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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
My family and friends love it. The taste is balance and not too salty. My friend even ask me for the recipe. This is the best recipe! Definitely a keeper!
Always perfect! The Instant Pot makes it taste like I’ve shaved over it for hours. So yummy!
Brilliant recipe. Followed it to a t and it tasted amazing. Definitely a keeper.
Made this last night. Did not disappoint! My husband loved it as well. Served with mashed potatoes. Will definitely make again.
Hi Nagi, could you use this receipe for a beef and guinness pie?
Flavourful and delicious! I added mini potatoes to it.
Guinness do actually make a non-alcoholic Guinness beer?
Made this with homemade Oatmeal Stout, used 50/50 chuck and oxtails. Turned out amazing!!
Fantastic flavour. My husband loves stews, I don’t, so we only make this when he goes hunting with the boys. First time trying your recipe and other than adding a bit of worshire sauce😁, it was full of depth. Honey loves it. Thank you
This is fab!! Unfortunately we drank all our beer (esp Guinness) before seeing this gorgeous recipe BUT we substituted the beer with 300ml red wine, 3tbs Worcestershire sauce and some 3tbs brown sauce. Created a beautiful stew! Next time will be using Guineas for sure!
I have cooked this many times, but this is the first time with your recipe; What a find!, Yours’ is exceptionally good!
I will recommend this to all my cooking friends!, many thanks , Blue Boy
Hi Nagi,
It’s freezing here in the UK right now and this recipe looks absolutely perfect!
Can’t wait to try it – thanks 🙂
My brother can’t Have gluten, when I make it again what can I use as a thickener? TYIA
Try using arrowroot at the thickener.
Hi Nancy!
I actually have not tried this specific recipe yet, but I plan to. I have a gluten sensitivity and substitute corn starch for flour in my recipes. Typically use half the amount of cornstarch that is called for in flour.
Let me know if you try it!
Theresa 🙂
On the Guinness Stew can it be made the day before, and how do I heat it up.
Yes it can – just reheat on the stovetop. N x
Not really a stew fan, I’ll eat it because it’s healthy but can think of a million things I’d rather eat instead, we’ll not with this stew, can’t stop thinking about when I can make it next, it’s so delicious. Cooked for a dinner party and everyone was amazed how nice it tasted, I also think it would make an amazing pie filling.
What red ine would you suggest to accompany?
Third time making this stew, but probably the first time I really browned the chuck, almost to the point that the bottom of the pan was black. Also the first time I didn’t cook the carrots and celery before putting in the beer and beef stock. Also, for the first time added cubed Yukon Gold to the pot. Best one yet. The las 30 minutes with the lid off made all the difference in the thickness.
So, so good. Plus, I finally know how long you have to cook round steak for it to be tender – 2 hrs! I’d always wondered why it isn’t quite tender after an hour like in a lot of recipes. Thanks again for a great recipe Nagi!
So glad you enjoyed it Evia! N x
Recently went to an Irish pub, had a cup of Guiness stew, and HAD to make it myself. This recipe was perfect, just like what you get in a pub. 15 servings fit in my 2 gallon instant pot and I’ll be eating this all week (with my leftover Guiness and some homemade bread). Thank you!
Nothing like a traditional pub meal to make a happy day! N x
We we’re low onmashed potatoes one time and served with spatzle ….the spatzle was inhaled.
Great idea! N x
Just cooked the Irish beef & Guinness stew for my beautiful wife.
Wow absolutely delicious & definitely the very best stew we’ve ever eaten
Love that you call your wife beautiful and you cook for her…well done! Glad you enjoyed it! N x
I’ve made this recipe several times using a Dutch oven on a gas grill, the result is excellent 👌 for anyone thinking of trying this recipe Please Don’t use anything other than Guinness, it’s distinctive taste makes this Irish stew one of the best you will ever taste…
Thank you Ralph! N x