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!
I’ve made this a few times and it is amazing! I follow the exact recipe but add chunks of mushrooms and small yukon potatoes cut in half during the cooking process. Definitely my go to stew!
Will definitely try this one! Your beef stew recipe is a big hit in my household 🤗 thanks for creating easy-to-follow but super delicious recipes Nagi!!!
Hope you do Joanne! This is a firm favourite around here 🙂 N x
Tomorrow is my second time making this. It’s rich and delicious and everyone in my family loves it, including my grandkids !
Thanks for a great recipe Nagi. I wouldn’t change a thing in your recipe.
Love that you enjoyed this Cathy! Thanks for letting me know – N x
This was amazing. My son in law took the little that was left in the pot, pot and spoon and finished it off
Loved this!!! My kiddos (age 2 and age 5) loved this too (woot woot!) when we ran out of mashed pots we just ate over rice! first time i made it i used beef broth instead. Second time i used chicken broth, definitely the chicken broth was better. Forsure brought out the guiness. I omitted the bacon, thyme, and celery bc sadly i didnt have any but still bomb! But did use other veggies like red/yellow bell peppers and green beans. Also yhe second time i made this had to use 4 tbsp of flour to thicken it up. The first time Had to use a lil cornstarch to thicken it up when it was done cooking. Hope this was helpful! Thanks for the great recipe!!
Thanks for the feedback Sunshine! Glad you enjoyed this 🙂 N x
I do this with pork roast cubed, instead of beef, sometimes. A truly wonderful flavor and not quite as heavy. And I add rutabagas (yellow turnips). Also serve with stewed cabbage.
I haven’t tried this with pork yet! I must!
I have a large family. The recipe says, serves six. Can it be doubled with the same results? Sounds delicious 🍀🍀
Hi Cathy! Yep it sure can – I actually made a triple batch on the weekend! Just need a giant stock pot or split it across 2 pots 🙂 I started it in 2 pots then consolidated it at the end. N x
It looks like you’re using an enameled cast iron dutch oven to make the casserole over the stove? I tried that today (first time using the enameled cast iron), made sure it simmered on low heat (gas), but ended up with a burned bottom! I’ve read that you should mainly use these dutch ovens in an oven to prevent burn – how do you do it? I’ve made this recipe before successfully, but in a pressure cooker.
HI Lels! I sure am, I love it 🙂 It retains heat VERY well so you need to use the absolute lowest heat you can for gas, and if it’s still stronger than most stoves on low, just stir every now and then. Otherwise yes cook in the oven, the directions are in the notes! 🙂 N x
I have made this recipe twice. An absolute hit! Might add mushrooms next time.
Made this last night and my family loved it.
I can always rely on your recipes Nagi.
Yesssss! So glad you enjoyed it Bev! N xx
delicious and authentic! Thank you. I added a tbsp of Marmite to the sauce – a trick that gives it a little extra something.
I LOVE that tip!!!
Perfect as written…have made this a half dozen times and again tonight. Thanks Nagi!
I LOVE hearing that Jason! Thanks so much for letting me know! N xx
Followed the recipe to the letter and I have to say, this was the closest I’ve come to replicating the delicious Guinness Stew I had in Ireland. We had it at a family party on Saturday and the WHOLE family asked me to make it again for our next get together on Tuesday! Thank you!
Just FYI: Guinness is not Gluten or Gliadin free. If celiac, use alternate recipes!
My husband and I made this on St. Patrick’s Day, and it was amazing! Probably one of my most favorite beef stews of all time. The only thing we did different was add a little more chicken broth and omit the water. Absolutely delicious!!
Hello! When I tried to replicate this stew I did just as the directions described. My stew although it was flavored beautifully it lacked the dark color and I had to add some cornstarch to thicken it on top as well as the already added flower, It was pretty pale rust in color and watery, could you help shed some light on what I might have done wrong?
-Once I fixed my mistake it ended up being wonderful I just saw your pictures and missed the dark smooth texture of traditional stew and seemed to have missed the mark with mine.
-Kat
What was the mistake. Mine is your original color too.
I made this for dinner last night because we wanted something different than the usual corned beef and cabbage. It was fabulous! Thank you!
The program for the St. Paartick’s Day Festival here in Salt Lake City, Utah has basically the same recipe. Serving it on mashed potatoes makes sense since there are no potatoes in the recipe. We are anxious to try this as an alternate to the Mexican Green Chili Stew we have been enjoying for years.
This is basically the same recipe that they had on the programs at the St Patrick’s Day Festival here in Salt Lake City, Utah. I had questioned why there were no potatoes in teh recipe but serving it on mashed potatoes makes up for that.
This was the best stew ever!! Thanks
So great to hear Donna! 🙂 N x