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
Anonymous says
i found this to be somewhat bitter. i think it is the beer.
Tcook says
This was sooooo good. It was absolutely what we were looking for in an Irish Stew. I did use my instant pot but will try it in a crock pot when I have time. Thank you!
Kimberly @ The Daring Gourmet says
I’m so glad, Tcook, thank you!
Matthew says
I left out the tomato and Worcestershire and used chuckeye steaks, turned out fantastic!
Katrina says
Thank you for this great recipe! I made it for my parents and they loved it (served with toasted bread). Bringing some to my boyfriend next! Rich, satisfying and perfect flavour. Best wishes! :)
Kimberly @ The Daring Gourmet says
Thank you, Katrina, I’m so happy it was a family hit!
Phil says
Hi, apologies for the silly question from a metric system country but can you clarify how much guinness in mls…because isn’t 1 pint 16 ounces just 2 pints?
Kimberly @ The Daring Gourmet says
Hi Phil, here in the U.S. 1 pint equals 16 ounces, which also equals 473 mls.
jess says
i may have made a mistake in adding more broth to mine as i think i added more veg total by the looks of your photos (3.8 qt le creuset, yes?) and i’m wondering if that will have altered the dish and masked the flavour of the stout too much? i added 2-3 cups of homemade broth on top of the 16 oz beer inside an 8-10 qt dutch oven that likely had more veg in it too. what do you think, have i basically made scotch broth?
Kimberly @ The Daring Gourmet says
Hi Jess, yes, this recipe calls for just 1 cup of broth.
mary ellen whone says
Delicious! Made it yesterday and have leftovers for tonight. Hoping it as good or better the second day. I’m having company for dinner and this is what i will serve
Paula R says
Used my Instapot Duo, turned out perfectly delicious. I will definitely make this again!
Kimberly @ The Daring Gourmet says
Awesome, Paula, thank you so much!
Cristina says
I’m confused on why you don’t cook the tomato paste before adding the other ingredients. I find it weird that you just mix it together with everything.
Tom says
Agonizingly beautiful. I have made this for years but only two or three times a year because it is so special. This recipe is a bit different from the original. Mine adds one to two squares of dark chocolate, and peas. Everything else is identical except for the bacon.
If you have not tried this excruciatingly wonderful stew you are clearly missing a milestone of the gastronomic arts. Do however add one to two squares of dark chocolate. If you have a tongue that has not been destroyed please make this stew.
Happy Tongue.
Hannah says
Thanks for mentioning the dark chocolate! We Always put it in our chili, but we would not have thought of it here without your input! It’s a great addition!
Chantal says
This recipe is delicious! My husband and I make it at least once a month.
Kimberly @ The Daring Gourmet says
Thank you so much, Chantal!
Jennifer Crilley says
Kimberly@TheDaringGourmet at the point when you would transfew to a slow cooker, could you instead finish cooking it in the oven? For how long and at what temp? Thanks for your help!
Kimberly @ The Daring Gourmet says
Hi Jennifer, yes you can. Aim for around 2 hours at 325 F.
Gabe says
Your recipe is not complete. It leaves out what to do with the tomato paste, the thyme, rosemary and the beef broth on the recipe print out. Any one who is not an experienced cook wouldn’t know what to do with the left out ingredients.
Kimberly @ The Daring Gourmet says
Hi Gabe, it’s in Step 4: “Return the beef and bacon to the pot along with the remaining ingredients and stir to combine.”
Anonymous says
It says add remaining ingredients
JARSOLONVA says
I came to the comments to find when to add the broth. I’m not the sharpest crayon in the box, and I wanted to try a recipe other than my grandmother’s.
Lis says
So since I’ve never made this please tell me the missing instructions!! I so want to make this!
Montana says
I am not too experienced. I went with adding the thyme and rosemary while I brought the beer to a boil and it is also soaking in the croc pot. Forgot the tomato paste until the end. I find the stew a little too bitter and I’m wondering if I added the seasoning at the wrong time.
Cat says
The first time I had this stew, was at a Rendezvous. I helped with the prep and cooking for 18 people.
The camp members raved at the taste and all had 2nds. We served it with mashed potatoes and fresh baked bread. We were all blown away at the taste and richness of this stew, better than I have had anywhere.
I few nights later, I made it or my family to glowing reviews. We now make it once a month.
The best advice I have is patience makes the stew better.
Kimberly @ The Daring Gourmet says
Thanks so much, Cat, I’m so happy this has become a regular tradition!
Carter Thorne says
I’ve tried for to many years to try and duplicate my grandmothers stew recipe. Now I would never say its better, but after making this I dont experiment anymore. Just absolutely delicious, make some bread and the perfect winter day.
Ryan Mac says
Lovely recipe. I’m sorry to go off topic here but, the only problem is your use of the offensive (to Irish people) term ‘British Isles’. The vast majority of Irish people loathe the term. While it is claimed that it is a geographical description only, it is politically loaded and certainly not of Irelands choosing. I hope you will remove it from your post, which is otherwise excellent…and delicious
Kimberly @ The Daring Gourmet says
Hi Ryan, thank you for the compliment and feedback. I’ve removed the reference to the British Isles.