There’s no greater comfort food than a hearty stew. And Irish Beef and Guinness Stew might be the king of them all! Guinness gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender. Stove, oven, slow cooker or pressure cooker – directions provided for all.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Irish Beef and Guinness Stew
Irish Stew may well be the mother of all stews. I mean, you know that anything simmered for hours is going to be a good thing. But this…. this is the stew of your dreams. Arguably the most deeply flavourful sauce of all stews, with a rich dark brown flavour, this is the best of the best.
THIS is the stew I make for company when I want to impress!
With it’s deeply flavoured rich sauce, Guinness Beef Stew is THE stew you make when you want to impress!
What kind of beer goes in Guinness Stew?
The not-so-secret ingredient that goes into Guinness Stew that gives the sauce the deep flavour and colour is Guinness Beer.
Guinness Beer is so dark it is almost black and it’s why the gravy of the stew is such a beautiful deep brown colour. Guinness is also much richer than most beers, which you can see just by looking at the thick creamy head (the foam) that Guinness is famed for.
It’s pretty widely available these days – here in Australia, you’ll find it at most liquor stores.
Meat in Guinness Stew – beef OR lamb
Traditionally, Guinness Stew is made with lamb. But in many parts of the world including here in Australia and North America, Guinness Stew is more commonly made with beef.
I hope the Irish aren’t offended! 🙂 I’ve made it with lamb and to be honest, I do prefer it with beef.
Tip: Use big chunky hunks of beef. Don’t even think about using tiny cubes of beef. It needs to be chunky pieces so it can be cooked for a looooong time to get all that flavour into the sauce! If the pieces of beef are too small, they will cook too quickly and fall apart in the stew before it’s had enough time to develop the deep flavours.
Ingredients in Guinness Beef Stew
In addition to chuck beef and Guinness Beer, here are the other ingredients in Irish Stew.
Garlic and onion – essentials
Bacon – adds extra flavour! Can be skipped, or sub with pancetta or speck
Carrot and celery – potatoes could also be added
Flour and tomato paste – to thicken sauce and the tomato paste also adds some flavour;
Guinness Beer and broth/liquid stock – the braising liquids. I prefer using chicken rather than beef broth because it allows the flavour from the Guinness beer to come through better. Don’t worry, it doesn’t taste like beer at all, it transforms into a deep savoury sauce! Also, all the alcohol is cooked out.
Thyme and bay leaves – to add a hint of flavour the sauce.
How to make Irish Beef and Guinness Stew
Though this Irish Beef and Guinness Stew takes time to cook, it is very straightforward. The steps are no different to usual stews like classic Beef Stew:
Brown the beef – brown them well, this is key to flavour. It’s not just the browned beef itself, also the brown bits left on the bottom of the pot (fond) adds extra flavour to the sauce;
Sauté flavour base – onion, garlic, bacon (speck or pancetta), carrot and celery;
Cook off flour and tomato paste;
Add liquids – beer, broth and herbs;
Simmer covered for 2 hours until the beef is pretty tender, then simmer for a further 30 minutes uncovered to let the sauce reduce a bit and for the beef to become “fall apart tender”.
Yes it takes hours but your patience is rewarded with beef so tender you can eat it with a spoon!
The one thing I do differently to most Guinness Beef Stew recipes, including very traditional Irish recipes, is to thicken the sauce slightly with flour. If you don’t do this step, the sauce is quite thin and watery, and while the flavour is still lovely, I really prefer the sauce to be more like a thin gravy.
What to serve with Irish Stew
Serve Beef and Guinness Stew over mashed potato or cauliflower mash for a low carb option. And what about some warm crusty Irish Soda Bread to mop your bowl clean??
I am so glad I have a tub of this in the freezer. I cooked most of the day but gave it all away. The minute I hit Publish on this post, I’m going to get cracking reheating some of this Irish Stew for dinner tonight! – Nagi x
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Beef and Guinness Stew
Ingredients
- 2 tbsp olive oil
- 2.5 lb / 1.25 kg beef chuck , boneless short rib or any other slow cooking beef (no bone)
- 3/4 tsp each salt and black pepper
- 3 garlic cloves , minced
- 2 onions , chopped (brown, white or yellow)
- 6 oz / 180g bacon , speck or pancetta, diced
- 3 tbsp flour (all purpose/plain, Note 3 for GF)
- 440ml / 14.9 oz Guinness Beer (Note 1)
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock/broth (or beef broth – Note 4)
- 3 carrots , peeled and cut into 1.25 cm / 1/2″ thick pieces
- 2 large celery stalks , cut into 2cm / 1″ pieces
- 2 bay leaves
- 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)
Instructions
- Cut the beef into 5cm/2″ chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
- Lower heat to medium. If the pot is looking dry, add oil.
- Cook garlic and onion for 3 minutes until softening, then add bacon.
