If you’re looking for a hearty, soul-soothing meal that feels like a warm hug on a chilly day, you absolutely have to try this Beef Guinness Stew Recipe. I love this stew because the Guinness beer adds a depth of flavor that’s rich and comforting without overpowering the dish. When I first tried it, I was amazed at how tender the beef gets and how the sauce just melts into everything, creating a beautiful, thick, and glossy finish. Stick with me here—I’ll walk you through every step so your stew turns out just perfect.
Why You’ll Love This Recipe
- Rich, layered flavor: The Guinness adds a deep maltiness that blends beautifully with the beef and veggies.
- Perfectly tender beef: Slow cooking makes the beef melt-in-your-mouth tender, just the way a stew should be.
- Comfort food classic with a twist: It’s a traditional stew but with that Irish flair you just can’t get enough of.
- Flexible cooking methods: Whether you use a slow cooker, pressure cooker, or stovetop, it’s easy to adapt.
Ingredients You’ll Need
The magic of this Beef Guinness Stew Recipe starts with quality ingredients that play well together. The beef chuck provides that perfect balance of flavor and tenderness when slow-cooked, and the combination of bacon and Guinness creates the sauce’s signature richness. A tip I always follow is to use fresh herbs and good-quality broth—it really elevates the final taste.
- Beef chuck or boneless short rib: Choose well-marbled pieces for juicy, tender meat that holds up to slow cooking.
- Olive oil: For browning the beef and sautéing the veggies—adds a subtle fruity note.
- Salt and black pepper: Essential for seasoning—don’t be shy here to bring out the flavors.
- Garlic and onions: These build the aromatic base that makes the stew so comforting.
- Bacon or pancetta: Adds a smoky, savory depth—you’ll notice the difference if you skip it!
- Flour: Used to thicken the stew sauce just right without clumping or burning.
- Guinness beer: The star ingredient—infuses the stew with rich maltiness without a boozy taste.
- Tomato paste: Brings a subtle tang and richness to the sauce.
- Chicken or beef stock: I usually go with chicken broth for a milder flavor that lets the Guinness shine through.
- Carrots and celery: Classic stew vegetables, they absorb all those lovely flavors while adding texture.
- Bay leaves and thyme: These herbs add a lovely earthy, fragrant note to the stew.
Variations
One of the things I love about this Beef Guinness Stew Recipe is how easy it is to tweak depending on what you have and your mood. I sometimes add mushrooms for an earthy boost or swap out the thyme for rosemary if I want a slightly different herbal note. Feel free to personalize it—you really can’t go wrong!
- Mushrooms: I added cremini mushrooms once, and my family went crazy for the extra texture and flavor they brought.
- Herb swaps: If you don’t have thyme, rosemary or even a bay leaf alone can still give a lovely fragrance.
- Vegetarian version: I haven’t tried it myself with a non-beef base, but swapping beef with mushrooms and veggie broth could be a fun experiment!
- Slow cooker or pressure cooker: I’ve found these handy for busy days—just adjust times as noted, and you’ll have stew ready with minimal babysitting.
How to Make Beef Guinness Stew Recipe
Step 1: Brown the Beef to Lock in Flavor
Start by cutting your beef into nice, even chunks—about 2 inches each. Pat them dry with a paper towel; this is key to getting a good sear. Sprinkle with salt and black pepper. Heat up your olive oil in a heavy-based pot over high heat and brown the beef in batches—don’t crowd the pan! You’ll know it’s ready when each piece develops a deep golden crust. Set the browned beef aside on a plate.
Step 2: Build the Flavor Base with Veggies and Bacon
Lower the heat to medium and add a little more oil if your pot looks dry. Cook the garlic and onions for around 3 minutes until they start softening, then toss in the bacon. The smell here is amazing! Once the bacon is nicely browned, stir in your carrots and celery to step up the hearty veggies factor.
