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!
That looks SO GOOD and comforting! Perfect for winter!
Thanks Sarah!! Honestly can’t think of anything better!! 🙂
This looks so delicious. I wish it wasn’t 80 here today. On top of that, I’m reading the book The Briny Cafe. It takes place in Cook’s Basin which I think is a real place? There are many food references and the book puts me in such a mood for this stew. I’m making it on the first chilly day. 🙂
Woah – wait – the Briny Cafe?? As in the the one set in Pittwater where I live????
https://books.google.com/books/about/The_Briny_Cafe.html?id=jUNHHr533asC&hl=en
There’s a link to info on the book. It takes place on a little island. I don’t think the cafe is a real place, but the author did grow up in/on Cook’s Basin. It’s a very enjoyable book with lovable characters. 🙂
Top comment in this review -> http://www.goodreads.com/book/show/12009459-the-briny-cafe I live in Mona Vale!!!
Oh oops. I thought Cook’s Basin was real. 🙂 Finished the book. Ettie’s recipes are at the end. So fun. They mention your town. I am now moving to Australia. They talk a lot about big summer storms. Does that really happen there?
That’s the one! Cook’s Basin is Pittwater in disguise 🙂
Nagi this stew looks good i will be trying it soon. thanks to you for such delicious recipes.
Thank you Ntombi! I do hope you try this!! 🙂
I don’t see in the directions when I add the chicken stock
Hi Kellie! Step 6 where it says to add remaining ingredients – tomato paste, chicken stock, carrots, celery, herbs etc 🙂 N x
I don’t care if it’s summer here, that looks so delicious! I’ve never made a stew with beer but that is about to change. I bet Dozer was drooling throughout the whole cooking process. 🙂 Normally brown food isn’t photogenic but that touch of green on top really added the “lipstick” to the dish!
Why is it that the best food tends to be the ugliest?? Curries etc etc!!!
Nagi, this was absolutely delicious. Chilly night in Sydney again and my husband & I have just finished this stew with mash potatoes. The beef melted in our mouths and the rich sauce was beautiful. Left overs for lunch tomorrow! Thanks again for your great recipes.
You made this already? CHERYL! You are a ROCK STAR!!! I am so glad you enjoyed it, thank you x 10000 for trying it and coming back to let me know you enjoyed it!!! 🙂
Haha, yes Nagi, I saw your posting in the morning and thought what a perfect dinner for tonight. I have just had the left overs for lunch and have had to give the recipe link to everyone in the office. The smell got to them – one girl told me it was making her salivate! Truly a lovely meal.
Hello Nagi, YOU must have read My mind, just brought Guinness beer and will make IT tommorow. Love comfort Food. We Had shocking Cold, very Cold 04% am, lots od rain but wind was BAD as BAD can be, houling day and night. Hope YOU Are Well, keep warm, healthy Happy week. VG.
OK that MUST be a sign because honestly I don’t know anyone who buys Guinness regularly!! 🙂 Sorry to hear the weather is being so foul and hope you are keeping warm and safe! N x
Love it! I love having it usually in the city’s Irish pub….love that rich deep flavour of the stew and brilliant with creamy mashed potatoes
I honestly think this might be the ultimate PUB GRUB!!! 🙂
Hi Nagi,
Please give Dozer a hug and kiss from me as I absolutely love dogs! I hope his paw is better soon!!! I have never tried beef stew with Guinness beer. I am waiting until these 90 degree temps go away. I live in Pa., USA. I hate the heat…I much prefer winter; snow and all that goes with it…I just subscribed to your site and am looking forward to getting your recipes…they all look great!
Thanks again for the wonderful recipe! I will be sure to let you know when I make it how we liked it!
He’s currently squished right next to me on the couch so I leant over to big him a big cuddle on your behalf! 🙂 I will remind you of this recipe when it’s cooler over in your part of the world Darlene!!! 🙂
The wind really blew here in the Highlands yesterday! Managed to get a tree down on the electricity wires and all of us were ‘dark’ for some five hours!! Would you believe the temps inside were negative for the first time in the two decades I have lived locally! Double-yuck!!!! Have actually never made this very famous stew: love your recipe and Guinness will be on the shopping list tomorrow . . . . sounds like a curry which will be even better the second or third time around!!! Oh, ’tis alright, Dozer . . . by now I hope your privileges will have been reinstated!!
Woah! The temps were negative INSIDE???? I hope you were bundled up in a doona-suit!!!!
