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Irish Beef & Guinness Stew


Guinness Beer is a dark-colored, rich Irish beer and it is the key flavoring for the sauce of this stew. You cannot taste it in the finished dish, it just melds into an amazing sauce. Serve this hearty meal over freshly mashed, creamy potatoes for simply the best Irish Beef and Guinness Stew you've ever had.

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  • 2 tablespoons olive oil
  • 2.5 pounds beef chuck, brisket, or any other bone-less, slow-cooking beef
  • 3/4 teaspoon salt
  • black pepper to taste
  • 3 garlic cloves, minced
  • 2 onions, chopped
  • 6-ounces bacon, speck, or pancetta, diced
  • 3 tablespoons plain flour
  • 1 (14.9-ounce) can Guinness Beer
  • 4 tablespoons tomato paste
  • 3 cups chicken stock/broth
  • 3 carrots, peeled, and cut into 1/2-inch thick pieces
  • 2 large celery stalks, cut into 1-inch pieces
  • 2 bay leaves
  • 3 sprigs thyme or 1 teaspoon dried thyme leaves
  • creamy mashed potatoes to serve


Servings 6
Preparation time 20mins
Cooking time 200mins
Adapted from


Step 1

Cut the beef into 2-inch chunks. Pat dry then sprinkle with salt and pepper. Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef. Remove pot from heat to cool slightly and lower heat to medium. If the pot is looking dry, add oil. Return pot to heat, add garlic and onion. Cook for 3 minutes until softened, then add bacon. Cook until bacon is browned, then add flour. Stir flour into the mixture. Add Guinness. Mix well, to ensure flour dissolves well, then add remaining ingredients and return beef into the pot, including any juices. Add enough water so the beef and veggies are almost fully covered.

Cover, bring to simmer, then lower heat so it is bubbling gently. Cook for 2 hours or until the beef is tender. Remove lid then simmer for a further 30 to 45 minutes or until the beef falls apart when touched and the sauce has reduced and thickened slightly. Skim off fat on surface. Adjust salt and pepper to taste. Remove bay leaves and thyme. Serve with creamy mashed potatoes.

If you cannot consume alcohol, substitute the Guinness with 2 cups water + 1 tbsp Worcestershire sauce + 2 beef bouillon cubes crumbled. This will make it a classic beef stew.

Cover and bake for 2½ hours at 320°F. Remove then cook for a further 30 to 45 minutes to reduce sauce, per recipe.

After you add the Guinness into the pot, bring to simmer and ensure you scrape the bottom of the pot well. Transfer to slow-cooker. If there is residual brown bits on the pot, add a splash of water and bring to simmer, scraping the bottom of the pot then transfer into slow-cooker. Add remaining ingredients per recipe. Cook on low for 8 hours.

Follow slow-cooker instructions, cook on high for 50 minutes.

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