Step 3: Thicken the Sauce and Add Liquids
Sprinkle the flour over the veggies and stir for about a minute—this cooks off the raw taste and helps thicken your stew later. Then pour in the Guinness, chicken stock, and tomato paste, stirring well so the flour dissolves completely. Toss in the bay leaves and thyme, and return the browned beef along with any juices to the pot. The liquid should just cover the beef; if it looks too dry or too watery, adjust slightly.
Step 4: Simmer to Tender Perfection
Cover your pot and lower the heat so the stew is just bubbling gently. Cook for about 2 hours; the beef should already be tender and flavorful. Then remove the lid and let it simmer uncovered for another 30 to 45 minutes. This step thickens the sauce and lets the beef fall apart at the touch! Before serving, skim off any excess fat and season with a little extra salt and pepper if needed. Don’t forget to fish out those bay leaves and thyme sprigs.
Pro Tips for Making Beef Guinness Stew Recipe
- Dry Your Beef Well: Excess moisture prevents good browning, so pat your beef chunks dry before seasoning.
- Brown in Batches: Crowding the pan makes the beef steam rather than sear, so do this step in batches for the best crust.
- Don’t Skip the Flour Step: Stirring the flour in with the veggies helps thicken the stew evenly without clumps or bitter burnt flour taste.
- Simmer Low and Slow: Keep the heat gentle once simmering—too high and your beef can toughen or sauce reduces too fast.
How to Serve Beef Guinness Stew Recipe
Garnishes
I like sprinkling some freshly chopped parsley or chives on top just before serving—it adds that pop of color and a fresh herbal lift that cuts through the richness. Sometimes, a dollop of sour cream or a little grainy mustard on the side really brightens it up too.
Side Dishes
Mashed potatoes are my go-to pairing—creamy and buttery, they soak up every bit of that luscious stew sauce. Crusty bread works wonders here too if you want something to dunk and scoop. For a lighter option, buttery steamed greens like kale or cabbage balance the meal beautifully.
Creative Ways to Present
For special occasions, I’ve served this stew in individual mini cast-iron pots—super charming and keeps each bowl hot longer. Another fun idea is to spoon it over buttered egg noodles or creamy polenta instead of potatoes for a twist. Honestly, it’s the kind of dish that looks as cozy as it tastes, so presentation just adds to the experience!
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in a tightly sealed container in the fridge, where they stay fresh for 3 to 4 days. The flavors actually deepen overnight, so if you can wait a day, the stew tastes even better the next day!
Freezing
This Beef Guinness Stew Recipe freezes beautifully. I portion it out into freezer-safe containers, leaving a little room for expansion. When you thaw and reheat, you’ll still get that rich, hearty flavor without losing texture—just like fresh.
Reheating
I like to reheat gently on the stovetop over low heat, stirring occasionally until warmed through. This helps keep the beef tender and the sauce silky smooth. You can also microwave leftovers—just cover and heat in short bursts, stirring in between to avoid hot spots.
FAQs
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Can I make this Beef Guinness Stew recipe without alcohol?
Yes, absolutely! If you can’t use alcohol, substitute the Guinness with a combination of 2 cups water, 1 tablespoon Worcestershire sauce, and 2 crumbled beef bouillon cubes. This will create a delicious beef stew that’s close in flavor, just without the distinct Guinness touch.
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What cut of beef is best for this stew?
I recommend using beef chuck or boneless short ribs because they have enough fat and connective tissue to become tender and flavorful after long, slow cooking. Avoid lean cuts as they can dry out.
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Can I use beef broth instead of chicken broth?
You can! I usually prefer chicken broth because it’s milder and lets the Guinness flavor come through more clearly, but beef broth works just as well if you want a beefier stew.
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How thick should the stew sauce be?
The sauce should be nicely thickened but still saucy enough to coat the beef and veggies well. The flour and simmering uncovered at the end help achieve that perfect texture without it feeling gluey or watery.
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Can I prepare this stew in a slow cooker or pressure cooker?
Definitely! The recipe works well both ways. For slow cookers, reduce the broth slightly and cook on low for 8 hours. For pressure cookers, follow the slow cooker prep but cook on high pressure for about 40 minutes. Both methods yield tender, flavorful results.
