There is something special about a pot of Irish Beef and Guinness Stew gently simmering on the stove. It is the kind of recipe I turn to when I want a meal that feels hearty and grounding, perfect for chilly evenings, long weekends, or St. Patrick’s Day gatherings when you want something traditional but still easy to prepare.
The stout slowly cooks down into a deep, velvety sauce, and the beef becomes so tender that it almost melts into the broth. This stew has that cozy, slow cooked comfort food feeling, but the steps are steady and approachable.
Once everything is in the pot, the heat does most of the work, giving you a warm, richly flavored stew that tastes even better the next day.
Let me walk you through it.
Why You Will Love This Irish Beef and Guinness Stew
• Deep, comforting flavor that only gets better with time
• Straightforward steps with simple, familiar ingredients
• Perfect for St. Patrick’s Day, cozy evenings, or relaxed family dinners
• Great for busy weeks because it reheats and freezes beautifully
• A reliable, beginner-friendly stew that always turns out tender
Ingredients Needed For Irish Beef and Guinness Stew
• 2 tablespoons olive oil
• 2 and a half pounds stewing beef, cut into large chunks
• 1 teaspoon salt, plus more to taste
• 1 teaspoon ground black pepper
• 3 cloves garlic, finely minced
• 2 medium onions, chopped
• 5 ounces diced bacon or pancetta
• 3 tablespoons plain flour
• 1 and a half cups Guinness or another stout beer
• 3 tablespoons tomato paste
• 3 cups chicken or beef stock
• 3 carrots, sliced into thick rounds
• 2 celery stalks, chopped into large pieces
• 2 bay leaves
• A few sprigs fresh thyme, or 1 teaspoon dried
• Optional: chopped parsley for serving
How To Make This Irish Beef and Guinness Stew
1. Sear the beef for maximum flavor
Warm the olive oil in a large, heavy pot over medium-high heat.
Pat the beef dry so it browns instead of steaming.
Season it with the salt and pepper, then cook it in batches.
Give each piece a moment to develop a deep brown crust before turning.
Good browning sets up the entire flavor of the stew. Transfer the pieces to a plate as they finish.
2. Build the base with aromatics
Lower the heat to medium. If the pot looks dry, add a small splash of oil.
Stir in the onions and garlic and cook until the onions soften and turn lightly golden.
Add the diced bacon or pancetta and cook until it becomes fragrant and slightly crisp around the edges.
At this stage, the pot should smell rich and savory.
3. Add the vegetables and thicken the base
Add the carrots and celery and coat them in the flavorful mixture. Sprinkle the flour evenly over the vegetables.
Stir for a full minute so the flour blends in and begins to cook.
This will help thicken the stew later, giving it a smooth, hearty consistency.
4. Pour in the Guinness and stock
Slowly pour the Guinness into the pot while stirring to loosen the browned bits from the bottom.
Let the foam settle, then add the stock and tomato paste.
Stir well until the liquid looks unified, rich and slightly dark.
Add the bay leaves and thyme.
5. Return the beef and start the slow simmer
Add the browned beef and any juices back to the pot.
The liquid should just cover the beef. Bring the pot to a gentle simmer.
Reduce the heat to low, cover the pot, and let it cook for about two hours.
This long, low simmer helps the beef relax and turn tender.
6. Finish uncovered for a glossy, rich sauce
Remove the lid and continue simmering for another 30 to 40 minutes.
The sauce will thicken naturally and become glossy and smooth. Stir occasionally.
If the stew becomes too thick, add a small splash of stock.
If it feels thin, keep simmering until it reduces to your liking.
7. Taste and serve
Remove the bay leaves and thyme stems.
Taste the broth and adjust the seasoning if needed.
Serve the stew warm with mashed potatoes, crusty bread or simple buttered noodles.
Tips, FAQs, Variations Of This Irish Beef and Guinness Stew
Can I make this ahead
Yes, and it actually tastes deeper and richer the next day.
Does beef and Guinness stew freeze well
It freezes beautifully. Cool completely and store in airtight containers.
Can I skip the Guinness
If you want an alcohol free version, replace the stout with extra stock plus a splash of Worcestershire sauce for depth.
How long does it keep
About 3 to 4 days in the fridge.
Can I add potatoes directly to the pot
Yes, add peeled potatoes during the final hour if you prefer a one pot meal.
