There is something deeply comforting and satisfying about a rich, hearty stew that warms you to the core, and this Irish Beef and Guinness Stew Recipe is exactly that kind of dish. Infused with the robust bitterness of Guinness and tender cubes of slow-cooked beef, every spoonful delivers layers of hearty flavor, earthy herbs, and velvety vegetables. It’s a classic Irish favorite that brings friends and family together around the table, promising a cozy meal full of tradition and love.
Ingredients You’ll Need
Simple, readily available ingredients come together beautifully in this recipe, each playing a vital role in building depth and texture. From the tender beef to the aromatic herbs and robust Guinness, every element transforms this stew into a luscious and unforgettable experience.
- 2 lbs. beef (stew meat, cut into 1-inch cubes): The hearty foundation for the stew that becomes tender and flavorful as it simmers.
- 2 tsp. salt (divided): Enhances all the natural flavors throughout the cooking process.
- ¾ tsp. black pepper (divided): Adds a gentle kick and balances the richness.
- 2 Tbsp. oil (avocado or olive): Used for perfectly searing the beef and developing a rich crust.
- 2 Tbsp. butter (salted): Brings a creamy, silky texture to the sautéed onions and garlic.
- 1 large onion (sweet or white, finely diced): Provides a natural sweetness and depth of flavor.
- 4 cloves garlic (finely minced): Adds aromatic warmth and complexity.
- ¼ cup flour (divided, gluten-free 1-to-1, if needed): Helps to thicken the stew and coat the beef for a nice crust.
- 2 Tbsp. tomato paste: Introduces a subtle tang and richness to the stew’s base.
- 11 oz. Guinness beer (extra stout): The star ingredient, lending bittersweet depth and maltiness.
- 2 ½ cups chicken broth (regular sodium): Balances flavors and creates the stew’s savory liquid.
- 1 Tbsp. packed brown sugar: Adds a hint of sweetness to cut through the bitterness of the beer.
- 1 tsp. thyme (dried): Infuses the stew with earthy herbal notes.
- ½ tsp. rosemary (dried): Contributes a fragrant, pine-like aroma that brightens the dish.
- 2 bay leaves: Provide a subtle depth of flavor and complexity.
- 2 ribs celery (diced): Brings a fresh and crisp texture.
- 2 large carrots (peeled and sliced): Add natural sweetness and vibrant color.
- ½ lb. russet potatoes (peeled and cut into ½-inch cubes): Give the stew a hearty feel and soak up all those wonderful flavors.
- Parsley (finely chopped, optional): A fresh garnish that adds brightness and a pop of green.
How to Make Irish Beef and Guinness Stew Recipe
Step 1: Coat the Beef
Start by patting your cubed beef dry to ensure a perfect sear. Whisk together flour, half the salt, and a bit of pepper, then toss the beef cubes until evenly coated. This simple step creates a flavorful crust on the meat and also helps thicken the stew later on, giving it that comforting, silky texture we all love.
Step 2: Sear the Beef
Heat oil in a large Dutch oven until sizzling, then add your beef cubes. Sear them for about 4-5 minutes on all sides, taking the time to scrape off all the tasty brown bits stuck to the bottom—those are flavor gold. Once browned, remove the beef and set it aside. This step locks in all those meaty juices that make the stew absolutely irresistible.
Step 3: Sauté the Onion
Add butter to the pot and let it melt before tossing in the diced onion. Sauté for a few minutes until soft and translucent; this sweet base forms the heart of the stew’s flavor. Follow with garlic, cooking just until fragrant. Then stir in the remaining flour and tomato paste, working it into a thick, rich paste that will marry beautifully with the beer and broth in the next steps.
Step 4: Combine and Simmer
Pour in the Guinness, chicken broth, brown sugar, and sprinkle in thyme, rosemary, bay leaves, plus the rest of the salt and pepper. Give everything a good stir, then return the beef to the pot. Bring the mixture to a boil, reduce to a gentle simmer, cover, and let it bubble away for about an hour and a half. This slow simmer is where the magic happens, tenderizing the beef and infusing the stew with deep, robust flavors.
Step 5: Add the Vegetables
Remove the lid and introduce the diced celery, carrots, and potatoes to the pot. Crank the heat to medium and cook uncovered for another 30 minutes until the potatoes are fork-tender. These veggies add sweetness, texture, and a satisfying heartiness, rounding out the dish perfectly.
Step 6: Serve the Stew
Before serving, fish out the bay leaves and sprinkle chopped parsley on top if you like a fresh, herbal pop. Ladle the steaming stew into bowls and prepare for a cozy, soul-warming meal that’s worth every minute of love and patience.
How to Serve Irish Beef and Guinness Stew Recipe
Garnishes
A sprinkle of finely chopped fresh parsley brings brightness and a touch of color that makes the stew feel extra special. For an added comforting touch, serve with a dollop of creamy horseradish sauce or a bit of cracked black pepper freshly ground on top.
Side Dishes
This Irish Beef and Guinness Stew Recipe shines on its own, but pairing it with crusty rustic bread or fluffy mashed potatoes takes the meal over the top. A simple side salad with tangy vinaigrette can also add a refreshing counterpoint to the hearty stew.
Creative Ways to Present
You can get playful by serving the stew in individual bread bowls for a rustic look that’s both fun and functional. Alternatively, ladle it over creamy polenta or buttered egg noodles to mix up texture and create a different take on this beloved classic.
