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overhead shot of a white dutch oven filled with guinness beef stew.
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4.60 from 15 votes

Irish Guinness Beef Stew

This Irish Guinness Beef Stew features tender beef, potatoes, carrots, and mushrooms, all cooked in a thick broth flavored with stout, tomato paste, and bacon.
Prep Time15 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: American, Irish
Keyword: beef stew, guinness beef stew, traditional beef stew recipe
Servings: 8
Author: Katerina | Diethood

Equipment

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

  • Add the bacon to a 7-quart Dutch oven, or any other heavy-based pot, set over medium heat.
  • Cook the bacon to a crisp and remove bacon from the pot; do not pour out the bacon fat.
  • Increase 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.
  • Reduce 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.
  • Add in the carrots, celery, potatoes, and mushrooms. Cook for 4 minutes. Add oil, if needed. Sprinkle the flour over the vegetables; stir and cook for one minute.
  • Add the beer, tomato paste, and beef broth; stir until everything is well combined. Return the beef and bacon to the pot.
  • Add in the bay leaves and bring mixture to a boil; then reduce heat to a low simmer. Cover and cook for 1-½ hours.
  • Remove the lid and continue cooking for 30 more minutes or until the sauce is reduced and thickened and the beef is tender.
  • Remove from heat; taste for salt and pepper, and adjust accordingly.
  • Serve.

Nutrition

Calories: 451kcal | Carbohydrates: 22g | Protein: 36g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 846mg | Potassium: 1410mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4043IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 4mg