Name: Irish Beef Guinness Stew Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Irish
Ingredients: 2.5 lb beef chuck, boneless short rib or any slow cooking beef, cut into 5cm chunks; 3/4 tsp salt; 3/4 tsp black pepper; 3 garlic cloves, minced; 2 onions, chopped (brown, white, or yellow); 6 oz bacon, speck or pancetta, diced; 3 carrots, peeled and cut into 1.25 cm pieces; 2 large celery stalks, cut into 2 cm pieces; 2 tbsp olive oil; 3 tbsp all purpose flour (use gluten free flour for GF option); 440 ml Guinness Beer; 4 tbsp tomato paste; 3 cups (750 ml) chicken stock or broth (or beef broth as substitute); 2 bay leaves; 3 sprigs fresh thyme or 1 tsp dried thyme leaves

If you’re craving a meal that’s both comforting and packed with rich, hearty flavors, I’ve got you covered with this Irish Beef Guinness Stew Recipe. It’s like a warm hug in a bowl—perfect for a cozy dinner any night of the week.

A close-up view of a thick stew inside a black slow cooker shows multiple layers of brown and orange chunks. The stew contains juicy pieces of browned meat, bright orange carrot slices, and pale yellow potato cubes in a rich brown sauce. There are green herb sprigs and whole bay leaves floating on top, adding texture and freshness. A metal spoon is partially submerged in the stew. Surrounding the slow cooker, there are fresh whole vegetables, including an onion and carrots, plus a bottle of dark Guinness beer on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Irish Beef Guinness Stew Recipe
Top Tip
How to Serve Irish Beef Guinness Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Irish Beef Guinness Stew Recipe

Why You'll Love This Recipe

Honestly, this stew has become one of my go-to dishes whenever I want something special but not complicated. It’s slow-cooked to perfection, letting the flavors deepen and the beef get fall-apart tender.

Rich flavor: The Guinness beer creates a deeply savory and velvety sauce that’s truly iconic.
Hearty and filling: With tender beef, smoky bacon, and tender veggies, one bowl will leave you satisfied.
Simple to prepare: Just a bit of prep and patience while it simmers—and the results are worth every minute.
Classic comfort food: Perfect for chilly evenings or any time you need a cozy, soulful meal.

Ingredients & Why They Work

Getting the right ingredients will make all the difference here. Choosing a good cut of beef and authentic Guinness beer ensures the stew’s flavor is spot on. Here’s what you’ll need and why each element shines.

Flat lay of fresh raw beef chuck cut into chunky cubes, three whole uncracked brown garlic cloves, two whole peeled yellow onions, diced fresh streaky bacon, a small mound of all-purpose flour on a white ceramic plate, a small white ceramic bowl filled with dark Guinness beer, a small white ceramic bowl of vibrant red tomato paste, a small white ceramic bowl of golden olive oil, a small white ceramic bowl containing clear golden chicken broth, three peeled whole carrots cut into thick rounds, two fresh celery stalks cut into chunks, two fresh green bay leaves, and three sprigs of fresh thyme, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef chuck or boneless short rib: These cuts are perfect for slow cooking, becoming tender and flavorful without drying out.
Salt and black pepper: Basic but essential seasonings to bring out the natural flavors of the meat.
Garlic cloves: Offering subtle aromatic depth to the stew’s base.
Onions: Brown, white, or yellow onions all work well, providing sweetness and savoriness as they cook down.
Bacon, speck, or pancetta: Adds a smoky richness that complements the beef beautifully.
Carrots: Bring slight sweetness and color to the dish.
Celery stalks: Contribute a fresh, slightly peppery note balancing out rich flavors.
Olive oil: Used for browning the beef and sautéing vegetables, adding a subtle fruitiness.
All-purpose flour: Thickens the sauce without overpowering other flavors. You can swap with gluten-free flour if needed.
Guinness beer: The magic ingredient—its deep maltiness enriches the stew with authentic Irish character.
Tomato paste: Enhances umami and adds body to the sauce.
Chicken stock or broth: A mild base that lets the Guinness shine, though beef broth works fine too.
Bay leaves: Infuse subtle herbal notes during the slow cooking.
Fresh or dried thyme: Adds an earthy, fragrant touch that melds seamlessly with the other ingredients.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The Irish Beef Guinness Stew Recipe is wonderfully versatile, so feel free to make it your own! Whether you're tweaking ingredients for dietary preferences or adding a seasonal twist, this stew happily adapts without losing its hearty soul.