Make Ahead and Storage
Storing Leftovers
This stew tastes even better the next day as the flavors meld beautifully in the fridge. Store leftovers in an airtight container for up to 3 days to keep it fresh and delicious.
Freezing
Irish Beef and Guinness Stew Recipe freezes wonderfully. Portion it out and freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Just be sure to leave some room for expansion and thaw it overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You might need to add a splash of broth or water if it’s thickened too much in the fridge or freezer. Avoid microwaving if possible to keep the beef tender and the stew evenly heated.
FAQs
Can I use a different type of beer?
Yes, but Guinness extra stout brings a unique balance of bitterness and maltiness that is key to the stew’s signature flavor. If you substitute, choose a dark stout or porter to maintain a similar depth.
Is this stew gluten-free?
It can be! Simply use a gluten-free 1-to-1 flour substitute when coating the beef and thickening the stew. Also, make sure your broth and other ingredients don’t contain hidden gluten.
Can I make this in a slow cooker?
Absolutely! After searing the beef and sautéing the onions, combine everything in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
What cut of beef is best for this stew?
Look for well-marbled stew meat such as chuck roast cut into cubes; it becomes tender and juicy after slow cooking, perfect for this stew.
Can I add other vegetables?
Yes, feel free to add parsnips, turnips, or mushrooms for additional earthiness and texture. Just adjust cooking times so everything stays tender but not mushy.
Final Thoughts
There is something truly special about gathering around a steaming bowl of Irish Beef and Guinness Stew Recipe — it’s like a warm hug on a cold day. This recipe is straightforward, hearty, and packed with authentic flavors that never fail to impress. If you’ve been searching for a dish that feels like home and tastes like a celebration, don’t hesitate to try this stew. Trust me, your kitchen will smell amazing, and your guests will be begging for seconds.
Print
Irish Beef and Guinness Stew Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Irish
Description
A hearty and flavorful Irish Beef and Guinness Stew that slowly simmers tender cubes of beef with rich Guinness beer, aromatic herbs, and fresh vegetables to create a comforting classic meal perfect for chilly days.
Ingredients
Beef and Coating
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 2 tsp. salt (divided)
- ¾ tsp. black pepper (divided)
- ¼ cup flour (divided, gluten-free 1-to-1 if needed)
Cooking Fats and Aromatics
- 2 Tbsp. oil (avocado or olive)
- 2 Tbsp. butter (salted)
- 1 large onion, finely diced (sweet or white)
- 4 cloves garlic, finely minced
Liquids and Seasonings
- 2 Tbsp. tomato paste
- 11 oz. Guinness beer (extra stout)
- 2 ½ cups chicken broth (regular sodium)
- 1 Tbsp. packed brown sugar
- 1 tsp. dried thyme
- ½ tsp. dried rosemary
- 2 bay leaves
Vegetables
- 2 ribs celery, diced
- 2 large carrots, peeled and sliced
- ½ lb. russet potatoes, peeled and cut into ½-inch cubes
Garnish
- Chopped parsley (optional)
Instructions
- Coat the Beef: Pat the cubed beef dry with a paper towel. In a small bowl, whisk together 2 tablespoons of flour, ½ teaspoon salt and ¼ teaspoon black pepper. Place the beef in a large bowl, sprinkle the flour mixture over it, and toss until the meat is evenly coated with the flour blend.
- Sear the Beef: Heat the oil in a large 5-6 quart Dutch oven over medium heat until sizzling. Add the coated beef cubes and sear them for 4-5 minutes on all sides, stirring occasionally and scraping up any browned bits from the bottom of the pot. Once browned, remove the meat and set it aside on a plate.
- Sauté the Onion: Add butter to the pot and allow it to melt. Add the finely diced onion and sauté for 2-3 minutes until translucent. Then add minced garlic and cook for another 30 seconds until fragrant. Stir in the remaining 2 tablespoons of flour and the tomato paste, mixing until a thick paste forms evenly with the onions and garlic.
- Combine and Simmer: Pour in the Guinness beer, chicken broth, brown sugar, thyme, rosemary, bay leaves, and the remaining salt and black pepper into the pot. Stir everything together to combine. Return the seared beef to the pot. Bring the stew to a boil, then reduce heat to medium-low, cover with a lid, and let it simmer gently for 1 hour and 30 minutes to develop deep flavors and tenderize the meat.
- Add the Rest: Remove the lid and add the diced celery, sliced carrots, and cubed potatoes to the stew. Increase the heat to medium and continue cooking uncovered for an additional 30 minutes, or until the potatoes are soft and fork-tender.
- Serve the Stew: Remove the bay leaves from the stew. Ladle the hearty stew into bowls and garnish with finely chopped parsley if desired. Serve immediately and enjoy the comforting Irish classic.
Notes
- Patting the beef dry before coating helps achieve a better sear and richer flavor.
- If gluten-free is necessary, use a gluten-free 1-to-1 flour blend as indicated.
- The Guinness beer lends a distinct malty flavor and richness to the stew; do not substitute with a light beer.
- Simmering time ensures the beef becomes tender and the stew thickens beautifully.
- Adjust salt and pepper seasoning to taste after cooking if needed.
- Serve with crusty bread or over mashed potatoes for a more filling meal.
