Guinness Irish Beef Stew is a hearty and comforting dish filled with tender chunks of beef, rich Guinness stout, potatoes, carrots, and onions all slow-cooked to perfection. The deep flavors come together to make a stew that feels like a warm hug in a bowl, perfect for chilly days or anytime you want something filling and flavorful.
I love how the Guinness adds a slightly bitter, malty note that really brings out the richness of the beef. It’s one of those recipes that fills your kitchen with the most inviting aroma as it simmers away. When I make it, I like to use a good quality stout, and I always give it plenty of time to cook low and slow so the beef becomes super tender and the flavors really meld.
This stew is amazing served with some crusty bread or buttery mashed potatoes to soak up all that delicious gravy. It’s a dish that always gets people asking for seconds, and I find it’s even better the next day. For me, making this stew is a lovely way to bring a bit of Irish comfort to the table and share something simple but hearty with family and friends.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful when slow-cooked. If unavailable, brisket or round roast can work as a substitute.
Guinness stout: The stout adds a deep, slightly bitter richness. If you need an alcohol-free option, use a dark beef broth or a mix of brewed black tea and extra beef broth.
Carrots and potatoes: These root veggies add sweetness and texture. Yukon Gold potatoes hold shape well, but red potatoes or even parsnips can be swapped in.
Thyme and bay leaves: Fresh thyme adds brightness while bay leaves give subtle earthiness. Dried thyme works fine—just reduce the amount by half.
How Do You Get the Beef Tender and Full of Flavor?
Tender beef is a must for stew and comes from both your meat choice and cooking method.
- Pat beef dry before browning to get a good sear, which locks in flavor.
- Brown the beef in batches to avoid steaming it; a good crust means better taste.
- Cook low and slow after adding liquids—this breaks down tough fibers, making the meat soft.
- Keep a gentle simmer with the lid on to trap moisture and intensify flavors.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it distributes heat evenly and can go from stovetop to oven if needed.
- Wooden spoon – perfect for stirring and scraping up browned bits without damaging your pot.
- Measuring cups and spoons – to keep your ingredients accurate and your flavors balanced.
- Sharp knife and cutting board – makes chopping beef, vegetables, and garlic easier and safer.
- Optional: Slotted spoon – helpful for removing cooked vegetables or dealing with the beef chunks while thickening.
Flavor Variations & Add-Ins
- Include diced rutabaga or parsnips for extra sweetness and earthiness.
- Use beef brisket instead of chuck for a slightly different texture and flavor.
- Add a splash of balsamic vinegar or a teaspoon of brown sugar for a balance of acidity and sweetness.
- Throw in some chopped leeks or celery for extra layers of flavor and aroma.
Guinness Irish Beef Stew
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes (Yukon Gold or red), peeled and cut into chunks
- 2 cups (480ml) Guinness stout beer
- 2 cups (480ml) beef broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 3-4 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley or thyme sprigs for garnish
How Much Time Will You Need?
This stew takes around 15 minutes for prep and browning, plus about 2 to 2.5 hours for simmering and cooking until the beef is tender and the vegetables are soft. It’s a bit of a wait, but the slow cooking really brings out the rich flavor and tenderness you want in a hearty stew.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Pat your beef cubes dry with paper towels and season with salt and pepper. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches so they get a nice crust without steaming. Set the browned beef aside once done.
2. Cook Onions and Garlic:
Using the same pot, add chopped onions and cook for about 4-5 minutes until soft. Add minced garlic and cook another minute until fragrant.
3. Deglaze and Add Liquids:
Stir in tomato paste and cook for a minute. Pour in the Guinness stout to deglaze the pot, scraping up browned bits from the bottom. Then return the browned beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme sprigs and mix everything together.
4. Simmer Slowly:
Bring the stew to a gentle simmer. Cover and lower heat to keep a steady slow simmer. Let it cook for 1.5 to 2 hours or until the beef is tender.
5. Add Vegetables and Finish Cooking:
Add carrots and potatoes, cover again, and cook for another 30-40 minutes until the vegetables are soft.
6. Optional Thickening:
If you want a thicker stew, make a slurry by mixing flour with a little cold water and stir it into the stew. Cook uncovered for another 5-10 minutes to thicken.
7. Final Touches and Serving:
Check seasoning and adjust salt and pepper to taste. Remove bay leaves and thyme sprigs. Serve hot, garnished with fresh thyme or parsley. This stew is perfect with crusty bread or mashed potatoes to soak up the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef cook evenly and become tender.
How Do I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or in the microwave until warmed through.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until beef is tender.
What Can I Substitute for Guinness Stout?
If you don’t have Guinness, a different dark stout or porter works well. For an alcohol-free option, try beef broth mixed with a little brewed black tea to mimic the deep flavor.
