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Home » Recipes » Stew Recipes

Authentic Guinness Beef Stew Recipe

Published: Mar 30, 2020 · Modified: Aug 21, 2022 by Chef Dennis Littley

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Have you ever had Guinness Beef Stew? My Guinness Beef Stew recipe is full of tender beef, hearty root vegetables, and a rich tomato broth with a deep savory flavor.

Without a doubt, this Guinness Stew will be one of the best stew recipes you’ve ever tasted. Don’t wait until St. Patrick’s Day to make this hearty stew, it’s the perfect meal for any time of year.

white bowl with Guinness beef stew and 2 slices of bread next to the bowl


 

A few years ago I got to visit Killarney, Ireland and was amazed at how good the food was. I wasn’t expecting the cuisine to be very exciting or that delicious. 

What I found was a country that enjoyed good food and young creative chefs that had embraced the local movement and raised the culinary level to new heights!

While their creativity created amazing new dishes, they hadn’t forgotten their roots and continued to serve hearty old-world Irish dishes like this Guinness Beef Stew.

I was fortunate enough to learn how to make this Irish beef stew while I was in Killarney and this is the recipe I was taught (with a few minor variations). I hope you enjoy it as much as we did!

Table of Contents:
  • Ingredients to make Guinness Beef Stew
  • What type of vegetables do I need for Beef Stew?
  • What Type of meat should I use for Beef Stew?
  • Can I make this stew with lamb?
  • Do I have to use beer to make this stew?
  • Can I make this stew in a slow cooker?
  • Can I make this stew in an Instant Pot?
  • Recipe FAQ’s
  • More Recipes You’ll Love
  • Recipe: Authentic Guinness Beef Stew Recipe

Ingredients to make Guinness Beef Stew

The ingredients are pretty basic for my beef stew recipe with the only real change being whether you add potatoes to the Guinness stew or serve it over mashed potatoes.

Of course, that doesn’t mean you can’t change up the recipe to suit your tastes. Remember recipes are guidelines. If you’d like to add your favorite root vegetables to the stew, by all means, make it your own.

ingredients to make recipe

Let’s start by gathering the ingredients we need to make Guinness Beef Stew. In chef speak this is called the Mise en Place which loosely translates into everything in its place. Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

*(beef stock and beer are missing from the picture)

What type of vegetables do I need for Beef Stew?

Most chefs or home cooks would tell you that the three basic ingredients (aka holy trinity) are the basis for any stew. Those would be carrots, onions and celery. The size shape and variety really doesn’t matter. Feel free to use large carrots and rough-cut celery stalks if you like.

  • Cut the vegetables into bite-size pieces or larger if you don’t mind cutting them as you eat.
  • Peel the potatoes or don’t. It’s up to you. You can also use any variety of potatoes you like. Red Bliss or Yukon Gold potatoes are a good choice.
  • Use any variety of onions you prefer. I used pearl onions but they broke up as they cooked so you really couldn’t tell they were cute little onions.
  • Generally, carrots are orange these days, but if you find heirloom carrots in hues of purple, yellow and white, by all means, use those.
  • I used mushrooms in my stew because that’s how I was taught and I love mushrooms. You don’t need to use mushrooms if you don’t like mushrooms.
  • You could use whole tomatoes instead of tomato paste. But I prefer the rich flavor the tomato paste helps build.
  • Garlic is an important ingredient, and trust me you won’t taste it in the stew. But it does play an important role in developing flavors. I wouldn’t leave it out, but it’s up to you.

**Other vegetables you can add are parsnips, turnips, peas, green beans and corn. That might be straying from tradition but if you like it, it’s okay!

What Type of meat should I use for Beef Stew?

cubes of beef on a white oblong serving platter seasoned with sea salt an pepper

The best (and least expensive) cut of beef for stews is the chuck roast. That comes from the front shoulder of the steer. The beef round which comes from the rear muscle is also a good choice. The chuck has more connective tissue and that’s why it’s my first choice.

The cheaper cuts of meat come from muscles that work more and would generally be tougher. But that also means more collagen-rich connective tissue. This connective tissue dissolves into the meat, adding to the body and richness to the stew that more expensive cuts of meat won’t give you. It also keeps the meat tender and moist which is exactly what you want with stew meat.

Other good choices would be bone-in short ribs and oxtail. 

Can I make this stew with lamb?

You sure can! Some of the Irish stews I had in Ireland were made with lamb and the lamb in Ireland is the best I’ve ever had.

