This delicious Guinness Beef Stew is the ultimate comfort food! It features tender beef, hearty veggies, and a rich broth flavored with stout Guinness beer. Best of all, it has a slow-cooked flavor, but it’s ready in under an hour.
I have lots of other stew recipes on the blog. So, if you like this Guinness Beef Stew, be sure to check out my Healthy Slow Cooker Beef Stew, Cabbage and Sausage Stew, and Turnip And Carrot Slow Cooker Beef Stew.
To me, there’s nothing more comforting than a hearty stew. This Guinness Beef Stew may just be my new favorite! The beef melts in your mouth, and the veggies soak up all the delicious flavor of the broth. It’s so cozy, and the perfect recipe to celebrate St. Patrick’s Day!
What I love most about this Guinness stew recipe is that it comes together in just one pot! Simply sear the beef, sauté the aromatics, and let everything simmer until it’s tender and full of flavor. I like to serve it with creamy mashed potatoes or warm bread. And the leftovers are even better the next day!
How To Make Guinness Beef Stew
Ingredients
- Beef chuck — For the best texture, I look for boneless beef chuck that’s well-marbled and cut it into 2-inch pieces.
- Guinness beer— The star of this dish! The stew isn’t too sweet, but it’s got a touch of sweetness that plays nicely with the beer’s bitterness, letting you enjoy all the depth of flavors of Guinness!
- Olive oil —Extra virgin olive oil is my go-to, but any neutral oil will work.
- Vegetables — This recipe is loaded with aromatic veggies, including onions, garlic, carrots, celery, and potatoes.
- Beef broth — I prefer beef bone broth or beef stock for its added nutrients and flavor. But, you can use any beef broth you prefer, or even make your own!
- Worcestershire sauce — Just a splash of Worcestershire sauce adds so much awesome flavor.
- Tomato paste — Don’t skip the tomato paste – it adds richness to the broth.
- Seasonings — I keep the seasonings simple with salt, pepper, and fresh or dried thyme.
- Sugar — A pinch of white sugar will help balance the flavors.
- Garnish — I like to garnish the stew with fresh parsley for added color.
Instructions to make this Irish Beef Stew
Sear the beef chuck:
- Add olive oil to a Dutch oven over medium-high heat. Pat beef dry with paper towel.Then, season the beef chuck cubes with salt and black pepper to taste.
- Add the beef into the Dutch oven, searing all sides until the cubes are evenly browned. This typically takes about 5 minutes. Then, transfer it to a bowl and set it aside.
- Note: Be careful not to overcrowd the pot, as the beef may steam instead of sear. You may need to sear in batches and repeat this process a couple of times.
Add the aromatics, Guinness, and broth:
- Reduce the heat to medium, then add onions and season them with a pinch of salt to taste. Stir until they’re lightly browned, then add garlic and cook for about 1 minute.
- Using a wooden spoon, deglaze the pot with Guinness and stir for about 3 minutes until the beer has dissolved any brown bits from the bottom of the pan.
- Return the beef to the Dutch oven, and add the Worcestershire sauce, tomato paste, carrots, celery, potatoes, thyme sprigs, sugar, and more salt and pepper to taste. Then, add enough beef broth to completely cover the meat and veggies.
Simmer and enjoy:
- Bring the stew to a gentle simmer, then reduce the heat to low. Cover the Dutch oven, and simmer until the beef is fork-tender, about 30 minutes.
- As the stew simmers, stir it occasionally and skim off any excess fat, if desired.
- Once the stew’s consistency is just right for you, discard the thyme sprigs and adjust the salt and pepper to taste.
- Serve Guinness beef stew with mashed potatoes and top with freshly chopped parsley. Enjoy!
Expert Tips
- Depending on the size of your Dutch oven, I recommend searing the meat in batches, so you don’t overcrowd the pan. This will ensure that there’s enough space to get all of the edges nice and browned.
- When I chop the meat and veggies, I try to make them roughly the same size, so everything cooks evenly. I aim for about 2-inch chunks for the beef and a similar size for the veggies.
- Did you know that you can freeze tomato paste? I rarely use a whole can for one recipe, so I’ll freeze the leftovers in small cubes that I can thaw and use anytime.
- As tempting as it may be, try not to open the lid while the stew is still simmering. This will release all the heat that’s built up over time, and the stew may take longer to cook.
- You don’t need flour or cornstarch or make a slurry for this Irish stew. Uncover the pot and steam the stew for the last 30 minutes of the cooking time; the sauce will naturally thicken.
How To Store Leftovers
- To Store: Guinness beef stew is even better the next day! Simply place the leftovers in an airtight container and keep in the refrigerator for up to 4 days. And for storage tip, I prefer a good glass container, as it doesn’t stain and it’s easier to clean.
- To Freeze: This recipe is also super freezer-friendly! Place the cooled leftovers in a freezer-safe container and freeze for up to 3 months. Remember to leave a bit of space in the container because the liquid will expand as it freezes.
- To Reheat: If it’s frozen, thaw the Guinness beef stew in the fridge overnight. Then, warm it in the microwave or on the stovetop until it’s heated through.
What To Serve with Guinness Beef Stew
- Mashed potatoes: This recipe is absolute perfection atop creamy mashed potatoes. I have tons of great recipes, like my Instant Pot mashed potatoes and roasted garlic mashed potatoes. For delicious low-carb options, try my mashed cauliflower or roasted butternut squash mash!
