Guinness beef stew is an Irish folk dish that varies from cook to cook. Our version is loaded with meltingly tended beef, root veggies, bacon, tomato paste, and of course, Guinness Beer. We add a little brown sugar to temper the bitterness and compliment the flavor of the Guinness.
We also add the beer in 2 stages to uniquely flavor the stew which makes the flavor of the beer the shining star of the stew!
I hope you’ll try more of my favorite beef stews next: You’ll love my classic stovetop beef stew, slow cooker beef stew, instant pot beef stew, and hamburger stew.
What Type Of Meat Is Used For This Recipe?
Originally, Guinness stew was made with lamb. Today it is made with either lamb or beef. I like to use beef because my family prefers it. I use a chuck roast, cut into chunks. You can also buy stew meat. Stew meat is generally beef chuck that is already cut up for you.
What Flavor Does Guinness Add To This Stew?
The Guinness beer adds a nice malty flavor with a slight sweetness. It also adds a layer of hoppy bitterness. To balance out the bitterness, this recipe adds a little bit of brown sugar.
Guinness Beef Stew Ingredients
- Vegetable Oil: Any neutral flavor vegetable oil with a high smoking point will work.
- Beef Chuck Roast: When cooked low and slow beef chuck becomes meltingly tender. Be sure to get a chuck roast which is about 2 1/2 inches thick. Don’t get a thinner chuck steak.
- Onion: I like to use yellow onions.
- Carrots: It adds a nice texture and a natural sweetness.
- Celery: Adds more texture and a natural saltiness
- Garlic: When sautéed and then braised in the stew, it becomes mellow and naturally sweet.
- Bacon: Adds extra meaty flavor with lots of smoky goodness.
- All-Purpose Flour: This will blend with the oil to create a roux that thickens the stew.
- Chicken Broth: Creates a more complexly flavored gravy when blended with the beefy goodness of the chuck roast.
- Guinness beer: This is the star of this stew. We add it in 2 additions to really allow its flavor to shine through.
- Tomato Paste: This adds a great flavor profile to the gravy.
- Brown Sugar: This balances out and complements the flavor and bitterness of the Guinness.
- Potatoes: I use either Yukon Gold or russets. Both are equally delicious.
- Fresh Thyme: The thyme adds a subtle woodsy flavor.
- Fresh Parsley: Adds a fresh herby flavor.
Tips
- Flour: After adding the flour to the pot it’s important to cook it to remove the flour taste in the finished stew. If the color begins to get some color, like a peanut butter color, that’s ideal.
- Beer: Use Guinness Draught. Guinness Extra Stout will be too bitter.
Storing + Make Ahead
- How Long Can You Keep This In The Fridge? The cooked Guinness stew will last in the fridge for up to 4 days.
- Can You Freeze This? You can store this for up to 3 months in the freezer.
- Cool the stew completely and leave room for expansion then place it in the freezer.
- Make-Ahead Tips: This is even better made a day or two ahead of time. The flavors will continue to develop and will create a superior flavor.
- Food Safety: If you’d like more food safety info check out this article.
Serving Recommendations
I like to serve it with a hunks of warm Southern cornbread, homemade crescent rolls, beer bread, or Bisquick biscuits to dip and sop up the delicious gravy of this stew. And the gravy is fantastic! Also, I like a crispy green salad dressed tossed with my easy-peasy balsamic vinaigrette or crispy copycat KFC coleslaw.
How To Make Guinness Beef Stew
- Brown the beef in batches. Set aside.
- Saute onions.
- Add carrots and celery.
- Add garlic and saute.
- Add the bacon until the edges are crispy.
- Sprinkle flour. Continue to cook and stir constantly.
- Whisk in both, beer, tomato paste, and brown sugar.
- Return the browned beef, add the potatoes and thyme.
- Lower the heat and partially cover, simmer for 2 hours. Continue to simmer until the beef is tender. Add the remaining beer and parsley.
