Guinness Beef Stew
This Guinness Beef Stew recipe is full of tender beef, veggies, and a rich beef and stout broth. It’s comfort food of the highest quality and perfect for celebrating St. Patrick’s Day!
This classic Irish stew comes together in one pot with minimal work. All you need to do is serve it alongside fluffy mashed potatoes or buttered noodles for a dinner that’s sure to impress!
Table of Contents
Irish Guinness Beef Stew
If you know me, you know that a beef braise is one of my ultimate comfort foods. Like truly in my top 5 favorite things to eat. This Guinness Beef Stew is no different!
The beef is fall-apart tender in a rich beef and Irish stout broth and packed with veggies. What’s not to love about that?
Guinness Beef Stew is one of my favorite recipes to serve for a dinner party because the minimal amount of prep is up front and the oven does all the work. It’s perfect for feeding a crowd and the bold flavors of beef and stout never fail to impress.
Guinness Beef Stew, or Irish stew, is native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. While I don’t claim for this to be an authentic recipe, the flavors captured in the dish embody the Irish spirit!
If you’re a lover of comforting braised beef dishes, try my Classic Beef Bourguignon or my Red Wine Braised Beef!
Why You’ll Love this Recipe
Easy – This is not an involved recipe! A bit of chopping, mixing, simmering, and then the oven does most of the work. It’s a bit of up front work while being mostly hands-off leaving you free to work on other things.
Budget friendly – Beef chuck is an affordable cut of meat that feeds a crowd! This dinner feels impressive while still being low effort and low cost.
One Pot – I love an easy dinner that all comes together in one pot! All the searing, sautéing, and braising is one in one dutch oven or braiser that goes straight from stovetop to oven. Guinness beef stew is the perfect no fuss dinner!
How to Make Guinness Beef Stew
As with all my soups and braises, I HIGHLY recommend investing in a dutch oven. Mine is a huge work horse in my kitchen and I use it almost every day.
Tools Needed
Ingredients and Substitutions
- Beef. Beef chuck is best here, but brisket also works!
- Bacon. Bacon adds a delicious smoky and rich flavor to the guinness beef stew.
- Veggies. Onion, celery, and carrot is classic here. I also add chopped cabbage and potatoes for extra heartiness.
- Garlic. Garlic makes everything better!
- Flour. Flour helps thicken the beef sauce.
- Tomato paste. Tomato paste adds a rich, deep flavor.
- Stout beer. Guinness is the obvious play here but go for the classic, not the ‘extra’ as it’s much more bitter.
- Beef broth. Homemade is always best, but the second best is the true beef stock you buy in the freezer section.
- Strong brewed coffee. A bit of departure from tradition, but adds a rich and savory flavor.
- Herbs. Fresh thyme and fresh bay leaves are the best here. You could use dried bay leaves if necessary.
- Peas. Optional, but I love the texture and pop of green!
The Process
- Render the bacon. Add the chopped bacon to your dutch oven. Turn the heat to medium-low and cook the bacon, stirring occasionally, until it’s browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.
- Sear the beef. Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
- Saute the veggies. Decrease the heat to medium and add the butter. Add the chopped onions, celery, cabbage, and carrots to the pot and saute for 3-4 minutes, while stirring often. Add the chopped garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color. Once the tomato paste is ready, sprinkle the flour over the top and stir well to incorporate.
- Add the liquid and herbs. Add the beer to the pot and use a silicone spoon to work up any browned bits from the bottom of the pot. Add in the beef broth and coffee and bring to a simmer. Add the beef and bacon back to the pot, along with the chopped potatoes, thyme, and bay leaves.
- Braise time! Cover the pot and transfer to a 350 F oven. Cook for 3- 3 1/2 hours or until the beef is very tender. Remove from the oven and rest 30 minutes covered before serving.
Best Cuts of Beef for Guinness Beef Stew
Using the perfect cut of beef for Guinness Beef Stew is essential! You want a cut that has enough fat and marbling to make it flavorful and keep it from drying out. Below are my favorites:
Beef Chuck – A humble and flavorful cut, beef chuck is so perfect for braising. A chuck roast is usually known as the cut your parents used for pot roast, a large triangular cut from the chuck of the cow. Its well marbled with fat, which prevents it from drying out during low-and-slow cooking. It’s economical and full of beefy flavor.
