Guinness Beef Stew (Irish-Style): A Rich & Hearty Classic
Tender beef, root vegetables, and a deep, malty Guinness-infused broth come together in this traditional Irish stew. It’s the kind of comfort food that warms you to your core and brings a touch of pub-style coziness to your kitchen.
Guinness beef stew is a beloved Irish dish with roots in rustic cooking traditions. For generations, stews like this were prepared slowly over open fires, using affordable cuts of meat and seasonal vegetables.
The addition of Guinness stout—a signature Irish beer—adds incredible depth, infusing the broth with rich, malty, slightly bitter notes that balance beautifully with tender beef and sweet carrots.
Why You’ll Love This Recipe
- Deep, Complex Flavor – Guinness adds richness and a signature Irish twist.
- Hearty & Satisfying – Packed with tender beef, potatoes, and carrots for a filling one-pot meal.
- Budget-Friendly – Uses affordable stew meat and simple root vegetables.
- Perfect for Gatherings – Ideal for St. Patrick’s Day, family dinners, or meal prep.
- Make-Ahead Friendly – Tastes even better the next day as the flavors meld.
Guinness Beef Stew (Irish-Style)
Tender beef, root vegetables, and a deep, malty Guinness-infused broth come together in this traditional Irish stew. It’s the kind of comfort food that warms you to your core and brings a touch of pub-style coziness to your kitchen.
Ingredients
- 2 pounds beef chuck cut into 1 ½-inch cubes
- Alternative: Brisket or round also works.
- 2 tablespoons olive oil or vegetable oil
- 3 tablespoons all-purpose flour for dredging
- Gluten-free option: Use cornstarch or skip dredging.
- 1 large onion chopped
- 3 cloves garlic minced
- 4 medium carrots cut into chunks
- 3 medium potatoes peeled and cut into chunks
- Tip: Use Yukon Gold or red potatoes for a creamier texture.
- 2 stalks celery sliced
- 1 11–12 oz bottle Guinness stout
- Alternative: Any dark stout beer. For non-alcoholic add extra beef stock with a splash of balsamic vinegar.
- 4 cups beef stock
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 sprigs fresh thyme or 1 teaspoon dried
- 2 bay leaves
- Salt & freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Prepare the Beef
- Pat beef cubes dry with paper towels. Season generously with salt and pepper, then dredge lightly in flour.
- Brown the Meat
- Heat oil in a large Dutch oven over medium-high heat.
- Brown beef in batches (4–5 minutes per batch), turning to sear all sides until deep golden brown.
- Transfer to a plate.
- Cue: A rich, meaty aroma and browned bits at the bottom of the pot are signs of flavor building.
- Sauté the Vegetables
- In the same pot, add onion, carrots, and celery. Cook for 4–5 minutes, stirring, until softened and lightly caramelized.
- Stir in garlic and tomato paste; cook for 1 minute, until fragrant.
- Deglaze with Guinness
- Pour in the Guinness stout, scraping the bottom of the pot to loosen browned bits.
- Simmer for 3–4 minutes to let the alcohol cook off slightly.
- Simmer the Stew
- Return beef to the pot. Add beef stock, Worcestershire sauce, thyme, and bay leaves.
- Bring to a boil, then reduce to low heat. Cover and simmer gently for 1 ½ to 2 hours, until beef is fork-tender.
- Add Potatoes & Carrots
- Stir in potatoes and cook uncovered for 30–40 minutes, until vegetables are tender and broth has thickened.
- Taste and adjust seasoning with salt and pepper.
- Finish & Serve
- Remove thyme sprigs and bay leaves.
- Ladle into bowls, garnish with chopped parsley, and serve hot.
- Cue: The stew should be glossy and rich, with melt-in-your-mouth beef and tender vegetables.
Tried this recipe?Let us know how it was!
Pro Tips & Variations
- Make It Ahead – Like all stews, this one tastes even better the next day after the flavors deepen.
- Veggie Variations – Add parsnips, turnips, or mushrooms for extra earthiness.
- Thicker Stew – Mash a few potato chunks into the broth to naturally thicken it.
- Non-Alcoholic Option – Skip the Guinness and use all beef stock with a splash of balsamic vinegar or soy sauce for depth.
- Slow Cooker Method – Brown beef and aromatics first, then transfer to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.
Storage & Reheating:
- Store cooled stew in the fridge for up to 4 days.
- Reheat gently on the stovetop over low heat, adding a splash of stock if needed.
- Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.
