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!
It is heart wrenching to see Dozer looking so heart broken. I can’t believe you didn’t at least sneak him a couple of pieces of seared beef! 🙂
Love it!!! Best recipe yet!!
I have a bottle of guiness extra stout. Have you ever made this with extra stout? Just wondering if it will work in terms of overall flavor of the stew?
I made an Irish stew using the stout ale and the taste was not memorable; later I found a recipe that actually cautioned not to use that ale as a substitute for the Extra stout, which gives a depth of flavour that the other ale doesn’t deliver. Use the Extra Stout Guiness and you will taste the remarkable difference it makes.
I followed this recipe and used 16 oz. of Extra Stout. It turned out well in my opinion, but I haven’t tried it yet with Draught.
Don’t do it. lol.
Extra stout is really strong and bitter and this carries through to your stew, it doesn’t mellow out the same and while its still good its in-your-face Guinness flavor
Gonna try! But is it 2 or 2,5 Horst?
I made this stew last night for a dinner party with your make ahead mashed potatoes and some green beans. It was delicious! The flavour was really rich and beautiful and the gravy from the stew was delicious with the mashed potato. I made it the day before as suggested and then reheated it so it was easy on the night. Thank you Nagi!
I’m in Canada and we can buy goodness Guinness as near beer with no alcohol.
EXQUISITA TU RECETA. Me encantó. MUCHAS GRACIAS
This is outrageously good. I felt like I was transported back to a little pub in Galway. I sent this recipe to everyone in my family after making it because it’s too good not to share.
Which pub ? I love Galway 💕
In the last 2 years I’ve tried numerous beef stew recipes that were all highly rated. But none impressed me until THIS ONE. I can honestly say eating this stew was an experience I’ll never forget. The flavor was so savory, deep and comforting. My Irish husband just about blew his top after trying it. Thank you! My search is finally over! Just so delicious.
Made it and loved it. Wouldn’t change a thing!
I don’t cook but had to come up with a contribution for a girls getaway weekend. I cooked this and it went down a treat. Couldn’t believe I produced something which both looked and tasted terrific. Success with this has spurred me on to try a few more of your recipes. Thanks Nagi!
This is soooo good! I used only 11 oz bottle of Guinness 2 extra carrots cut into large pieces and petite white potatoes I used Chuck roast and cooked it using the stove top to oven method. Can’t wait to make again
Thank you Nagi
For those who are Gluten Free – i made this by substituting the flour for GF plain flour and the Guinness for a can of Two Bays No Doubt Stout in the slow cooker. It turned out so good really yummy and thick gravy.
Hi! Is this recipe easily doubled or tripled?
Rainy day vibes, perfectly captured 😍
This is a delicious stew, which I make time and time again and everyone loves it!
You say Nagi that it is traditionally made with lamb. I’m Irish and have never heard of lamb in Guinness, always beef. I’d be interested to hear thoughts on this from any other Irish contributors on here
I think the author is confusing Irish Stew, which is always made with lamb, and Beef Guinness which is obviously made from beef (and unlike Irish Stew, is thickened with flour). This recipe works very well, though there’s quite a strong Guinness taste, I’d try it with less next time.
I have, I’m from Dublin, but my relations in Wex do this with lamb. It’s nice but not as nice as the beef option
I love the look on people’s faces when they take the first bite!!
Wonderful recipe!!
Made the Irish Steak and Guinness stew last night. Was Delicious. Steak was so tender (I used a mix of sirloin and stewing meat…couldn’t tell the difference). Gravy was so good.
This is great, it should clarify to make with “draft Guinness in a can” not Guinness foreign extra stout (usually bottles). different drinks.
Does anyone know how to tone down the sweetness, mine is a little sweet…..
Maybe cut out a cup of the Guinness and replace with beef broth? From what I can tell, the beer is the only thing with sugar in it. Might also try white onions if you used yellow.
I find that too much carrot tends to make it sweeter. Might that be it? Maybe try a little acid like lemon juice or lime juice? good luck!
Absolutely delicious!! I got to cooking it too late to do in the slow cooker so I did it on the stove – I was dubious…but it turned out fantastic! I used chicken stock (not beef), and made 2/3 of the recipe because I didn’t need 6 serves.
Made some brown Irish soda bread to go with it too. Yum
Non-alcoholic Guiness 0% is GREAT in this.
Yes! Indeed we use the zero alcohol Guinness can too, and it is perfect