- Cook until bacon is browned, then stir through carrot and celery.
- Add flour, and stir for 1 minute to cook off the flour.
- Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
- Return beef into the pot (including any juices). Liquid level should just cover – see video or photos.
- Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
- Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes!!
Recipe Notes:
– SLOW COOKER: Reduce chicken broth by 1 cup. After you add the Guinness and broth/stock into the pot, bring to simmer and ensure you scrape the bottom of the pot well. Transfer everything into slow cooker. Add remaining ingredients per recipe. Cook on low for 8 hours. If sauce needs more thickening, simmer with slow cooker lid off (if you have that function), to ladle some of the sauce into a separate saucepan and reduce on stove.
– PRESSURE COOKER: Follow slow cooker instructions, cook on HIGH for 40 minutes (this might seem longer than most but we’re using chuck here which needs to be cooked for a long time until tender and also the pieces are large). 3. FLOUR: I prefer my stew sauce a bit thick, not watery, so I always add flour to slightly thicken the sauce. Some recipes say to dust beef with flour before browning – I prefer not to use this method because the flour burns then this permeates throughout the whole stew. 4. Beef vs Chicken Broth – I use chicken broth because the flavour is slightly more mild which lets the guinness flavour come through more. But beef broth works just as well and you can definitely still taste the Guinness!! 5. Nutrition per serving, excluding mashed potato. This nutrition is overstated because it does not take into account the fat that is skimmed off the surface.
Nutrition Information:
Originally published July 2016, updated with new video and step photos. No change to recipe.
More slow cooked fall-apart beef recipes
Slow Cooked Chicken Stew and Faster Chicken Stew – when you need a rich stew on the table in under an hour!
Browse Winter Warmer recipes and see more Stews!
Life of Dozer
Sulking because he didn’t score any Irish Stew.
Let’s not feel badly for him though. He lives a very cushy life!
Ron Sayre says
Hi, Nagi.
I made this stew last night for my fiancée. We agreed it was the best stew we’ve ever had! I also added potatoes and parsnips. It’s even better the next day.
Thanks for a great recipe—-truly a comfort food keeper!
Ron
Nagi says
That’s so terrific to hear Ron! Thank you for letting me know! N xx ❤️
Ron Sayre says
Keep up the great work, Nagi. We love your website for great recipe ideas!
Jessica says
Hi, I’m looking to make a lamb dish instead of beef but this is the exact type of thing I’m looking for! Do you think this would work with lamb? And if so would you make any changes to what you add?
Thanks 🙂
Nagi says
Actually, it is traditionally made with lamb! Albeit here in Australia, States and many countries outside Ireland, it’s more commonly made with beef. 🙂 So no changes necessary!
Jessica says
Perfect! Thanks Nagi, I can’t wait to try it 🙂
John Beaman says
Hi, Nagi! I saw this recipe via Twitter this morning and made it this evening! I sliced the Onions instead of dicing, they browned better and made kind of a Jam in the braising process. I used more veggies, so I needed to use a fourth cup of broth to top it off. I wrapped a bundle of parsley and fresh thyme in cooking string for the liquid. Because of the extra cup of broth and veggies, it was a little soupy, so I added corn starch slurry to thicken it up. It came out tasting excellent! Will be even better tomorrow once it’s melded. What is the best method for reheating it? Covered stove-top pan? Thanks for sharing this!
Nagi says
Hi John! So pleased you like the taste of this! I like to reheat on the stove, I usually leave it in the pot 🙂 N x
Matthew says
It was delicious! I’m a college student in America and was looking for something tasty to make for my study group. They all loved it. Great recipe!
Nagi says
Your lucky study group. Why weren’t my study groups like that?? 😂
John Beaman says
Thanks, Nagi. Forgot to Rate it, but I give it ****.
Michelle O'Sullivan says
Speaking as an Irish woman, you’ve hit the spot with this one. The only additions I made is putting parsnips in the dish as is standard here in Ireland. Great recipe!
Nagi says
That’s great Michelle! So pleased to hear that, thanks for letting me know! N xx
Sarah says
I am getting ready to make this, my husband and I had it in a Pub in Cork, Ireland. Have you ever made it with pieces of potatoes in It? If so does this change any cooking times?
Nagi says
Hi Sarah! It does not change the cooking time, feel free to add some! N x
Reut says
So tasty and so easy! I’ve made this last night for the 2nd time and it is amazing! Thank you for another great recipe! 🙂
Nagi says
That’s so great to hear Reut! Thanks for letting me know! N x ❤️
Janice says
I have not had luck with any Guinness Stew recipe. This one included. It never thickened. I’m thinking I should have cut back on the stock and added slowly, just enough to cover the meat and veggies. I added all that was called for at once.
I so wish I could get the right combination to make a thick, savory stew rather than a soup!
