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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!

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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.

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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.

pubs in dublin

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 irish pub authentic traditional beer stout best st. patrick's day

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.

cutting up the meat and tossing in flour

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.

cooking the bacon and browning the meat

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!).

browning the meat

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.

cooking the vegetables

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.

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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.

guinness beef stew recipe irish pub authentic traditional beer stout best st. patrick's day

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!

guinness beef stew recipe irish pub authentic traditional beer stout best st. patrick's 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!

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For more traditional recipes enjoyed throughout Ireland be sure to try my:

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guinness stew recipe beef irish pub authentic traditional beer best st. patrick's day

Traditional Irish Guinness Beef Stew

Experience the deliciously robust flavor of this world famous Irish Guinness stew! You can make it on the stovetop or in your slow cooker.
4.97 from 267 votes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6 servings

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

Calories: 533kcalCarbohydrates: 31gProtein: 37gFat: 29gSaturated Fat: 11gCholesterol: 123mgSodium: 1222mgPotassium: 1459mgFiber: 6gSugar: 5gVitamin A: 3655IUVitamin C: 25.2mgCalcium: 108mgIron: 8.3mg
Course Main Course
Cuisine Irish
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet March 9, 2017

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.97 from 267 votes (159 ratings without comment)

367 Comments

  1. My local favorite restaurant does this but tops with garlic mashed potatoes. I so want to be able to do this at home. Can I just delete the potatoes “in” the stew and top with the mashed potatoes?

  2. Kimberly,
    Just made this and it is delicious. Thanks so much for this recipe. I was very busy working all day on St. Pat’s Day and held off making this until today. It was worth the wait. My family loved it!

  3. Without a doubt this is the BEST stew ever!! I have been trying many versions, most just a tepid success. My guests just melted upon consuming the tender meat after the welcoming aroma entering my home had them salivating. The key point in this dish is to NOT rush. I prepared the recipe as indicated, finishing it in an elegant Dutch oven simmering @ 200f for 5 hours, that made the meat so tender. I doubled the quantity for 12 people adding about 20% more meat, the more meat meant a wicked amount of fond. Looking forward to trying more recipes from your website!

    1. I’m absolutely thrilled to hear that, GourmetAnderson, thanks so much for the feedback and I hope you equally enjoy the other recipes you try!

  4. We usually always have Corned Beef for St. Patrick’s Day but this year we changed it up and made this Irish Stew and Soda Bread. Don’t know that we will go back to Corned Beef again. Delicious stew and I followed every detail of the directions and ingredients! Thank you

  5. Made this for our St. Paddy’s party and it got rave reviews and many asking for the recipe. It’s is soooo yummy 😋

  6. Hi Kimberly, I made this tonight (with popovers) for my family for St. Patrick’s Eve.
    It was absolutely scrumptious!

  7. I doubled this recipe and it was a lot of work, but so worth it. Absolutely delicious! I will be making this on a regular basis.

  8. I have this in the slow cooker now. It is the week prior to St. Patrick’s Day. I have a contractor working on my house and he has gone over and above expectations. I am sending this Stew home for he and his wife as a Thank You.

  9. We have made this recipe for the last couple of years. It is delicious! Now when I make something new everyone always asks “is this A Kimberly recipe?”and I always answer yes it is. Thanks so much for all your great recipes!

    1. Bless your family’s hearts, Peggy, that’s the best compliment I can imagine! :) As always, I really appreciate your feedback, thank you!

  10. Made this for dinner tonight. I am not a stew person,but this was awesome !!
    Followed receive exact including mushrooms. Added a little extra tomato paste at the
    end of cooking too thicken.

  11. This meal is fantastic. I read some comments about it being bitter. So , I made a couple of adjustments. I reduced the beer by 1/2 cup and increased the beef broth by 1/2 cup. I then added 1/4 cup of sugar.
    I was pressed for time so I did the assembly on the stove top a put it in my Power XL pressure cooker for 20 min. Then I added the potatoes and cooked them another 20 min. On high. Everything came out perfect, the flavor robust the meat was tender . I truly believe this was one of the best stews I have ever made. Everyone loved it . Thank you for your recipe.

  12. Hi Kimberly, I’m excited to make this. I’ve looked through many recipes but yours intrigues me the most. The only problem is I am excited to serve this with/over colcannon. So I don’t want to cook the potatoes in the recipe. Is there any change to the amount of liquids (can’t touch the Guinness LOL) or any other suggestion you’d make if omitting the potatoes.

    1. Thanks, Tim. I don’t think you’ll need to reduce the liquid, the flour should thicken it sufficiently, but you can try reducing the broth by 1/4 cup and always add more at the end if you decide to. Happy eating! :)

  13. Can you double this recipe? I am serving 5 and I am sure people wold like seconds, and would love to have left over stew. Can you freeze this?

    1. I made this tomight delicious the only thing I did different was not pit the potatoes in. I made mashed potatoes and put a scoop on the side. This was how It was served to me in Ireland.