- Serve.
***See the full instructions below
More Favorite Stew Recipes
Guinness Beef Stew
This Guinness beef stew is an Irish folk dish that is loaded with meltingly tended beef, root veggies, bacon, tomato paste, and of course, Guinness Beer!
Servings: 6 servings
Ingredients
- 3 tablespoons, plus more if needed, vegetable oil
- 2 1/2 pounds beef chuck roast, cut into 1 1/2 inch chunks
- 2 cups onion, chopped
- 1 pound carrots, peeled and cut into 1 inch pieces
- 1 cup celery, cut into 1 inch pieces
- 1 tablespoon garlic, coarsely chopped
- 8 slices bacon, chopped into 1/4 pieces
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 1/4 cups Guinness Beer
- 2 tablespoons tomato paste
- 1 1/2 tablespoons brown sugar, packed
- 1 1/2 pounds Yukon Gold potatoes
- 1 1/2 teaspoons fresh thyme, plus more for optional garnish
- 2 tablespoons fresh parsley
Instructions
- Heat oil (3 tablespoons) in a heavy-bottom large pot over high heat. Add beef (2 1/2 pounds), in batches, and brown the pieces well on all sides. Remove to a plate; set aside. Repeat with remaining batches. Remove and discard all but 2 tablespoons of oil. If there aren't 2 oils in the pan, add more oil to make up the difference.
- Lower heat to medium. Add onions (2 cups) and sauté until it begins to get tender about 5 minutes. Add carrots (1 pound) and celery (1 cup) and continue to sauté another 5 minutes. Add garlic (1 tablespoon) and sauté until fragrant, 1-2 minutes.
- Add the bacon (8 slices) and continue to cook until the edge gets crispy.
- Sprinkle flour (1/4 cup) over veggies and bacon. Continue to cook, stirring constantly, for 3-4 minutes.
- Whisk in broth (3 cups) and 3/4 cup Guinness Beer, tomato paste (2 tablespoons), and brown sugar (1 1/2 tablespoons) into the pan and stir, lifting up all the brown bits on the bottom of the pot. Mix well to get the tomato paste incorporated.
- Return the browned beef, along with any juices that have accumulated on the plate, to the pot. Add the potatoes (1 1/2 pounds) and thyme (1 1/2 teaspoons).
- Lower heat and partially cover, simmer (gentle bubbles) for 2 hours. Uncover and continue to simmer, until the beef is very tender and the sauce is thick.
- Stir in the remaining 1/2 cup of Guinness and parsley (2 tablespoons). Adjust seasoning and serve. Garnish with more fresh thyme if desired.
Fans Also Made:
Notes
- Flour: After adding the flour to the pot it’s important to cook it to remove the flour taste in the finished stew. If the color begins to get some color, like a peanut butter color, that’s ideal.
- Beer: Use Guinness Draught. Guinness Extra Stout will be too bitter.
Nutrition
Serving: 1serving | Calories: 663kcal | Carbohydrates: 43g | Protein: 47g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 501mg | Potassium: 1707mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12961IU | Vitamin C: 35mg | Calcium: 107mg | Iron: 6mg
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Oh my my my. this is awesome! We paired this with homemade bread, and some with steaming hot rice!
I’m so happy you like the stew, Kara!
I am going to assume the ingredient list for Guinness is a typo at 1 1/4 ounces. Am I correct?
Hi Mary. Yes, and it’s been updated! It’s 1 1/2 cups.
March is the season for Guinness Beef Stew. Your version looks amazing.
Irish Americans most likely adapted Guinness Beef stew to the typical beef stew many Americans now eat.
Velva
I love this stew in March, too, Velva!
1.25 ounces of beer? Is that correct?
Hey Marianne! That’s a typo! Thanks for letting me know. It’s 1 1/4 cup. I’ve updated the recipe! <3
Awesome, thanks Kathleen!