Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (2024)

Guinness Beef Stew is hearty, rich and perfect for supper on St. Patrick’s Day (or any other day, really)! The beef cooks low and slow in a mouthwatering stout flavored gravy until fall apart tender. It is pure comfort in a bowl!

And for more luck of the Irish, make sure to complete your meal with a loaf of Irish Soda Bread, Guinness Chocolate Cake or Irish Porter Cake, and some Homemade Irish Cream!

Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (1)

Oh, Guinness stew, how I love thee!

If I’m being honest, it’s not just you, it’s every beef stew out there. From the French Boeuf Bourguignon to the Belgian Carbonnade Flamande or even a classic beef stew, they all have my heart!

I simply can’t resist a pot of stew, simmering for hours, infusing my home with the most amazing smells. Give me a bowl and I’m in heaven!

But it is St Patrick’s Day, after all, so I thought it was time for something Irish inspired.

I say “Irish inspired” because even though nowadays you can find Guinness stew in pubs in Ireland, the most traditional Irish stew is made with only mutton, onions and potatoes.

It was only after the Irish immigrated to the United States (somewhere in mid-1800s) that the stew evolved to include beef and stout.

If for you flavor trumps tradition, I have a feeling you will love this Guinness beef stew and will want to make it all year round! ♥️

Table of Contents hide

Ingredients

How to Make Beef Guinness Stew

Making Guinness Stew in the Slow Cooker

Making Guinness Stew in the Instant Pot

Olivia’s Tips

What to Serve with Guinness Beef Stew

Frequently Asked Questions

Guinness Beef Stew

Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (2)

Ingredients

To make Guinness stew, you will need:

  • Beef – In Ireland, stews are traditionally made with lamb or mutton. I like using beef instead. You can ask your butcher for stew meat or buy a chuck roast and cut yourself.
  • Guinness – The ingredient responsible for this stew’s richness! Its deep, roasted wheat flavoradds a new dimension to the dish. I like using Guinness Extra Stout for an even deeper flavor!
  • Bacon – For flavor and fat! We’ll brown the beef in the bacon fat. 😋 😋 😋
  • Onions and Garlic – the “flavor base”. This recipe calls for two onions.
  • Carrots and Potatoes – Use Yukon Gold or waxy potatoes. Russets don’t hold their shape well when cooked for a long time!
  • Beef Broth – Homemade or store bought. You can use chicken broth instead if you prefer.
  • Flour – To thicken the stew slightly.
  • Tomato Paste – Adds sweetness.
  • Worcestershire Sauce – Adds a touch of umami-ness!
  • Brown Sugar – A little bit of sugar balances the bitterness from the stout.
  • Oil – Just a bit, to get things going, as the bacon will contribute with some fat as well!
  • Herbs – The thyme does a great job of balancing all the flavors in the stew, while the parsley adds a touch of freshness at the end.
  • Salt and Pepper – As always, don’t forget to season! 😊
Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (3)

How to Make Beef Guinness Stew

I hope you are ready for a true soul-warming meal! This stew takes a little while to cook – as every stew does – but it is so worth it.

To cut on some of the prep time, you can ask your butcher for stew meat. It is mostly likely chuck roast cut into 1-inch cubes.

And since I know many of you will ask, you can also make this recipe in the slow cooker or Instant Pot! I will add the instructions down below.

Recommended tools and equipment: Dutch Oven, wooden spoon.

  • Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (4)
  • Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (5)

Here’s how I make Guinness Beef Stew. As always, you will find the printable (and more complete) version of the recipe at the end of this post!

Step 1: Cook the bacon and sear the beef.

  • In a large pot, cook the bacon in a little bit of oil. Remove and reserve.
  • Season the beef generously.
  • Brown the beef on all sides. Work in batches so not to overcrowd the pan. You want every piece of beef to be in contact with the hot pot, so it gets nice and brown. Reserve with the bacon.
  • Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (6)
  • Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (7)
  • Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (8)
  • Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (9)

Step 2: Prepare the Guinness broth and cook the beef.

