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 – this recipe looks amazing. Is it ok to leave the celery out of the recipe? Does it affect the flavour too much? I don’t like celery for some reason. I want to add some potatoes but am not sure how many, whether they need to be peeled and for how long??? Also would it be weird to add potato and then serve this over mash?
My husband fell in love with Guiness when we visited Dublin. He’d had it before but wasn’t a fan but once we visited the factory and were told how to “drink it” properly he became a fan and always drinks it during winter. With the cooler weather hitting Canberra now I think I’ll have to raid his stash for this recipe!
Many thanks, Can’t wait to give it a try!
I’m from Ireland, and my family never put celery in it. 😉 I was checking out recipes to see how other people mix it up.
You can choose to put whatever veg you want to be honest.
I generally make it with beef, an onion, garlic, small turnip, 3 carrots, 2 parsnips, parsley, thyme, beef stock and can of guinness. (sometimes a green bell pepper too.)
=)
Hi Lisa, just leave it out. Love to know what you think! N x
Give some to Dozer! He NEEEEEDS. Stew was greav.
He always gets a little 😉 N x
Hi Nagi, just great for onset of the cold.
Did you know that Guinness is great for marinating steak. Any steak. Have the steak at room temp or close, season and just marinate. It only takes one hour to marinate and cook as normal.
So if short on time but long on flavour this is fantastic.
Great tip Sean!! N x
This recipe is the best stew ever!! I used regular bacon and thought after- ‘oh no, I’ve ruined it!’ But it worked out just fine! I also added parsnips- just because I like the flavour. Another keeper- thanks so much Nagi!!LOVE your recipes!
Wahoo, that’s great Lynn! N x
This looks great! I don’t eat pork, what could I use to substitute the bacon? Turkey bacon? Thoughts?
Hi Tara, turkey bacon would be great here! N x
Hi
The recipe will be alcohol free anyway, as the simmering phase will evaporate the alcohol very quickly, but still leaving the Guinness flavour behind 😋
Yes exactly Andrew! N x
Thank you for the recipe! Just a friendly reminder for other readers: if you want to make it gluten-free, besides skipping the flour, you have to use a GF beer! Original Guinness is not gluten-free. I’ve made it for my father who is celiac and turned out amazing
Hi Chiara, while Guinness is actually gluten free, because it is brewed on barley, it contains a protein that can act like gluten (which some people should be careful of) 🙂 N x
Hi
I’m afraid Guinness is not Gluten free. For a beer to be called gluten free in the UK it must contain less than 20ppm and Guinness contains in the region 360ppm. Brewers create gluten free beers by adding enzymes (proteases) in the mash or during fermentation to breakdown any glutens into amino acids.
Hope that helps.
Made this the other night and couldn’t get Guinness at the super market so used stout and it still turned out great. Have also heated it from frozen and it was just as amazing.
Delicious. This is now in my collection of “keeper” recipes. I’ve made it several times. I used to turn the leftovers into pies but now I make it mostly for the pies. Yummy. I’ve made the stovetop and slowcooker versions – I have a slight preference for the slow cooker version (but I think it’s because my stove’s lowest setting is too hot). Yum. Yum. Yum. Kids like it too.
I forgot to rate it five stars! How do I edit my comment to reflect this?
Didn’t think twice to try this recipe because I know Nagi’s recipes are always spot on!!! Yum! I used a brisket meat and chorizo instead of bacon. Aside from that followed as per recipe. We ate it after the two hour cook time because we were hungry and the smell of the food is torturing us so we digged in. beef was soft even my 16 month old with only 6 teeth managed to chomped it. Will definitely make it again!
That’s wonderful Cha! Thanks so much for letting me know!! N x
Super good recipe, sub the pot roast for brisket tossed in sweet and whit potato and added some dough boys at the end. Unreal turn out will make a new regular dish at home!
The broth for this stew was absolutely to die for. Perfect consistency and very flavorful! I used regular bacon but will be sure to use pancetta next time. I also added some green peas because you can’t have stew without peas! Thanks Nagi!
P.s. That mashed potato recipe was fabulous! Add garlic to the potatoes as they boiled. I am not afriad to make mashed potatoes anymore.
Thank you for this recipe! I make it once every 6 weeks or so. We lived in Ireland for about 5 years and this tastes exactly like the beef and Guinness served in pubs there.
I add a few handfuls of green lentils, not traditional, but I’m not a meat fan. Himself has the beef and I have the lentils.
Hi this recipe looks amazing!!! I’m excited to try it and making it tonight. I would like to know if I could do this in the oven cook after all the browning ?
I was wondering about doing that too. What lentils do you use? And do you cook them from scratch in the stew?
Nagi, this recipe is incredible! I still wanted to make a special dinner for St. Patrick’s Day despite social distancing, so I stocked up on ingredients for this recipe on our last big grocery shop. My boyfriend and I weren’t disappointed! The flavor is wonderful and our apartment smelled amazing. Thanks for helping keep our spirits up during this scary time!
So yummy. I added potatoes directly to the stew and some canned peas. I braised the beef in a cast iron pan and deglazed the pan before dumping it all into my crock pot. I left it cooking on high for 3 1/2 hours and then thickened it with cornstarch mixed with Guinness. Turned out spectacularly.
I love it your menu thank you
I’ve made this many time and it’s delicious. The only things I do a bit different is I cook the bacon first and remove it, then use the rendered fat to brown the beef. I add the bacon back with the liquids. I also sometimes add some additional carrot chunks and/or potatoes when there is one hour of cook time left. Delicious!
Waking up on a cold morning In Canada, I decided to make exactly this, and then I open your post and today is Guinness stew! What a coincidence. Made your recipe here before. Love it. I only add ground cloves and red currant jelly to the gravy. Tastes great and the family love it. Makes the house smell lovely too. Keep up the great work.
Nagi luv this recipe I change it up a little I use venison and no tomato paste and smoked Canadian bacon comes out amazing everyone raves about it thank you Mike
Childhood memories!! Looking forward to making this one xx