Traditional Irish Guinness Beef Stew
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Among Ireland’s most iconic pub foods, this rich and robust Irish Guinness Beef 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 Ireland’s iconic Guinness beer!

What is Guinness Beef 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. 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!
Guinness Beef 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.
SLOW COOKER METHOD: 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 Guinness beef stew and serve with some good crusty bread or Irish soda bread.
Note: This stew tastes even better the next day!
Serving Recommendations
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
Enjoy!
For more traditional recipes enjoyed throughout Ireland be sure to try my:
- Irish Stew
- Boxty
- Colcannon
- Bangers and Mash
- Fish and Chips
- Scotch Eggs
- Barmbrack
- Treacle Tart
- Flapjacks
Save This Recipe
Traditional Irish Guinness Beef 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, 2017
Hands down the guinness beef stew. I’ve been making this for 3 years and no need to look any further.
That’s so awesome, Lana, thank you so much, I appreciate that!
I’ve made this every year for St. Patrick’s Day for the last 4 years and it’s what we look forward to the most. For anyone on the fence, MAKE IT. It is THE BEST Guinness stew we’ve ever had, and we’ve had it multiple times in Dublin and elsewhere.
Yay!! I’m so happy to hear that, Holly, thank you so much for the positive feedback! <3
Hands down the best Guinness beef stew I have ever had! The flavor is simply profound.
I’m so happy to hear that, thank you so much Matt!
This was served to 8 people. All said it was delicious. Robust, filling and the best they ever had. Served it for Burns night. Called it Scottish stew. If children are in attendance, they may want you to place a bowl of sour cream on the table.
I made this Stew and it was amazing and wonderful!! I will definitely make it again. Truly a great recipe!!!
I’m so glad you enjoyed, thank you very much Ginger!
Hi there, Kimberly! How large of a Dutch Oven did you use in his recipe? Thank you! Katherine
Hi Katherine, I used a 5.5 quart Dutch oven for this, but as you can see in the pictures it wasn’t filled to capacity, maybe 3/4 of the way.
This is 5-star restaurant good. I’m keeping this recipe and will make again. I slow cooked it on low for 6 hours and the beef came out perfectly tender. 4 or 5 hours would have been fine also. Using mashed potatoes like other people commented sounds like a good variation.
I’m so thrilled to hear that, Leslie, thank you so much! <3
I’ve made this recipe many times with a wee bit of an alteration … I don’t cook the stew with the potatoes. Instead, I boil the potatoes and then mash them and pour the cooked stew overtop the mashed potatoe serving .. very very traditional way to cook and eat Irish Stew
This recipe is my go to for beef stew. Just finishing a pot right now. It is definitely worth giving it a try. Great flavors, family and friends favorite.
Thank you so much, Steve, it warms my hear to hear that! <3
This Irish Beef Guinness Stew looks absolutely delicious! I love how you’ve used Guinness to add a rich depth of flavor to the beef and vegetables. The step-by-step instructions are super helpful, especially for someone like me who’s new to making stews. I’m also a fan of how hearty and comforting this dish looks – perfect for those chilly nights when you want something warm and satisfying. I can’t wait to try this recipe out for myself. Thanks for sharing such a detailed and mouth-watering recipe. It’s sure to become a favorite in my household! More here.
The most delicious stew , truly gorgeous made it a few times now me and hubby get 3 days out of it, the last day I do mash with it so all the gravy left goes over delicious mash wonderful. many thanks
Oh I’m so glad it’s been a repeated hit, Donna, thank you so much!
I have made this recipe nearly a dozen times and it is one of my families favorite. I make a double batch in my instant pot, and it doesn’t last very long in my house. Super easy, super straightforward, easily modified for dietary needs, available ingredients. Don’t hesitate, make this recipe soon.
Oh I am beyond thrilled to hear that, Alec, thank you so very much!
Our family likes looking for new recipes to cook or grill, and your Irish Beef and Guinness Stew looks like one of the best stew’s we’ve seen. We will be trying it soon and you have so many other delicious dishes to try. Thanks for sharing!
I dice all my veggies and meat so that you get a mouthful of veggies with every spoonful rather that a large piece of carrot or potato. For my wife and I, I make enough to last at least 3 days and eaten with crispy bread! I do the same when I cook my version of spaghetti bolognese.
Excellent! Notes: adjust prep time to an hour, don’t forget to stir to prevent burning and use a very large Dutch oven!
The link to the mushrooms shows out of stock. The post says ground and dried. Is that the powder or just the sliced dried mushrooms? Thanks!
Hi Bekah, that’s the problem with Amazon, the products come and go… :( Correct, you can simply take the sliced dried mushrooms and pound/pulverize them or give them a blitz in a coffee or spice grinder.
Searching for a Guinness Beef Stew recipe, I was intrigued by your addition of ground dried porcini. I used my slow cooker -it has a browning function – to prepare the stew, and we loved it! The seasoning was perfect (I ground the porcini with mortar and pestle). Only added some parsley to serve.
Liebe Grüsse aus Maine,
Karin
Hallo Karin, ich bin so froh zu hören, dass es Ihnen geschmecken hat! Thanks so much for the feedback and friendly greetings to Maine from Virginia! <3