Among Ireland’s most iconic pub foods, this rich and robust Irish Beef Guinness Stew recipe will make your taste buds sing and have you coming back for seconds! Succulent beef and tender veggies in a deliciously rich gravy made with Guinness!
What is Guinness Stew?
Nothing speaks comfort like a good beef stew.  Variations of beef stew are found around the world and a few famous examples include France’s Boeuf Bourguignon, Hungarian Goulash, Germany’s Pichelsteiner, and Belgium’s Carbonnade à la Flamande (recipe to come).  The first one is simmered in wine, the second generously seasoned with paprika, and the third simmered in beer.
Today we meet Ireland’s iconic version:  Beef Guinness Stew. Or Guinness Beef Stew. Whichever way you prefer to say it, it’s delicious just the same!
As its name suggests, what sets Ireland’s beef stew apart from others is its inclusion of Guinness stout. Â The alcohol is evaporated as the simmers low and slow and you’re left with a deep and robust flavor with fork-tender beef, waxy potatoes and the sweetness of parsnips and carrots.
Guinness Beef Stew is traditional Irish pub fare.  You’d probably be hard-pressed to visit a pub in Dublin and not find it on the menu.  When it comes to dining out in Ireland, Pub food is among the best for homestyle meals with bold flavors and good prices.  Dublin has many to choose from  – everything from The Brazen Head (Dublin’s oldest pub) to Mulligan’s (where celebrities like John F. Kennedy and Doris Day dined), Arthur’s Pub, Sheehan’s, Temple Bar Pub, and The Quay’s Bar.
Several of these are located in the heart of Dublin’s cultural quarter quarter, the Temple Bar district, and are especially renowned for their Guinness beef stew, a favorite among tourists and locals alike.
Tips for Making the BEST Guinness Stew
Beef and Guinness Stew is easy but there are a couple of steps that are absolutely imperative for the flavor. Â First and foremost: Â Brown the beef! Â Don’t be impatient and skip this step. Â It’s crucial. Â So take the time to brown the beef in batches, every last piece. Â Once you’ve done the browning followed by briefly sauteing the vegetables, you can transfer everything to a slow cooker if you prefer.
The other thing is this: Â Don’t throw out the browned beef bits in the bottom of the pan! Â That’s where a ton of the flavor is, caked onto the bottom of the pan. Â Leave it and deglaze (scrap off the browned bits) when you add the Guinness. Â If you follow those two steps and the rest of the recipe as follows, you’re going to have one amazing Irish Beef and Guinness Stew!
Beef and Guinness Stew Recipe
Let’s get started!
There’s no need to buy an expensive cut of beef for a beef stew that’s going to simmer for a long time. Â Get an inexpensive, well-marbled cut. Â You can ever go wrong with a chuck roast (what I’m using here).
Cut the beef across the grain into into 1-inch pieces. Â Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Â Set aside.
Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan. (I’m using this Le Creuset Dutch oven but nearly as often use my Lodge Dutch oven which is a fraction of the cost.)
Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides.
Transfer the beef to a plate and repeat until all the beef is browned. Â Don’t wash out the pot when you’re done, leave the blackened bits on the bottom of the pot (that’s where a ton of flavor be!).
Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes.  Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes.
**At this point you can transfer everything to a slow cooker if you prefer. Â Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours**
Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Â Boil for 2 minutes.
Return the beef and bacon to the pot along with the remaining ingredients. Â Stir to combine and bring to a boil.
Reduce the heat to low, cover and simmer for 2 hours. Â Add salt and pepper to taste.
Dish up the stew and enjoy it hot with some crusty country bread or Irish soda bread.
This stew tastes even better the next day.
Enjoy!
For more traditional recipes enjoyed throughout Ireland be sure to try our:
Traditional Beef and Guinness Stew
Ingredients
- 6 ounces bacon ,diced
- 2 pounds beef chuck
- 3 tablespoons all-purpose flour
- 2 medium-large yellow onions ,chopped
- 3 cloves garlic ,minced
- 4 medium firm ,waxy potatoes (e.g., Yukon Gold), cut in 1-inch pieces
- 2 large carrots ,chopped in 1/2 inch pieces
- 2 ribs celery ,chopped in 1/2 inch pieces
- 1 large parsnip ,chopped into 1/2 inch pieces
- 1 bottle (1 pint or 16 ounces) Guinness Extra Stout
- 1 cup strong beef broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup tomato paste
- 1 tablespoons dried and ground porcini mushrooms (optional and not remotely traditional, but oh so amazing)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
- Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
- Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
- Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes.  Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
- Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.
Nutrition
Originally published on The Daring Gourmet March 9, 1017
Anonymous says
Excellent recipe for Irish Guinness stew. I use it every time I feel like having Irish stew.