Just follow the instructions as written substituting the beef. You may have more fat to skim off, but other than that, it should be delicious!

pan seared beef cubes on an oblong white platter

The first step is pan-searing the beef stew meat. Place your pot over medium-high heat and when the pan is very hot add the olive oil. Add the stew beef and let it sear on one side, turn the beef so that all the sides are seared.

Remove all the beef from the pan.

large pot with bacon, onions, mushrooms for beef stew

Add the garlic, onions, and mushrooms to the pot and let them cook for 3-4 minutes. Season with salt and pepper and add the bacon. Let the ingredients cook for another 5 minutes to let the bacon cook down.

[lasso type=”grid” category=”stock-pot-and-knife” link_id=”5577″]

You can use a slow cooker or Dutch oven to make this hearty stew.

large pot with stew vegetables

Next, add the carrots and celery to the pan. Cook for 3-5 minutes, then add the flour and let the mixture cook for an additional 2-3 minutes to let the flour cook, getting rid of the raw flavor.

pouring a bottle of Guinness extra Stout into the pot of vegetables

The next step is deglazing the pan with a bottle of Guinness. I used the Foreign Extra Stout because that’s what I had on hand. Feel free to use any variety of Guinness Stout that you like to drink. You can (gasp) substitute other stouts or porters that you might have on hand.

Deglazing the pan helps unstick all of the delicious browned bits that have attached themselves to the bottom of the pan during the cooking process. By adding a cooler liquid to the hot pan, it helps release those tasty bits. What’s left on the pan can be dislodged with a spoon.

Do I have to use beer to make this stew?

No, you don’t. You can substitute root beer, Dr. Pepper, or Coke for the beer.

large pot with stew ingredients ready to cook

The last step is adding the beef stew meat back into the pot with the potatoes, beef broth, and thyme (bay leaves are optional if you’d like to add one). Bring the stew to a light boil, then reduce the heat to low and cover the pot, allowing the stew to simmer for 2 hours. 

Check on the stew occasionally, stirring the pot when you do. After two hours, remove the lid from the pot, turn down the heat to simmer, and allow it to continue to cook for 1 -2 hours. This is when the magic happens. 

Allowing the stew to cook a little longer will make the beef tender and the broth rich and ah-mazingly flavorful. At this point, all you need to do is check the seasonings, adding more sea salt and black pepper if needed.

Can I make this stew in a slow cooker?

Yes, you can. I would suggest searing the bacon, meat and vegetables first. That will give you the best flavor. Allowing the caramelization adds a lot of flavor to the stew. Also, cut down the beef stock by one cup.

Cook for 3-4 hours on high or 8-10 hours on low. If needed, thicken the sauce with roux when the stew is finished.

Can I make this stew in an Instant Pot?

Yes, you can. You know your instant pot and how to work it to get the best results. Here are my suggestions to help give you the best results. Adjust them as needed.

  • Turn on the sauté function on the Instant Pot. Add the olive oil and then the stew meat. Sear the beef for about 2-3 minutes on each side, allowing the meat to caramelize. Remove the beef and set aside until needed.
  • Add more oil if needed, then continue to saute the bacon until it begins to crisp up a little. Then add the mushrooms, garlic, onions, celery and carrots. Continue to cook the vegetables for 5-7 minutes. Again we want to caramelize the vegetables to bring out the depth of flavors.
  • Deglaze the pan with the Guinness using a spoon to get all the delicious bits off the bottom of the pan.
  • Add the beef stock and tomato paste. Mix well.
  • Add the browned beef into the pot (including any juices)and potatoes.
  • Follow the instructions for pressurizing your Instant Pot and push the “Meat/Stew” button, which should default to 35 minutes.
  • Your pot should show On. Pressure will start building pressure. Because of the large amount of ingredients, this can take up to 25 minutes. Once you build up adequate pressure, the 35 minutes cooking process will begin.
  • When the cooking process has finished, allow your Instant Pot to cool for 10 – 15 minutes before releasing the pressure.

If your stew looks a little thin, make a roux to add to the stew to thicken the gravy. In a small pan, melt two tablespoons of butter and add two tablespoons of flour to the melted butter. Over low heat, let the roux cook for 3-4 minutes.

Remove a cup or more of the liquid from the pot and whip in the roux to the liquid. When the roux has been mixed in well, add the mixture back into the instant pot and mix well. Bring the heat back up to finish thickening the sauce.

white bowl of guinness beef stew

You don’t have to wait for St. Patrick’s Day to serve up this deliciousness. Why not treat your family to my Irish Beef Stew this week? Just make sure to pick up a loaf of crusty bread and good Irish butter!

