If you’re craving a hearty, comforting meal that really hits the spot, this Beef Guinness Stew Recipe is an absolute winner. Rich, tender beef simmered in Guinness beer with savory veggies makes each spoonful a warm hug in a bowl. Trust me, once you try this, it’ll become a staple in your kitchen too!
Why You’ll Love This Recipe
- Deep, rich flavor: The Guinness adds a unique depth without tasting bitter or overpowering.
- Fall-apart beef: Slow cooking transforms the chuck into melt-in-your-mouth tenderness every time.
- Perfect hearty comfort food: Great for cold days or when you want a stick-to-your-ribs meal.
- Family-approved: My loved ones beg me to make this stew on repeat, and yours will too!
Ingredients You’ll Need
The ingredients in this Beef Guinness Stew Recipe come together to create layers of flavor — from the savory bacon to the aromatic herbs — making it a true Irish classic. When shopping, look for fresh, good-quality beef chuck and a good bottle of Guinness to capture that authentic flavor.
- Beef chuck: Choose boneless and well-marbled for the best tender and flavorful result.
- Olive oil: For browning the beef and bringing out those deep meaty flavors.
- Garlic: Freshly minced for that punch of aroma and subtle sweetness.
- Onions: Brown, white or yellow all work well to add savory depth.
- Bacon or pancetta: Adds a smoky richness that complements the stew beautifully.
- Flour: Helps thicken the stew without making it gummy.
- Guinness beer: The star ingredient that brings that distinct maltiness and body.
- Tomato paste: Adds a touch of umami and richness to the sauce.
- Chicken stock or broth: I prefer chicken to keep the flavors balanced and not too heavy.
- Carrots and celery: Classic veggies that soften into sweet, tender bites.
- Bay leaves and thyme: Fresh or dried, these herbs infuse the stew with aromatic warmth.
Variations
I love experimenting with this Beef Guinness Stew Recipe to suit different tastes and occasions. Feel free to tweak it so it feels just right for you and your family.
- Slow cooker version: I’ve used my slow cooker many times for this stew—the beef comes out beautifully tender with minimal hands-on time.
- Vegetable swaps: I sometimes add parsnips or turnips for an extra earthy note that my family adores.
- Make it gluten-free: Swap the all-purpose flour for a gluten-free alternative—just be sure to cook it enough to thicken the sauce nicely.
- Beef broth instead of chicken: If you love deeper beefy flavor, try beef broth; it’s richer and still lets the Guinness shine through.
How to Make Beef Guinness Stew Recipe
Step 1: Prep and Brown Your Beef
Start by cutting your beef into nice, even 2-inch chunks so they cook uniformly. Patting them dry before seasoning with salt and pepper is key to getting a good sear—wet beef will just steam and won’t brown properly. I like to do this in batches over high heat, making sure each piece gets that perfect deep brown crust, which adds a tremendous depth of flavor to the stew.
Step 2: Build Flavor with Aromatics and Bacon
After the beef is browned and set aside, lower the heat to medium and toss in your garlic and onions. Cook them gently until soft and fragrant—around 3 minutes. Then add the diced bacon and let that render and brown. This combination gives the stew a smoky, savory backbone that you just can’t beat.
Step 3: Add Veggies and Flour to Thicken
Next, stir in the carrots and celery. Let them mingle with the bacon and aromatics for a minute or two before sprinkling over the flour. Stir it all together to cook off the raw flour taste—this step really helps thicken the stew later on. I always make sure to stir for about a minute at this stage so the flour doesn’t clump or burn.
Step 4: Pour in Guinness, Stock, and Herbs
Carefully add the Guinness, chicken stock, and tomato paste, stirring to scrape up all those tasty browned bits from the bottom. This is where the stew starts to take on that iconic rich, malty flavor. Add your bay leaves and thyme, then return the beef (and any juices) to the pot, making sure the liquid just covers the meat and veggies.
Step 5: Simmer Low and Slow
Turn the heat down so the pot bubbles gently and cover it. Let it simmer like this for 2 hours, checking occasionally. Your patience here really pays off—the beef becomes tender but still holds its shape. Then, uncover and simmer another 30-45 minutes until the sauce thickens and the beef practically falls apart with a touch. Skim off any excess fat if you like, adjust salt and pepper, and remove your herbs before serving.
Pro Tips for Making Beef Guinness Stew Recipe
- Batch Browning: Don’t overcrowd the pan when browning beef; it’ll steam instead of sear, losing flavor.
- Scrape the Fond: When adding liquid, deglaze the pot well to lift all the caramelized bits for extra richness.
- Check Liquid Levels: Keep an eye during simmering so the stew doesn’t dry out—add a splash of broth if needed.
- Patience with Simmering: Low, slow cooking ensures tender beef and perfectly melded flavors—don’t rush!
How to Serve Beef Guinness Stew Recipe
Garnishes
I love topping my beef Guinness stew with a sprinkle of fresh chopped parsley—it adds a fresh pop of color and a bit of brightness to cut through the richness. Sometimes I add a dollop of sour cream or creamy horseradish sauce for an extra layer of indulgence when serving.
Side Dishes
This stew pairs famously with creamy mashed potatoes, which soak up that luscious Guinness sauce so well. You could also serve it alongside buttered crusty bread or buttery egg noodles if you want a change. For veggies, simple steamed greens like broccoli or kale balance the meal nicely.
Creative Ways to Present
For special occasions, I like serving the stew in mini cast-iron pots or rustic bread bowls—everyone loves the cozy presentation. Adding a sprinkle of crispy bacon bits or caramelized pearl onions on top can also elevate it for guests.