  • Sauté the onions until beginning to caramelize. Stir in the garlic and sauté until fragrant.
  • Stir in the flour and tomato paste. Cook for a minute or two, until the paste is dark red color.
  • Pour in the Guinness, scraping all the browned bits from the bottom of the pot with a wooden spoon.
  • Add back the beef and bacon, along with the beef broth, Worcestershire sauce, brown sugar, thyme, and a pinch of salt and pepper.
  • Bring to a boil, then cover and lower the heat to a simmer.
  • Cook for 1 hour.

Step 3: Cook the veggies.

  • Add the potatoes and carrots. Continue cooking until the veggies are cooked and the beef is fall apart tender.
  • Taste for seasoning and adjust as needed.
  • Stir in the parsley and serve!

Making Guinness Stew in the Slow Cooker

Follow all the instructions for cooking the bacon, searing beef, sautéing onion and garlic, adding flour + tomato paste and deglazing with the Guinness on the stove. You can use a skillet instead of a Dutch Oven for that.

Transfer everything to the slow cooker, then add the broth, Worcestershire sauce, brown sugar, thyme, and a pinch of salt and pepper.

Cook for 2 hours on high or 4 hours on low. Then, add the veggies and cook for another 2 (or 4) hours. Stir in parsley, adjust seasoning and serve!

Making Guinness Stew in the Instant Pot

Using the Instant Pot sauté function, cook the bacon and reserve. Then, brown the beef in batches, reserving it with the bacon.

Sauté the onions until lightly browned, then the garlic until fragrant. Stir in the flour and tomato paste, cooking until the paste color deepens. Deglaze with the beer.

Pour in the broth and add the Worcestershire sauce, brown sugar, thyme and seasoning. Close the lid, set the valve to the “sealing” position and cook on high for 30 minutes. Let the pressure release naturally.

Add the veggies, cover and set the IP to “sealing” again. Cook on high for 4 minutes. Release the pressure naturally, then turn the IP to the sauté mode and simmer until the stew is thickened.

Then, stir in parsley and adjust seasoning!

Olivia’s Tips

  • Do not skip searing the meat! You want it every side of each piece of beef to get a dark crust. That’s the secret to a rich, flavorful stew!
  • Resist the temptation to add the vegetables at the beginning. Adding them halfway through the cooking time will ensure they are tender, yes, but not mushy.
  • If, at the end, your stew is not thickened to your liking, you can make a slurry by mixing equals parts of flour with cold water, beer or broth. Pour it slowly into the stew, mixing well to prevent any lumps! The stew then needs to come to a boil to activate the starch.
Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (10)

What to Serve with Guinness Beef Stew

Serve this delicious stew with a crusty loaf or Irish soda bread.

For even more sustenance, you can serve it over something starchy, like rice or – why not – mashed potatoes. Colcannon is also a great call if you want to keep the Irish theme going! ☘️

Oh, and don’t forget the Guinness to drink! Cheers!

Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (11)

Frequently Asked Questions

Why is my Guinness stew bitter?

Stouts are known for their bitterness. That is why we add a little bit of brown sugar to the stew, to bring a little sweetness to balance the overall flavor of the dish! If it’s still too bitter for you, you can increase the amount of sugar.

Can I make it ahead of time?

Yes, in fact, I think stews taste even better the next day! Just make sure to let it completely cool before refrigerating – covered – for up to 2 days.

Can I freeze beef stew?

The short answer is yes, but I find that potatoes get mealy when frozen and thawed, so I would wait to add the veggies when reheating.

How do I reheat it?

Reheat your Guinness stew on the stove, over medium low heat, adding more broth or water if necessary. It should take around 15 minutes to warm up!

