Hearty & Flavorful Irish Beef and Guinness Stew: Your Ultimate Comfort Food Recipe

There’s nothing quite like a rich, hearty Irish beef stew, especially when it’s infused with the distinctive flavor of Guinness^® stout beer. This classic comfort food is not just for St. Patrick’s Day; it’s a perfect meal for any chilly evening, bringing warmth and deep, savory satisfaction to your table. This particular recipe is designed for the stovetop, offering a traditional slow-simmered approach that yields incredibly tender beef and a deeply flavored sauce. However, we’ve also included clear adaptations for both the slow cooker and the Instant Pot, making this foolproof recipe versatile enough for any kitchen and schedule.

Imagine succulent chunks of beef, slow-cooked to perfection, swimming in a robust gravy with tender carrots and onions, all brought together by the unique malty notes of Guinness. It’s a dish that evokes images of cozy evenings and traditional Irish hospitality. Prepare to impress your family and friends with this truly special meal.

Beef and Guinness Stew over mashed potatoes in a white bowl with a spoon and a sprig of thyme

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Watch How to Make Irish Beef and Guinness Stew

How Long Does it Take to Make This Delicious Stew?

The secret to an incredibly rich and flavorful stew lies in patience. Since the deep, complex flavors of this hearty dish develop as it slowly simmers, it’s crucial to allocate ample time for the cooking process over low heat. This isn’t a rush-job meal, but the active preparation time is surprisingly minimal.

You’ll spend approximately 20 minutes on ingredient preparation and browning the beef, which is a vital step for building a robust flavor base. After this initial prep, the stew requires a gentle simmer for 2 to 3 hours. This extended cooking time allows the beef to become melt-in-your-mouth tender and the sauce to thicken beautifully, marrying all the wonderful flavors together. While it demands a bit of waiting, the hands-off simmering period makes it a perfect dish for a relaxed weekend or for meal prepping in advance.

Essential Ingredients for Your Beef and Guinness Stew

Crafting the perfect Beef and Guinness Stew begins with selecting quality ingredients. For this recipe, you’ll need beef stew meat, naturally, but also a good quality Guinness^® stout beer, fresh onions and garlic, carrots, tomato paste, all-purpose flour, cayenne pepper for a subtle kick, and essential salt and pepper. Each component plays a crucial role in building the stew’s characteristic depth and aroma.

Beef Stew Meat: Opt for a cut like chuck roast, which is ideal for slow cooking. Its marbling ensures it breaks down beautifully, becoming incredibly tender and flavorful over time. Cutting it into 1-inch cubes ensures even cooking.
Guinness^® Stout Beer: This is the star ingredient that gives the stew its distinctive Irish character and rich, malty flavor. The bitterness balances the richness of the beef, and its deep color contributes to a beautiful gravy.
Onions & Garlic: These aromatic vegetables form the foundation of the stew’s savory base. Sautéing them until tender sweetens them and releases their fragrant oils.
Carrots: A classic stew vegetable, carrots add natural sweetness, vibrant color, and texture that holds up well during long simmering.
Tomato Paste: A small but mighty ingredient, tomato paste adds a concentrated umami depth and a touch of acidity that brightens the overall flavor profile of the stew.
All-Purpose Flour: Used to coat the beef, the flour helps create a delicious crust during browning and acts as a thickening agent for the stew, giving it that luxurious, velvety texture.
Cayenne Pepper: Just a touch of cayenne adds a very subtle warmth without making the stew spicy, enhancing the other flavors.
Salt & Freshly Ground Pepper: Fundamental seasonings that bring out the best in all the ingredients. Don’t underestimate their importance!
Olive Oil: For browning the beef and sautéing the aromatics.
Dried Thyme: A quintessential herb for stews, thyme provides an earthy, aromatic note that complements beef and beer wonderfully.

Ingredients: Beef stew meat, a bottle of guinness beer, chopped onion, chopped carrot, tomato paste, flour, minced garlic, paprika, thyme, salt, and pepper

Step-by-Step Guide: Crafting Your Perfect Irish Stew

Making this Beef and Guinness Stew is a straightforward process, but each step contributes significantly to the final, rich flavor. Follow these instructions carefully to achieve a truly memorable dish.

Prepare the Beef: Begin by coating your beef stew meat. Drizzle a tablespoon of olive oil over the beef cubes in a large bowl, ensuring each piece is lightly coated. In a separate small dish, combine the flour, cayenne, salt, and pepper. This seasoned flour mixture will not only create a lovely crust on the beef but also help thicken the stew later. Sprinkle this mixture over the oiled beef and toss thoroughly until all the meat is well-coated.
Brown the Beef and Sauté Aromatics: Heat the remaining three tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the floured beef in batches, making sure not to overcrowd the pan. Brown the meat on all sides, creating a deep, caramelized crust. This browning step is crucial as it develops deep, complex flavors through the Maillard reaction. Once browned, remove the beef and set aside. In the same pot, add your chopped onions and minced garlic. Sauté these aromatics until the onions are translucent and tender, scraping up any browned bits from the bottom of the pan as they cook.

