There is something deeply comforting about a pot of stew bubbling away on the stove. The way the kitchen fills with that rich, savory aroma, it just feels like home. This Guinness Beef Stew is my go-to when I want something hearty and soul-warming.
I love how the stout beer adds this incredible depth of flavor, a little roasted, a little malty, that you just cannot get from broth alone. The beef breaks down into tender, melt-in-your-mouth pieces after a long, slow simmer. It is pure comfort food, no question.
While traditional Irish stew uses lamb, this beef version has become a favorite for good reason. It is robust, satisfying, and honestly, it tastes even better the next day. I often make a big batch on Sunday for easy weeknight dinners.
Whether you are celebrating St. Patrick’s Day or just need a cozy meal on a chilly evening, this stew delivers. Let me walk you through how to make it, with all my little tricks for the best results.
Ingredients Needed for the Recipe
- Beef chuck roast – Cut into cubes, this cut has the perfect amount of fat to stay juicy and tender during long cooking.
- Guinness stout – The star ingredient that brings a rich, roasted flavor and helps tenderize the meat.
- Bacon – Adds smoky depth and renders fat for browning the beef, building layers of flavor from the start.
- Onions and garlic – The aromatic foundation that gives the stew its savory base.
- Carrots and Yukon Gold potatoes – Hearty vegetables that hold their shape well and soak up the delicious gravy.
- Beef broth – Provides the liquid base for braising, enhancing the meaty flavor throughout.
- Flour – Used to coat the beef and thicken the stew slightly for a richer consistency.
- Tomato paste – Adds a touch of sweetness and umami that balances the stout’s bitterness.
- Worcestershire sauce – A splash of this brings complexity and that hard-to-pinpoint savory note.
- Brown sugar – Just a little to round out the flavors and counter any sharpness from the beer.
- Fresh thyme and parsley – Thyme infuses during cooking, while parsley adds a fresh finish at the end.
- Salt and pepper – Essential for seasoning each layer, don’t be shy when building flavor.
Why This Stew Works So Well
The secret to a great stew is building flavor in stages. Browning the meat properly creates those delicious fond bits on the pot bottom. Deglazing with Guinness lifts all that goodness right into the sauce.
Adding the vegetables later in the process keeps them from turning to mush. They stay tender but distinct, which makes each bite so much more enjoyable. It is a small timing trick that makes a big difference.
Using a mix of fresh herbs and a pinch of sugar might seem minor, but these touches elevate the whole dish. They balance the deep, roasted notes and keep the stew from tasting one-dimensional.
How to make Guinness Beef Stew?
Step 1 – Brown the bacon and beef
Start by cooking diced bacon in a large pot over medium-high heat until crisp. Remove it with a slotted spoon, leaving the rendered fat behind. This fat is flavor gold, so do not drain it.
Pat your beef cubes dry and season them generously with salt and pepper. Working in batches to avoid crowding, sear the beef on all sides until deeply browned. This step is crucial for developing that rich stew flavor.
Remove the browned beef and set it aside with the bacon. Do not rush this process – proper browning means a more flavorful final dish. If the pot looks dry, add a tiny bit of oil between batches.
Step 2 – Build the flavor base
Reduce the heat to medium and add the sliced onions to the pot. Sauté them until they start to soften and turn golden, about five minutes. Then stir in the minced garlic and cook just until fragrant.
Sprinkle the flour over the vegetables and stir in the tomato paste. Cook this mixture for a minute or two, stirring constantly, until the paste darkens slightly. This cooks out the raw flour taste.
Slowly pour in the Guinness, using a wooden spoon to scrape up all those browned bits from the pot bottom. Those bits are packed with flavor, so be thorough. Let the liquid simmer for a minute to thicken slightly.
Step 3 – Braise the beef
Return the beef and bacon to the pot. Add the beef broth, Worcestershire sauce, brown sugar, and thyme sprigs. Give everything a good stir and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for one hour. This slow braise is what transforms tough cuts into fork-tender morsels. Resist the urge to peek too often.
After an hour, the beef should be starting to soften. Now is the time to add the carrots and potatoes. Nestle them into the liquid, cover again, and continue cooking for another hour.
Step 4 – Finish and serve
Check the stew after the second hour. The beef should fall apart easily, and the vegetables should be tender. If the gravy seems too thin, simmer uncovered for a few more minutes to reduce.
Remove the thyme sprigs and taste for seasoning. Adjust with more salt or pepper if needed. Stir in the chopped parsley right before serving for a pop of color and freshness.
Ladle the stew into bowls and serve it hot. It pairs beautifully with crusty bread or Irish soda bread for soaking up every last bit of that incredible gravy.
Serving Ideas and Make-Ahead Tips
This stew is wonderfully versatile for serving. I love it with a slice of warm, buttered bread, but it is also fantastic over creamy mashed potatoes or buttered egg noodles for a heartier meal.
