If you’re craving a hearty, soul-warming meal that tastes like a warm embrace on a chilly evening, you’ve got to try this Irish Beef and Guinness Stew Recipe. With its rich, deep flavors from tender beef and that unmistakable Guinness beer sauce, it never fails to impress.
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Why You'll Love This Recipe
I have to admit, this stew quickly became one of my go-to comfort foods. It’s like a slow-cooked hug from Ireland itself—everything melds together perfectly, and the aroma fills your kitchen in the best way possible.
- Rich Flavor Profile: The Guinness beer adds layers of complexity, elevating it beyond your average beef stew.
- Tender Beef Chunks: Slow-cooking the beef chuck makes the meat melt in your mouth.
- Simple, Quality Ingredients: No fancy or hard-to-find items, making it perfect for an easy weeknight meal.
- Perfect Serving Pairing: Traditionally served with creamy mashed potatoes, it turns into a true feast.
Ingredients & Why They Work
Before you start simmering, make sure to grab the freshest beef chuck you can find—it really makes a difference since it’s the star of the show. Also, don’t skimp on the Guinness beer; it’s the secret ingredient that gives this stew that authentic Irish soul.

- Beef chuck: Ideal for slow cooking; becomes incredibly tender and flavorful.
- Salt and black pepper: Simple seasonings that enhance the natural flavor of the beef.
- Garlic cloves: Adds a warm, aromatic base to the stew.
- Onions: Brown, white, or yellow work—these sweeten and build the stew’s foundation.
- Bacon, speck, or pancetta: Adds smokiness and depth to the dish.
- Carrots: Provide subtle sweetness and texture contrast.
- Celery stalks: Adds a delicate, aromatic crunch.
- Olive oil: For browning the beef and sautéing vegetables.
- Flour: Helps thicken the sauce without overpowering the flavor.
- Guinness Beer: The heart of the stew’s rich, complex flavor.
- Tomato paste: Lends a subtle acidity and richness to balance the stew.
- Chicken stock or broth: Keeps the flavor mild, letting the Guinness shine.
- Bay leaves: Infuse the stew with subtle herbal notes.
- Thyme sprigs: Add earthy aroma and complement the beef perfectly.
Make It Your Way
One of the best things about the Irish Beef and Guinness Stew Recipe is how easily you can tailor it to your taste or dietary needs without losing its comforting soul. Let’s dive into some tasty variations and helpful tweaks to make this dish truly yours!
- Use Different Broths: While chicken stock is my go-to to let the Guinness shine, feel free to swap in beef broth for a richer, deeper flavor. I’ve done both, and sometimes beef broth adds a nice heartiness that satisfies on chillier evenings.
- Gluten-Free Option: Simply swap the all-purpose flour with a gluten-free flour blend to keep the sauce thick and silky. It worked perfectly when I made this for friends with gluten sensitivities.
- Non-Alcoholic Version: If Guinness isn’t your thing or you're avoiding alcohol, try the substitute of 2 cups water, 1 tablespoon Worcestershire sauce, and 2 crumbled beef bouillon cubes. I tried this for a family gathering and the classic stew flavors really came through.
- Cooking Methods: Slow cooker, pressure cooker, or oven – you name it! I love using a slow cooker on busy days (just remember to reduce the broth by 1 cup) and the beef comes out meltingly tender every time.
- Vegetable Swaps: Carrots and celery are the classic duo, but adding parsnips or turnips can bring a sweet earthiness. I sometimes sneak in a handful of mushrooms for extra umami.
Step-by-Step: How I Make Irish Beef and Guinness Stew Recipe

Step 1: Prep and Season the Beef
Start by cutting the beef chuck into hearty 5 cm (2 inch) chunks. Pat each piece dry with paper towels—that’s key for getting a nice brown crust. Sprinkle with the measured ¾ teaspoon each of salt and black pepper evenly. Don’t rush this step; good seasoning is the foundation of flavor.
Step 2: Brown the Beef Beautifully
Heat 2 tablespoons of olive oil in a heavy-based pot over high heat. Work in batches to avoid crowding the pan, adding the beef chunks and browning them well on all sides. You want a rich golden crust—this caramelization is what builds the stew’s deep flavor. Remove browned pieces to a plate and repeat until all beef is browned. Don’t skip this step, it really makes a difference!
