Guinness Irish Beef Stew is a hearty, comforting dish full of tender beef chunks, rich Guinness beer, tender carrots, and soft potatoes. The deep, dark color and thick, flavorful sauce make this stew feel like a warm hug on a chilly day. It’s the kind of meal that slowly fills your kitchen with a cozy, inviting smell that makes you want to curl up right at the table.
I love making this stew whenever I need a simple but special dinner. The Guinness adds a nice depth of flavor that’s not bitter but gives the stew a bit of a unique twist compared to basic beef stew recipes. I usually let it simmer on the stove for a few hours until the meat melts in your mouth and the sauce thickens just right. It’s one of those recipes where the longer you cook it, the better it tastes!
My favorite way to serve this stew is with some fresh crusty bread for dipping up every last bit of the sauce. It’s perfect for sharing with family or friends, especially when you want to slow down and enjoy a filling meal together. Whenever I make this stew, it reminds me of cozy evenings and good conversation—definitely a dish that feels like home.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender when slow-cooked. If you can’t find chuck, brisket or short ribs work too but cook times may vary.
Guinness Stout: The star here! Its malty, slightly bitter flavor deepens the stew. If you prefer no alcohol, use a rich beef broth with a splash of balsamic vinegar or brewed black tea for depth.
Vegetables: Classic choices are carrots, celery, onion, and potatoes. You can swap potatoes for parsnips or turnips for a different twist. Fresh thyme adds a lovely herbal note, but dried thyme works in a pinch.
Thickener: Flour slurry helps thicken the stew. For a gluten-free option, use cornstarch mixed with cold water instead.
How Do You Get Tender, Flavorful Beef in Your Stew?
Tender beef is key! It all starts with properly browning your meat:
- Pat beef dry and season well before browning; moisture stops a good sear.
- Cook beef in batches so the pot isn’t crowded — this gives a deep brown crust that locks in flavor.
- After browning, deglaze the pot with Guinness to lift the tasty browned bits and add richness.
- Simmer low and slow: cover the pot and cook gently for 2-3 hours until meat feels tender when poked with a fork.
This slow cooking melts connective tissue and infuses flavor, turning the stew deliciously rich and tender every time.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it heats evenly and can go from stove to oven if needed.
- Slotted spoon – handy for removing the beef when browning without splashing hot oil.
- Wooden spoon or spatula – great for scraping up browned bits and stirring the stew.
- Measuring spoons and cups – for precise addition of ingredients like Worcestershire sauce and flour slurry.
- Knife and cutting board – essential for prepping vegetables and beef.
Flavor Variations & Add-Ins
- Use lamb or pork instead of beef for a different flavor. Both work well and still absorb the stew’s richness.
- Stir in a splash of balsamic vinegar or a teaspoon of smoked paprika at the end for extra depth and smoky notes.
- Add peas or parsnips with the carrots for more vegetables and sweetness.
- Finish with fresh parsley or chives for a fresh, bright contrast to the hearty stew.
How to Make Guinness Irish Beef Stew
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 stalks celery, sliced
- 4 medium potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 bottle (11.2 oz / 330ml) Guinness stout beer
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tbsp fresh thyme leaves, plus extra for garnish
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp cold water (optional, for thickening)
Time Needed:
You’ll spend about 30 minutes preparing and browning the beef and vegetables, then about 2 to 3 hours simmering the stew until the beef is tender and the flavors are fully developed. If you want a thicker stew, add about 10 more minutes at the end for thickening.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Pat the beef cubes dry with paper towels, then season them well with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure not to crowd the pan. Cook each batch about 4 to 5 minutes until all sides are nicely caramelized. Remove browned beef and set aside.
2. Cook the Vegetables:
In the same pot, add the chopped onion and sliced celery. Cook, stirring occasionally, until they soften and turn golden, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add Tomato Paste and Guinness:
Stir in the tomato paste and cook it for 1 to 2 minutes to bring out its flavor. Then pour in the Guinness stout, scraping the bottom of the pot well to loosen all those tasty browned bits. Let it simmer gently for 2 to 3 minutes.
4. Combine Ingredients and Simmer:
Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, fresh thyme, bay leaves, carrots, and potatoes. Stir everything together. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for 2 to 3 hours, until the beef is tender and the vegetables are soft.
5. Optional: Thicken the Stew:
If you like, you can thicken the stew by mixing the flour with cold water to make a slurry. Stir this into the stew and cook uncovered for another 10 minutes until the sauce thickens nicely.
6. Final Seasoning and Serve:
Remove the bay leaves. Taste the stew and adjust the salt and pepper as needed. Serve the hearty stew hot, garnished with fresh thyme sprigs. It’s delicious with crusty bread for dipping!
Can I Use a Different Type of Beer?
Yes! While Guinness adds a rich, malty flavor, you can use other stouts or dark ales. Avoid light beers, as they won’t give the same depth of flavor.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the stew has thickened too much.
Can I Freeze Guinness Irish Beef Stew?
Yes, this stew freezes well. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
