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Beef and Guinness Irish Stew

Beef and Guinness Irish Stew

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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.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6 serving
Course: Main Course
Cuisine: Irish
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • ½ teaspoon black pepper adjust to taste
  • 2 tablespoons flour for thickening
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

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

Method
 

  1. 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.
  2. Lower the heat and add the diced onions, cooking until softened. Stir in garlic and tomato paste, cooking for another minute until fragrant.
  3. Pour in the Guinness stout, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
  4. 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.
  5. 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.
  6. 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.

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