Beef stew in a pot with chopped raw onions and garlic added

Build the Flavor Base with Guinness: Pour about half a bottle (or one bottle, depending on your preference for the richness) of Guinness^® stout beer into the pot. As the beer simmers, use a wooden spoon to vigorously scrape all the flavorful browned bits (known as “fond”) from the bottom of the pan. This deglazing step is essential for incorporating all the delicious caramelized flavors into your stew’s liquid base.
Add Tomato Paste and Remaining Ingredients: Stir in the tomato paste until it is well mixed with the beer and aromatics. This creates a rich, umami-packed base for your stew. Now, return the browned beef to the pot. Add the chopped carrots and the dried thyme. If you only used one bottle of Guinness initially, add the remaining half bottle now. Gently stir everything together until the liquid achieves an even consistency.

Pot of Beef Stew with Guinness beer pouring in

Simmer to Perfection: Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 2 to 3 hours. During this long, slow simmer, the beef will become incredibly tender, and all the flavors will meld together beautifully, creating a rich and complex gravy. Stir occasionally to prevent sticking.
Serve and Enjoy: Once the stew has reached its desired tenderness and richness, it’s ready to serve! This stew is traditionally served hot over creamy, prepared mashed potatoes, which soak up the delicious gravy perfectly. Garnish with a sprig of fresh thyme if desired, and savor one of the most comforting dishes you’ll ever make.

White bowl with beef stew with carrots served over mashed potatoes garnished with a sprig of thyme.

Freezer Instructions: Enjoying Your Stew Later

One of the fantastic benefits of this Beef and Guinness Stew recipe is how well it freezes, making it an excellent option for meal prep or having delicious, homemade comfort food ready whenever you need it. Freezing allows you to enjoy the rich flavors of this stew long after you’ve made it.

I highly recommend freezing the stew in smaller, individual portions. This makes it incredibly convenient to pull out for quick lunches or single-serving dinners. If you’re looking to stock your freezer, feel free to double or even triple just the stew part of the recipe (excluding the mashed potatoes, which are best made fresh) and freeze larger quantities. To freeze, transfer the cooled stew into freezer-safe glass jars or airtight containers, leaving at least 1 inch of headroom to allow for expansion as it freezes. For larger portions, leave even more space. When you’re ready to enjoy, simply thaw the frozen stew in the refrigerator overnight. Reheat it gently either in the microwave or on the stovetop over low heat until it’s warmed through. Always serve with freshly prepared mashed potatoes for the best experience.

Frequently Asked Questions About Beef and Guinness Stew

Can I make Beef and Guinness^® Stew in a slow cooker?

Absolutely! The slow cooker is a fantastic tool for making this stew, as it truly enhances the tenderness of the beef and allows the flavors to deepen over time. You will, however, need to start the recipe on the stovetop to properly brown the beef. Browning is a critical step that develops rich, savory flavors that a slow cooker alone cannot achieve.

For Beef and Guinness^® Stew in the slow cooker:

Brown the floured beef on the stovetop in a large skillet or Dutch oven, just as described in the main recipe instructions.
Follow the recipe instructions until you reach the point where the stew needs to simmer on the stovetop.
Once all ingredients are combined in the pot and the liquid has come to a initial simmer, transfer the entire stew mixture to your slow cooker.
Cook on low for 3-4 hours, or until the beef is incredibly tender and the sauce has thickened.

Keep in mind that all slow cookers heat differently. A larger volume slow cooker will often cook the same amount of food much faster than a smaller one, so it’s always good to be mindful and check for tenderness towards the end of the cooking time.

Can I make Beef and Guinness^® Stew in the Instant Pot?

Yes, you can adapt this recipe for the Instant Pot, but you’ll need to adjust the order of operations slightly. A key rule for pressure cooking is to never add flour or other thickeners *before* the pressure cooking cycle. Thickeners can cause ingredients to stick to the bottom of the pot and potentially burn, and a pressure cooker needs a thinner liquid to generate the steam necessary to reach pressure.