Make Ahead and Storage
Storing Leftovers
Leftovers of this stew are actually better the next day because the flavors have more time to deepen. I store mine in an airtight container in the fridge for up to 3 days—just make sure to remove any excess fat before storing to keep it fresher.
Freezing
I often freeze portions in heavy-duty zip bags or airtight containers. It freezes beautifully and thaws quickly overnight in the fridge. This makes it perfect for meal prep on busy weeks or stocking up on cold days!
Reheating
To reheat, I gently warm it in a pot over low heat to avoid toughening the beef or breaking down the sauce. Adding a splash of broth or water helps loosen the sauce if it’s thickened too much in the fridge or freezer.
FAQs
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Can I make this Beef Guinness Stew Recipe in a slow cooker?
Absolutely! After browning the beef and sautéing the veggies, transfer everything to your slow cooker and cook on low for about 8 hours. Just reduce the broth slightly to prevent it from becoming too watery and finish with some simmering on the stove if needed to thicken.
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What if I don’t have Guinness beer or don’t want to use alcohol?
Guinness is key for the authentic flavor, but if avoiding alcohol, use 2 cups water plus 1 tablespoon Worcestershire sauce and 2 crumbled beef bouillon cubes. This substitutes nicely and still makes a delicious beef stew, though not that classic Guinness richness.
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Can I use other cuts of beef?
Yes! Slow-cooking cuts like chuck are ideal because they get tender without drying out. You could also use short ribs or brisket pieces, but avoid lean cuts as they tend to dry out during long cooking.
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How thick should the stew sauce be?
It should be thick enough to coat a spoon but still pourable. The flour helps thicken it nicely without gumminess. If too thin after cooking, you can simmer it uncovered to reduce further.
Final Thoughts
I absolutely love how this Beef Guinness Stew Recipe turns out every time—it’s a comforting, flavorful hug in a bowl that’s perfect for any chilly evening. When I first tried it, I couldn’t believe how tender the beef became and how the Guinness added such a distinct, yet mellow character without being overpowering. My family goes crazy for this stew, and I’m always so happy to share it with friends. I hope you enjoy making and eating it as much as I do—grab that bottle of Guinness and dive in!
Print
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
A rich and hearty Beef and Guinness Stew featuring tender chunks of slow-cooked beef, savory bacon, and a deep flavorful sauce made with iconic Irish Guinness beer. Perfectly cooked vegetables and aromatic herbs complement the robust flavors, making it an ideal comfort food served best with creamy mashed potatoes.
Ingredients
Beef and Meat
- 2.5 lb / 1.25 kg beef chuck, boneless short rib or any other slow cooking beef (no bone), cut into 5cm/2″ chunks
- 6 oz / 180g bacon, speck or pancetta, diced
- 3 garlic cloves, minced
Vegetables and Herbs
- 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 2cm / 1″ pieces
- 2 bay leaves
- 3 sprigs thyme or 1 tsp dried thyme leaves
Liquids and Seasonings
- 2 tbsp olive oil
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 tbsp all-purpose/plain flour (use gluten-free flour for gluten-free option)
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or beef broth
Instructions
- Prepare the Beef: Cut the beef into 5cm/2″ chunks. Pat dry with paper towels and sprinkle evenly with salt and black pepper.
- Brown the Beef: Heat 2 tablespoons olive oil in a heavy-based pot over high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown the beef chunks well on all sides until a deep crust forms. Remove browned beef to a plate and repeat with remaining pieces.
- Sauté Aromatics and Bacon: Reduce heat to medium. If the pot looks dry, add a little more oil. Add minced garlic and chopped onions, cooking about 3 minutes until soft and translucent. Add diced bacon and cook until browned and fragrant.
- Add Vegetables: Stir in the carrots and celery pieces, cooking briefly to combine flavors.
- Incorporate Flour: Sprinkle 3 tablespoons of flour over the vegetables and stir continuously for 1 minute to cook off the raw flour taste and help thicken the stew.
- Add Liquids and Herbs: Pour in the Guinness beer, chicken stock, and stir in the tomato paste thoroughly to dissolve the flour and combine ingredients. Add bay leaves and thyme sprigs.
- Return Beef to Pot: Place the browned beef back into the pot along with any accumulated juices. The liquid should just cover the meat and vegetables.
- Simmer Slowly: Cover the pot with a lid, reduce heat so the stew bubbles gently, and cook for 2 hours until the beef starts becoming tender.
- Reduce Sauce: Remove the lid and continue to simmer for another 30 to 45 minutes, or until the beef is falling apart at a touch and the sauce has thickened to a rich consistency.
- Finish and Serve: Skim any excess fat from the surface if desired. Remove bay leaves and thyme sprigs. Adjust salt and pepper to taste. Serve hot, ideally with creamy mashed potatoes for a classic pairing.
Notes
- Guinness Beer is essential for authentic flavor; it adds richness without overpowering the dish. If avoiding alcohol, substitute with 2 cups water, 1 tbsp Worcestershire sauce, and 2 beef bouillon cubes for a classic stew taste.
- Alternate cooking methods: Oven baking at 160°C (320°F) covered for 2.5 hours plus 30-45 minutes uncovered to reduce sauce; Slow cooker on low for 8 hours (reduce broth by 1 cup); Pressure cooker on high for 40 minutes for tender beef.
- Flour is added after sautéing vegetables to avoid burning it on the beef and to control thickness of the sauce.
- Chicken broth is preferred for a milder flavor that allows the Guinness to shine, but beef broth works perfectly well.
- Nutrition values exclude mashed potatoes and may be overstated as fat skimmed off is not accounted for.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