If you are keeping the Irish theme going, consider a side of colcannon or simple steamed cabbage. The slight bitterness of cabbage cuts through the richness of the stew perfectly.
One of the best things about this recipe is how well it keeps. Make it a day ahead and the flavors actually deepen and meld. Just cool it completely before storing covered in the fridge.
Reheat gently on the stovetop over low heat, adding a splash of broth if it seems too thick. It warms through in about fifteen minutes, making it ideal for busy weeknights.
Tips
- Do not skip browning the beef in batches – crowding the pot steams the meat instead of searing it, which means less flavor in your final stew.
- Add the root vegetables halfway through cooking so they stay tender but do not disintegrate into the gravy.
- If your stew tastes too bitter from the stout, a tiny extra pinch of brown sugar can help balance it without making it sweet.
- For a thicker gravy, mix a tablespoon of flour with cold water to make a slurry, then stir it in during the last ten minutes of cooking.
- Always taste and adjust seasoning at the end – flavors concentrate as the stew reduces, so final adjustments make a big difference.
Guinness Beef Stew Recipe
Description
Guinness Beef Stew is hearty, rich and perfect for supper on St. Patrick's Day (or any other day, really)! The beef cooks low and slow in a mouthwatering stout flavored gravy until fall apart tender. It is pure comfort in a bowl!
Ingredients
Instructions
-
Cook the bacon
In a large Dutch Oven or pot, over medium-high heat, heat the oil. Add the bacon and cook until cooked through, about 4-5 minutes. Remove with a slotted spoon and reserve. -
Sear the beef
Season the beef generously with salt and pepper. Working in batches so not to overcrowd the pot, brown the beef pieces on all sides, about 1-2 min per side. Remove and reserve with the bacon. -
Sauté aromatics
Turn the heat down to medium. If necessary, add a little more oil. Stir in the onions and sauté until beginning to brown, about 5 minutes. Add the garlic and cook until fragrant. -
Build the base
Stir in the flour and tomato paste, mixing until well combined. Cook for a minute or two, until the paste turns a dark red color. Then, pour in the beer, using a wooden spoon to scrape all the browned bits from the bottom of the pot. -
Combine and simmer
Stir in the beef broth, brown sugar, Worcestershire sauce, and a pinch of salt and pepper. Add the beef and bacon back into the pot, plus the thyme sprigs. Bring to a boil. -
First cook phase
Once boiling, cover and lower the heat to a simmer. Cook for 1 hour. -
Add vegetables
Add the carrots and potatoes. Cover and continue cooking until the beef is falling-apart tender and the veggies are cooked, about 1 more hour. -
Adjust consistency
If, by this point, the stew is not thickened to the desired consistency, raise the heat to medium-high and bring to a boil. Let it cook, uncovered, until thickened. You can also add a slurry of equal parts flour and cold liquid (water, beer or broth) to thicken even further. -
Final seasoning
Discard the thyme sprigs and taste for seasoning, adjusting salt and pepper if necessary. -
Finish and serve
Stir in the chopped parsley and serve!
Nutrition Facts
Servings 8
Serving Size 1 bowl
- Amount Per Serving
- Calories 541kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 12g60%
- Trans Fat 1g
- Cholesterol 129mg43%
- Sodium 637mg27%
- Potassium 1323mg38%
- Total Carbohydrate 31g11%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 39g78%
- Calcium 85 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make Ahead: Guinness Beef Stew can be made up to 2 days ahead. Keep it covered, in the fridge, until ready to serve!
- Reheating: Reheat over medium-low heat, on the stove, for 15-20 minutes or until hot.
- Freezing Instructions: If freezing, skip adding the veggies and add when reheating. You can freeze the rest of the stew in a large freezer bag, for up to 3 months.
- Slow Cooker Option: Follow stovetop steps for browning, then transfer to slow cooker. Cook 2 hours on high or 4 hours on low before adding veggies, then cook another 2-4 hours.
- Instant Pot Option: Use sauté function for browning, then pressure cook beef for 30 minutes, add veggies and cook 4 more minutes. Natural release.
Frequently Asked Questions
Why is my Guinness stew bitter?
Stouts are known for their bitterness. That is why we add a little bit of brown sugar to the stew, to bring a little sweetness to balance the overall flavor of the dish! If it's still too bitter for you, you can increase the amount of sugar.
Can I make it ahead of time?
Yes, in fact, I think stews taste even better the next day! Just make sure to let it completely cool before refrigerating – covered – for up to 2 days.
Can I freeze beef stew?
The short answer is yes, but I find that potatoes get mealy when frozen and thawed, so I would wait to add the veggies when reheating.
How do I reheat it?
Reheat your Guinness stew on the stove, over medium low heat, adding more broth or water if necessary. It should take around 15 minutes to warm up!