Recipe FAQ’s

Will my Guinness beef stew be bitter?

Stoudt is a bitter beer and you might think it will make the stew bitter, but in truth, the flavors enhance the stew. But if it does taste bitter to you, try adding a little brown sugar.

How can I thicken my Guinness beef stew?

If your stew isn’t thick enough add one tablespoon of cornstarch to one cup of liquid from the stew. This will help thicken the stew. You can also make a slurry with equal parts corn starch and water mixed together and added directly to the stew.

What type of beef should I use to make Guinness beef stew?

Chuck, Short Ribs and Oxtail are my preferred choices for beef stew. The cheaper cuts of meat come from muscles that work more and would generally be tougher. But that also means more collagen-rich connective tissue. This connective tissue dissolves into the meat, adding to the body and richness to the stew that more expensive cuts of meat won’t give you. It also keeps the meat tender and moist which is exactly what you want with stew meat.

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overhead shot of half a white bowl full of Guinness beef stew

Authentic Guinness Beef Stew Recipe

When it comes to comfort food nothing can beat Guinness Beef Stew. This amazingly flavorful and rich stew is an Irish classic that your family will love.
5 from 213 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 25 minutes mins
Course Entree
Cuisine Irish
Servings 6
Calories 619 kcal

Ingredients
 
 

  • 2 tablespoon olive oil more if needed
  • 2½ lb beef chuck cut into 1½ – 2 inch cubes
  • 3 cloves garlic minced
  • 2 cups pearl onions or any onion roughly chopped
  • 2 cups mushrooms thick slice
  • 6 oz bacon sliced in small strips
  • 1 cup carrots peeled and cut into chunks
  • 1 cup celery rough cut
  • 3 tablespoon all-purpose flour
  • 14.9 oz Guinness Beer
  • 4 tablespoon tomato paste
  • 3 cups beef stock
  • 2 cups baby potatoes cut in half. (can sub any type of potato)
  • 3 sprigs thyme
  • ¾ teaspoon sea salt (to taste)
  • ½ teaspoon black pepper (to taste)

Instructions
 

  • Cut the beef into 1 ½ -2" chunks. Pat dry then sprinkle with salt and pepper.
  • Heat oil in a heavy-based wide pot over high heat (I used my All-Clad 6 qt 5 ply pot). Add beef and brown the pieces well on all sides. Remove and place on a plate until needed.
  • Lower the heat to medium. If needed add additional oil.
  • Add garlic, onions and mushrooms and cook for 3-4 minutes.
  • Add Bacon and continue to cook until the bacon is browned (about 5 minutes)
  • Add carrots and celery and continue to cook for 3-5 minutes.
  • Add flour to the pan and mix in well. Allow the mixture to cook for 2-3 minutes to get the raw taste out of the flour.
  • Add Guinness to deglaze the pan and get all the bits off the pan into the sauce. Then add the beef stock and tomato paste. Mix well.
  • Add the browned beef into the pot (including any juices) along with the potatoes and thyme.
  • Cover, lower heat so it is bubbling gently. Let the stew cook covered for 2 hours. At this point the beef should be pretty tender. Remove lid and let the stew continue to simmer for an additional 1-2 hours. The sauce will have reduced and be amazingly flavorful.
  • Skim off any fat that may be on the surface of the stew. Adjust seasonings to taste with sea salt and pepper. Remove thyme and serve.

Video

Nutrition

Calories: 619kcalCarbohydrates: 21gProtein: 46gFat: 38gSaturated Fat: 14gCholesterol: 149mgSodium: 981mgPotassium: 1344mgFiber: 3gSugar: 7gVitamin A: 5317IUVitamin C: 12mgCalcium: 90mgIron: 6mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 213 votes (152 ratings without comment)

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    Recipe Rating




  1. Eliza says

    November 22, 2020 at 8:51 pm

    5 stars
    Looks good and simple to cook. Only concern is the time need to stew it.
    I hv a brunch party. Can I cook the stew earlier and leave for overnite ? Will it affect the taste ?
    Tq

    Reply
    • Chef Dennis Littley says

      November 22, 2020 at 8:57 pm

      you can cook the stew the day before and reheat it before serving. It will actually taste better after sitting for a day. You may need to add a little water or stock if it gets too thick.

      Reply
  2. Barbara says

    November 10, 2020 at 2:21 pm

    I was thinking of doing this recipe with lamb. Any suggestions?
    Also was thinking of using my crock pot once everything is browned etc. Can you see any difficulties that might cause?
    The recipe looks rich and fragrant! Many thanks!