Brisket – Brisket is another one of my favorite cuts for braising! It’s also fairly cheap and economical and packed with flavor. The brisket is a long cut from the breast/chest of the cow and is sectioned into two parts: the flat and the point.
- The flat has a layer of fat running across the top, but it is just that: a flat square piece of meat. It’s great for braising. The point is more pointed in shape and has a much higher fat content. Both work well, but if you’re using the point, plan to trim some of the excess fat away.
Best Beer to Use for Beef Stew
It’s not an Irish beef stew without a bit of stout in the broth! The obvious play for Guinness beef stew is Guinness! Duh. That being said, if you plan to go with guinness, make sure to use the classic and NOT THE GUINNESS ‘EXTRA’. The ‘extra’ is more bitter and will result in a bitter stew.
If you want to opt for another stout or craft beer, make sure the IBU (International Bitterness Unit) is low, preferably under 50. Make sure that you’re using a beer without a strong hoppy flavor or you’ll end up with a bitter stew.
Instant Pot & Slow Cooker Instructions
I love taking my time braising in the oven, but that’s not always feasible with time constraints. Here are some other methods for cooking up Guinness Beef Stew.
Instant Pot or Pressure Cooker – Follow the recipe as written, using the saute function on your instant pot. Let the pan get nice and hot before rendering the bacon and then searing beef using the ‘high’ setting for saute. Remove the beef and bacon and saute the veggies. Add the liquid ingredients and then return the beef and bacon to the pot with the potatoes and herbs. Set the Instant Pot to ‘pressure cook’ for 60 minutes, with natural release.
Slow Cooker – Use another pan or pot to render the bacon and sear the beef before adding it to the slow cooker. Seriously, don’t skip this step because it adds SO much flavor! Once the beef is seared, add it to the slow cooker and pour the braising liquid over the top. Add the veggies, potatoes, and herbs. In a small bowl, whisk the flour together with 1 cup of beef broth until smooth. Cover and cook on high for 4-5 hours, or low for 7-8 hours. Once tender, serve guinness beef stew over mashed potatoes.
Storage Instructions
In the event that you have leftovers, Guinness Beef Stew is easy to store and freeze!
To store: Let the guinness beef stew cool to room temperature and store in an airtight container for 4-6 days in the fridge.
Freezing Beef Stew: You can very easily freeze guinness beef stew! Let the beef and liquid cool to room temperature and then store in a freezer-safe ziplock bag. Try to press most of the air out of the bag while sealing, this helps prevent freezer burn. Label and freeze for up to 3 months. Defrost overnight in the fridge.
Reheating: Beef stew is best reheated in a skillet or dutch oven. Add the beef and liquid to a dutch oven or skillet, adding a little extra broth or water as needed. Cover and simmer on low until the beef is tender and warmed through.
What to Serve with Guinness Beef Stew
If you’re throwing a dinner party or just want a nice dinner to enjoy, here are some of my favorite dishes to serve with Guinness Beef Stew.
Leafy salad – I love starting a meal with a big leafy salad! My recipe for KALE CAESAR SALAD is one of my favorite salads ever and pairs so well with Guinness Beef Stew. You’re going to love the homemade caesar dressing! This Italian Chopped Salad is also a great option.
Mashed potatoes – Who doesn’t love piling tender beef on a bed of mashed potatoes? If you want a classic version, try my CREME FRAICHE MASHED POTATOES. If you want to try something new, my CARAMELIZED ONION AND BACON MASHED POTATOES are a show stopper! Horseradish Mashed Potatoes are also a great option and balance the richness of the beef stew.
Dinner Rolls – I don’t know about you, but I’m a sucker for warm dinner rolls! I love sopping up any extra juices with a warm piece of bread. Try my foolproof FLUFFY DINNER ROLLS!
Dessert – No dinner party or gathering is complete without some dessert, am I right? Some of my favorite low effort/high reward desserts are my ALMOND RICOTTA CAKE, SKILLET APPLE CRISP, and TEXAS SHEET CAKE.
