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. 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!
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. 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.
**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 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
Fabulous! My family wants it everyday…
Sarah says
I have been making this recipe for New Year’s Eve dinner since 2017 and here I am again on NYE about to start again!
This recipe is perfect. Sometimes I add the mushrooms, sometimes I don’t. I let it sit on the stove for hours and it makes the whole house smell delicious.
Thank you for posting this recipe, it’s a great tradition in my family!
Kimberly @ The Daring Gourmet says
Thank you so much, Sarah, I’m happy it’s become a family tradition! Happy New Year!
Edward Rauscher says
Has anyone tried making this recipe in an Instant Pot? I’m just curious if the Extra Stout measurements would remain the same, or if less is needed since it’s basically a pressure cooker.
Dave says
Absolutely spot on recipe. Made it using gravy beef (my personal preference for stewing cuts but I have no doubt chuck or blade would render fine results) and home cured unsliced bacon cut into small cubes. Subsitituted one potato for a turnip for some added root vegetable variety and added a little orange juice to balance the stout bitterness. Cooked in a low oven for around 3.5-4 hours, came out perfect. Will be added to my winter recipe repertoire for sure.
Kimberly @ The Daring Gourmet says
Thank you for the feedback, Dave, I’m so happy you enjoyed it!
Stacey May says
Mmmm so good! I will make this soo much, the only thing I would do different is double the recipe!
Kimberly @ The Daring Gourmet says
Thank you, Stacey, I’m so glad you enjoyed it!
Jinny says
I love this recipe! It tasted so delicious I have enough leftovers I can freeze it, for another day..
Kimberly @ The Daring Gourmet says
Thank you, Jinny, I’m so glad you enjoyed it!
Diane Ogren says
After just returning from Ireland, the recipe that I have says to use the zest and juice of 2 oranges. Maybe that will cut the bitterness?? Trying this today.
Anonymous says
How did it come out with the oranges?
Lily says
I would like to know the answer to that as well.
I could not find Guinness Extra Stout and had to use Guinness Draught. The stew was very good, but slightly bitter, and I’d like to know if there is a way to alleviate that without actually adding sugar.
Ryan Mullen says
Can you substitute the beef broth for beef stock?
Kimberly @ The Daring Gourmet says
Absolutely, Ryan!
Ann cahill says
Happy to be on board!
Irish Chef says
Love the recipe….but can you please remove the “British Isles”…the Republic of Ireland is not British. We(Irish people) HATE it when the Republic of Ireland is lumped into that name…I know it’s petty and small to some but for us it’s a HUGE issue…
Kimberly @ The Daring Gourmet says
Hi Irish Chef, thank you for the compliment and feedback. I’ve removed the reference to the British Isles.
Steph says
This stew has got to be the BEST Irish Stew recipe my family and I have ever had! I’d recommend chopping all the vegetables in advance before starting to cook. Also, I would say with all the peeling, chopping, browning and simmering, it takes a good 1 hour to prepare it. Thanks for posting this wonderful recipe, it’s a real hit!! And healthy too!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Steph, thank you! :)
Anonymous says
Tantalizing flavors were so rich and satisfying!
CobraDan says
I have to say this is the best meal I have ever made!! Did everything exact according to the recipe(substitute blade roast) except I used homemade beef bacon. Idk if that made a huge difference but holy cow! Was it good!
Kimberly @ The Daring Gourmet says
That’s awesome, CobraDan, I’m so happy you enjoyed it, thank you!
Timothy Sanphy says
Made this for the family today. Everyone loved it. 20 minute prep time is quite optimistic. I don’t cook everyday so I’ll admit to being slow. Took me over an hour an a half.
Kimberly @ The Daring Gourmet says
Thank you, Timothy, I’m so glad everyone enjoyed it!
JC says
Instead of transferring the stew to finish in the crockpot, can it be put in the oven? If so at what temp and for how long? Thanks!
Kimberly @ The Daring Gourmet says
Hi JC, you sure can. I’d aim for about 2 hours at 325F.