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!
This sounds so good. you can’t beat recipes like this. Thanks for sharing.
Simon
Thanks for letting me know you enjoyed it Simon! N xx
I simply loved this dish. I used smoked bacon which added to the richness of flavor. Speaking of flavor, this is action packed. I have just bought more Guinness to store away just for this dish, will definitely be doing this one for friends!
Lynette
Woo hoo! So glad to hear that you enjoyed it Lynette, thanks for letting me know! N x
This is 5 stars! As I mentioned in another post last month, I made this stew for a cabin getaway with my boyfriend. We were absolutely in heaven and we raved about it both nights we had it for dinner. Instead of mash potatoes, we made buttery biscuits that went so perfect with the thick broth of the stew. I will definitely be making this again. Thanks, Nagi:)
Fantastic! So glad to hear that Jade, thanks so much for letting me know! N x
As beef is not our meat of choice – I’m going to try this with venison next week – think there will be a wonderful flavor in combo with the Guiness
How did it turn out with venison and what cut of meat did you use?
Definitely will be! lamb is brilliant too! (Actually, traditional) 🙂
I have tried many stew recipes over the years since my husband likes them, but usually my son and I just pick at the food and then search for something else – we find most stews to be boring and bland affairs. Well, this one was a HUGE hit with all three of us. I am making it a second time already since it is a perfect fall food for our cold Canadian weather, and it will be in heavy rotation throughout the next six months (Nagi, you are welcome to experience the “romance” of winter at our house anytime. We may ask you to cook a few meals though:-))
Yes, it takes a long time – so what I do is get it ready on the weekend and just leave the last 30-4 minute of cooking uncovered for a dinner night. It makes enough for two dinners plus leftovers, which is lovely to have in the freezer for a quick lunch. Perfect!!
BTW Nagi, I keep hoping you’ll have a cooking book soon – please tell me you are working on it and it will be published soon! I have made so many of your recipes and with one sole exception, they have all turned out fantastic. No one gets so many high marks from me.
HIGH FIVE! So glad you enjoyed this Beatrice and thank you for your kind words, you flatter me 🙂 I don’t have any immediate plans for a cookbook but it’s definitely a dream! N xx
This was fantastic! We served it on some polenta and it was delicious! 🙂
High five! I’m so thrilled you enjoyed it Eleanor, thank you for letting me know! N x
This recipe sounds delicious and I will be making it for me and my boyfriend’s cabin getaway next week! Just curious though… why not beef broth?
That’s a great question Jade! Because beef broth has a stronger flavour so it kinda takes over the Guinness flavour and it becomes more like “just a beef stew” 🙂 Chicken is more mild so it lets the Guinness flavoured sauce flavour shine!
What ounces size for the beer?
15 oz 🙂 In the recipe ingredients!
Hi Nagi,
I made this tonight and it was absolutely delicious!!!!! Have tried a couple of your recipes and they are always spot on – this one is my favourite so far!
Thank you for trying my recipe Kim! I’m so glad you enjoyed it, thank you for coming back to let me know! N x
Konnichiwa Nagi san 😀 I just made this in a slow cooker. Delicious <3 I injured myself and was on crutches for a while so I knew I can't cook much. I put all ingredients in and had this for about three days. Thank you 😀
Woah! What happen Shihoko???
Looks like a great recipe to try. One thing I’ve tried to thicken stews is a little instant mashed potatoes. Thickens it and gives some good flavor.
What a fantastic tip Mike! That would certainly thicken the sauce!!
I’ve got this going in my slow cooker at the moment – though haven’t opened it up to see how it’s getting along…. Just a question though – in your notes section for slow cooker you state ” Add remaining ingredients per recipe but DO NOT ADD WATER” – but there is no additional water in the recipe list; is this to mean do not add the stock?…..Was a little bit confused by that….
My house is smelling divine with the stew having been cooking for the last 5 hours with 3 more to go… Can’t wait to try it!
In your ingredients it says stock so when you add the water can you substitute it with stock. If so whats better tasting ?
Hi Georgia! Nope, I meant water – I often get questions about adding extra water for a slow cooker. 🙂 I’ll just remove it from the notes, sorry for the confusion!
Alana – this totally speaks to me! I’m a gal who loves sleeping on dirt 🙂 Where were you camping? Were you roughing it or did you have a campavan? I get it WAS green!!!! I haven’t been camping in months, I need to get my fix asap! And I am SO GLAD you are enjoying my recipes Alana, and I hope you enjoyed this one!
Guiness stew didn’t disapoint. My husband kept on commenting on the beautiful smell in the kitchen while simmering. Definitely one for the campfire, thanks
YES YES YES!!! PS Can you imagine this simmering slow over the embers? AWESOME!!!
Thank you for trying my recipe Kerry!! I am so glad you enjoyed it too, I LOVE this recipe! N x
I cooked this and left it for my partner’s daughter and this is her comment ” Omg that beef dish Andy made is to die for”. I guess that’s a 5 star, as are nearly all the dishes I have tried of yours.
Wow Andy, high praise!!! THANK YOU for trying my recipe and I’m thrilled you enjoyed it so much!! PS Don’t tell them where you got the recipe from, take all the credit! N x
Hi Rosemary, woah that’s really odd! There are no ingredients in this that would put this at risk of being bitter. The only thing I can think – if the bitter flavour was so prominent – is that you unfortunately got a dodgy can of Guinness or broth?? They are the two dominant flavours in the sauce, I can’t think what else it could be! 🙁 So glad you were able to think on your feet to salvage it! N x
I’m an American expat living in Melbourne. So glad I found your website! I was dying for recipes where I can buy ingredients at the local markets here. I made this stew today and it’s sooo easy and good. Patiently waiting 30 more mins to dig in.
Ooooh!!! I hope you enjoyed it Lan!!! 🙂
It’s freezing in the upper reaches of Far North Queensland! Got down to 1C or something very un-FNQ two nights ago, so I made your Irish Stew, this time, not coating the beef in flour as per your instructions (I usually flour the meat for a stew).I think it worked because the pot was very clean! Mind you, I suspect that was just us licking the pot clean! Lovely, straightforward recipe that uses Guinness really well. Maximum flavour, minimum input from me. Omitted celery as there wasn’t any, and still delish.
Woah!!! I didn’t realise it got down that low, a friend of mine near Rockhampton was gloating about how “winter” is like Sydney spring!!! I am SO glad you enjoyed this, thank you so much for letting me know!!! PS “Maximum flavour, minimum input from me” Love that. It’s my motto! N x
I must visit the butchers in Eastwood next weekend and get a pot of this deliciousness going in my kitchen!!! I do love a good and hearty Irish Beef and Guinness Stew. Might have to serve it with a parsnip and pea mash that I’ve been hankering for. Yum!
Oh gosh YES!!! Perfect place to get stewing beef!