Gluten-Free Variation: Swap the regular all-purpose flour for a gluten-free alternative when thickening the sauce. I've tried almond or rice flour, and both work beautifully without affecting the rich flavors.
Vegetarian Twist: Omit the beef and bacon, and add hearty mushrooms and root vegetables instead. Use vegetable broth along with Guinness to keep that deep, malty vibe — it's surprisingly satisfying!
Slow Cooker Method: For an effortless experience, after browning the beef and cooking the aromatics, transfer everything to your slow cooker and cook on low for 8 hours. Just remember to reduce the broth by 1 cup to keep the sauce perfectly thickened.
Seasonal Boost: In colder months, toss in a parsnip or two or some pearl onions. They add sweetness and complexity that really complement the Guinness depth.

Step-by-Step: How I Make Irish Beef Guinness Stew Recipe

The image shows a white bowl filled with a rich, dark brown stew with thick sauce. Inside the stew are large chunks of tender meat, some shredded, along with orange carrot slices and green celery pieces. The stew sits on a bed of creamy, smooth mashed potatoes that are pale off-white in color. A silver spoon rests on the right side of the bowl, scooping up some shredded meat and sauce. The bowl is placed on a white marbled surface with a piece of dark blue fabric partially underneath. The stew is garnished with small green herb pieces scattered around the top photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Beef

Start by cutting your beef chuck into generous 5cm chunks—this size ensures the meat stays tender and juicy after cooking. Pat the pieces dry, which helps them brown better, and then sprinkle evenly with ¾ teaspoon each of salt and black pepper. This simple seasoning is the base for all the rich flavors ahead.

Step 2: Brown the Beef in Batches

Heat 2 tablespoons of olive oil in a heavy-based pot over high heat until shimmering. Brown the beef chunks in batches so they sear properly without crowding the pan. You're aiming for a deep, caramelized crust on all sides—this step builds the stew’s signature richness. Deposit browned pieces on a plate as you go.

Step 3: Sauté Garlic, Onions, and Bacon

Lower the heat to medium and add a little more oil if the pot looks dry. Cook the minced garlic and chopped onions for about 3 minutes until softened and fragrant. Then, stir in the diced bacon. Allow the bacon to brown and render its fat, which adds smoky depth to the stew.

Step 4: Add Carrots, Celery, and Flour

Next, toss in the peeled, chopped carrots and celery pieces. Give everything a quick stir to combine the flavors, then sprinkle 3 tablespoons of flour evenly over the mixture. Stir continuously for about 1 minute to cook out the raw flour taste—this will help thicken the sauce beautifully later on.

Step 5: Pour in Guinness, Stock, and Tomato Paste

Slowly add 440 ml of Guinness beer, followed by 3 cups (750 ml) of chicken stock and 4 tablespoons of tomato paste. Stir well to incorporate the flour and dissolve any lumps, creating a smooth sauce base. Then nestle in 2 bay leaves and 3 sprigs of fresh thyme (or 1 teaspoon dried thyme), which infuse the stew with aromatic warmth.

Step 6: Return the Beef and Simmer

Carefully place the browned beef chunks back into the pot along with any juices collected on the plate. The liquid should just cover the beef. Cover the pot, reduce the heat to maintain a gentle simmer, and cook for 2 full hours. This slow cooking is key to achieving that melt-in-your-mouth tenderness.

Step 7: Reduce and Thicken the Sauce

After 2 hours, remove the lid and continue to simmer the stew uncovered for another 30 to 45 minutes. This longer simmer reduces the sauce, concentrating its flavors and thickening it to that perfect, luscious consistency. At this point, the beef should be so tender it easily pulls apart with a touch of a fork.

