Name: Irish Beef Stew Recipe with Guinness
Prep time: 10 min
Cook time: 130 min
Ingredients: 3 pound beef chuck (~1.4kg, cut into 1.5 inch chunks (or use other stew beef, like short rib)); ¼ cup flour; 1 teaspoon salt or to taste; 1 teaspoon black pepper; 4 tablespoons vegetable oil (divided); 1 large white onion (chopped); 1 stalk celery (chopped); 5 garlic cloves (chopped); 3 tablespoons tomato paste; 1 cup bold red wine (I use Cabernet Sauvignon – use beef stock as an alternative); 14.9 ounce can Guinness beer; 1.5 cups beef stock; 1 tablespoon Worcestershire sauce; 1 tablespoon chopped fresh rosemary (optional); 2 bay leaves; 1 pound potatoes (cut into bite-sized pieces (peeled if desired)); 2 large carrots (peeled and cut into bite-sized pieces); 1 large parsnip (peeled and cut into bite-sized pieces (or use an extra carrot)); For garnish. Fresh chopped parsley

Guinness beer gives this Irish beef stew a distinct depth and richness, loaded with hearty vegetables and seared stew beef simmered until fall-apart tender. It's a holiday favorite for the whole family.

A bowl full of Irish Beef Stew with Guinness

Guinness Beef Stew Recipe

Looking for the best Guinness Beef Stew you've ever had? This is it, my friends! This is a flavor-packed riff off of Classic Beef Stew, but with an Irish twist, perfect for celebrating St. Patrick's Day, or any time of year.

Why You'll Love This Guinness Beef Stew

We're using large chunks of beef for low and slow cooking so they turn out melt-in-your-mouth tender.
A full can of Guinness beer adds extra richness and depth of flavor to the gravy.
It's loaded up with lots of hearty carrots and parsnip, though you can easily incorporate others you love.

Traditional Irish stew recipes are made with mutton or lamb, though beef is more commonly used today.

Regardless of how it may have changed, it is still a delicious stew with tender beef and lots of hearty root vegetables in a rich and flavorful gravy. This is comfort food extraordinaire.

Let's talk about how to make Irish Beef Stew, shall we?

Irish Beef Stew with Guinness Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

Beef Chuck. You can use other stew beef, like short rib or brisket.
All Purpose Flour. Flour coats the beef to aid in browning and helps thicken the sauce or gravy. For gluten-free alternatives, use cornstarch or arrowroot .
Salt and Pepper. To taste.
Vegetable Oil.
Onion, Celery, Garlic. Flavor bases that provide sweetness and depth.
Tomato Paste.
Bold Red Wine. I am using Cabernet Sauvignon that enhances the depth and complexity of the stew – use beef stock as an alternative.
Guinness Beer. Guinness adds a malty richness you want in your Irish stew.
Beef Broth. Or beef stock.
Worcestershire Sauce. For a pop of tang.
Fresh Rosemary. I love the fragrant, earthy notes here, though you can use other herbs, like thyme or oregano.
Bay Leaves. For more subtle herb notes.
Root Vegetables. Potatoes, carrots, and parsnip. These make the stew nice and hearty, with a touch of sweetness from the carrots and nuttiness from the parsnip.
For Garnish. Fresh chopped parsley, for a final herby finish.

How to Make Irish Beef Stew with Guinness - the Recipe Method

Mix the flour, salt and pepper in a large bowl then coat the beef chunks.

Brown them in batches in a Dutch Oven or other large pot over medium high heat, then set them aside.

In the same pot, cook the onion, celery, and garlic, then the tomato paste for a minute to let it bloom.

Searing meat and vegetables in a large pot to make Guinness Beef Stew

Add the red wine, Guinness beer, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.

Add the browned beef back to the pot, along with the rosemary and bay leaves.

Bring to a boil, then cover and simmer for 2 hours.

Add the potatoes, carrots, and parsnip. Simmer, uncovered, for 1 more hour, or until the vegetables are cooked through and the meat is fork tender. Simmer as long as you need for fall-apart-tender beef.

Mix the flour, salt and pepper in a large bowl then coat the beef chunks.

Brown them in batches in a Dutch Oven or other large pot over medium high heat, then set them aside.

In the same pot, cook the onion, celery, and garlic, then the tomato paste for a minute to let it bloom.

Irish Beef Stew simmering in a pot with Guinness

You can serve the Irish beef stew immediately, but it is best to refrigerate the pot for 24 hours. The flavor gets even better the next day. Simply reheat and serve.

