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
Delaney | Melanie Makes says
This stew looks so comforting!
Amanda says
One of my favorite winter comfort foods!!
Liz says
Now THIS is pure comfort food. My half Irish husband will not eat corned beef, so I’m saving this recipe for St. Patrick’s Day!
Shelly Kemp says
This is a good recipe. The ingredients are perfect. However… read the ingredient list, then read the steps, then re-read the ingredient list. There are steps missing, especially if you’re doing the slow cooker method. I read and re-read and still screwed it up.
Kimberly @ The Daring Gourmet says
Hi Shelly, I read through the ingredients and the steps in the recipe box as well as the steps in the step-by-step photographs and I’m not sure what you’re referring to. Which steps are missing?
Shelly L Kemp says
My aunt sent me just the recipe page, not your website. So, when I started making the stew, I was not looking at all of your photos too. It was just a WAY bigger project than it seemed on your one sheet. The stew was great. I wasn’t trying to be snarky or disrespectful. I just wanted to warn people that it was much more involved than your “Prep time of 20 minutes” indicates. I guess if I had 3 sous chefs helping me, it might have taken 20 minutes. You may want to change that to more like 60 minutes. I think I just missed the herbs step while using the recipe card.
Everyone LOVED the stew and I will totally make it again. And pass along your site. I love it. Might try some of the GF recipes for one of my co-workers.
Have a great week
Shelly
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Shelly, and I appreciate the honest feedback, thank you!
Michelle says
I agree…takes at least 60 minutes of prep time…especially cutting the meat. The prep time was really worth it…great stew!!!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Michelle, thank you!
Allen says
Wow. Made this today using the leftover tenderloin from Christmas Day. Delicious, thanks for the recipe,
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Allen, thank you!
mike campbell says
Great recipe and great taste. We made ours in the slow cooker on High for 4 hours. Two changes: I used pancetta instead of bacon and Guinness Draught instead of Extra Stout. (More Guinness left over for sipping) My wife told me it was the best beef stew I’d ever made and of course I took most of the credit!
Kimberly @ The Daring Gourmet says
Fantastic, Mike, I’m glad it was a hit, thank you!
Amanda says
So add everything to crockpot but before letting it setting it to low and walking away, do this step “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.” Then once that part is complete, add it to slow cooker and let it simmer the day away.
Audrey says
This was amazing! Thanks so much for the recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Audrey, thanks so much!
Tim Wiedman says
Hands down the BEST Guinness stew I’ve tried, and I’ve tried several recipes. Takes me right back to my time in Dublin. Thank you!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Tim, thanks so much!
Regina Eiland says
I cannot wait to try this! It looks AMAZING! I love love your submissions Kim! You never fail us. I will be making this for an upcoming gathering. I know it will not dissapoint. Thank you so much for even your online pictures for how things should look at each step. You are by FAR my favorite place to stop, when I’m stuck and needing inspiration for a new recipe. Thank you and keep up the good work!
Kimberly @ The Daring Gourmet says
Regina, thank YOU so much for your support and for making my day! :)
Kim says
Today is my first effort. At first it appears bitter. I did some research and it might be the Guinness. Next time I’m going to use less and see how it turns out. Has anyone else had this problem? If so, how did you fix it?
Kimberly @ The Daring Gourmet says
Hi Kim, yes, it’s the Guinness.
Evelyn says
I also thought the flavor was too bitter. Kim asked how to fix the problem. Can it be fixed and if so , how? Thanks!
Kimberly @ The Daring Gourmet says
Hi Evelyn, that’s just the flavor of the Guinness, an acquired taste, so there’s no fix other than to omit it or to use another beer – but then it won’t be Guinness Stew.
Abi says
Is it possible to make this without the bacon? My family has a pork allergy.
Kimberly @ The Daring Gourmet says
Hi Abi, yes, you can simply omit it.
Stephen says
When it comes to dinning out in the UK??? Dublin is not in the UK, i feel offended :( and not because i dont like our UK neighbours, just that you dont bother to get it right :)… great food though, made this today!
Kimberly @ The Daring Gourmet says
Hi Stephen, that was a miscommunication and I could have been more clear. In my mention of the UK I was merely referring to pub food in general, it wasn’t my intention to connect the two (UK and Dublin). Glad you enjoyed this stew, thank you!
Cori Landon says
If I could give this more than 5 stars I would, it’s that delicious!! I’ve tried at least 5 different recipes for this (I had beef and Guinness stew in Ireland years ago and love it) and this one is by far the best. It reminds me of my trip to Ireland and makes me long to go back. This will be my go-to recipe from now on, thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Cori, thank you so much, I’m thrilled you enjoyed it!
Renee - Kudos Kitchen says
Your photos of Dublin make me crave going there. Your Irish beef stew makes me crave a traditional Irish Beef Guiness Stew.