    Reply
    • Chef Dennis Littley says

      November 10, 2020 at 5:29 pm

      hi Barbara
      I think it would excellent with Lamb. You may end up with more fat, that will need to be skimmed off, but it should delicious. The lamb I had in Ireland was amazing and I did have a few of the stews made with lamb. The crock pot will work nicely, but I would definitely sear the meat first and if possible the carrots, onions and celery as well. Then you can leave it to simmer in your crock pot.
      Let me know how it turns out.

      Reply
    • Clint says

      December 17, 2021 at 1:50 pm

      I make Guiness stew yearly and sometimes experiment with what I have and my family now prefers that I add some cabbage to the above. I also add a little semisweet chocolate chips that I took from a Irish pub recipe

      Reply
  3. Brian says

    November 02, 2020 at 1:17 pm

    5 stars
    Well done !
    Can’t wait
    To taste and of course
    EAT!
    Talk later.
    Brian

    Reply
  4. Kacey Perez says

    April 06, 2020 at 7:16 am

    Wow this stew looks amazing! So rich and flavorful. I have never tried Guinness in a stew before but I can imagine it is going to add a whole new level of flavor to the rest of the ingredients! Thanks for sharing this!Kacey

    Reply
  5. Charity says

    April 05, 2020 at 9:06 pm

    I haven’t made a Guinness stew in forever. Now I have the time! Adding the ingredients to my shopping list. Thanks!

    Reply
  6. Loreto and Nicoletta Nardelli says

    April 05, 2020 at 1:06 pm

    5 stars
    Your Guinness beef stew looks amazing! It seems very flavorful and something our family would love to have on the table one of these days. Thank you!

    Reply
  7. Veronika says

    April 03, 2020 at 4:13 pm

    5 stars
    There is nothing better than a bowl of delicious homemade beef stew! I’m sure my hubby will appreciate the beer and mushrooms in it!

    Reply
  8. Ty Brumfield says

    April 03, 2020 at 11:00 am

    Thanks for sharing Chef. This is exactly the kind of Guinness stew that I’ve been looking for. I’ll have no problem staying indoors with this!!!

    Reply
  9. Jacqui DeBono says

    April 02, 2020 at 6:17 pm

    5 stars
    There is nothing better than a rich beef stew, with a chunk of homemade wheaten bread – heaven! And even better for leftovers the next day too.

    Reply
  10. Amanda says

    April 02, 2020 at 3:20 pm

    5 stars
    It doesn’t get cozier than this stew! I love how simple the ingredients are, but it transforms into the most flavorful dish. Definitely making this again!

    Reply
  11. Mama Maggie's Kitchen says

    April 02, 2020 at 4:12 am

    5 stars
    Hmmm yum! This Guinness Beef Stew looks really delicious and very comforting to eat. My husband surely will love a bowl of this.

    Reply
  12. Melanie Walsh says

    April 02, 2020 at 12:11 am

    I had the same feeling about going to Ireland. I was so thrilled to learn the history, to see the sights. But I went in with limited expectations about the food. How wrong I was! This stew brings back so many happy memories of my trip. Can’t wait to bring it to my kitchen.

    Reply
  13. Amy H says

    April 01, 2020 at 10:11 pm

    I’ve been looking for a good stew recipe… I just don’t know what type of cut to use from Venison… My choices are Steaks, Chops or Roasts … (They are processed for us, and I have no idea what is what)

    Reply
  14. Marysa says

    April 01, 2020 at 3:21 pm

    This sounds like a wonderfully hearty stew! I will have to give this one a try since I am home and looking for new recipe ideas.

    Reply
  15. Pam Greer says

    April 01, 2020 at 10:58 am

    5 stars
    We have some leftover bottles of stout from St. Patrick’s Day and everything else we need to make this delicious stew!!

    Reply
    • Nadia says

      September 21, 2024 at 10:26 am

      Howdy Chef! Regarding the 3 tbsp of flour, is it necessary to cook it with the carrots and celery? Could I dredge the beef in it prior to browning? I assume the cook time of the stew will mitigate the possibility of raw flour flavor, but I’d like to avoid it. Great recipie, thank you for your time.

      Reply
      • Chef Dennis Littley says

        September 21, 2024 at 1:43 pm

        You do need to use the flour to make the roux, using it to dredge the beef won’t work as well and you’ll end up having to thicken the stew later.

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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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