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This Irish inspired Guinness beef stew is warm, hearty, and packed with tender beef, potatoes, carrots, and mushrooms. Everything simmers together in a rich, aromatic broth infused with stout, tomato paste, and smoky bacon.
Beef stew is one of those no-fuss meals that somehow tastes amazing every single time. It’s perfect for anyone who loves a hearty, meat-and-potatoes dish—even soup fans can’t resist it! In this house, whenever I say we’re having beef stew, I hear “Is it done yet?!” all day long.
We get extra excited for cowboy stew or Brunswick stew, but my St. Patrick’s Day version is a family favorite. It’s loaded with crispy bacon, a hearty splash of Guinness, and plenty of veggies—pure cozy, comfort food perfection!
Beef Vs Lamb For Irish Stew
The classic Irish beef stew recipe is usually whipped up with lamb, especially if you’re keeping it traditional. But, in North America, we tend to use beef in our stews. I’ve tried making it with lamb shoulder myself, and I’ve gotta say, beef just hits the spot better for me.
Ingredients You’ll Need
This might look like a long list of ingredients, but hey, it’s a Guinness beef stew recipe—this is where all the magic happens! Read through the list below for notes and easy substitutions, and please scroll to the recipe card for the full details.
- Bacon: I use thick cut, but you can use whatever you have on hand. You could also use salt pork or ham.
- Beef: The beef should be a good cut for stewing, such as chuck roast, like in a beef Bourguignon, to ensure it gets perfectly tender. Cut it into 2-inch cubes.
- Salt and Black Pepper: Essential for seasoning the beef and bringing out all the rich flavors in this hearty stew. Adjust to taste.
- Onions: I use chopped yellow onions, but you could substitute with white onions.
- Garlic: Fresh minced garlic is excellent, but garlic powder can be used in a pinch.
- Carrots: As a classic root vegetable, carrots add natural sweetness and heartiness to the stew. Cut them into 1-inch chunks for even cooking.
- Celery: I also cut the celery into 1-inch pieces so it softens but still holds its shape.
- Potatoes: For this recipe, you can use whatever potatoes you have. I use Yukon Gold, but waxy red or yellow potatoes will work fine, and Russet are also good—just like you’d use in a classic instant pot potato soup.
- Mushrooms: Leave smaller mushrooms whole, and halve the larger ones for uniform cooking.
- Flour: For thickening the beef stew.
- Guinness: This Guinness beef stew has an extra depth of flavor due to the rich, brewed Guinness stout. I add a 12-ounce bottle to this recipe and let it simmer until the beef is fall-apart tender. It makes a wonderful dinner with some skillet bread and a salad or just on its own.
- Tomato Paste: Including a small amount of tomato paste adds incredible depth and richness to the dish!
- Broth: My preferred broth is beef broth, but vegetable broth or even chicken broth or chicken stock will work just fine.
- Bay Leaves: For herbs, I just throw in a couple of bay leaves, but you could substitute thyme, rosemary, or any other herb you like.
- Parsley: Chopped fresh parsley is a great garnish for this classic stew.
How to Make Guinness Beef Stew
This recipe is easy to make on the stovetop in a Dutch oven or heavy pot. Make sure it has a good-fitting lid for the long cooking time.
- Saute the Bacon. Heat your pot or a large Dutch oven over medium heat, and cook the bacon until crispy. Remove the bacon from the pot and set it aside. Don’t pour out the bacon grease.
- Brown the Beef. Turn the heat up to medium-high heat, stir the beef stew meat into the pot, season it, and brown on all sides. Remove and set aside.
- Saute the Vegetables. Lower the heat to medium. Add a bit of olive oil if dry. Cook the onions for 2 minutes; add garlic, then carrots, celery, potatoes, and mushrooms, and cook for 4 minutes.
- Add the Flour and Liquids. Sprinkle the flour over the veggies and cook for 1 minute. Pour in the Guinness, tomato paste, and beef broth, stirring to combine and scrape up any browned bits from the bottom of the pan.
- Add the Beef, Bacon, and Bay Leaves. Return the browned beef, along with any juices, to the pot. Add the bacon and toss in the bay leaves. Let the mixture come to a boil and then turn it down to a low simmer. Cover and cook for about 1 ½ hours.
