Guinness Beef Stew

This rich, hearty Guinness beef stew is loaded with tender chunks of meat, potatoes, and vegetables in a thick, flavorful gravy. The dark stout adds incredible depth without tasting like beer, and the whole pot comes together on the stovetop or in the slow cooker. It’s the kind of cozy, warming dinner that makes the house smell amazing all afternoon.

If you love hearty comfort food, you’ll also want to try this easy Crock Pot Corned Beef and Cabbage and a loaf of Irish soda bread. And for dessert, this Guinness chocolate cake is always a crowd favorite.

Before You Get Started

A few tips to make sure your stew turns out rich, flavorful, and perfectly tender every time.

• Don’t skip browning the meat. Dredging the beef in flour and searing it in batches builds a flavorful crust on the outside and helps thicken the stew. Work in batches so the meat sears rather than steams. You want nice, rich color on all sides.
• Scrape up the browned bits. When you add the Guinness to the pot, use a wooden spoon to loosen all of those caramelized bits from the bottom. This is where a lot of the deep, savory flavor comes from.
• Add the vegetables in stages. The onions and carrots go in first, then the potatoes and mushrooms are added later. This keeps everything at the right texture so nothing gets mushy.

How to Make Guinness Beef Stew

I prefer a stovetop stew because it gives me more control over the timing of adding the vegetables (and therefore their texture in the finished dish). If convenience wins out and you’d rather make this in the slow cooker, I’ve included those instructions below as well.

Step 1: Cook the Bacon and Brown the Meat

Fry the chopped bacon in butter in a large Dutch oven over medium heat until crisp and browned, about 3 to 5 minutes. Remove the bacon to a plate with a slotted spoon and set aside.

Pat the beef dry with a paper towel. Place the flour in a bowl or large zip-top bag and season with about half a teaspoon each of kosher salt and pepper. Add the meat and toss to coat well, then shake off any extra flour. Sear the beef in the butter and bacon drippings until browned on all sides, about 5 minutes per batch.

⇢ Work in batches so the pan isn’t crowded. If there’s too much meat in the pot at once, it will steam instead of sear, and you’ll miss out on all of that rich, caramelized flavor. Remove the browned meat to a plate.

Step 2: Build the Stew Base

Add the Guinness (or wine) and the red wine vinegar to the pot. Cook over medium-high heat, using a wooden spoon to scrape up all of those delicious browned bits from the bottom of the pot. Let the liquid simmer for about a minute to let the raw alcohol cook off slightly.

Return the bacon and meat to the pot, along with the tomato paste, brown sugar, garlic, remaining salt and pepper, thyme, bay leaf, paprika, and beef broth. Stir everything together really well. Bring to a boil, then reduce the heat so the pot is at a low simmer.

⇢ Don’t worry about the stew tasting like beer. The Guinness mellows completely during the long simmer and creates a rich, savory depth that you can’t get from broth alone. There’s no bitter or “beer-like” flavor in the finished stew.

Step 3: Simmer Until Tender

Cover and cook, stirring occasionally, until the meat is tender, about 1 1/2 hours. To get tender stew beef, it’s important to cook the meat long enough to break down the tough connective tissue and fibers. 

If your meat is still tough after about 90 minutes, just simmer a little bit longer.

Step 4: Add the Vegetables

Add the onions and carrots and simmer, covered, for 10 minutes. Then stir in the potatoes and mushrooms and continue cooking until the potatoes are fork-tender, about 30 more minutes.

Keep the Dutch oven covered while simmering to trap moisture in the stew. You should end up with the perfect ratio of thick, rich gravy by the end. If you find that the stew is too thick, just add an extra splash of broth until it reaches the consistency you like.

Discard the bay leaf, stir in the fresh parsley, and season with additional salt and pepper if needed. Ladle into bowls and serve.

Slow Cooker Option

After browning the meat on the stovetop as instructed above, transfer everything to a slow cooker. Add the Guinness (or wine) and vinegar to the hot pot first and scrape up the browned bits, then pour that liquid into the Crock Pot along with all remaining ingredients except the parsley. Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours. Stir in the parsley just before serving.

