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'Guinness Beef Stew (Irish-Style)

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.
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Course Main Course
Cuisine American

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.
Keyword Guinness Beef Stew (Irish-Style)
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