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
Carmen S. says
Hi,
I’m going to be using my crock pot for this. One step is not clear to me though. After I put everything in the crock pot, do I then put the Guinness in the pan I just fried everything in and let it boil for 2 minutes and then pour into the crock pot?
Kimberly @ The Daring Gourmet says
Hi Carmen, sorry for the confusion, the crock pot portion should have been the next step down, I’ve just moved it. First add the Guinness, bring it a boil for a couple of minutes and then pour the stew into the crock pot. Happy cooking!
Teresa Flemming says
Phenomenal Guinness stew, the BEST I’ve ever had and I’ve tried many, thank you!
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Teresa, thank you!
Sheila Wickman says
OMG.. fantastic… although.. didn’t add carrots or parsnips (not a fan). I didn’t have celery so added celery seed and didn’t have tomato paste, so put in some Organic ketchup. I always have a jar of bacon lard in the fridge and actually kept adding quite a bit because the fat rendered from the bacon was not enough. I kept adding lard while browning the meat so it wouldn’t burn badly on the bottom. 2 bottle’s of 11oz Guiness… the finished product… just WOW. I was worried the potatoes would overcook.. they didn’t… but, I still think I’ll take them out and mash them… melt some butter on top… slop on the stew… and yummmm. Making soda bread to go with.. Thanks! It’s a keeper… Go raibh maith agat!
Kimberly @ The Daring Gourmet says
Fantastic, Sheila, thanks for the feedback! In my opinion you can pretty much NEVER go wrong with copious amounts of bacon fat :) Sláinte chugat!
Sheila M Wickman says
Never… lol. The recipe looked so good I just used what I had on hand… perfect!
Sandra says
Last Nights Dinner and Today’s lunch and my husband is asking when I’ll be making it again!! He is Irish and Scottish, I make more of a British stew or American, but that’s over, this was so rich and simply fantastic. We visited Ireland some years ago but never had the stew while we were there. From cooking some of your British dishes and found them authentic I am sure this is also. Thank You
Kimberly @ The Daring Gourmet says
Wonderful, Sandra, I appreciate the feedback and am so glad you both loved it, thank you!
Damien S says
As a true ‘Paddy’ :) I’ve sampled this dish in all manner of forms and have cooked all sorts of variations from around the world… The stickler is usually the use of mashed or boiled potatoes and I have to say I’m siding with you on this one :) Tried your version last night, was really good, I even went crazy and included the Worcestershire sauce!! The flour could be omitted imho and you’d be hard pressed to find a household stew in Ireland cooked with celery, although I know it’s quite common around the world and even in restaurants in Ireland… Anyways, great job, even had it for lunch at work today, I’m gonna try it again tonight, this time without the spuds in the stew but added as a mash at the end with the stew poured over – very taboo here in Dublin :) Just one more thing (just so you don’t offend anyone). Ireland is NOT part of the British Isles ;)
Kimberly @ The Daring Gourmet says
Fantastic, Damien, thanks for your vote of approval and feedback! Though I probably shouldn’t admit it, I tend to prefer stews served over mashed potatoes, but shhhh, don’t tell anyone ;) The British Isles: I certainly don’t mean that as a political designation but rather a geographic one. Britannica: “British Isles, group of islands off the northwestern coast of Europe. The group consists of two main islands, Great Britain and Ireland…” Whatever political tension may exist around the use of the term, I’ll stay out of those particulars and at any rate I mean no offense!
Carole says
Hi Kimberly. I have A very large slow cooker and would like to double this recipe. Would you make any adjustments other than actually doubling the ingredients? I saw previous comment about the Guinness having a bit of a bitter taste, and wondering if I should add two bottles or maybe a little bit less. Thank you. I’m looking forward to making this.
Kimberly @ The Daring Gourmet says
Hi Carole, that’s right, simply double all the ingredients, no other adjustments necessary. For the Guinness, you can always start with less, then taste the stew and add more towards the end if you like. Happy cooking!
Kathleen mitmoen says
My husband is a recovering alcoholic what can I sub. For the Guinness?
Kimberly @ The Daring Gourmet says
Hi Kathleen, I would just substitute broth for the Guinness. Note though that without the Guinness it is simply a beef stew like any beef stew as it’s the Guinness that sets it apart. That being the case, you may also be interested in trying this one which is also excellent: https://www.daringgourmet.com/old-fashioned-beef-stew/
Janis says
Hi Kimberly, I just returned from Ireland days ago and ate this stew in Dingle and Dublin. (Served with mashed in Dingle, potatoes in the stew in Dublin) Loved it and eager to try your recipe at home.
I have a question relating to Kathleen M’s concern about this stew and her recovering husband. Isn’t the alcohol boiled out of the Guinness by the time the stew is done? My husband is recovering as well. I don’t want to keep him from savoring this!
Kimberly @ The Daring Gourmet says
Hi Janis, there will likely be some alcohol still present after cooking, how much depends on the heat level (I like to vigorously boil the alcohol for a couple of minutes in step 2) and how long it’s cooked. If you type in online “how much alcohol is left after cooking” you’ll find several sources that provide info on that very question.
KEVIN HAFF says
Hi, Guiness just came out with a non alcohol version! Kevin 11-10-2020
Tim Donathan says
Made this for St. Patrick’s day
Took it to family get-together 5 adults 2 children and this was an extra large pot of stew. 1.5 times at least. I brought nothing home, all gone, even the 5 yr old loved it. Talk about hitting the nail on the head!! BAM. Making again tomorrow.
Kimberly @ The Daring Gourmet says
Woohoo!! I’m so glad it was such a hit, Tim, thank you for the feedback!
JoAnn says
Made this over the weekend. I had cooked a roast that wasn’t being eaten. My sons were going to a friends house. So, I followed your recipe except added the precooked roast. OMG! It was so delicious! Thank you for the recipe. Next time I’ll follow it better 😉
For portions, approximately what size is a serving (in cups)?
Nate Lombough says
No adequate words to describe this, it was SUPERB! Will be making recipe from now on.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Nate, thank you!
Shelly says
This surpassed any of the Irish Stews that we had in Ireland! This is so savory in flavors. I had the Guiness Stew at the Brazenhead and it was delicious, but this recipe is WAY more flavorful! Amazing, and a keeper for sure. It went over well for our St. Patrick’s Day feast, and left overs to share at work too!
Kimberly @ The Daring Gourmet says
Woohoo, I’m so thrilled to hear that, Shelly, thank you! That’s always my aim, to “up” the flavor game :)
Candace Nielson says
This was FANTASTIC!!! Made it Saturday for a dinner party and everyone raved about it!
Kimberly @ The Daring Gourmet says
I’m so glad to hear it, Candace, thank you!
Stacy says
The very first meal I had in Dublin when I was there over Christmas was the Beef and Guinness Stew at Brazen Head and a pint of Bulmers Irish Cider. Seriously, one of the BEST bowls of stew I’ve ever had and I’ve been craving it since I left Dublin.
I’m so making this the first chance I get. :)
Kimberly @ The Daring Gourmet says
Awesome, Stacy, I hope this recipe takes you down memory lane – happy cooking and eating!
Nathan Cusick (facebook comment) says
This has to be one of my all time favorite dishes ever. I know it sounds like hyperbole but it is not. I followed the instructions except for the mushrooms (couldn’t find them) and am blown away with how good this stew is. The gravy is surreal. It is so good, i’m making it again tomorrow when we (wife and I) finish the first batch.
Jackie says
Can I add frozen peas to this? If so when should I add? Thanks!
Kimberly @ The Daring Gourmet says
Absolutely, Jackie. I’d add them in during the last 30 minutes or so.