- Uncover and Finish Cooking. Uncover and simmer for another 30 minutes until the stew thickens and the meat is tender. Remove from the heat, ladle into bowls, and serve.
Recipe Tips
- Brown in Batches: You may need to brown your beef cubes in batches. Overcrowding the pan will cause the meat to steam and get very wet, instead of browning it.
- Beer Options: Dark beer or stout beer work great, but you can use any beer you like or have on hand. Prefer something different? Swap in a splash of red wine and a drizzle of worcestershire sauce, or just add more broth. Each option brings its own unique flavor to this hearty beef stew!
- Make a Quick Version: You can make a faster version of this recipe by using ground beef instead of stewing beef. Brown it, breaking it into large chunks, and proceed with the recipe as written, except you’ll only need to simmer until the vegetables are tender, or about 20 minutes.
- Make Extra: As delicious as Guinness beef stew is on the day you make it, it’s even better the next day, after an overnight chill in the fridge in an airtight container. Stew that has had a chance to rest in the refrigerator for several hours or overnight has more time to meld and blend the flavors. So I always recommend making enough for leftovers.
Serving Suggestions
Serving Guinness beef stew with the right sides makes it even better! Start with Irish soda bread or dinner rolls and add a radish and cucumber salad with a creamy, crunchy texture and a zesty yogurt dressing for a refreshing touch. A medley of roasted green beans with squash and tomatoes complements the stew’s rich savoriness perfectly. And don’t forget the classic favorite – mashed potatoes!
How to Store and Reheat Leftovers
- Refrigerator: Store leftover beef stew in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze in an airtight container for 2 to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm the stew in a saucepan over medium-low heat, stirring occasionally, until heated through.
Cozy Beef Dinner Ideas
- Crockpot Corned Beef
- Beef Bourguignon
- Lipton Onion Soup Meatloaf
- Beef Birria Recipe
- Easy Meatloaf Recipe
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Guinness Beef Stew
Ingredients
- 4 slices thick cut bacon, diced
- 2.5 to 3 pounds boneless beef chuck, cut into 2-inch cubes
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 small yellow onions, chopped
- 4 cloves garlic, minced
- 3 carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1 pound yukon gold potatoes, peeled and cut into cubes
- 1 pound button mushrooms, halved
- 3 tablespoons all-purpose flour, you can also use cornstarch
- 12 ounces guinness beer
- ¼ cup tomato paste
- 4 cups beef broth
- 2 bay leaves
- chopped fresh parsley, for garnish
Instructions
- Cook the bacon. Add the bacon to a 7-quart Dutch oven, or any other heavy-based pot, set over medium heat. Cook the bacon to a desired crisp and remove it from the pot; do not pour out the bacon fat.
- Brown the beef. Increase the heat to medium-high, and to the bacon grease, add the cubes of beef and season them with salt and pepper; sear the beef on all sides until browned. Remove the browned beef from the pot and set it aside.
- Cook the aromatics. Reduce the heat to medium and stir in the onions. If the pot looks dry, add a bit of olive oil. Cook the onions for 2 minutes. Stir in the garlic and cook for 15 seconds.
- Saute the vegetables. Add in the carrots, celery, potatoes, and mushrooms. Cook for 4 minutes. Add cooking oil, if needed. Sprinkle the flour over the vegetables; stir and cook for one more minute.
- Stir in the liquids. Add the Guinness beer, tomato paste, and beef broth; stir until everything is well combined. Return the beef and bacon to the pot.
- Cover and cook. Add in the bay leaves and bring the mixture to a boil; then reduce the heat to a low simmer. Cover and cook for 1½ hours.
- Continue to cook. Remove the lid and continue cooking for 30 more minutes or until the sauce is reduced and thickened, and the beef is tender.
- Finish and serve. Remove from heat; taste for salt and pepper, and adjust accordingly before serving.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was so flavorful and tender. Thank you for sharing. Ingredients were perfect.
I’m so glad you enjoyed it! Thank you for the kind words.:)
Awesome really tasty and filling
Can it be made in an instant pot pressure cooker?