Step 3: Sauté Aromatics with a Touch of Bacon
Reduce the heat to medium and add minced garlic and chopped onions to the pot. Cook for about 3 minutes until softened and translucent. Then, toss in the diced bacon (or speck/pancetta) and cook until browned and aromatic. This layer adds a smoky richness that complements the beef beautifully.
Step 4: Add Vegetables and Flour
Stir in the peeled and chopped carrots and celery. Let them cook with the aromatics for a minute to marry the flavors. Then sprinkle the 3 tablespoons of flour over the mixture, stirring constantly for 1 minute to cook out any raw flour taste. This step thickens the stew naturally once liquids are added.
Step 5: Pour in Liquids and Herbs
Slowly mix in the 440 ml of Guinness beer, 3 cups (750 ml) chicken stock, and 4 tablespoons of tomato paste. Stir thoroughly to dissolve the flour and combine everything evenly. Add the bay leaves and thyme sprigs. This complex mixture is where your stew’s signature rich and comforting flavors begin to develop.
Step 6: Simmer the Stew to Tender Perfection
Return the browned beef and any juices onto the pot. The liquid should just cover all ingredients. Cover the pot and reduce heat to keep the stew bubbling gently. Let it cook for 2 hours, stirring occasionally if you can. You’ll notice the beef becoming tender and the aroma filling your kitchen.
Step 7: Reduce the Sauce and Finish
Remove the lid and simmer uncovered for an additional 30 to 45 minutes, allowing the sauce to thicken beautifully and the beef to fall apart effortlessly. Skim off any excess fat from the surface if you like, then adjust the seasoning with salt and pepper. Don’t forget to fish out the bay leaves and thyme sprigs before serving.
Step 8: Serve Warm with Creamy Mashed Potatoes
Serve the stew hot, spooned generously over creamy mashed potatoes. This classic pairing soaks up the luscious sauce and rounds out the hearty flavors perfectly. Trust me, it’s the ultimate comfort food experience!
Top Tip
Getting the Irish Beef and Guinness Stew Recipe just right takes a bit of love, but these tips will really make your stew shine with that deep, comforting Irish flavor.
- Brown the beef in batches: Browning the beef properly in small batches gives you that rich caramelized flavor without steaming or overcrowding the pot. Trust me, it’s worth the extra few minutes!
- Cook low and slow: Patience is key—simmering the stew gently for the full 3 hours (2 hours covered, then 30-45 minutes uncovered) ensures that melt-in-your-mouth tenderness.
- Thicken with flour after veggies: Adding the flour to the vegetable mix rather than dusting the beef avoids burnt flour taste and gives you a silky, luscious sauce.
- Don’t skip the Guinness: This is the secret ingredient. Even though you won’t taste the beer itself, it creates that iconic depth and richness you can’t get from anything else.
How to Serve Irish Beef and Guinness Stew Recipe

Garnishes
Simple garnishes like freshly chopped parsley or chives add a lovely pop of color and a fresh herbal note that complements the rich stew beautifully. A dollop of creamy horseradish sauce or a swirl of sour cream can also add a nice tangy contrast.
Side Dishes
The classic pairing for this stew is creamy mashed potatoes—the perfect vehicle for soaking up every last drop of that Guinness-infused sauce. Crusty bread or buttered soda bread is also ideal for mopping up the hearty gravy. For a lighter side, serve steamed green peas or sautéed greens like kale or spinach.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Irish Beef and Guinness Stew into airtight containers and refrigerate. It will keep well for up to 3-4 days, and the flavors actually deepen overnight!
Freezing
This stew freezes beautifully. Portion into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. It’s best used within 3 months for optimal flavor and texture.
Reheating
Thaw frozen stew overnight in the refrigerator. Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. Add a splash of broth or water if the sauce has thickened too much. Avoid microwaving if possible, to keep textures silky.
Frequently Asked Questions:
While Guinness is essential for that authentic deep, malty flavor, you can substitute with a similar dark stout if necessary. Lighter beers won’t produce the same rich sauce.
Beef chuck is perfect because it becomes tender and flavorful during slow cooking. Boneless short ribs are also a great choice. Avoid lean cuts that can dry out.
Yes! You can bake the stew covered at 160°C (320°F) for 2.5 hours, then reduce sauce uncovered. For a slow cooker, cook on low for 8 hours after browning and simmering on stove.
