Guinness Beef Stew

Square overhead shot of hands holding a bowl of Irish stew.

5 from 11 votes

A rich, hearty Guinness beef stew loaded with tender meat, potatoes, and vegetables in a thick, savory gravy. Make it on the stovetop or in the slow cooker for a cozy, comforting dinner.

Course Dinner

Cuisine Irish

Keyword beef and guinness stew recipe, guinness beef stew, guinness stew, irish beef stew with guinness

Prep Time 30

Cook Time 2 10

Total Time 2 40

Servings cups (approximate)

Calories 249kcal

Author Blair Lonergan

Equipment

Dutch oven

Ingredients

1 tablespoon salted butter
4 slices bacon, chopped
½ cup all-purpose flour
2 lbs. beef stew meat, cut into 1-inch cubes (or lamb stew meat)
1 cup Guinness stout (or dry red wine)
1 tablespoon red wine vinegar
1 tablespoon tomato paste
1 tablespoon brown sugar
1 tablespoon minced fresh garlic
1 ½ teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
Leaves from 2 sprigs of fresh thyme (or 1 teaspoon dried thyme)
1 dried bay leaf
½ teaspoon paprika
2 ½ cups beef broth, plus more as needed
2 large onions, chopped
4 large carrots, peeled and chopped
1 ½ lbs. new potatoes, quartered (or use russet potatoes, peeled and chopped into 3/4-inch cubes)
8 ounces sliced fresh mushrooms
2 tablespoons chopped fresh parsley, plus extra for garnish

Instructions

In a large Dutch oven, sauté the chopped bacon in butter over medium heat until crisp and browned, about 3 to 5 minutes. Remove the bacon 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 1/2 teaspoon of kosher salt and 1/2 teaspoon of pepper. Add the meat and toss to coat well. Remove the coated meat and discard 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 you don't overcrowd the pan. Remove the meat from the pot.
Add the Guinness (or wine) and the vinegar to the pot. Cook over medium-high heat, using a wooden spoon to loosen any browned bits from the bottom. Add the bacon and meat back to the pot, along with the tomato paste, brown sugar, garlic, remaining 1 teaspoon of kosher salt, remaining 1/2 teaspoon of pepper, thyme, bay leaf, paprika, and broth. Stir really well to combine. Bring to a boil, then reduce the heat to a low simmer. Cover and cook, stirring occasionally, until the meat is tender, about 1 1/2 hours.
Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and mushrooms and simmer until the vegetables are tender, about 30 more minutes. Add extra broth at the end to thin the stew, if necessary.
Discard the bay leaf. Stir in the parsley and season with salt and pepper to taste. Ladle into bowls and serve. Garnish with additional fresh parsley, if desired.

Notes

Slow Cooker Method: After browning the meat in a skillet or Dutch oven as instructed, transfer the browned meat to a Crock Pot. Add the Guinness or red wine and vinegar to the hot pot to scrape up any browned bits. Transfer the liquid and browned bits to the Crock Pot. Stir in the remaining ingredients (except the parsley), cover, and cook on LOW for about 8 hours or on HIGH for about 4 hours. Stir in parsley before serving.
Best Beef Cut: Look for pre-diced stew meat (usually chuck or round), or dice your own chuck roast into 1-inch cubes. Chuck stays moist and tender during the long cooking time.
Which Guinness to Use: Guinness Draught or Guinness Extra Stout both work well. Avoid lighter Guinness varieties.
Alcohol-Free Option: Replace the Guinness or wine with an equal amount of beef broth. A splash of Worcestershire sauce adds extra depth.
Using Lamb: Lamb stew meat (diced shoulder, neck fillet, or shank) is the traditional choice for Irish stew and works beautifully with the same method and timing.
Browning Matters: Don't skip searing the meat. The flour coating builds a flavorful crust and thickens the stew, and those browned bits on the bottom of the pot are the foundation of the rich gravy.
Add Vegetables in Stages: Onions and carrots go in first, then potatoes and mushrooms later. This prevents mushy vegetables.
Too Thick? Add a splash of broth at the end to thin the stew to your preferred consistency.
Better the Next Day: This stew tastes even better after resting overnight in the fridge. The flavors deepen and meld together beautifully.
Storage: Leftovers keep in the fridge for 3-4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition