This Irish-inspired Guinness beef stew is warm, hearty, and filled with tender beef, potatoes, carrots, and mushrooms. The ingredients simmer together in a rich, aromatic broth flavored with stout, tomato paste, and smoky bacon for a comforting, full-flavored meal.
Serve the stew with a slice of sweet potato cornbread to soak up the savory broth and a side of roasted Brussels sprouts for a satisfying dinner.
Beef stew is a reliable, low-drama meal that delivers incredible flavor every time. It’s perfect for anyone who loves a meaty, comforting bowl of food—kids and adults alike tend to ask throughout the day if it’s ready. This St. Patrick’s Day version is a family favorite: loaded with crispy bacon, a generous splash of Guinness, and plenty of vegetables for ultimate comfort food.
Beef vs. Lamb for Irish Stew
Traditional Irish stew is often made with lamb, but in North America beef is commonly used. Lamb shoulder works beautifully if you prefer a more traditional flavor, but boneless beef chuck provides a rich, familiar texture and flavor that many households prefer.
Ingredients You’ll Need
The ingredient list may look long, but each element builds flavor. Below are the key ingredients and simple notes on substitutions. Refer to the recipe card for exact measurements and step-by-step details.
- Bacon: Thick-cut bacon works well for crispiness and smoky flavor; salt pork or ham can be substituted.
- Beef: Use a stewing cut like boneless beef chuck. Cut into roughly 2-inch cubes so the meat becomes tender while simmering.
- Salt and Black Pepper: Essential seasonings to enhance the stew’s depth. Adjust to taste.
- Onions: Yellow onions are classic; white onions will work too.
- Garlic: Fresh minced garlic is best for aroma; garlic powder can be used sparingly if needed.
- Carrots: Add sweetness and body; cut into 1-inch pieces for even cooking.
- Celery: Cut into 1-inch pieces so it softens while still holding shape.
- Potatoes: Yukon Gold, red, or other waxy potatoes hold shape well. Russets can be used but break down more.
- Mushrooms: Button or cremini mushrooms add earthiness; halve larger ones for uniform cooking.
- Flour: All-purpose flour (or cornstarch) for thickening the stew.
- Guinness: A 12-ounce bottle of stout brings deep, roasty notes that complement the beef.
- Tomato Paste: Adds richness and umami to the broth.
- Broth: Beef broth is preferred; chicken or vegetable broth can be used in a pinch.
- Bay Leaves: Two bay leaves provide a subtle herbal backdrop; thyme or rosemary also work.
- Parsley: Fresh chopped parsley for garnish.
How to Make Guinness Beef Stew
This stew is cooked on the stovetop in a Dutch oven or other heavy pot with a tight-fitting lid. The long, gentle simmer yields tender meat and a thick, flavorful broth.
- Sauté the bacon. Cook bacon in a heavy pot over medium heat until crisp. Remove and reserve the fat in the pot.
- Brown the beef. Increase heat to medium-high, season the beef cubes with salt and pepper, and sear in the bacon fat until browned on all sides. Remove and set aside.
- Sauté the aromatics. Reduce heat to medium. Cook the onions in the pot for a couple of minutes, then add garlic briefly until fragrant.
- Add the vegetables and flour. Stir in carrots, celery, potatoes, and mushrooms and cook a few minutes. Sprinkle flour over the vegetables and cook one more minute to eliminate raw flour taste.
- Stir in liquids. Add the Guinness, tomato paste, and beef broth, scraping up any browned bits from the bottom of the pot for extra flavor.
- Return beef and bacon. Put the browned beef and cooked bacon back into the pot, add bay leaves, bring to a boil, then reduce to a low simmer. Cover and cook about 1½ hours.
- Finish cooking. Uncover and simmer about 30 more minutes until the sauce thickens and the beef is fall-apart tender. Adjust seasoning, remove bay leaves, and serve garnished with parsley.
Recipe Tips
- Brown in batches: Don’t overcrowd the pan when searing beef. Browning in batches gives better color and flavor.
- Beer options: Dark beers or stouts work best, but any beer can be used. For a non-beer option, substitute red wine plus a splash of Worcestershire or just extra broth.
- Quick version: Use ground beef for a faster take—brown it, then simmer only until the vegetables are tender (about 20 minutes).
- Make extra: Stew flavors deepen after resting overnight in the refrigerator. It’s excellent for leftovers and works well as a filling for pot pie.
Serving Suggestions
Pair the stew with Irish soda bread or dinner rolls and a crisp, refreshing salad for balance. Roasted green beans with squash and tomatoes complement the stew’s richness, and garlic-rosemary mashed potatoes are a classic and indulgent side.
Guinness Beef Stew
Ingredients
- 4 slices thick-cut bacon, diced
- 2.5 to 3 pounds boneless beef chuck, cut into 2-inch cubes
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 small yellow onions, chopped
- 4 cloves garlic, minced
- 3 carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, peeled and cubed
- 1 pound button mushrooms, halved
- 3 tablespoons all-purpose flour (or cornstarch)
- 12 ounces Guinness beer
- 1/4 cup tomato paste
- 4 cups beef broth
- 2 bay leaves
- Chopped fresh parsley for garnish
Instructions
- Cook the bacon. Add bacon to a 7-quart Dutch oven set over medium heat. Cook to desired crispness, remove, and leave the bacon fat in the pot.
- Brown the beef. Increase heat to medium-high. Season beef cubes with salt and pepper and sear in the bacon fat until browned on all sides. Remove and set aside.
- Cook the aromatics. Reduce heat to medium and stir in the onions. Add a bit of olive oil if the pot is dry. Cook onions about 2 minutes, then stir in garlic and cook briefly.
- Sauté the vegetables. Add carrots, celery, potatoes, and mushrooms and cook for about 4 minutes. Sprinkle flour over the vegetables and stir for 1 minute.
- Stir in the liquids. Pour in the Guinness, tomato paste, and beef broth, stirring to combine and scraping up any browned bits.
- Cover and cook. Return the beef and bacon to the pot, add bay leaves, bring to a boil, then reduce to a low simmer. Cover and cook for 1½ hours.
- Continue to cook. Uncover and simmer another 30 minutes until the sauce has reduced and thickened and the beef is tender.
- Finish and serve. Remove from heat, taste and adjust salt and pepper, remove bay leaves, garnish with parsley, and serve hot.
Equipment
- Dutch oven or heavy pot with lid
- Measuring cups and spoons
Nutrition
Carbohydrates: 22 g |
Protein: 36 g |
Fat: 24 g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and tools used.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover stew in an airtight container for up to 3 days.
- Freezer: Freeze in an airtight container for 2 to 3 months. Thaw overnight before reheating.
- Reheat: Warm gently in a saucepan over medium-low heat, stirring occasionally until heated through.
Cozy Beef Dinner Ideas
- Crockpot corned beef
- Swiss steak
- Beef Bourguignon
- Meatloaf with onion soup mix
- Beef birria
- Classic easy meatloaf