Serving Ideas

With meat, potatoes, and veggies, you’ve basically got an entire meal in one pot. That said, a good piece of bread for soaking up that gravy makes it even better. Serve with: 

• Irish soda bread
• Dutch oven bread
• Boston brown bread
• Flaky biscuits
• Cast iron cornbread 

A simple green salad with Dijon vinaigrette is a nice fresh contrast alongside the rich stew.

If you’re hosting a St. Patrick’s Day dinner, round out the spread with corned beef and cabbage, a Guinness chocolate cake, or an old-fashioned whiskey cake.

Recipe Variations

• Use lamb instead of beef. Lamb stew meat (diced shoulder, neck fillet, or shank) is the more traditional choice for Irish stew. It cooks beautifully with the same method and timing.
• Swap the Guinness for red wine. A dry red wine like pinot noir, merlot, or cabernet sauvignon works nicely if you prefer a wine-based stew. For a completely alcohol-free version, use extra beef broth or a non-alcoholic stout (like Guinness Zero) instead.
• Add a splash of Worcestershire sauce to the gravy for extra savory, umami depth.
• Try different vegetables. Swap the mushrooms for frozen peas or chopped cabbage. Parsnips are also a great addition alongside the carrots.
• Add fresh rosemary along with the thyme for even more herb flavor.

Storage and Make-Ahead Tips

Make Ahead: Prepare the stew up to 1 day ahead, let it cool to room temperature, cover, and refrigerate overnight. This stew actually tastes even better the next day, since the flavors have time to deepen and meld together. Reheat on the stovetop just before serving.

Store: Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days.

Freeze: Let the stew cool completely, then transfer to a resealable container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat: When chilled, the fat from the stew will rise to the top and harden. You can scrape off most of the fat with a spoon, or simply stir it back into the stew as it warms. Place in a saucepan or Dutch oven on the stovetop, cover, and warm over low heat until heated through.

Frequently Asked Questions

What does Guinness do to beef stew?

Guinness stout adds a rich, deep, savory flavor to the stew that you can’t get from broth alone. The roasted barley and malt notes complement the beef beautifully, and the slight bitterness balances the sweetness of the tomato paste and brown sugar. 

Don’t worry about the stew tasting like beer. The Guinness mellows completely during the long simmer, leaving behind a complex, almost caramel-like richness in the gravy.

Which Guinness should I use for stew?

Guinness Draught (in the black and cream can) or Guinness Extra Stout both work well here. The Extra Stout has a slightly more intense roasted flavor, while the Draught is a bit smoother. Either one will give you a rich, flavorful stew. Avoid lighter varieties like Guinness Blonde, which won’t add the same depth.

What cut of beef is best for Guinness stew?

Look for pre-diced beef stew meat at the store, which is typically chuck or round. Chuck is the best choice because it has enough marbling to stay moist and flavorful during the long cooking time. 

If you’d rather cut your own, dice a chuck roast into 1-inch cubes. Avoid lean cuts like sirloin, which can dry out and become tough.

Can I make this stew without alcohol?

Absolutely. Replace the Guinness (or wine) with an equal amount of beef broth. You’ll still get a flavorful, hearty stew. The gravy won’t have quite the same complexity, but it will still be delicious. A splash of Worcestershire sauce can help make up for the lost depth of flavor.

Is Guinness beef stew better the next day?

Yes! Like most stews and braises, the flavors continue to develop as the stew sits in the fridge overnight. The meat absorbs more of the rich gravy, and all of the seasonings have time to meld together. Many people actually prefer making this stew a day ahead and reheating it the next day.

I just made this Irish Stew yesterday with great success. I did use lamb, and the only changes I made were to add barley instead of mushrooms, and to cook it in my slow cooker for over 10 hours (simply because I had to work). The stew turned out AMAZING!!!! My son gave it the highest compliment: “One of the best things you’ve ever made, Mom.” Thank you, Blair!!

– Patricia

More of my Favorite Stew Recipes

• Virginia Brunswick Stew
• Dutch Oven Beef Stew
• Crock Pot Beef Stew
• Beef Burgundy
• Crock Pot Chicken Stew