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. 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. First and foremost: Brown the beef! Don’t be impatient and skip this step. It’s crucial. So take the time to brown the beef in batches, every last piece. 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: Don’t throw out the browned beef bits in the bottom of the pan! That’s where a ton of the flavor is, caked onto the bottom of the pan. Leave it and deglaze (scrap off the browned bits) when you add the Guinness. 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. Get an inexpensive, well-marbled cut. 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. 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. (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. 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. 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). Boil for 2 minutes.
Return the beef and bacon to the pot along with the remaining ingredients. Stir to combine and bring to a boil.
Reduce the heat to low, cover and simmer for 2 hours. 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
Kelly Baird says
I love Beef and Guinness Stew! This is the first recipe I’ve seen with bacon. Is it Irish bacon or American bacon that you use?
Kimberly Killebrew says
Hi Kelly, if you can find Irish bacon use it; if not, American will do.
Kala says
Thank you for publishing such an outstanding recipe! ☘️
Kimberly Killebrew says
You’re so welcome, Kala, I’m glad you enjoyed it!
Ron Parr says
This is a really nice recipe that works out well exactly as described. You don’t need to change a thing.
I used the recommended, ground porcini mushrooms as well.
The result is a thick, rich stew that is bursting with savory/umami flavors. This is up there with some of best stews I’ve had, and I will definitely make it again.
Kimberly Killebrew says
Thanks so much for the feedback, Ron, I’m thrilled that you enjoyed it!
Colin S. says
This looks amazing, but I’m trying to replicate Braised Beef and Guinness stew I had at the Old Mill in the Temple Bar area of Dublin — and they said they used red wine. If I simply follow this recipe and add a cup of red wine, along with the pint of Guinness, will that make it too soupy?
Kimberly Killebrew says
Hi Colin, yes it will be too liquidy. You’ll want to stick with the total amount of liquid called for in the recipe. The recipe calls for 2 cups of Guinness so you can substitute of portion of that with red wine (1 cup wine, 1 cup Guinness or 1/2 cup wine, 1 1/2 cup Guinness, etc).
RN says
Sounds like a lovely recipe, but there is nothing traditional about it at all. Irish Stew uses mutton, potatoes, and onions. The mutton was the reason the dish was stewed in the first place, as it was from old sheep, of no value for anything else, hence very tough. Bear in mind, this was the food of poor people, who didn’t have access to pork or beef, or often even more nutritious root vegetables.
Beef and Guinness stew is popular, but NOT traditional, though some places targeting American tourists here will call it traditional, in the same way that most places pander to the silly romanticisms of tourists.
Kimberly Killebrew says
Hi RN, this isn’t Irish Stew, here is my recipe for Irish Stew: https://www.daringgourmet.com/traditional-irish-stew/. In that recipe I explain the background and history and note that mutton was the traditional meat of choice and that it can be used if you can source it, but it’s very difficult to find anymore, hence the use of lamb. I further note in that blog post that traditionally the vegetables would vary according to the season and what the cook had on hand from the garden.
As for this Guinness Stew, it is absolutely traditional. “Tradition” means “existing in or as part of a tradition.” Guinness stew is very much a celebrated tradition in Dublin and this recipe is made after traditional manner.
Angela Thompson says
This is a recipe for Beef in Guinness not Irish Stew which is made with mutton or lamb. Beef They are 2 entirely different things and Beef in Guinness is an Irish traditional dish!
Kathleen says
Hi Kimberly,
Thanks so much for a wonderful, tasty recipe. Made this for Saint-Patrick’s Day and it was a definite hit with my Irish/Canadian family. It will now be my go-to Saint-Patrick’s Day recipe.
Kimberly Killebrew says
Wonderful, Kathleen, thank you so much! :)
Becky Gregg says
I recently visited Ireland with my husband’s company and was sick the first two days we were there. I was worried my whole trip would be ruined. My husband forced me to go to the Guinness factory tour where we were served this stew. I’m about 90% sure it cured me. After that I craved it! We had to seek out a pub so I could have some more. I felt so much better after eating this and was able to enjoy the last three days of my trip. I’m so glad I found the recipe! I have been home from Ireland for three weeks now and I have made it three times already. It has become a must have in my house. I won’t wait for St Patrick’s Day to make it. I love this stew and can’t get enough of it!
Kimberly Killebrew says
Haha, that’s so awesome, Becky! Maybe we need to revisit the notion of chicken noodle soup as the cure-all and change it to Beef and Guinness Stew, lol! :) I’m thrilled that you enjoyed the recipe and appreciate the feedback, thank you!
Vicki says
This stew is fantastic! Enjoyed every bite! Thanks for the recipe!
Kimberly @ The Daring Gourmet says
Wonderful, Vicki, I’m so glad you enjoyed it, thank you so much!
Melissa says
So good!
Cecile Douglas says
Enjoyed this clearly-written recipe tonight. I added about 3/4 pound of beef ( with corresponding increases elsewhere) and it was delicious. Did take about 3 hours to get tender.
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Cecile, I’m happy you enjoyed the stew!
Kathleen says
Excellent recipe. I made this stew on Wednesday to serve on Thursday, Saint Patrick’s Day. It was a huge hit. I added mushrooms and peas near the end of cooking time and also made your colcannon recipe which was equally delicious. Thanks so much for the delicious stew. I will be using both recipes from now on.
Kimberly @ The Daring Gourmet says
Wonderful! I’m so glad you made and enjoyed both recipes – thank you so much Kathleen!
Becca says
I first made this recipe just before the first pandemic lockdown. It’s now become an annual St. Patrick’s Day tradition in our house along with the barmbrack!
Very forgiving and easy recipe. This year, I found myself running out of time before work, so I just cooked the meat and onions and threw everything else into the slow cooker. Everything still turned out delicious!
Thanks for another great recipe, Kimberly. If you ever write a recipe book, I’d be first in line to buy it.
Kimberly @ The Daring Gourmet says
Thanks so much for the compliment, Becca, I really appreciate and I’m thrilled that this has become a regular! :)
Teen Bailey says
I currently have this recipe simmering and it smells wonderful. However, I feel that either the prep time or the cook time you listed needs to be adjusted. It doesn’t seem to account for the amount of time it takes to brown the beef in small batches. This step alone took me about an hour. Now I did increase the volume of the recipe, using 3lbs of beef instead of 2. The other prep, veggie chopping, took me about 20 mins.
Joy says
Can I prep everything ahead and then cook later in day or should just put in crock pot during work?
Thanks!
Kimberly @ The Daring Gourmet says
Hi Joy, you can do either. You can also make it in advance and reheat it (it has even more flavor the next day). Happy cooking! :)
Lily says
I just bought two beautiful-looking thick slices of bone-in beef shank, and wondering if they would work well for this stew?
Kimberly @ The Daring Gourmet says
Hi Lily, you sure can! Happy cooking! :)