Name: Irish Beef and Guinness Stew
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Irish
Ingredients: 1.2 kg / 2.5 lb beef chuck, cut into 4cm / 1.5” cubes; 1/2 tsp salt and black pepper, each; 3 tbsp flour; 3 tbsp olive oil; 2 garlic cloves, minced; 1 onion, chopped; 3 celery ribs, chopped; 3 carrots, peeled and cut into 2.5cm / 1” pieces; 2 tbsp tomato paste; 440ml / 14 oz Guinness beer (original); 2 cups (500ml) beef broth/stock, low sodium; 2 beef bouillon cubes, crumbled; 2 dried bay leaves; 5 thyme sprigs (or 1 tsp dried thyme); 1 tsp sugar; 2 tbsp Worcestershire sauce; 500g / 1 lb baby potatoes, halved; 2 tbsp parsley, chopped (garnish)

Why You’ll Love Irish Beef and Guinness Stew Recipe

This stew delivers incredible depth of flavor from the Guinness and slow-cooked beef. It’s satisfying, rich, and makes excellent leftovers — even better the next day. The long simmering process turns the beef meltingly tender and infuses every spoonful with robust, savory goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
beef chuck (boneless, slow-cooking cut)
salt and black pepper
garlic cloves, minced
onions, chopped
bacon, diced
flour
Guinness beer
tomato paste
chicken stock or broth (can substitute beef broth)
carrots, peeled and cut
celery stalks, cut
bay leaves
thyme (fresh sprigs or dried)
optional: potatoes (if you like more veggies in your stew)

Directions

Prepare the beef by cutting into large chunks and patting dry. Season with salt and pepper.
Heat olive oil in a heavy-based pot over high heat. Brown the beef in batches, then remove to a plate.
Lower heat to medium; cook garlic and onions until soft, then add diced bacon and cook until browned.
Stir in the flour and cook for about a minute to remove the raw taste.
Pour in the Guinness and broth, mixing well to dissolve the flour. Add tomato paste, bay leaves, and thyme.
Return the browned beef to the pot. The liquid should just cover the meat. Bring to a gentle simmer.
Cover and simmer for about 2 hours until the beef is tender. Remove the lid and continue simmering for another 30–45 minutes to reduce and thicken the sauce slightly.
Adjust seasoning with salt and pepper. Remove bay leaves and thyme sprigs before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: approximately 10 minutes
Cook time: approximately 3 hours
Total time: about 3 hours and 10 minutes

Variations

Slow Cooker: After browning the beef and deglazing with Guinness, transfer everything to a slow cooker. Cook on low for 8 hours.
Pressure Cooker/Instant Pot: Use the sauté function to brown the beef, then pressure-cook on high for 40 minutes for faster results.
Add Potatoes: Stir in peeled and chopped potatoes during the last hour of simmering for a heartier stew.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat until heated through.
You can also freeze the stew for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a splash of broth if needed to loosen the consistency.

FAQs

What does Guinness add to the stew?

Guinness gives the stew a rich, deep flavor and dark color. The alcohol evaporates during cooking, leaving behind a complex savory taste without any bitterness.

Can I make this stew without alcohol?

Yes, you can substitute the Guinness with a mixture of beef broth, Worcestershire sauce, and a little vinegar for a similar rich flavor.

What cut of beef is best?

Beef chuck is ideal for this stew. It’s a tough cut that becomes incredibly tender and flavorful when slow-cooked.

Do I need to brown the meat first?

Yes. Browning the beef caramelizes the surface and adds extra depth of flavor to the finished stew.

What herbs go well in this stew?

Bay leaves and thyme are traditional. You can also use rosemary for a slightly different herbal note.

Can I add other vegetables?

Absolutely. Potatoes, parsnips, and mushrooms all work well and add variety and nutrition.

How thick should the stew sauce be?

The sauce should be thick enough to coat the back of a spoon. If it’s too thin, simmer uncovered to reduce or add a flour or cornstarch slurry.

What should I serve with this stew?

It pairs beautifully with mashed potatoes, crusty bread, or traditional Irish soda bread.

Can I use beef broth instead of chicken broth?

Yes. Beef broth deepens the flavor even more, while chicken broth provides a lighter base that lets the Guinness shine.

How long can I freeze the stew?

You can freeze the stew for up to 3 months in airtight containers. Thaw in the fridge before reheating for best results.

Conclusion

Irish Beef and Guinness Stew is the ultimate comfort food — warm, hearty, and packed with deep, satisfying flavors. Whether you make it for a family dinner, a cozy weekend meal, or a special St. Patrick’s Day celebration, this stew is sure to impress. It’s a recipe you’ll want to come back to all winter long.