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.
Recipe Card
Beef & Guinness Ste
Description
A warm and comforting Irish style stew made with tender beef, hearty vegetables and a rich Guinness infused broth. Perfect for cozy evenings, St. Patrick’s Day or make ahead family meals.
Ingredients
Instructions
Brown the beef
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Warm a large heavy pot on medium high heat and add the olive oil. Pat the beef dry with paper towels and season it with the salt and pepper. Place the beef in the pot in a single layer and let each side brown until deep and golden. Work in batches so the pieces sear properly. Transfer the browned beef to a plate and set aside.
Soften the onions and garlic
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Reduce the heat to medium. If the pot looks dry, drizzle in a small splash of oil. Add the chopped onions and minced garlic and cook for several minutes until they soften and become fragrant. Stir occasionally so they do not catch on the bottom of the pot.
Cook the bacon
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Add the diced bacon or pancetta to the pot and cook until the pieces turn golden and release their aroma. Use a wooden spoon to scrape up any browned bits as the bacon cooks, since they will add richness to the stew.
Add the vegetables
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Stir in the carrots and celery so the vegetables pick up the savory flavors in the pot. Continue cooking for a couple of minutes until the edges of the vegetables warm and soften slightly.
Add the flour
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Sprinkle the flour evenly over the vegetables and stir well for a full minute. The mixture will look thick and slightly pasty, which is normal. This step helps the stew thicken later (the mixture may look dry at first, it smooths out as the liquid is added).
Pour in the Guinness
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Slowly pour the Guinness into the pot while stirring continuously. The stout will foam briefly. Use your spoon to gently lift any browned bits from the bottom of the pot since they add depth and a warm, malty flavor to the stew.
Add the stock and paste
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Pour in the stock and add the tomato paste. Stir until the liquid looks smooth, glossy and well combined. Add the bay leaves and thyme, letting them sink below the surface so they infuse the broth evenly.
Return the beef
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Place the browned beef and any collected juices back into the pot. Stir gently so the pieces are mostly submerged. The liquid should sit just over the top of the beef. If needed, add a small splash of stock or water to adjust.
Simmer the stew
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Bring the pot to a gentle simmer, then reduce the heat to low and cover the pot. Cook for about 2 hours. The stew should bubble quietly, allowing the beef to soften and the flavors to meld.
Reduce and thicken
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Remove the lid and continue simmering for 30 to 40 minutes. This helps the sauce reduce naturally into a thick, rich gravy. Stir occasionally to prevent sticking. If the stew thickens too quickly, add a splash of stock. If it feels thin, keep simmering until it reaches a velvety consistency.
Finish and serve
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Remove the bay leaves and thyme stems. Taste the stew and adjust the seasoning with extra salt or pepper if needed. Sprinkle with parsley before serving if you like. The beef should be tender and the sauce should be glossy and deeply flavored.
Note
For a smoother sauce, you can mash a few pieces of cooked carrot into the broth during the final simmer. Guinness Extra Stout or Original both work well. Leftovers thicken slightly in the fridge and loosen again when warmed gently on the stove
