Guinness Beef Stew

Guinness beef stew is the pure definition of a meal in a bowl. Rich in flavor with meat, vegetables, and potatoes, you will fall in love with the heartiness of this stew.

The first time I tasted a traditional Irish stew was at the Guinness Brewery restaurant in Dublin, Ireland, and it was unforgettable. One spoonful was all it took. The beef was meltingly tender, the sauce deep and savory, and every element felt thoughtfully balanced. I remember wishing, quite sincerely, that I could order a second bowl before even finishing the first.

As we traveled through Ireland, I had the pleasure of enjoying many versions of this beloved stew, each one shaped by its region and its cook. Some were richer, others lighter, but all shared that same comforting soul. It was a true gift for the palate and a wonderful reminder of how simple ingredients, treated with care, can create something remarkable.

You will find variations of beef stew throughout Europe, each reflecting local traditions.

In France, Burgundy wine is used to make beef bourguignon. Belgium offers carbonnade à la flamande, gently sweetened with Belgian ale. Hungary leans on paprika to create a robust goulash. This Irish version stands proudly among them, hearty, honest, and deeply satisfying.

One of the many reasons I return to this recipe often is its practicality. It freezes beautifully. Make a double batch, portion the leftovers into dinner-sized containers, and freeze. When the day calls for comfort without effort, simply thaw, reheat, and dinner is ready. Few meals reward you so generously, both now and later.

In this Article

What does Guinness add to a stew?

Adding Guinness to your stew adds a savory, deep, robust flavor, slightly bitter, transforming a simple gravy into something out of this world. Thicker and so rich in flavor.

The malt in the beer adds notes of chocolate and coffee, which is the perfect complement to the vegetables in your stew.

The beer’s acidity acts as a tenderizer, breaking down the meat’s tough fibers and yielding an amazing, fall-apart tender result.

It adds a rich, dark color to your stew gravy.

What is beef stewing steak?

Beef stew is not a specific cut of meat or steak but rather a tougher muscle meat, such as beef chuck (shoulder) or round (rump and leg).

Cut into cubes because their connective tissues break down into gelatin during the slow-cooking process, creating tender, flavorful meat.

Step by step on how to make this delicious Guinness beef stew

With all my recipes, please assemble all the ingredients before starting to cook and bake.

I would ask your butcher to cut your meat into cubes. Time-saver, and they have the practice of cutting into inch squares better than I do; therefore, I always ask them if they could do it.

• Once you have prepped all the vegetables, season your beef generously with salt and pepper.

• Heat up the olive oil over medium-high heat, and sear the meat in batches. Each batch will take about 10 minutes. Remove the meat and place it in a bowl or large plate that can hold any juices rendered by the meat.

• Add more oil to the pan if needed, then cook the carrots, onions, and parsnips for 5 minutes, stirring often. Add the flour and continue cooking until all the flour disappears.

• Add the stock, tomato paste, mustard, and beer. Bring to a boil, stirring to dislodge any bits that may have attached themselves to the bottom of the pot.

• Return the meat to the pan along with the thyme and bay leaf. Stir well, season with salt and pepper, and cover with the lid. Lower the heat to low and let it simmer very gently for 2 hours.

• Add the scrubbed, skin-on potatoes to your meat and continue simmering for about another hour until the potatoes and meat are tender.

• Season with salt and pepper. Discard the thyme and bay leaf and enjoy.

Oven Instructions:

• Once you add the meat back to the Dutch oven, you can also cook the stew, covered, in the oven at 325 F for 2 hours before adding the potatoes.

• After you add the potatoes, continue cooking for about 1 hour or until the potatoes and the meat are tender.

What dishes can you enjoy with this Guinness stew?

Comfort is all this dish craves, and champ potatoes and Irish soda bread are its two favorite sides.

Crusty bread will do the trick, too, to soak up the braising liquids.

Storing and Reheating

Store: Once your leftovers have fully cooled, place them in an airtight container and refrigerate for up to 3 days.

Reheating: Bring them back to room temperature, then warm them in a skillet over the stove until heated through. Add more beef broth for more sauce.

Freeze: Place your leftovers in freezer-ready containers after your stew is fully cooled. Store for up to two months. Defrost overnight in your refrigerator and reheat as per the above instructions.

Frequently Asked Questions

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