This hearty Guinness Beef Stew is filled with tender vegetables and melt-in-your-mouth beef in a rich and flavorful tomato beef broth. Slowly cooked but so easy to make, the whole family will love this traditional Irish stew. Stovetop and slow-cooker instructions provided.
Irish Beef and Guinness Stew
Guinness beef stew is a flavorful and filling Irish beef stew popular on St. Patrick’s Day but delicious year-round. Traditionally made with lamb, this version is made with tender, fall-apart chunks of beef chuck and simmered in a rich tomatoey beef broth. Setting this beef stew apart from all the others is the addition of Guinness beer, which only deepens and enhances an already delicious beef stew. The ultimate stick-to-your-ribs comfort food that the whole family will love.
Ingredients in Guinness Beef Stew
For the full list of ingredients, please see the recipe card located at the bottom of the page.
Beef: Boneless Chuck Roast is typically what I use when cooking beef stew, but short ribs will also work. Tougher cuts of beef with plenty of connective tissue are, believe it or not, best in stews.
Vegetables: Root vegetables such as carrots and parsnips, onion, mushrooms, tomatoes, and potatoes.
Beer: As the name implies, Guinness stew calls for Guinness Beer. I added one 18-ounce can of Extra Stout Guinness Beer to this recipe, but Stout Guinness or Draught Guinness can also be used. Draught is richer, darker, and creamier, while Guinness Stout is sharp and crisp.
How to Make Guinness Beef Stew
1. Heat the olive oil in a large pot or Dutch oven set over medium-high heat. Brown the beef (all at once or in batches) until browned on each side, approximately 8-10 minutes. Remove the beef from the pot and set aside. Reserve any cooking liquid and set aside (we’ll add it back to the stew later on).
2. Set the pot back over medium heat. Add the bacon and cook until it becomes crispy then strain it from the grease and set aside. Leave the bacon grease in the pot – do not drain.
3. In the same pot set over medium heat, add the chopped celery, carrots, and onion, and sauté until they become soft.
4. Once softened, add the tomato paste, minced garlic, black pepper, and salt and sauté, stirring often, for 3 minutes. Stir in the thyme and bay leaves.
5. Add the beef broth (reserving ¼ cup for the cornstarch slurry), Guinness beer, reserved cooking liquid, and browned beef chunks. Scrape up any brown bits that may be stuck to the bottom of the pot. Mix well and bring it to a boil, lower the heat, cover, and simmer for 1 hour.
6. Remove the lid and add the potatoes. Simmer for an additional 30-45 minutes or until the potatoes are fork-tender.
7. Make the cornstarch slurry by mixing the cornstarch with the leftover beef until the cornstarch is completely dissolved. Add it to the stew, stir to combine, and let it simmer for 2-3 more minutes or until thickened to your liking.
8. Finally, add the bacon back to the pot and mix well to combine. Serve with Irish soda bread and garnish with fresh thyme if desired.
Slow Cooker Guinness Beef Stew
To make Irish beef and Guinness stew in the Crockpot, I recommend browning the beef and bacon and sautéing the veggies first for the best flavor. Add the beef, bacon, and veggies to a large Crockpot with the remaining ingredients, waiting to add the cornstarch slurry until 30 minutes before serving and reducing the amount of beef broth by one cup. Cook on low for 8-10 hours or high for 5-6 hours.
Storing Leftover Guinness Stew
Guinness beef stew tastes just as good, if not better, the next day!
- Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: Allow the stew to cool before transferring it to freezer-safe ziplock bags or containers. Store in the freezer for up to 4 months.
- Reheating: I like to reheat this stew on the stovetop until warm. You may also reheat smaller portions in the microwave.
What to Serve with Guinness Beef Stew
I like to serve this Irish stew with Irish soda bread, warm biscuits, or crusty bread. Sometimes I’ll add a light side salad for some extra greens.
More Beef Stew Recipes
- Instant Pot Beef Stew
- Beef Stew Recipe
- Corned Beef and Cabbage (Slow Cooker and Stovetop)
- Best Slow Cooker Beef Bourguignon
- Mississippi Pot Roast
- Ropa Vieja
If you try making this Guinness Beef Stew Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
RECIPE CARD
Guinness Beef Stew
Ingredients
- 2 tablespoon olive oil
- 2 pounds chuck roast - at room temperature and cut into 1-inch cubes
- 6 slices bacon - chopped
- 3 ribs celery - cut into 1-inch pieces
- 3 large carrots - peeled and chopped into 1-inch pieces
- 1 large white or yellow onion - diced
- 2 tablespoon tomato paste
- 2 cloves garlic - minced
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 2 sprigs fresh thyme
- 2 bay leaves
- 4 cups beef broth - divided
- 1½ pounds yellow potatoes or Yukon gold potatoes - cut into 1-inch pieces
- 1 (18-ounce) can Extra Stout Guinness Beer
- 2 tablespoon cornstarch
Instructions
- Add the olive oil to a large pot or Dutch oven and set it over medium-high heat. Sear the stew meat (all at once or in batches) until browned on each side. This will take approximately 8-10 minutes. Use a large slotted spoon to remove the beef to a clean plate and set aside. Save the leftover cooking juices in a small bowl or mug, as we'll be adding them back to the stew later on.
- In the same pot or Dutch oven, cook the bacon over medium heat until cooked and crispy around the edges. Strain it from the grease and set it aside, leaving as much of the grease in the pan as possible.
- Set the pot back over medium heat and add the chopped celery, carrots, and onion. Cook until the onions have softened, about 5 minutes or so.
- Once soft, add the tomato paste, minced garlic, black pepper, and salt. Mix well to coat the vegetables in the tomato paste and cook, stirring often, for approximately 3 minutes. Add the fresh thyme and bay leaves.
- Add the beef broth (reserving ¼ cup for the cornstarch slurry), Guinness beer, reserved cooking liquid, and seared stew meat. Scrape up any brown bits that may have stuck to the bottom of the pot.
- Mix well and bring the stew to a low boil then reduce the heat to low, cover, and simmer for 1 hour.
- Remove the lid and add the potatoes. Simmer for an additional 30-45 minutes, or until the potatoes are fork-tender.
- Meanwhile, combine the cornstarch with the remaining ¼ cup of beef broth until completely combined. Add it to the stew and mix well to combine. Allow the stew to simmer for an additional 2-3 minutes more, or until thickened to your lining.
- Finally, add the bacon back to the pot. Season with additional salt and black pepper, to taste. Serve with Irish soda bread and garnish with fresh thyme, if desired.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Really enjoyed your recipe. I’ve been wanting to make this for years now. I used all your ingredients and adapted to make in my instant pot. House smelled amazing all day.
Thank you for the inspiration.