Leigh Ann Berreth says
I made this for St. Patrick’s Day weekend, and while my husband and son enjoyed it, I found something in it bitter. I don’t know what it would be, so if you have any suggestions, I’d love to know.
Kimberly Killebrew says
Leigh, the bitterness is from the Guinness. The only way around that is to omit the Guinness…but then it’s no longer Guinness Stew.
Anonymous says
Maybe use just stout. beer and not extra stout.
LYNN SOKOLOW says
I made this for a St Patricks party last night and I was swarmed by people telling me how fantastic it was, and asking for the recipe! Needless to say, it disappeared in no time. Thanks so much!! (the only additions I made were a bit of maple syrup and some umami powder)
Kimberly Killebrew says
Thank you, Lynn, I’m so glad it was a hit!!
Mary says
Making this stew again for the umpteenth time this St. Patrick’s Day. It is always fabulous. I’m using a cross cut chuck roast for the first time this time, other times have used chuck, grocery store “stew meat”, sirloin, and even filet! (but I don’t cook the filet for the 2 hours! I brown it and then throw it in again at the very end to finish it up and keep it tender!). No matter the cut of meat, it’s always been a great and successful recipe! Thank you!
Kimberly Killebrew says
Thank you so much for that feedback, Mary, I’m beyond thrilled that this has become a regular! <3
TLinde says
Would it possible or even better to cook the stew in the oven for the two hours instead on the stove top? If so has this been tried.
Kimberly Killebrew says
Hi TLinde, the oven is always a great alternative for cooking stews and this stew is no exception. Preheat the oven to 325 F and cook on the lower middle rack for about 2 hours or until the beef is very tender. Happy cooking! :)
Randi L Bowen says
Did I miss something in the directions? I don’t see where to add broth, seasonings, tomato paste. I added as I saw fit.
Kimberly Killebrew says
Hi Randi, it’s in Step 4: “Return the beef and bacon to the pot along with the remaining ingredients…”
Anonymous says
Are you able to make this ahead and freeze it?
Kimberly Killebrew says
Yes you can!
Ace says
Hi! Sorry if you’ve addressed this and I missed it-can you provide any tips/info on making this in a pressure cooker/instant pot? Thank you!
Kimberly Killebrew says
Hi Ace, I haven’t made it using that method but perhaps one of our readers has and can chime in…
NANCY ELIZABETH ECKERT says
I have made this several times and each time it was great. I had a friend ask for the recipe so I directed her to your website.
Kimberly Killebrew says
That’s wonderful, Nancy, thank you so much and thank you also for the referral! :)
Denise M says
Absolutely delicious. Made as directed and so full of flavor. The whole family enjoyed including the picky eaters. Served up with Irish soda bread. Thank you so much for this wonderful recipe.
Kimberly Killebrew says
Thank YOU, Denise, I’m so happy it was a family hit!
Vickie Chamberlain says
Made your recipe nearly to the letter. It’s my 4th time cooking it. Changes: increased bacon about 30% which means sufficient fat to cook meat, onions, and vegetables. Added a turnip and mushrooms. Definitely used the dried mushrooms, but used a dried Northwest blend of mushrooms. Everything else the same except simmered for 90 minutes. It was the best version yet. Took my time browsnng the meat…nearly a two hour prep. But it was delicious. Used fresh rosemary springs. Thank you!
Kimberly Killebrew says
So awesome, Vickie, thank you! And you can virtually never go wrong with adding more bacon! :)
Fred Smith says
Great recipe. Made it for St. Patrick’s. Used lamb shoulder meat, about a kg and more bacon. Took more than an hour to brown the meat in Le Crueset. Made a parchment paper lid and cooked in oven for 2 hours at 160C (320F). Perfect. Relatives abandoned their Lent fast!
Kimberly Killebrew says
LOL! That’s wonderful, Fred, I’m so happy it was a hit, thanks so much for the feedback!
D.J. says
This is my go to recipe for Guinness Stew. Since I’m not a beef eater I substitute cubed pork lion in place of it. I also use Better Than Bouillon No Beef Base for the stock. Everyone in my household loves it!
Kimberly Killebrew says
Wonderful, D.J., I’m so thrilled to hear that, thank you!
Sarah says
Here I am making the stew another New Year’s Eve. This will be the 6th time I’ve made it on this day. We hosted a “Noon Year’s Eve” for my kids so I didn’t get around to starting the stew until 1:30 in the afternoon. I cut up the meat a little smaller so it gets as tender as I like it. This year I added mushrooms and a little extra broth because I went a little chop happy with the veggies. All in all prep/browning/cooking the veggies took about an hour. Now we wait. I’m also slightly annoyed that Guinness Cans are 14.9 oz. Guess that’s an excuse to crack open a second and drink the rest?
Kimberly Killebrew says
I’m beyond thrilled that this has become a tradition in your home, Sarah, thanks so much for the feedback and Happy New Year! :)