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 coming).  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!
What to Serve with Guinness Beef Stew?
Guinness beef stew is a hearty and flavorful dish, so you’ll want some sides that complement it without being too heavy or competing for flavor. However, if you want to reduce the serving size of the stew and bulk it up with a hearty side you can do that as well. Here are a few options:
- Irish Soda Bread or any good crusty bread – perfect for mopping up every last drop of stew!
- Mashed Potatoes
- Buttered Noodles
- Leafy Green Salad or Kale Salad
- Fruit Salad – try our Waldorf Salad for a nice sweet-savory balance.
- Roasted Vegetables
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:
Irish 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-sized firm yellow 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
- 16 ounce bottle Guinness Extra Stout
- 1 cup strong beef broth (e.g., Better Than Bouillon, add an extra teaspoon or two)
- 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
Vicki says
Just finished putting it on the back burner to simmer. I am taking it to a potluck tonight. I am thinking about making some soda bread to take with it, but I don’t want to give up time to work on my quilting project. I love to cook and try new recipes so I am always excited to find new websites. Thanks for sharing your recipes. I look forward to hearing the reviews from my friends tonight.
Kimberly @ The Daring Gourmet says
Thank you, Vicki, we’d love to hear what everyone thinks!
Peggy Bumgardner says
Wow you made our St. Patrick’s Day! We usually have corned beef and cabbage but after reading this recipe we wanted to try it. It was sooo good.my husband and I love cooking together so we made this. It was fantastic. Thanks so much.
Kimberly @ The Daring Gourmet says
Fantastic, Peggy, I’m so thrilled to hear that! What a wonderful tradition of cooking together and I’m so glad you both enjoyed this – thank you!
Beth says
Made it. Loved it! This has great flavor. Next time (since I have 3 Guiness left over from the 4 pack I bought) I am going to try this with lamb. What do you think, Kimberly?
By the way, every recipe I have made from this site has been a success and I am very impressed that you respond to comments. Thank you!
Kimberly @ The Daring Gourmet says
I am so thrilled to hear that, Beth, thank you so much! :) And absolutely, lamb is a great choice.
Steff says
I’m from Germany and me and my husband LOVE Irish beer and some beef stew. I normally make it with lots and lots of onions and red bell peppers but this one is gonna be our favorite from now. This was so so good OMG I want to cook it every day it’s that good!!!
Kimberly @ The Daring Gourmet says
Wahooo, I’m so happy to hear that, Steff, thank you! :)
Adina says
I had Irish stew with Guinness made by a genuine Irish woman over 10 years ago and I still remember it, it was so delicious! I have never made it myself but seeing your picture make me want to start immediately.
Cait says
This is really similar to my mam’s version so I give it the official Irish seal of authenticity 😉. For a truly next level of Irish comfort food, you can thicken the gravy with cornflour slurry and use it to fill a shortcrust pie. It really works. My housebound loves it.
Barbara says
Can I do this the main part of this cooking in the slow cooker?
Kimberly @ The Daring Gourmet says
Hi Barbara, yes you can. Follow the steps of browning and sauteing and then add everything to the slow cooker. Low heat for 6-8 hours, high heat for 3-4 hours. Happy cooking! :)
Geoff says
What temperature should the fan oven I’m using be set to and for how long ? ,
Kimberly @ The Daring Gourmet says
Hi Geoff, I would aim for 325 F and check it after 2 to 2 1/2 hours to see if the beef is fork tender.
Dave Cook says
I will use my slow cooker. Are your directions for low heat for 6-8 hours, AND then high for 3-4 hrs? OR is it one OR the other?
We had Guinness stew at the Guinness Storehouse in Dublin last month, and it was the best of the several we ate in Ireland. I don’t know if it was their recipe, or the freshness of the Guinness.
Thanks!
Kimberly @ The Daring Gourmet says
Hi Dave, it’s either or, not both. Happy cooking and I hope you enjoy the stew!
Desiree says
So do we add Guinness in the pan while sauteing the onions and vegeies…the do rest in crockpot?….or add the Guinness in the crockpot?
Kimberly @ The Daring Gourmet says
Hi Desiree, the first one is correct – add the Guinness in the pan first and then add everything to the crockpot.
Judi says
Use the Guinness to deglaze – like you might typically use wine – to scrape up all the tasty brown bits of meat.
Nicole Hood says
This stew looks phenomenal! I love a good hearty beef stew. Can’t wait to try this recipe.
Brandy | Nutmeg Nanny says
Looks incredible! Definitely need to make this happen during the next cold snap!
Beth says
Whenever possible, I prefer to cook something that takes this long in the oven as opposed to the stovetop. Thoughts? 2 hours at 325* maybe?
Kimberly @ The Daring Gourmet says
Hi Beth! Yes, I’d bake it at 325 F, probably closer to 3 – 3 1/2 hours, and you may want to wait to add the potatoes during the last 1 to 1 1/2 hours of baking.
Britt @ Sweet Tea & Thyme says
Nothing more comforting than some stick-to-your-ribs stew! I’m putting this on my next meal plan, thanks for the recipe!
Isabelle @ Crumb says
This looks so hearty and comforting… perfect for this cold weather we’ve been having lately! I’ve never been to Dublin, but it’s near the top of my bucket list. Glad I can tide myself over with this stew in the meantime. :)
Jennifer Farley says
So true about browning the meat and using the glaze! Makes all the difference.
Kelly @ Nosh and Nourish says
What time should I be over? THIS LOOKS SOOOOOOO DANG GOOD!
The Food Hunter says
I loved our time spent in Dublin…this looks fantastic.
SueV says
Your photos always make me want to cook your recipes. You list the dried porcini mushrooms twice in different measurements, in ingredients list, bet it adds an interesting flavor to this stew, are you supposed to add it twice or is this an error?
Kimberly @ The Daring Gourmet says
Thank you, Sue! :) And thanks for catching that – I’ve updated it, you only add them once.
Leslie Cotton says
Hi Kimberly
I made this when you posted it last time and it was fantastic. I think the porcini mushrooms added a lot of depth of flavour. Thank you for sharing.
Kimberly @ The Daring Gourmet says
That’s wonderful, Leslie, I’m thrilled to hear that – thanks so much for letting me know!