While I haven’t specifically made *this* Beef and Guinness Stew recipe in the Instant Pot yet, I successfully adapted a Mexican beef stew recipe for it, and the preparation method is quite similar. Here’s how you’d approach it for the Instant Pot:

For Beef and Guinness^® Stew in the Instant Pot:

Start by adding 1 tablespoon of olive oil to the Instant Pot’s inner pot. Use the “Sauté” mode to brown the beef. *Do not* coat the beef in flour at this stage, but you can certainly season it with cayenne, salt, and pepper. Brown the beef in batches to ensure good caramelization, then remove and set aside.
Add the onions and garlic to the pot and sauté until softened.
Return the beef to the pot. Add the beer (being mindful not to exceed the liquid fill line recommended for your specific pressure cooker model), thyme, and carrots.
Secure the lid, set the valve to sealing, and cook on manual pressure (or “High” pressure if you have that option) for 25 minutes.
Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 15 minutes. After 15 minutes, carefully release any remaining pressure and open the lid.
Now it’s time to thicken. In a separate bowl, whisk the 3 tablespoons of flour with about ½ cup of hot liquid from the stew until no lumps remain. (Be careful, the liquid will be hot!)
Add this flour mixture back into the Instant Pot and stir gently to combine.
Stir in the tomato paste and any remaining beer. Switch the Instant Pot back to “Sauté” mode and heat the stew just long enough for it to thicken and warm through. Watch it carefully to prevent burning, as this step won’t take long.
As soon as the stew is hot and thickened to your liking, turn off the Instant Pot and serve immediately over mashed potatoes.

Do I have to use Guinness^® beer?

While Guinness^® is the traditional choice and provides a distinct, authentic flavor to this Irish stew, you are not strictly limited to using it. Any good quality stout beer will work wonderfully and contribute similar malty, robust notes. There are many excellent local stouts that could be fantastic in this recipe, so feel free to experiment with what’s available and what you enjoy.

Some people even prefer to use a dry red wine instead of beer for a different depth of flavor. If you choose to go this route, select a full-bodied red like a Cabernet Sauvignon or Merlot. However, it’s crucial to avoid lighter-colored beers or white wines, as they lack the rich, deep flavor profile needed to stand up to the beef and create that signature hearty stew. Stick with darker beers or dry red wines for the best results.

Is this an authentic Irish stew recipe?

An authentic Irish stew, in its most traditional form dating back centuries, would have primarily been made with lamb or mutton and potatoes, sometimes with onions and carrots, due to the local availability of these products in Ireland, especially prior to the Great Famine in the 19th century. The original versions were simple, hearty peasant dishes designed to make the most of basic ingredients.

As the Irish people migrated to the United States and other countries during the famine years, they brought their culinary traditions with them. Over time, these traditional recipes naturally evolved, adapting to new ingredients and tastes. In America, beef often became a more readily available and less expensive alternative to lamb. Furthermore, modern Irish stew recipes, like this one, frequently incorporate ingredients such as tomato paste and stout beer (like Guinness) to add greater depth of flavor, richness, and color to the broth. While traditionally potatoes would have been cooked directly in the stew, either whole or chopped, serving the stew over a bed of creamy mashed potatoes is a delicious modern adaptation that ensures every spoonful is accompanied by this beloved staple. So, while this recipe is a delicious nod to Irish heritage, it represents the wonderful evolution of Irish-American comfort food.

What cut of beef is best for Irish stew?

For a stew that achieves ultimate tenderness and rich flavor, boneless beef chuck roast is the absolute best choice. This cut has excellent marbling (small streaks of fat), which melts during the long, slow cooking process, keeping the meat moist and contributing immensely to the stew’s depth of flavor. You can buy it as a whole roast and cut it into 1-inch cubes yourself, or often find pre-cut “beef stew meat” in grocery stores, which is usually chuck. Other suitable cuts include beef round or brisket, but chuck roast typically yields the most consistently tender results.

Can I add other vegetables to the stew?

Absolutely! While onions and carrots are traditional, feel free to customize your stew with additional vegetables based on your preferences or what you have on hand. Root vegetables tend to hold up best during the long simmering process. Great additions include:

Parsnips: Add a sweet, earthy flavor that complements the stout and beef. Add them along with the carrots.
Celery: Provides an aromatic base; sauté with the onions and garlic.
Mushrooms: Sautéed mushrooms add an extra layer of umami. Add them during the last 30-60 minutes of simmering.
Potatoes: If you prefer the potatoes cooked *in* the stew rather than served alongside, add diced potatoes (such as Yukon Gold or red potatoes) during the last hour of simmering to prevent them from becoming too mushy.

Just remember that denser vegetables like potatoes and parsnips need more cooking time, while softer ones like mushrooms or peas should be added closer to the end.

Perfect Pairings: What to Serve with Irish Beef and Guinness Stew

This Beef and Guinness Stew is incredibly rich and satisfying on its own, especially when served over a generous helping of creamy mashed potatoes. The mashed potatoes are truly essential, as they provide the perfect vehicle for soaking up every last drop of the savory, beer-infused gravy.