More Irish Recipes

  • Dublin Coddle
  • Corned Beef from Scratch
  • Slow Cooker Corned Beef and Cabbage
  • Corned Beef Hash
  • Irish Cheddar Boxty

Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (12)

Guinness Beef Stew

Servings: 8

Prep Time: 10 minutes mins

Cook Time: 2 hours hrs 25 minutes mins

author: Olivia Mesquita

course: Main Course

cuisine: Irish

Guinness Beef Stew is hearty, rich and perfect for supper on St. Patrick’s Day (or any other day, really)! The beef cooks low and slow in a mouthwatering stout flavored gravy until fall apart tender. It is pure comfort in a bowl!

5 from 1 vote

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Ingredients

  • 1 teaspoon vegetable oil
  • 4 slices thick-cut bacon, diced
  • 3 pounds boneless chuck roast, cut into 1-inch pieces
  • Salt and freshly ground pepper, to taste
  • 2 large onions, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 ½ cups Guinness beer
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 ½ cups beef broth
  • 2 sprigs thyme
  • 1 pound carrots, peeled and cut into 1-inch chunks
  • 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • ½ cup chopped parsley

Equipment

Instructions

  • In a large Dutch Oven or pot, over medium-high heat, heat the oil. Add the bacon and cook until cooked through, about 4-5 minutes. Remove with a slotted spoon and reserve.

  • Season the beef generously with salt and pepper. Working in batches so not to overcrowd the pot, brown the beef pieces on all sides, about 1-2 min per side. Remove and reserve with the bacon.

  • Turn the heat down to medium. If necessary, add a little more oil. Stir in the onions and sauté until beginning to brown, about 5 minutes. Add the garlic and cook until fragrant.

  • Stir in the flour and tomato paste, mixing until well combined. Cook for a minute or two, until the paste turns a dark red color. Then, pour in the beer, using a wooden spoon to scrape all the browned bits from the bottom of the pot.

  • Stir in the beef broth, brown sugar, Worcestershire sauce, and a pinch of salt and pepper. Add the beef and bacon back into the pot, plus the thyme sprigs. Bring to a boil.

  • Once boiling, cover and lower the heat to a simmer. Cook for 1 hour.

  • Add the carrots and potatoes. Cover and continue cooking until the beef is falling-apart tender and the veggies are cooked, about 1 more hour.

  • If, by this point, the stew is not thickened to the desired consistency, raise the heat to medium-high and bring to a boil. Let it cook, uncovered, until thickened. You can also add a slurry of equal parts flour and cold liquid (water, beer or broth) to thicken even further.

  • Discard the thyme sprigs and taste for seasoning, adjusting salt and pepper if necessary.

  • Stir in the chopped parsley and serve!

Notes

Make Ahead

Guinness Beef Stew can be made up to 2 days ahead. Keep it covered, in the fridge, until ready to serve!

Reheating

Reheat over medium-low heat, on the stove, for 15-20 minutes or until hot.

Freezing Instructions

If freezing, skip adding the veggies and add when reheating. You can freeze the rest of the stew in a large freezer bag, for up to 3 months.

Slow Cooker and Instant Pot

Read the post for instructions.

Nutrition

Calories: 541kcal, Carbohydrates: 31g, Protein: 39g, Fat: 28g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 637mg, Potassium: 1323mg, Fiber: 4g, Sugar: 7g, Vitamin A: 9894IU, Vitamin C: 30mg, Calcium: 85mg, Iron: 5mg

Author: Olivia Mesquita

Course: Main Course

Cuisine: Irish

Guinness Beef Stew Recipe (Irish Stew) - Olivia's Cuisine (2024)

FAQs

What is the difference between beef stew and Irish stew? ›

The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef. Our version includes beef chuck, which is less traditional, but easy to make and equally delicious.

Why is my Guinness beef stew so bitter? ›

Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced.

