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!
Hi Nagi,
Can’t wait to make this it looks absolutely delicious! I was just wondering does it affect the flavour to do this in the slowcooker as opposed to the stove? Basically is the stove option going to produce the best outcome?
Thanks so much for any advice 😊
Hi Alison! As long as you don’t skip the beef searing part, there is no difference 🙂
Found your recipe and site searching for beef and guinness stew. It was a winner! Glad I have some left over for freezing. Have to admit to sneaking a small glass of the guinness to drink, and it still came out great.
WHOOT! So pleased to hear that Kerryn, thank you for letting me know! N xx
I had a very busy Nagi-based cooking weekend – I had an unexpected plea for meals that needed to be gluten free, dairy free and spice free (so completely the opposite to how I usually cook), and this came up a treat. I just subbed GF flour and the result was bang on. It’s funny, I always find Guinness stews so bitter for the first hour or so of cooking, and then the magic happens! We ended up with beautifully tender meat in a perfect gravy. I didn’t throw in the carrots until about half way through the cook as I thought they’d be too mushy otherwise and this seemed to work well. Lovely flavours and this went down a treat with the recipients – thank you Nagi!
OK, I’m sitting here grinning like a fool reading this message!!! Thank you so much for the flattering compliment – and WOAH, super impressed you made the shanks AND this stew!!!
I’m so glad I found your recipe, this is the 3rd time I make it and everybody loved it so far, and I do love it even more ! I should thank you very much.
Kind regards from french west indies
Fantastic! So pleased to hear that Jean, thank you for taking the time to come back and let me know! N xx
I made this stew 3 times last yr. absolutely delicious. Unfortunately, I can no longer find Guiness Black Larger her in Wisconsin.
Oh no, what a bummer! Are there any other intense flavoured beers you could use instead??
This is by far the best stew recipe I’ve ever tried. Great consistency and flavour. The whole family loved it. Will definitely make this again. I think mushrooms might make a great addition. I will try including some next time.
I’m so pleased to hear that, thank you for letting me know! N xx
I made this last night! I did use beef broth instead of chicken broth. There was nothing left. Everyone loved it. Even myself, who does not like stew…but this is one I can eat over and over. Thanks for making our meal so wonderful. …not sure if you noticed that it says add water to cover veggies instead of broth. Thanks again for an awesome recipe.
That’s so fantastic to hear Dori! Thank you for letting me know! N xx
I just made this and it’s amazing!! The flavor is rich and deep. The recipe is a keeper. Thank you ?
Fantastic to hear Maggie! Thank you for letting me know you enjoyed it! N xx
Made this yesterday in celebration of St. Paddy’s Day (even though I am not Irish and neither is anyone in my family!) I think I wanted to make this stew really bad and St. Paddy’s Day was just an excuse 🙂
Anyways my kids who are VERY picky eaters chowed it down along with creamy mashed potatoes. My husband said that it tasted pretty good. Unfortunately, me being a vegetarian cannot give the result of a first hand taste test but the kitchen smelt really good while the stew was on the stove. It had a very homey smell- if that makes any sense!
Thanks Pakriti! So glad to hear your family enjoyed it! N xx
I indeed made this today…wow,it’s gone. Came out absolutely delicious. Everyone loved it. I will tweak it next time,but basically recipe is perfect as is….can’t wait to make more!
Thanks Keith, glad to hear you enjoyed it! N xx
This is the 3rd (4th?) recipes I’ve made that you’ve kindly provided. ALL have been delicious! I’m hoping I can make more soon! Thank you SO much!
I’m so thrilled to hear you liked this Joyce! Thank you for taking the time to come back and let me know! N xx
mine has just gone in the oven. gonna give it about 4/5 hours on really low. going to serve with parmesan mash and few pints of guinness…
Oooh! Hope you love it Chris!
Great recipe, I made it twice now 🙂 I can only say one word, YUM !!!
AWESOME! I’m so pleased to hear you enjoyed this Tania! Hope you have a great weekend – N x
Won’t the alcohol burn off during the cooking process?
Yup sure does!
Making this for St. Patrick’s Day tomorrow! Invited my Irish friend over so… I really hope I don’t screw it up 😛
How’d it go?? 🙂 N xx (Write in when you’re 10 beers in!)
Hi Chris! That’s a great question. Beef broth has a more intense flavour than chicken broth. I use chicken rather than beef broth to let the flavour of the Guinness come through more. For other beef stews, I use beef broth (usually). The colour of the gravy comes from the guinness beer, there is a photo in the post that shows the dark colour of this beer. Did you use Guinness beer??
Hi Nagi, thanks for your answer. Yes, I did use Guinness but like I said, I poured it right from the can so it was more foamy. The foam is a lighter colour than the beer.
Hi Chris – pouring it straight from the can into won’t affect the colour, I only poured it in a glass to show the colour of it 🙂 I can’t imagine what the cause of the lighter coloured sauce was! How much lighter was it?
how many servings will this recipe provide?
Hi Angie! 6 – 8, depends how generous the servings are!
Glad to hear you enjoyed it Andre, thanks for letting me know! N xx
This is absolutely delicious! Mine came out a little this so I made a gravy using some broth and about 4 tbls
of cornstarch. Added to the stew the last half hour.
Served over Irish Colcannon mashed potatoes. Made this in a crockpot.
Sure to be a family favorite.
Glad to hear you enjoyed it Fran, thanks for letting me know! N xx
Hi. I’m wanting to make this for St. Patrick’s day but am I allowed to feed this to my kids with the beer in it? Does it cook off or no? Thank you….
Hi Channy! Absolutely safe for kids, this cooks for so long, the alcohol is cooked out 🙂