Name: Irish Beef and Guinness Stew Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Irish
Ingredients: 2.5 lb beef chuck, boneless short rib or any other slow cooking beef (no bone); 3/4 tsp salt; 3/4 tsp black pepper; 3 garlic cloves, minced; 2 onions, chopped (brown, white or yellow); 6 oz bacon, speck or pancetta, diced; 3 carrots, peeled and cut into 1.25 cm / 1/2 inch thick pieces; 2 large celery stalks, cut into 2 cm / 1 inch pieces; 2 tbsp olive oil; 3 tbsp flour (all purpose/plain; use gluten free flour for GF option); 440 ml Guinness Beer; 4 tbsp tomato paste; 3 cups (750 ml) chicken stock or broth (beef broth can be used as alternative); 2 bay leaves; 3 sprigs thyme (or 1 tsp dried thyme leaves)

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.

A slow cooker filled with a thick stew that has three layers: the bottom is a rich brown sauce with a smooth, slightly shiny texture; the middle layer contains chunks of orange carrot slices scattered around; the top layer shows tender pieces of browned meat and chunks of yellow potato, with sprigs of fresh green herbs and dark bay leaves mixed in. A silver spoon rests inside the stew on the right side. The cooker sits on a white marbled surface, next to a whole onion, two bright orange carrots, some green herbs, and a dark bottle of Guinness beer with a white label. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Irish Beef and Guinness Stew Recipe
Top Tip
How to Serve Irish Beef and Guinness Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Irish Beef and Guinness Stew Recipe

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.

Flat lay of fresh beef chuck cut into large chunks with visible marbling, three peeled whole carrots cut into thick slices, two celery stalks cut into pieces, two whole uncracked brown onions, three whole uncracked garlic cloves, a small pile of diced bacon, a few sprigs of fresh thyme and two bay leaves next to each other, a small mound of all-purpose flour, a small white ceramic bowl filled with deep dark Guinness beer, a small white ceramic bowl holding rich red tomato paste, a small white ceramic bowl with golden olive oil, and a small white ceramic bowl of clear chicken broth, all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with three layers: the bottom layer is smooth creamy mashed potatoes in white color, the middle layer consists of large chunks of dark brown tender meat with visible strands, scattered bright orange carrot slices, and light green celery pieces, all covered in thick, shiny rich brown gravy sauce with a slightly chunky texture; a silver spoon lifts some meat with strands falling apart, and small green herb pieces garnish the top. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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

A black frying pan is shown from above with around fourteen small pieces of raw red meat inside. The meat pieces are thick with some white fat and have a fresh, moist look. They are placed evenly in a circle in the pan. Small bubbles of clear oil surround the meat, showing it is cooking in hot oil. The pan is on a stove with a white marbled surface around it. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use a different type of beer instead of Guinness?

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.

What cut of beef is best for this stew?

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.

Can I make this stew in a slow cooker or oven?

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.

How do I thicken the stew if the sauce is too thin?

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!