What is the difference between Irish and English stew? ›

There is a difference between an Irish Stew and a Brown Stew. An Irish Stew is made with mutton and vegetables and should be pale with a vegetable broth type consistency. Brown Stew is made with beef. The beef is cubed, coated in flour and then seared on the outside until the meat is brown.

What is Irish stew called in Ireland? ›

Irish stew (Irish: Stobhach Gaelach) or Stobhach is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place.

What thickens Irish stew? ›

In addition to chuck beef and Guinness Beer, here are the other ingredients in Irish Stew. Flour and tomato paste – to thicken sauce and the tomato paste also adds some flavour; Guinness Beer and broth/liquid stock – the braising liquids.

Why do Irish people eat Irish stew? ›

The origins of Irish stew are somewhat shrouded in mystery, but it's believed to have originated in the 17th or 18th century. At that time, the dish was often made by shepherds and rural farmers who had access to only a few ingredients but needed a nourishing meal to sustain them through long days of work.

How do you thicken Guinness stew? ›

If you want to thicken your Irish Stew there are several methods. You can make a mixture of flour and water and add it to the simmering liquid or you can do the same with a mix of water and cornstarch. Add either…. around a tablespoon at a time and stir till thickened.

What can I add to Guinness to make it taste better? ›

Add some bubbles

And if you haven't got a house to remortgage to get some champagne, give the Poor Man's Black Velvet a try, and throw in some cider instead of champagne. You'll get a similar effect from the bubbles and no one will know otherwise.

What is a good substitute for Guinness stew? ›

What Kinds of Beer Go in Irish Stew. And none of this is to dismiss the notion of Guinness stew, which is delicious. But one could use any type of malty beer such as a porter, a different type of stout, or even a milder type of ale in chili – anything that works with the bolder flavor of beef.

What did the Irish eat instead of potatoes? ›

Before the introduction of potatoes, the main staple food in Ireland was grains, particularly oats. Irish people also relied on vegetables such as turnips, cabbage, and onions, as well as dairy products like butter and cheese, and meat from cows, pigs, and sheep.

Can you overcook Irish stew? ›

However, the good news is that it is very difficult to actually overcook this dish. Your primary focus should be ensuring that it has cooked adequately rather than worrying about overcooking. A properly cooked Irish Stew should have a slightly thickened deep brown broth and extremely fork-tender meat.

What is a potato called in Irish? ›

The Irish language is very descriptive the common word for potato in Irish is práta (pl. prátaí), hence the origin of Praties for Potatoes, There are literally 50 Irish words and descriptive phrases relating to the potato.

What is Ireland's national dish? ›

Believed to have been a staple of Irish cuisine since around the year 1800, heart-warming homemade stew remains a firm favourite to this day. To many across the country, Irish stew is the national dish of Ireland. The methods and flavour of an Irish stew vary from person to person and have evolved over the years.

What is a typical Irish lunch? ›

Think slow-cooked roasts, stews, delectable shellfish, grass-fed beef, sausage, potatoes, cabbage, homemade cheese and dense breads slathered with homemade butter.

Is Irish stew thick or watery? ›

Irish stew is similar to beef stew; both stews are thick and hearty. However, Irish stew is traditionally made with lamb or mutton instead of beef. Meat and vegetables take up most of the space, so the consistency is very thick and not watery.

What is Irish stew made of? ›

The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes. In southern Ireland carrots are added, and some cooks venture so far as to add turnips. These days, young lamb often replaces mutton for a more delicate version.

What meat does Irish stew contain? ›

While Irish stew (in the modern sense) can be made with mutton, lamb, or beef, beef stew is always made with beef. Both stews can contain potatoes, root vegetables, flavorings like beer or wine and herbs, and thickened with potato, flour, cornstarch, or nothing at all.

Which beef stew is most tender? ›

Although you should try using beef shank or neck for the most tender beef stew, those are not your only options, Koide explains. “Chuck and brisket are great stewing cuts, too,” says Koide. “[Especially] if you want a more conventional meaty experience.”

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