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!
Lip-smacking delicious! We absolutely loved it. No leftovers, except some gravy which I kept to eat with some toasted bread. 😋
Thank you Nagi!
I’m so pleased you enjoyed this Serene, thanks for letting me know! N x ❤️
I LOVE LOVE LOVE THIS RECIPE!! I followed the recipe exactly and added diced potatoes, 1.5 tsp of all seasoning, 1 tsp of garlic salt, 1 tsp of onion powder, a dash of nutmeg, 1.5 tsp of chicken bouillon and I served it over jasmine rice!! It’s was PHENOMENAL!! Thank you so much for this amazing recipe, my 3 teenagers loved it!!
Whoot! So pleased to hear that Maylene, thanks for taking the time to leave a review! N xx
Sounds like a lovely stew but I have to correct you ……….here in Ireland Guinness stew is ALWAYS made with beef . Irish stew is a totally different dish made with lamb and potatoes but NEVER Guinness.
Let’s tell Wikipedia!! 😂
Hi! I plan on making this soon but I was wondering, do you think it would be okay to add a couple potatoes chopped up into the stew? If so when would I add them? thank you!
HI Natalie! I’d add them about 1.5 hour into simmering so there’s plenty of time to soften but they don’t get TOO soft 🙂 N xx
Hi!! I am going to make this soon but I was wondering if you think it would be fine to add in a couple potatoes cut up into the actual stew? Thanks!
YES x 1 million! 🙂
Halfway through cook (slow cooker).
The gravy is still very watery is there anyway of thickening it slightly? Or will it thicken by itself during the remainder of the cook?
Halfway through cook (slow cooker).
The gravy is very watery, is there anyway of thickening it up a bit? Or will it thicken further with the cook?
Hi Lana! Don’t worry it will thicken more 🙂 If you want it even thicker at the end, just mix together 1 tbsp flour with 2 tbsp water, then add a bit, mix, see how it thickens, add more if you want 🙂
When I moved to Dublin with my Irish boyfriend, I offered to cool this stew for them. At first, they were very skeptical. “We don’t use tomato paste in real Irish stew.” I followed this recipe to the T, and it completely blew them away. “The best stew they’ve ever had” – Honest review from Irishmen!!
Thank you!
What a compliment! I’m so pleased you enjoyed this Kanzi, thanks for letting me know! N xx
Hi Nagi,
I have made this delicious stew many times and it has never failed me!
I’m making it for visitors, but one of them is celiacs, I was wondering how to thicken it without the flour?
I’m guessing corn flour, but how much would you use and do u put it in the same way as the flour?
Or is there a better way?
I looked through all the comments to see if anyone else had asked the same question, and I did see one person comment about instant potato, is that Deb? I’m not sure how to use that.
Thanks so much for once again making me look like an awesome cook!
xxx Tania
I just provide the recipe, YOU are the awesome cook! Leave out the flour then right at the end once the beef is cooked to your taste, mix up 1 tbsp of cornflour with 1 tbsp water. Drizzle half in then see how that thickens it, add more until you get the consistency you want! And just make up more if you want it even thicker 🙂 N x
You can also use cornstarch to thicken as it is gluten free and works wonderfully without changing the taste
OMG !!! so good – barely enough left for my lunchbox – Pop was delighted to take care of the other 5 guinness !! – didn’t do mash this time just lots of fresh bread and real butter !! I will definitely make this again.
“Pop was delighted to take care of the other 5 guinness” <--- I LOVE THAT!!! ❤️
Hi!
Trying this recipe for the first time and we’ve got it in the slow cooker at the moment 🙂 the smell is awesome and I can’t wait to try it! Just wondering if it is ok for a 7 month old to eat? She always eats what we eat but with the guinness I wasn’t sure…
Thank you!
Hi Lesley! Yes the long cook time evaporates the alcohol 🙂 N xx
She absolutely loved it!! And so did we 🙂
That’s SO GREAT to hear Lesley! Thanks for letting me know! N xx
How odd. Do you think there’s a chance the Guinness was off??
This looks amazing! I am curious though, why chicken broth and not beef?
That’s a really good question Joh! The reason why is because beef has a more intense flavour than chicken broth and for this recipe, I don’t want the broth to overpower the flavour of the Guinness. Beef broth would work just fine though, it just lessens the Guinness flavour ever so slightly. I’ll update the recipe with this tip! N xx
I made this recipe for dinner tonight and the whole family pretty much licked the plates clean! I followed the recipe to the letter but found when I got to step 7 of the instructions, there was plenty of liquid in the pot so I didn’t add any water and I added some mushrooms too. This recipe is a keeper! Many thanks 🙂
I’m so happy to hear that Analia! Thank you for taking the time to come back and let me know – N xx
Another triumph! Finished eating this minutes ago – you are a genius Nagi! I am currently on holidays (I’m a nurse) and it’s lovely to have some time to try out more of your delicious recipes – this one was, as always, just delicious. Lots of leftovers to freeze for another time (which is great when I’m working). Thanks so much for all you do – you are brilliant! *Hugs*
Pleased to hear you enjoyed it Cee, thanks for letting me know! Hugs back – N xx
Made this today. Still halfway through cooking, so not sure how it will turn out. Only adjustment I made was after browning the meat, I put the onions and garlic in, sautéed for a minute or two and then deglazed the pan with some red wine. Also, I added some button mushrooms along with the veggies (because I like mushrooms) and then I am gonna add some oyster mushrooms, which I dehydrated and grate over the top.
Love the fact that you can buy a six pack of guinness and drink five. This is a killer recipe. Simple, delicious soul food
I hope you love it Andre! PS I love that – buy 6, drink 5!
This is probably a dumb question, but how strong is the beer flavor? Thank you so much!
No dumb questions around here! It isn’t too beefy because the slow cooking makes the beef flavour more mild 🙂 Nxx
Oh man every single recipe that I’ve made from your website has been amazing! Just made this tonight on this oh so cold Melbourne winter night and the husband loves it. Thank you so much for sharing such beautiful and delicious recipes on your website. It’s my go to now for dinner nearly every night.
High praise! I’m so pleased you enjoyed this Zubaidah, thank you for letting me know! N xx PS I love your name 🙂
So happy I found this site because it has become my go to for dinner recipes. This stew was amazing, the beef was so tender and that gravy omg!!! I used the leftovers to make mini pies today and there was quite a bit of gravy left and I ate this like a soup lol nothing went to waste. Loved this so so much
That’s terrific Kris! So pleased you enjoyed it, thanks for letting me know – N xx
Finally made this after drooling over the thought of it for a week and omg it did not disappoint!!!
Tender soft meat (like you I ate it with a spoon),rich gravy served with mashed potatoes and baby green peas I was in heaven eating this!
I only had 1kg of meat so I have a fair bit of gravy I’m going to reserve for another meal as it’s too good to waste.
Already eyeing off the leftovers lol
That’s so great to hear Alison! Thank you for letting me know – N xx ❤️