- Crusty bread: A piece of warm, crusty bread is the perfect side to go with Guinness beef stew. You could go with classic Irish soda bread, beer bread, or toasty garlic bread. My low-carb dinner rolls are another great option (or regular dinner rolls), and even better with homemade garlic butter.
- Cabbage: What’s more classic than Guinness beef stew and cabbage? I have tons of great cabbage recipes, including these hearty cabbage steaks, quinoa cabbage salad, and chopped red cabbage kale salad.
Recipe Variations
- Swap the protein: This beef stew recipe is also amazing with lamb instead of beef. I make it both ways depending on what I have on hand, and they’re both equally delicious!
- Load up the veggies: Feel free to load up on as many veggies as you like! For Guinness beef stew, I’d recommend mushrooms, cabbage, parsnips, or green peas.
- Add more flavor: This recipe is already super flavorful, but feel free to add your favorite fresh or dried herbs, like rosemary or bay leaves.
Recommended Tools
- Dutch oven: I love making Guinness beef stew in my big Dutch oven, but a large soup or stockpot will also work just fine.
- Cutting board: This recipe does require some prep work. I like to use a big wooden cutting board with lots of space to chop the veggies.
- Sharp knife: Make sure your knife is nice and sharp. This will make the chopping much easier and safer.
Frequently Asked Questions
What kind of beef do I use?
Although it may be tempting to get pre-cut stew beef, I highly recommend that you get chuck roast and cut it yourself. This way, you can make sure the pieces are similar in size. Plus, the flavor and texture are unmatched!
Does the Guinness beer make the stew bitter?
Even though Guinness is a slightly bitter beer, it doesn’t make the Guinness beef stew bitter at all. The alcohol will cook off, and the sugar helps balance the flavors very well.
Can I make this Guinness Beef Strew recipe in the slow cooker or Instant Pot?
You certainly can! For step-by-step instructions and expert tips, see my Healthier Slow Cooker Beef Stew and Instant Pot Beef Stew recipes!
Watch the Guinness Beef Stew Web Stories.
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3.42 from 12 votes
Guinness Beef Stew
Guinness Beef Stew is the ultimate comfort food! It features tender beef, hearty veggies, and a rich broth flavored with stout Guinness beer. Best of all, it has a slow-cooked flavor, but it’s ready in under an hour.
Prep: 10 minutes minutes
Cook: 40 minutes minutes
Total: 46 minutes minutes
Servings: 6 people
PrintRate
Ingredients
- 4 tablespoon olive oil
- 2 pounds beef chuck cut into 2-inch pieces
- Salt and freshly ground black pepper to taste
- 3 cups white chopped onions chopped
- 4 cloves garlic minced
- 1 12 ounce can Guinness beer
- 1 tablespoon Worcestershire sauce
- ¼ cup tomato paste
- 2.5 cups carrots chopped into 1-inch pieces
- 1.5 cups stalks celery chopped into 1-inch pieces
- 2 medium russet potatoes peeled and cut into large chunks
- 4 sprigs fresh thyme
- 1 teaspoon white sugar
- 3 cups beef broth or as needed to cover
- Freshly chopped parsley for serving
US CustomaryMetric
Instructions
Add olive oil to a Dutch oven pot over medium-high heat.
Season beef chuck cubes with salt and black pepper to taste. Add beef into the Dutch oven pot, sear all sides of the beef cubes until browned (about 5 minutes). Ensure not to overcrowd the pot with beef, as it may steam instead of sear. You may need to repeat this process a couple of times. Transfer beef to a bowl and set aside.
Reduce heat to medium; add onions and stir until lightly browned, seasoning with a pinch of salt. Add garlic and cook for about 1 minute.
Pour beer into the pot. Stir for about 3 minutes until the beer has dissolved any browned bits from the bottom of the pot.
Bring the meat back to the pot and add worcestershire sauce, tomato paste, carrots, celery, potatoes, thyme sprigs, sugar, more salt and black pepper to taste, and enough beef broth to cover the meat and the veggies.
Bring the stew to a gentle simmer, then reduce heat to low, cover the pot, and simmer until the beef is fork-tender, about 30 minutes. Stir occasionally and, if desired, skim off any excess fat.
Discard thyme sprigs and adjust salt and pepper to taste.
Serve with mashed potatoes and top with chopped freshly parsley. Enjoy!
Tips
- Sear the meat in batches, so you don’t overcrowd the pan and all edges of the beef cubes will get browned.
- Chop the meat and veggies into 2-inch pieces, so they cook evenly.
- Freeze any leftover tomato paste to use in other recipes.
- Keep the lid on while the beef simmers so the pot stays nice and hot.
- To Store: Place leftovers in an airtight container and store them in the fridge for up to 4 days.
- To Freeze: Place leftovers in a freezer-safe container and freeze for up to 3 months. Remember to leave space in the container for the liquid to expand as it freezes.
- To Reheat: Warm the stew in the microwave or on the stovetop until heated through.
Nutrition Information
Serving: 1/6 Calories: 422kcal (21%) Carbohydrates: 28g (9%) Protein: 37g (74%) Fat: 19g (29%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Cholesterol: 73mg (24%) Sodium: 670mg (29%) Potassium: 722mg (21%) Fiber: 4g (17%) Sugar: 9g (10%)
Nutrition information is calculated using an ingredient database and should be considered an estimate.
© Author: Olivia Ribas
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