I made this recipe throughout fall and winter last year and I am so excited that the weather has cooled down enough outside that I can start making it again this year! It’s become one of my absolute staples during the cold seasons.
I was actually wondering if this might be good as a pie filling? I’ve never baked a meat pie before but I love the flavours in this and wanted to see if you think it might be a good filling. If so, would you recommend I just top it off with some puff pastry or do you recommend anything in particular? Do I need to make any modifications to the recipe? Thanks Nagi!
A firm family favorite ☘️
Made this last week and forgot to comment (how rude) another winner as always when I try your recepis, crusty bread is a must to dip in the amazing gravy and there was enough left over for the day after, so saved me from cooking, it´s a keeper ofcourse, off to get some chicken now so I can brine it tomorrow ready for a Sunday roast (your recepi ofcourse) Thanks Nagi and give Dozer a cuddle from across the sea x
Will be making the stew for a family gathering. However, simply eliminating flour does not make this a gluten free recipe. Guinness is brewed from barley which contains gliadin which is found in gluten
Absolutely delicious Nagi, perfect autumn dinner.
Can’t wait to make this one, sounds delicious! Wondering if you could put pastry on top and serve it as pie? Or would it be too runny? Haha, thanks!
Hi Bonnie, it would be quite runny – but still delicious!! Otherwise this one might tickle your fancy https://salesdock.info/epic-chunky-beef-and-mushroom-pie/%3C/a%3E N x