Simmer uncovered to reduce the sauce as per recipe instructions. You can also stir in a little extra flour mixed with cold water (a slurry) for a quicker fix.
Final Thoughts
Making this Irish Beef and Guinness Stew Recipe is like inviting a warm Irish pub right into your kitchen. It’s slow-cooked comfort food at its finest — rich, hearty, and deeply satisfying. Whether it’s a chilly evening or a special family dinner, this stew offers a classic taste of Ireland that’s both timeless and delicious. So grab your pot, pour your Guinness, and enjoy every cozy bite!
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Irish Beef and Guinness Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Irish
Description
This iconic Irish Beef and Guinness Stew is a rich and flavorful slow-cooked dish featuring tender beef chunks simmered in a deep, complex Guinness beer sauce. The combination of beef chuck, bacon, vegetables, and herbs creates a comforting, hearty meal perfect for dinner, traditionally served with creamy mashed potatoes.
Ingredients
Meat and Seasonings
- 2.5 lb beef chuck, boneless short rib or any other slow cooking beef (no bone)
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 3 garlic cloves, minced
Vegetables and Bacon
- 2 onions, chopped (brown, white or yellow)
- 6 oz bacon, speck or pancetta, diced
- 3 carrots, peeled and cut into 1.25 cm / ½ inch thick pieces
- 2 large celery stalks, cut into 2 cm / 1 inch pieces
Liquids and Thickener
- 2 tablespoon olive oil
- 3 tablespoon flour (all purpose/plain; use gluten free flour for GF option)
- 440 ml Guinness Beer
- 4 tablespoon tomato paste
- 3 cups (750 ml) chicken stock or broth (beef broth can be used as alternative)
Herbs and Spices
- 2 bay leaves
- 3 sprigs thyme (or 1 teaspoon dried thyme leaves)
Instructions
- Prepare the beef: Cut the beef into 5 cm (2 inch) chunks. Pat dry with paper towels and sprinkle evenly with salt and black pepper.
- Brown the beef: Heat olive oil in a heavy-based pot over high heat. In batches, add the beef chunks and brown well on all sides. Remove browned beef onto a plate and set aside. Repeat until all beef is browned.
- Sauté aromatics: Reduce heat to medium. Add more oil if the pot looks dry. Cook minced garlic and chopped onions for 3 minutes until soft and translucent, then add diced bacon. Cook until bacon is browned and aromatic.
- Add vegetables: Stir in the carrots and celery pieces. Cook for a minute to combine flavors.
- Thicken with flour: Sprinkle the flour over the mixture, stirring constantly for 1 minute to cook off the raw flour taste.
- Add liquids and herbs: Pour in the Guinness beer, chicken stock, and tomato paste. Stir well to dissolve flour and combine. Add bay leaves and thyme sprigs.
- Simmer the stew: Return the browned beef and any accumulated juices back into the pot. The liquid should just cover the meat and vegetables. Cover the pot and reduce heat so the stew bubbles gently. Cook for 2 hours until beef is tender.
- Reduce sauce: Remove the lid and simmer the stew uncovered for an additional 30 to 45 minutes. Continue until the beef falls apart easily and the sauce thickens slightly.
- Finish and serve: Skim off any fat from the surface if desired. Adjust seasoning with salt and pepper. Remove bay leaves and thyme sprigs. Serve hot with creamy mashed potatoes.
Notes
- Guinness Beer is the key ingredient for the rich flavor in the sauce; it cannot be fully substituted. For a non-alcoholic version, replace Guinness with 2 cups water, 1 tablespoon Worcestershire sauce, and 2 crumbled beef bouillon cubes for a classic stew taste.
- Alternative cooking methods include oven (bake covered at 160°C / 320°F for 2.5 hours then simmer uncovered), slow cooker (cook on low for 8 hours after browning and simmering, reducing broth by 1 cup), and pressure cooker (cook on high pressure for 40 minutes).
- Flour is added to thicken the stew sauce and is stirred into the vegetables before adding liquids, rather than dusting beef beforehand to avoid burnt flour flavor.
- Chicken broth is preferred for a milder flavor that lets the Guinness shine, but beef broth is an acceptable substitute.
- Nutrition per serving excludes mashed potatoes and may overstate fat content since some fat is skimmed off during cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 110 mg


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