Step 8: Final Touches and Serve

Before serving, skim any excess fat from the surface if you prefer a leaner stew. Adjust the seasoning with salt and pepper to your taste, and remove the bay leaves and thyme sprigs. Ladle the stew hot onto plates and serve with creamy mashed potatoes for a truly comforting, traditional Irish feast.

Top Tip

Making the perfect Irish Beef Guinness Stew Recipe is all about patience and attention to some simple details that really elevate the dish. Here are a few tips from my own kitchen adventures to help you get it just right.

Brown the beef in batches: Taking your time to properly brown the beef chunks in batches creates a deep caramelized flavor that forms the foundation of the stew’s rich taste.
Add the flour after vegetables: I learned early on not to dust the beef with flour before browning as it can burn and turn bitter. Sprinkling it after sautéing the veggies ensures the sauce thickens smoothly without that burnt flavor.
Simmer low and slow: Keeping the heat gentle and allowing the stew to cook for a full 3 hours is what tenderizes the beef perfectly and lets all the flavors meld beautifully.
Skim the fat: Don’t forget to skim off any surface fat before serving — it lightens the stew and leaves a cleaner, richer taste that makes it feel special.

How to Serve Irish Beef Guinness Stew Recipe

The image shows a black frying pan on a stove with several pieces of raw red meat cooking in bubbling oil. The meat pieces are cut into small, irregular cubes with visible white fat lines. The surface beneath the pan is a white marbled texture. The pan handle is partially visible on the right side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of freshly chopped parsley or some finely chopped fresh thyme adds a fresh herbal note and a pop of color to this hearty stew. A dollop of creamy horseradish or a swirl of sour cream on top also pairs wonderfully if you like a little tang.

Side Dishes

This stew really shines served alongside classic creamy mashed potatoes to soak up that luscious Guinness sauce. Alternatively, buttery mashed cauliflower or crusty artisan bread are fantastic for mopping up every last bit. Steamed greens like broccoli or kale add a fresh, bright contrast as well.

Make Ahead and Storage

Storing Leftovers

Let your Irish Beef Guinness Stew cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it a great make-ahead meal for busy evenings.

Freezing

This stew freezes beautifully! Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It will keep well in the freezer for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a saucepan over low to medium heat, stirring occasionally until warmed through—about 10 to 15 minutes. You can also reheat in the microwave in short intervals, stirring between, so it heats evenly without drying out the beef.

Frequently Asked Questions:

Can I use a different beer if I don’t have Guinness?

Guinness is key to the authentic flavor and richness of this stew. Using a different stout beer is okay, but avoid light or hoppy beers as they won’t give the same deep, malty taste. If you want a non-alcoholic version, substitute with 2 cups water, 1 tablespoon Worcestershire sauce, and 2 crumbled beef bouillon cubes as a good alternative.

Can I make this stew in a slow cooker or oven instead of stovetop?

Absolutely! For the oven, bake covered at 160°C (320°F) for 2½ hours, then reduce uncovered for 30–45 minutes. In a slow cooker, use low heat for 8 hours but reduce the broth by 1 cup. Just be sure to brown the beef and cook the bacon and veggies first for best flavor.

Why do you add flour after cooking the vegetables, not before browning the beef?

Adding flour after cooking the vegetables prevents it from burning — dusting the raw beef can cause the flour to scorch during the high heat browning stage, leading to a bitter taste. Stirring flour in later thickens the sauce while maintaining a clean flavor.

How can I tell when the beef is perfectly tender?

After slow simmering for about 2 hours plus the sauce reduction time, the beef should easily pull apart with a fork when you give it a gentle prod. If it still feels tough, continue to simmer gently until it reaches this melt-in-your-mouth texture.

Final Thoughts

This Irish Beef Guinness Stew Recipe is a true labor of love that rewards your patience with a bowl full of rich, comforting flavors. Whether you’re cooking it for a cozy family meal or to impress friends, it brings a bit of Ireland’s warmth to your table. So take your time, savor those aromas while it simmers, and enjoy every hearty spoonful.