Beef and Guinness Stew

This hearty Irish Beef and Guinness Stew is rich, comforting, and perfect for chilly evenings. Tender chunks of beef simmer slowly in a savory broth infused with Guinness stout, herbs, and wholesome vegetables. Every spoonful delivers deep flavor and cozy pub-style comfort, ideal for family dinners, St. Patrick’s Day, or any time you crave a warm, satisfying bowl of stew.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 carrots, sliced
• 3 stalks celery, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 4 cups beef broth
• 1 cup Guinness stout (or other stout beer)
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cornstarch (optional, for thickening)
• 2–3 tablespoons water (for cornstarch slurry, if using)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Pat the beef dry with paper towels, season generously with salt and pepper, and add to the pot in batches. Brown on all sides, 4–5 minutes per batch, then transfer the beef to a plate and set aside.
3. In the same pot, reduce the heat to medium and add the chopped onion and minced garlic. Sauté for 2–3 minutes, scraping up the browned bits from the bottom, until the onion is translucent and fragrant.
4. Add the sliced carrots and chopped celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
5. Stir in the tomato paste, dried thyme, and dried rosemary. Cook for 1 minute to toast the tomato paste and bloom the herbs.
6. Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and Guinness stout, then add the bay leaves and Worcestershire sauce. Stir to combine.
7. Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1½ to 2 hours, stirring occasionally, until the beef is very tender.
8. If you prefer a thicker stew, whisk the cornstarch with 2–3 tablespoons of water to form a smooth slurry. Stir the slurry into the simmering stew during the last 10 minutes of cooking, allowing it to thicken.
9. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaves.
10. Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot.

Variation

1. Add potatoes: Stir in 3–4 medium potatoes, peeled and cubed, during the last 45 minutes of simmering for an all-in-one hearty meal.
2. Guinness Mushroom Stew: Add 8 ounces of sliced mushrooms when you sauté the onions for an earthier, richer flavor.
3. Slow Cooker Version: Brown the beef and sauté the aromatics on the stovetop, then transfer everything to a slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours. Thicken with cornstarch slurry at the end if desired.

Cooking Notes

1. Brown the beef in batches; overcrowding the pan will steam the meat instead of searing and reduce flavor.
2. Keep the stew at a gentle simmer rather than a rolling boil to keep the beef tender and prevent the liquid from reducing too quickly.
3. If the stew reduces too much during cooking, top up with a little extra beef broth or water to maintain your preferred consistency.

Serving Suggestions

1. Serve over creamy mashed potatoes or colcannon for classic Irish-style comfort.
2. Pair with crusty bread, Irish soda bread, or buttered dinner rolls to soak up the rich gravy.
3. Finish each bowl with a dollop of sour cream or a sprinkle of sharp cheddar for extra indulgence.

Tips

• Pat the beef cubes dry before browning to help them sear properly and develop a deep, flavorful crust.
• Taste and adjust seasoning at the end; the flavors concentrate as the stew reduces, so avoid oversalting early on.
• Let the stew rest, covered, for 10–15 minutes off the heat before serving to allow the flavors to meld and the sauce to settle.

Prep Time

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 38 g
• Sodium: 780 mg

Frequently Asked Questions

1. Can I make this Beef and Guinness Stew ahead of time?
   Yes. It actually improves in flavor after a day in the fridge. Cool completely, refrigerate up to 3 days, and reheat gently on the stovetop, adding a splash of broth if needed.
2. Can I freeze this stew?
   Absolutely. Cool completely, remove the bay leaves, and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on low heat.
3. What can I use instead of Guinness?
   You can use another stout or dark beer, or replace it with additional beef broth plus 1 tablespoon of balsamic or red wine vinegar for depth.
4. How do I make this gluten-free?
   Check that your beef broth, Worcestershire sauce, and stout (or substitute) are certified gluten-free. Cornstarch is naturally gluten-free and can be used for thickening.

Conclusion

This Beef and Guinness Stew brings classic Irish comfort straight to your table with melt-in-your-mouth beef, rich stout-infused gravy, and hearty vegetables in every bite. It’s simple to prepare, rewards slow simmering with incredible depth of flavor, and tastes even better the next day—perfect for cozy family dinners, casual gatherings, or celebrating St. Patrick’s Day at home.

Beef and Guinness Stew

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• Author: Avery
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x
• Diet: Omnivore

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Description

This hearty Irish Beef and Guinness Stew is rich, comforting, and perfect for chilly evenings. Tender chunks of beef simmer slowly in a savory broth infused with Guinness stout, herbs, and wholesome vegetables. Every spoonful delivers deep flavor and cozy pub-style comfort, ideal for family dinners, St. Patrick’s Day, or any time you crave a warm, satisfying bowl of stew.

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Ingredients

Scale 1x2x3x

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 carrots, sliced
• 3 stalks celery, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 4 cups beef broth
• 1 cup Guinness stout (or other stout beer)
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cornstarch (optional, for thickening)
• 2–3 tablespoons water (for cornstarch slurry, if using)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Pat the beef dry with paper towels, season generously with salt and pepper, and add to the pot in batches. Brown on all sides, 4–5 minutes per batch, then transfer the beef to a plate and set aside.
3. In the same pot, reduce the heat to medium and add the chopped onion and minced garlic. Sauté for 2–3 minutes, scraping up the browned bits from the bottom, until the onion is translucent and fragrant.
4. Add the sliced carrots and chopped celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
5. Stir in the tomato paste, dried thyme, and dried rosemary. Cook for 1 minute to toast the tomato paste and bloom the herbs.
6. Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and Guinness stout, then add the bay leaves and Worcestershire sauce. Stir to combine.
7. Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1½ to 2 hours, stirring occasionally, until the beef is very tender.
8. If you prefer a thicker stew, whisk the cornstarch with 2–3 tablespoons of water to form a smooth slurry. Stir the slurry into the simmering stew during the last 10 minutes of cooking, allowing it to thicken.
9. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaves.
10. Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot.

Notes

• For the best flavor, use well-marbled beef chuck; it becomes meltingly tender with long, slow cooking.
• This stew tastes even better the next day, so it’s ideal for making ahead or meal prep.
• If you prefer to avoid alcohol, you can replace the Guinness with additional beef broth plus 1 tablespoon of balsamic vinegar for a similar depth of flavor.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Main Course, Stew
• Method: Stovetop, Simmering
• Cuisine: Irish, Pub-Style

Nutrition

• Serving Size: 1 serving (about 1/6 of recipe)
• Calories: 450 kcal (approximate)
• Sugar: 6 g (approximate)
• Sodium: 780 mg (approximate, varies with broth and salt)
• Fat: 22 g (approximate)
• Saturated Fat: 7 g (approximate)
• Unsaturated Fat: 14 g (approximate)
• Trans Fat: 0 g (approximate)
• Carbohydrates: 24 g (approximate)
• Fiber: 3 g (approximate)
• Protein: 38 g (approximate)
• Cholesterol: 120 mg (approximate)

Keywords: beef and guinness stew, Irish stew, stout beef stew, comfort food, St. Patrick’s Day recipe, Dutch oven beef stew