Final Thoughts
This Beef Guinness Stew Recipe is one of those dishes I go back to time and again whenever I want something comforting and hearty without too much fuss. It’s the kind of meal that gets better the next day, perfect for sharing with family or impressing friends on a chilly evening. Give it a try—you’ll enjoy the rich flavors, tender beef, and that cozy feeling with every spoonful. Trust me, once you make it, this stew will be a new favorite in your kitchen!
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Beef Guinness Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Irish
Description
This hearty Beef and Guinness Stew is a classic Irish dish featuring tender chunks of slow-cooked beef simmered in rich Guinness beer and aromatic herbs. Enhanced with bacon, vegetables, and a thickened tomato-based sauce, it’s perfect for a comforting meal served alongside creamy mashed potatoes.
Ingredients
Meat & Protein
- 2.5 lb / 1.25 kg beef chuck, boneless short rib or any other slow cooking beef (no bone), cut into 5 cm / 2″ chunks
- 6 oz / 180 g bacon, speck or pancetta, diced
- 3 garlic cloves, minced
Vegetables
- 2 onions (brown, white or yellow), chopped
- 3 carrots, peeled and cut into 1.25 cm / 1/2″ thick pieces
- 2 large celery stalks, cut into 2 cm / 1″ pieces
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
Liquids & Pantry
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock/broth (or beef broth)
- 3/4 tsp salt
- 3/4 tsp black pepper
Instructions
- Prepare the beef: Cut the beef into 5 cm / 2″ chunks. Pat dry thoroughly then sprinkle evenly with 3/4 tsp salt and 3/4 tsp black pepper to season the meat.
- Brown the beef: Heat 2 tbsp olive oil in a heavy-based pot over high heat. Add the beef in batches to avoid overcrowding and brown well on all sides. Remove browned beef onto a plate and repeat until all beef is browned.
- Sauté the aromatics: Lower the heat to medium. If the pot looks dry, add a little more olive oil. Cook the minced garlic and chopped onions for about 3 minutes until they soften. Then add the diced bacon and cook until the bacon is browned.
- Add vegetables: Stir through the carrot and celery pieces, cooking briefly to combine the flavors.
- Incorporate flour: Sprinkle 3 tbsp flour over the mixture and stir constantly for 1 minute to cook off the raw flour taste and help thicken the stew sauce.
- Add liquids and herbs: Pour in 440 ml Guinness beer, 750 ml chicken broth, and add 4 tbsp tomato paste. Stir well to dissolve the flour completely. Add 2 bay leaves and 3 sprigs thyme (or 1 tsp dried thyme). Mix thoroughly.
- Return beef and simmer: Return the browned beef pieces along with any juices into the pot. The liquid should just cover the beef. Cover the pot and lower the heat to a gentle simmer. Cook for 2 hours until the beef is tender.
- Reduce and thicken sauce: Remove the lid and simmer gently for an additional 30 to 45 minutes until the beef is falling apart and the sauce has thickened and reduced.
- Finish and season: Skim off any excess fat from the surface if desired. Remove the bay leaves and thyme sprigs. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the stew hot with creamy mashed potatoes for a classic comforting meal.
Notes
- Guinness Beer is key for the signature rich flavor; there is no exact non-alcoholic substitute. As an alternative, use 2 cups water + 1 tbsp Worcestershire sauce + 2 beef bouillon cubes crumbled to replicate classic beef stew flavor.
- Alternate cooking methods: Oven – bake covered at 160°C / 320°F for 2.5 hours, then reduce uncovered 30–45 minutes; Slow cooker – reduce broth by 1 cup, cook on low for 8 hours; Pressure cooker – cook on high for 40 minutes.
- Flour is added directly to the pot to thicken the sauce instead of dusting the beef to avoid burnt flour flavor.
- Chicken broth is preferred for its mild flavor which lets the Guinness stand out, but beef broth can be used as well.
- Nutrition facts are calculated excluding the mashed potatoes and overstate fat content as skimmed fat is not accounted for.
Nutrition
- Serving Size: 1 cup (approx. 250 g)
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