Boom! Done! Your Guinness stew is ready to serve. I know you want some of this! So good!

Slow Cooker Guinness Beef Stew

To make this recipe in your slow cooker, follow the recipe through Step #5, then add the ingredients (beef and everything from the pot) along with the rosemary and bay leaves to your slow cooker or crock pot.

Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the beef is tender to your liking. Add the potatoes, carrots, and parsnip during the last hour of cooking to soften.

A large pot of Guinness Beef Stew, ready to serve

Recipe Tips & Notes

Beef chuck is ideal for making stews, as it has a good amount of connective tissue and fat marbling, which breaks down during long cooking times to create a tender and flavorful stew. You can use other similar cuts like short rib, oxtail, short rib, or brisket.
Consider other root vegetables, such as rutabaga, turnips, celery root, or golden beets.

Serving Irish Beef Stew

Pair your Irish beef stew with Irish soda bread or other crusty bread to sop up that delicious gravy from the bowl. Mashed potatoes are an excellent side dish, even though it is more potatoes! Yes!

Storage & Leftovers

Irish Guinness beef stew will last up to 5 days in the refrigerator in a sealed container. Reheat it gently in a pot on the stove top to enjoy again.

You can also freeze it for 2-3 months in freezer containers.

That's it, my friends. I hope you enjoy my Irish beef stew recipe - with Guinness! Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Cookbook Recommendation

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The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)

The Spicy Food Lovers' Cookbook - Fiery, No-Fuss Meals, by Michael Hultquist

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Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Irish Beef Stew Recipe with Guinness

Save Recipe

Course: Main Course

Cuisine: American

Keyword: beef roast, Guinness

Prep Time: 10

Cook Time: 2 10

Calories: 514kcal

Author: Mike Hultquist

Servings:

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5 from 4 votes

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Ingredients

3 pound beef chuck ~1.4kg, cut into 1.5 inch chunks (or use other stew beef, like short rib)
¼ cup flour
1 teaspoon salt or to taste
1 teaspoon black pepper
4 tablespoons vegetable oil divided
1 large white onion chopped
1 stalk celery chopped
5 garlic cloves chopped
3 tablespoons tomato paste
1 cup bold red wine I use Cabernet Sauvignon – use beef stock as an alternative
14.9 ounce can Guinness beer
1.5 cups beef stock
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh rosemary optional
2 bay leaves
1 pound potatoes cut into bite-sized pieces (peeled if desired)
2 large carrots peeled and cut into bite-sized pieces
1 large parsnip peeled and cut into bite-sized pieces (or use an extra carrot)
For garnish. Fresh chopped parsley

Instructions

Mix together the flour, salt and pepper in a large bowl. Dip the chunks of beef into the mixture to lightly coat each side.
Heat 1 tablespoon of vegetable oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 5 minutes per batch. Transfer the browned beef to a plate. Add 1 tablespoon of oil to the pot before each batch.
When all of the meat is seared and resting on the plate, add the last tablespoon of oil. Add the onion and celery. Stir and cook for 5 minutes to soften.
Add the garlic and tomato paste and cook 1 more minute, stirring.
Add the red wine, Guinness beer, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.
Add the meat and any accumulated juices to the pot, along with the rosemary and bay leaves.
Bring to a boil, then cover and simmer for 2 hours.
Remove the lid and add the potatoes, carrots, and parsnip. Simmer, uncovered, for 1 more hour, or until the vegetables are cooked through and the meat is fork tender. You may need more time for the meat to soften up to your liking.
Remove from heat. You can serve the beef stew immediately, but it is best to refrigerate the pot for 24 hours. The flavor gets even better the next day. Simply reheat and serve.

Notes

To Make This in the Slow Cooker: Follow the recipe through Step #5, then add the ingredients (beef and everything from the pot) along with the rosemary and bay leaves to your slow cooker or crock pot. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the beef is tender to your liking. Add the potatoes, carrots, and parsnip during the last hour of cooking to soften.

Nutrition Information

Calories: 514kcal Carbohydrates: 25g Protein: 36g Fat: 27g Saturated Fat: 10g Polyunsaturated Fat: 4g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 117mg Sodium: 615mg Potassium: 1175mg Fiber: 4g Sugar: 4g Vitamin A: 2698IU Vitamin C: 19mg Calcium: 72mg Iron: 5mg

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Irish Beef Stew with Guinness