Next time you’re in the mood for a cozy & comforting fall meal, try this Guinness Beef Stew. It’s one of our year-round favorites, and I know you will love it just as much as we do! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Cozy Braises to Try Now
Apple Cider Braised Pork
Red Wine Braised Beef
Beer Braised Carnitas
Coconut Milk Braised Chicken
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Guinness Beef Stew
Ingredients
- 4 strips bacon, diced
- 3.5 lbs beef chuck, cut into 2" cubes
- 1 yellow onion, large diced
- 3 carrots, chopped
- 2 celery ribs, chopped
- 1/4 head cabbage, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/4 cup all purpose flour
- 2 cups Guinness stout*
- 2 1/2 cups beef broth
- 1 cup strong brewed coffee
- 2 bay leaves
- 2 thyme sprigs
- 1 lb baby gold potatoes, halved
- 2 cups frozen peas, optional
- kosher salt
- freshly cracked black pepper
Instructions
- Preheat an oven to 350 F.
- Render the bacon. Add the chopped bacon to your dutch oven. Turn the heat to medium-low and cook the bacon, stirring occasionally, until it’s browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.
- Sear the beef. Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
- Saute the veggies. Decrease the heat to medium and add the chopped onions, celery, cabbage, and carrots to the pot and saute for 3-4 minutes, while stirring often. Add the chopped garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color. Once the tomato paste is ready, sprinkle the flour over the top and stir well to incorporate.
- Add the liquid and herbs. Add the beer to the pot and use a silicone spoon to work up any browned bits from the bottom of the pot. Add in the beef broth and coffee, stir well, and bring to a simmer. Add the beef and bacon back to the pot, along with the chopped potatoes, thyme, and bay leaves.
- Braise time! Cover the pot and transfer to a 350 F oven. Cook for 3- 3 1/2 hours or until the beef is very tender. Remove from the oven, stir in the peas, and rest 15 minutes covered before serving.
Rate & Review This Recipe
Hi there, forgive me if i have missed this but how many servings does your recipe make? Thanks!
That information is at the top of the recipe card. It serves between 6-8.
I told my mom, who is an amazing cook, about this recipe that looked absolutely divine. She warned me that it might turn out bitter with the coffee and Guinness. It was so delicious and not bitter at all! This is is one of my new favorite recipes. I served it with the recommended mashed potatoes. Words really don’t do justice.
So happy you enjoyed it!
This dish was absolutely delicious! I was worried it was going to be bitter, but it wasn’t at all. I doubled the recipe, so I let it cook for 4 hours. I also added the carrots when an hour was left because I like my carrots more firm. I can’t wait to make this again.
I’d love to share this recipe in an upcoming blog post that I’m working on for a Saint Patrick’s Day table setting. I hope it’s ok if I share one of your photos with it, of course, linking directly to your blog and recipe. Looks so delicious! Dabbling & Decorating
Absolutely, thanks for asking!
Guinness extra and Guinness foreign extra both work well in this recipe. The coffee will add more bitterness than the beer. I have been adapting chef John’s food wishes recipe for years. Bay leaves and peas are excellent additions. I like to add some dried rosemary and use half chicken/half beef stock. Great recipe regardless. I usually 4x it.
I found the instructions for this recipe a little confusing. 3 things: 1) you have frozen peas in the ingredients list, but you dont say what step to add them in. They are never mentioned in the instructions. 2) you have baby gold potatoes in the ingredients list and say to add them before the 3.5 hours of cooking time, but the potatoes are so small that they will basically disintegrate if you cook them for that long and 3) the picture on this recipe shows mashed potatoes on the side, but the instructions say to add the potatoes in with everything else, not make them separately.
To address your comments: 1) the last sentence of the instructions tells you when to stir in the peas (Step 6). 2) I like soft potatoes, if you like them firmer simply add them later but as you can see from the photos the potatoes are alive and well when I make the dish. That’s a judgement call for each person preparing the recipe. 3) this is a recipe for the stew, not for mashed potatoes. I like enjoying my stew over mashed potatoes, but again, that’s up to the reader’s discretion on how they want to serve their stew. I have several mashed potato recipes on my website if that’s something you’re interested in. Hope that helps!