To round out the meal, I typically keep side dishes simple. A crisp green salad with a light vinaigrette offers a refreshing contrast to the stew’s richness. For an extra touch of Irish tradition, you might consider serving it with a slice of homemade Irish soda bread or even a savory Guinness bread. While the stew is substantial enough not to *need* extra bread, these options are wonderful for soaking up any remaining sauce and adding to the comforting experience. A robust red wine or, of course, a pint of Guinness itself, makes for a perfect beverage pairing.

Recipe Card

Beef and Guinness Stew

5 from 2 votes

This delicious Irish beef stew made with Guinness^® stout beer is perfect for St. Patrick’s Day or any day you crave comforting, savory flavors.

AuthorMary Ann

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Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 50 minutes

Course Soup

Cuisine Irish

Servings 8 bowls

Calories 377

Ingredients

2 pounds beef stew meat, cut into 1″ cubes
4 tablespoons olive oil, divided
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
2 large onions, chopped
1 clove garlic, minced
2 tablespoons tomato paste
1½ – 2 bottles Guinness® stout beer (12oz bottles)
3 large carrots, chopped
½ teaspoon dried thyme
4 cups prepared mashed potatoes, for serving

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Instructions

Cut 2 pounds beef stew meat into 1″ cubes.
Chop 2 large onions and 3 large carrots. Mince 1 clove garlic.
Place beef cubes into a large bowl and drizzle with 1 tablespoon olive oil. Mix well to coat the beef evenly.
In a separate shallow dish, combine 3 tablespoons flour, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and ¼ teaspoon cayenne pepper; stir well to combine all seasonings.
Sprinkle the flour mixture over the olive oil-coated beef cubes and toss thoroughly to ensure all pieces are evenly coated. This step helps in browning and later thickening the stew.
Heat the remaining 3 tablespoons olive oil in a large, heavy-bottomed fry pan or Dutch oven over medium-high heat. Add the floured beef in batches, making sure not to overcrowd the pan, and cook, stirring frequently, until well browned on all sides. Remove the browned beef and set aside.
Add the chopped onions and minced garlic to the same pot. Sauté, stirring occasionally, until the onions are tender-crisp and translucent, scraping up any delicious browned bits from the bottom of the pan.
Pour in about half of the Guinness® stout beer into the pan. Stir well, making sure to scrape all the caramelized bits from the bottom and sides of the pan. This deglazing step adds immense flavor to your stew.
Return the browned beef to the pot. Add 2 tablespoons tomato paste and stir until it is completely blended into the beer mixture. Add the chopped carrots and ½ teaspoon dried thyme, along with any remaining Guinness, if you choose to use more.
Bring the stew to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 2-3 hours, stirring occasionally. The stew is ready when the beef is fork-tender and the sauce has thickened to your liking.
Serve this rich and comforting stew hot over 4 cups prepared mashed potatoes. Enjoy!

Notes

For Beef and Guinness^® Stew in the slow cooker:

Brown the floured beef on the stovetop in a large skillet.
Follow the recipe instructions (sautéing onions/garlic, adding beer, tomato paste, carrots, thyme) until the point where the stew needs to simmer.
Transfer the entire stew mixture to a slow cooker and cook it on low for 3-4 hours, or until beef is tender.

Be mindful of how hot your slow cooker cooks since they all heat differently. Larger volume slow cookers will cook the same amount of food much faster than a smaller volume slow cooker.

For Beef and Guinness^® Stew in the Instant Pot:

You should never add flour or other thickeners before the pressure cooking cycle since it can cause food to stick to the bottom of the pot and burn. The pressure cooker needs the thinner liquid to create the steam that forces the pot to go under pressure.

Put the 1 Tbsp. oil in the inner pot and brown the meat in it without the flour (you can put the cayenne, salt, and pepper on it) on sauté mode. Remove beef and set aside.
Sauté onions and garlic. Return beef to pot. Add the beer (up to the amount recommended for liquid on your model of pressure cooker), thyme, and carrots to the pot.
Cook on manual pressure (high if you have the option) for 25 minutes.
NPR for 15 minutes, then release any remaining pressure and open lid.
Mix the flour with about ½ cup of the hot liquid from the pot, whisking well to get any lumps out.
Add the flour mixture back to the pot and stir gently to mix.
Add the tomato paste and any remaining beer and heat on sauté mode for just long enough to heat through and thicken (watch carefully for burning – this won’t take long).
Turn off the Instant Pot as soon as the stew is hot and thickened, then serve over mashed potatoes.

Nutrition per serving

Calories: 377 calCarbohydrates: 35 gProtein: 29 gFat: 13 gSodium: 380 mgFiber: 4 gSugar: 4 g

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