*smile* Oh had a coat on besides . . . but it was difficult to keyboard for the first few hours the electricity was back with my only pair of [knitted] gloves on!! Oh, making your recipe over the weekends . . .
Nagi, I am craving this!!!!!
We have got down to zero for the last two nights!!!!
Zero in Western Australia!!! it is unheard of! I have woken up with an icy nose and no desire to get out of bed.
Plenty of soups and big bowls of comfort food have been on the menu!
This stew looks delicious, I like a thick stew too, a nice thick rich sauce, soft meltingly tender meat and sweet soft veg. Pass me a spoon, a blanket and the TV remote. I am done 🙂
It is SO stew weather at the moment, isn’t it??? I want summer back!
No potatoes? It’s a Irish stew and it has no potatoes? That is new. I definitely need to try this. I’ve never encountered an Irish (or Guinness, for that fact) stew without spuds. Top marks for the thickening. Too many stews don’t do that, and the watery texture somehow thins the taste. I’m thinking that this, along with some soda bread (to sop up every last drop of gravy) and a beer, would make a wonderful meal in any season. I’d finish things up with some apple pie topped with cinnamon-apple stout syrup. Okay, I’m definitely putting Guinness on my list.
You know, I researched and researched both in books from the library and online. I absolutely agree that potatoes are almost a given in every stew, but the jury is out on potatoes in Guinness Stew. Many recipes I found from Irish pubs for classic versions did NOT have potatoes in them, like this one -> http://www.independent.co.uk/life-style/food-and-drink/recipes/beef-and-guinness-stew-8437572.html
So I have always made this without potatoes. But I have seen versions with potatoes, that’s for sure. But not as many as ones without. Love the idea of serving this with soda bread!!!
Poor Dozer, get well soon but puleese stop sulking, it upsets your normal good looks.
Stew looks terrific and will be trying it next week. Nagi, I live in the tropics but it doesn’t stop me eating soups and stews, love them. I was dragged up in Scotland and believe me when I say that there is absolutely nothing romantic about clearing or trudging through snow, ugh.
Thanks for another great recipe.
I know, right?? It’s his least cute look when he;s sulking!!! What’s the weather like for you at the moment?
Would you believe it is cold and raining!!! About 25, yesterday it was 29, not bad for Winter.
I hope Dozer is feeling better
Winter? You don’t know what winter IS!!!!! 🙂
OK, the thing is this. I have to lie and tell my partner that I came up with this recipe or else he’ll be pounding at your door proposing to you!! I love that you’ve provided instructions for different ways to cook it. I do slow cooker as well as pressure cooker and I have a lovely ceramic pot from France that I think would do justice to your recipe! It’s mid July in Georgia right now and I’ll be damned if I’m waiting till fall to make this!! Thank you so much! I have so many of your recipes and appreciate your innovation!
BA HA HA!!! YES take all the credit!! I’ll be your secret weapon! 🙂
I live in England we eat this all year round because it’s never warm ha ha yummy tho
I remember it getting VERY warm in August!! Humid!
Oh if not for the blistering heat right now, I would love to have a big bowl of this! Beef stew is one of my ultimate favourite during winter, and I love that it can be frozen for an emergency meal in the future!
I’m so jealous that it’s so warm over there!!!
I can’t wait to make this for my mom as beef stew is one of her all time favorites.
Poor Dozer! I hope his furry little paw is ok.
He will survive!!! 🙂 I do hope you try it and your mum enjoys it! 🙂
That looks more than delicious. I do live in a place (Maine USA) where we have to shovel snow, wear mittens and etc. So I am saving this for fall or winter when a lovely stew is so welcomed. Too hot now. LOL
I will remind you of this when it’s winter for you Beth! 🙂
Love a good Irish Beef and Guinness Stew, will have to give this one a try. I have a crock pot recipe I enjoy but would be nice to compare. Not today though as it is 43C with humidity :-S
I hope you do Evelyne! I seriously think this might be the BEST STEW in the world!!! 🙂
It’s the height of summer here and temps are supposed to be in the 90’s (F) by Friday. I can’t wait for October to try this!
I’ll remind everyone of this recipe in October when it’s cooler for you! 🙂 N x
Hail to the queen of food photography! You really are the best food photographer I’ve ever seen! It ALWAYS looks so YUMMY! I just want to dive into the picture and gobble! Kudos Kiddo!
Awww thank you Heather! To hear that you want to dive into the picture is pretty much the greatest compliment that I could hope for. That’s all I want to achieve with my photos! 🙂 N x