Beef and Guinness Irish Stew

There’s something special about a stew that has simmered for hours, developing layers of rich, deep flavors.

Beef and Guinness Irish Stew isn’t just a meal—it’s a hearty, comforting dish rooted in tradition. The combination of tender beef, slow-cooked vegetables, and a thick, flavorful broth makes this a timeless classic.

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What sets this stew apart is the use of Guinness stout, which adds a deep malty richness that enhances the natural flavors of the beef and vegetables. As it simmers, the beer works its magic, tenderizing the meat and creating a velvety sauce infused with bold, complex notes.

This dish is all about patience. Slow cooking allows the flavors to develop and the beef to become fall-apart tender. Whether you’re making this for a special occasion or just craving a cozy, satisfying meal, this stew is a dish that never disappoints.

What You Need for This Recipe

The ingredients in this dish are simple, but when combined, they create something truly special.

• Beef Chuck Roast – A well-marbled cut that becomes meltingly tender when slow-cooked. Boneless beef chuck is the best choice for a rich and hearty stew.
• Guinness Stout – The key to the deep, malty broth. Its rich, slightly bitter flavor complements the beef and brings out the best in the slow-cooked vegetables.
• Root Vegetables – Carrots and potatoes absorb the broth, adding heartiness to the stew. Parsnips or turnips can be included for extra texture.
• Tomato Paste – Adds a subtle depth and richness, giving the stew a well-rounded flavor.
• Beef Broth – Helps create the base for a thick, flavorful sauce that coats every bite.

How to Make Beef and Guinness Irish Stew

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This stew comes together easily with a few simple steps.

• Brown the Beef – Heat oil in a large pot and sear the beef chunks until browned on all sides. Remove and set aside.
• Cook the Aromatics – Sauté onions and garlic in the same pot until softened, then stir in tomato paste.
• Add the Guinness – Pour in the stout, scraping up any bits from the bottom of the pot for maximum flavor.
• Simmer with Broth & Vegetables – Return the beef to the pot, add the beef broth, and toss in carrots and potatoes. Let it cook low and slow until everything is tender.
• Finish & Serve – Season with salt and pepper, and garnish with fresh parsley before serving.

Why This Recipe Works Every Time

The success of this stew comes down to a few key factors that ensure a deep, rich flavor in every bite.

• Slow Cooking Brings Out Maximum Flavor – The long simmering process allows the Guinness, broth, and beef to meld into a deeply flavorful, velvety sauce. The meat becomes fork-tender, and the vegetables soak up the rich broth, creating the perfect balance of texture and taste.
• Guinness Adds Complexity – Unlike other stews that rely solely on beef broth, the addition of stout brings in malty, slightly bitter notes that enhance the meatiness of the dish. As it cooks, the beer reduces, creating a deeply caramelized sauce.
• Balanced Texture – The combination of slow-cooked beef, thickened broth, and softened vegetables gives this stew the perfect consistency—thick enough to coat a spoon but not overly heavy.
• Perfect for Leftovers – The flavors in this stew continue to develop overnight, making it even better the next day. Store it in the fridge, and when reheated, you’ll find the broth has thickened, and the flavors are even richer.

Ways to Customize This Stew

While the classic version of this dish is perfect as is, you can make a few tweaks based on your preferences.

• Make It Even Heartier – Add mushrooms for an extra umami boost or throw in turnips and parsnips for more rustic texture.
• Thicken the Sauce Naturally – If you prefer a thicker stew, mash some of the potatoes directly into the broth. You can also mix a tablespoon of flour with butter and stir it in during the last 10 minutes of cooking.
• Use Different Beer – If you don’t have Guinness on hand, other stouts or dark ales can work well. Just be sure to use a full-bodied beer to maintain the depth of flavor.
• Swap the Meat – While beef chuck is the classic choice, lamb can be used for an even more traditional Irish take on the dish. The flavors pair exceptionally well with the Guinness.
• Add a Kick of Heat – For a bit of spice, throw in a pinch of smoked paprika or red pepper flakes. This small adjustment adds a subtle warmth to the stew without overpowering the classic flavors.

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Best Side Dishes for Beef and Guinness Irish Stew

This stew is a meal on its own, but pairing it with the right sides makes it even better.

• Irish Soda Bread – A slightly dense, hearty bread that’s perfect for soaking up the rich, flavorful broth. It has a mild sweetness that complements the deep, savory notes of the stew.
• Mashed Potatoes – If you want an extra comforting experience, serve the stew over creamy mashed potatoes. The potatoes act as the perfect base to absorb all the delicious sauce.
• Buttered Cabbage – A simple side of sautéed or steamed cabbage with butter and black pepper adds a fresh, slightly crisp contrast to the hearty stew.
• Roasted Root Vegetables – Carrots, parsnips, and beets roasted until caramelized bring a touch of natural sweetness that pairs beautifully with the rich, meaty broth.
• Cheesy Biscuits – Warm, flaky biscuits with melted cheddar make an excellent side for soaking up every last bit of the stew. The light crunch and buttery texture provide a great contrast to the thick sauce.

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Beef and Guinness Irish Stew

Beef and Guinness Irish Stew is a slow-simmered dish featuring tender beef, root vegetables, and a rich, malty broth infused with Guinness stout. This hearty, flavorful stew is a comforting classic perfect for any occasion.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 2 minutes mins

Course Main Course

Cuisine Irish

Servings 6 serving

Equipment

• Large Dutch Oven or Heavy Pot For slow cooking the stew
• Wooden spoon For stirring
• Ladle For serving

Ingredients

  

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• 2 tablespoons olive oil
• 2 pounds beef chuck roast cut into 1.5-inch cubes
• 1 medium onion diced
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 bottle Guinness stout 11-12 ounces
• 4 cups beef broth
• 3 medium carrots peeled and sliced
• 2 medium potatoes cut into chunks
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon black pepper adjust to taste
• 2 tablespoons flour for thickening
• 2 tablespoons fresh parsley chopped, for garnish

Instructions

 

• Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and sear until browned on all sides, then remove and set aside.
• Lower the heat and add the diced onions, cooking until softened. Stir in garlic and tomato paste, cooking for another minute until fragrant.
• Pour in the Guinness stout, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
• Return the beef to the pot and add the beef broth. Stir in carrots, potatoes, salt, and black pepper. Bring to a simmer, cover, and let cook for 2 hours on low heat.
• For a thicker stew, mix the flour with a small amount of water to create a slurry, then stir it into the stew and cook for another 10 minutes.
• Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

Notes

• For even more depth, let the stew sit overnight before serving—it tastes even better the next day.
• If you prefer a thicker consistency, mash some of the potatoes into the broth.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Keyword beef stew, Guinness stew, Irish comfort food

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Carrie Boyd

Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.

As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.

A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!