Demi says
Use corn flour to thicken the sauce up. It’s 40p a packet I get mine from home bargains but I’m sure most places do them. X
Nagi says
Hi Janice – did you definitely add the flour?? Then leave it to simmer uncovered at the end until it reduces down and thickens?? 🙂 If you want a thicker sauce, a little trick: Just mix cornflour with water (equal parts), mix until lump free. Pour it in a bit at a time, mix and watch as the sauce thickens right in front of your eyes! Use with caution because cornflour is more powerful than flour for thickening. Start with 1 tbsp cornflour / cornstarch and 1 tbsp water, then put 2 tsp at a time of the slurry into the stew, mix and leave for 30 seconds to see how thick it gets. 🙂 Then add more if required!
Janice says
I did use the flour as instructed and left it to reduce at the end. I will try the cornflour next time!
Thanks!
Michelle Bailey says
Made this over the weekend. It was FANTASTIC!!! My sister and brother in law came over for dinner and they were still raving over it the next day. Have leftovers in the refrigerator for lunch today and am clock watching. This is worth the time and patience it takes to make. The BEST comfort food I have had in a LONG time. Thank you for sharing!!!
Nagi says
I’m so pleased to hear you enjoyed this Michelle!! Thanks for letting me know – N x
T.M. says
Heavenly ! Followed recipe exactly for crockpot stew and this is a total keeper ! Thank you!
Nagi says
I’m so pleased to hear you enjoyed this T.M.!! Thanks for letting me know – N x
Kerri says
Forgot tomato paste! Any alternatives? Plain tomato sauce?
Nagi says
That will be fine! Use about 50% more 🙂
Myriam says
Thank you for this lovely recipe ! I made this last night, with sweet potato mash and sautéed green beans. It was the bomb !
Nagi says
I’m so pleased to hear you enjoyed this Myriam!! Thanks for letting me know – N x
Karen Smith says
Ok this was amazing! My husband had 4ths! He couldn’t stop eating it. Lol.. definitely will be making this again and again. Just wanted to add that I actually used Elk sirloin tip and it melted in your mouth. Thank you for a really great recipe!
Nagi says
That’s terrific Karen! Thanks for letting me know! N x ❤️
RK says
Hi Nagi,
I just made this dish… it is AMAZING! I am letting it rest over night and will enjoy it tomorrow with some tasty mash potatoes! Thanks for another great recipe! 🙂
Nagi says
That’s so terrific RK! I’m so pleased to hear that, thanks for sharing your feedback! N x ❤️
Kim says
How’ve well does this freeze?
Nagi says
100% well!
Sofia says
Hi Nagi,
I’m making this dish as I write this message. I noticed your recipe calls for tomato paste but this is not mentioned on the instructions. The recipe also calls for chicken stock and the instructions mention water…..I’m assuming it’s a typo. I’m using beef stock instead. The kitchen smells absolutely delicious!! 🙂
Nagi says
Step 6 – “add remaining ingredients” 🙂 I hope you LOVED IT!!
msamith says
I believe the tomato paste and stock fall under the instructions “all all remaining ingredients” phrase. The water is to be used only if needed to ensure the meat and veggies are submerged. The notes at the end also explain her personal preference for the choice of chicken stock. Excellent recipe
.
Nagi says
Thank you for helping Sofia! N xx
Ben Bowles says
Hi Nagi,
Brilliant recipe. However sadly I’ve noticed that a restaurant Facebook page is taking images from your recipes and posting it as it’s own. Please scroll through the Facebook page for Raoul’s and you’ll notice they have taken the image for this recipe and used it to promote their food. Just thought I would let you know as I hate it when others try to take credit for other’s hard work.
Nagi says
Thank you so much for letting me know Ben! Always annoying when that happens 🙁 So glad you enjoyed this though! N xx
Serene says
Lip-smacking delicious! We absolutely loved it. No leftovers, except some gravy which I kept to eat with some toasted bread. 😋
Thank you Nagi!
Nagi says
I’m so pleased you enjoyed this Serene, thanks for letting me know! N x ❤️
Maylene says
I LOVE LOVE LOVE THIS RECIPE!! I followed the recipe exactly and added diced potatoes, 1.5 tsp of all seasoning, 1 tsp of garlic salt, 1 tsp of onion powder, a dash of nutmeg, 1.5 tsp of chicken bouillon and I served it over jasmine rice!! It’s was PHENOMENAL!! Thank you so much for this amazing recipe, my 3 teenagers loved it!!
Nagi says
Whoot! So pleased to hear that Maylene, thanks for taking the time to leave a review! N xx
Mary says
Sounds like a lovely stew but I have to correct you ……….here in Ireland Guinness stew is ALWAYS made with beef . Irish stew is a totally different dish made with lamb and potatoes but NEVER Guinness.
Nagi says
Let’s tell Wikipedia!! 😂