Name: Tender Irish Beef and Guinness Stew Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Irish
Ingredients: 2 tbsp olive oil; 2.5 lb beef chuck, boneless short rib or any other slow cooking beef, cut into 5cm chunks; 3/4 tsp salt; 3/4 tsp black pepper; 3 garlic cloves, minced; 2 onions, chopped (brown, white or yellow); 6 oz bacon, speck or pancetta, diced; 3 tbsp all purpose flour (use gluten free flour for gluten free option); 440 ml Guinness Beer; 4 tbsp tomato paste; 3 cups chicken stock or broth (can use beef broth as alternative); 3 carrots, peeled and cut into 1.25 cm thick pieces; 2 large celery stalks, cut into 2 cm pieces; 2 bay leaves; 3 sprigs thyme (or 1 tsp dried thyme leaves)

Ah, there's nothing quite like a hearty Irish stew to warm you up on a chilly evening. This Tender Irish Beef and Guinness Stew Recipe is one of my all-time favorites—it’s rich, comforting, and packed with flavors that develop beautifully during slow cooking. Trust me, once you try it, you’ll want to make it over and over again!

A close-up view of a thick stew inside a black slow cooker shows multiple layers of brown and orange chunks. The stew contains juicy pieces of browned meat, bright orange carrot slices, and pale yellow potato cubes in a rich brown sauce. There are green herb sprigs and whole bay leaves floating on top, adding texture and freshness. A metal spoon is partially submerged in the stew. Surrounding the slow cooker, there are fresh whole vegetables, including an onion and carrots, plus a bottle of dark Guinness beer on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Irish Beef and Guinness Stew Recipe
Top Tip
How to Serve Tender Irish Beef and Guinness Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Irish Beef and Guinness Stew Recipe

Why You'll Love This Recipe

I remember the first time I made this stew; the kitchen filled with the incredible scent of Guinness beer mingled with tender beef and fresh herbs. It’s truly soul-satisfying and surprisingly easy to pull together, given the long, slow simmering.

Deep Flavor: Guinness beer adds a rich, complex taste without overpowering the dish.
Tender Meat: Slow cooking makes the beef melt-in-your-mouth tender every time.
Hearty Comfort: Perfect for a cozy dinner, especially when served with creamy mashed potatoes.
Simple Ingredients: Mostly pantry staples with fresh veggies and herbs—you likely have most of them on hand.

Ingredients & Why They Work

Getting the right ingredients sets you up for stew success. I recommend using a good-quality beef chuck or short rib for that fall-apart tenderness, and don’t skimp on the Guinness—it’s the magic that ties everything together. Also, if you want an authentic flavor, fresh herbs like thyme and bay leaves really elevate the stew’s aroma.

Flat lay of fresh raw beef chuck cut into chunky cubes, three whole uncracked brown garlic cloves, two whole peeled yellow onions, diced fresh streaky bacon, a small mound of all-purpose flour on a white ceramic plate, a small white ceramic bowl filled with dark Guinness beer, a small white ceramic bowl of vibrant red tomato paste, a small white ceramic bowl of golden olive oil, a small white ceramic bowl containing clear golden chicken broth, three peeled whole carrots cut into thick rounds, two fresh celery stalks cut into chunks, two fresh green bay leaves, and three sprigs of fresh thyme, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For browning the beef and sautéing aromatics, adding subtle richness.
Beef chuck or short rib: Slow-cooking cuts that become wonderfully tender and flavorful.
Salt and black pepper: Essential basics to season the beef evenly.
Garlic cloves: Provides warm, aromatic depth without overpowering.
Onions (brown, white, or yellow): Adds sweetness and layers of flavor as it softens.
Bacon, speck or pancetta: Delivers smoky, savory notes that enrich the stew.
All purpose flour: Helps thicken the sauce into that perfect stew consistency.
Guinness beer: The star ingredient, infusing the stew with complex, malty undertones.
Tomato paste: Adds a subtle acidity and deeper color to the sauce.
Chicken stock or broth: Provides a gentle base that allows the Guinness flavor to shine.
Carrots: Adds natural sweetness and texture to the stew.
Celery stalks: Brings a fresh, slightly herbal crunch to complement the richness.
Bay leaves: Imparts earthy, aromatic notes essential to traditional Irish stews.
Thyme sprigs: Fresh or dried, thyme brightens the flavor and pairs beautifully with beef.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Tender Irish Beef and Guinness Stew Recipe is how flexible it can be. Whether you're adapting for dietary needs, adding seasonal veggies, or wanting a richer sauce, there’s a way to make it your own while still keeping that classic Irish comfort.

Vegetarian Variation: Swap the beef with hearty mushrooms like portobello or shiitake and use vegetable broth instead of chicken stock. I tried this once when feeding friends who don’t eat meat, and the depth from the Guinness still shone through beautifully.
Slow Cooker Method: For those with less time to tend the stove, slow cooking on low for 8 hours works wonders. I often prep everything in the morning and come home to a stew that’s meltingly tender and ready to enjoy.
Pressure Cooker Shortcut: Need dinner sooner? Using a pressure cooker on high for 40 minutes yields succulent beef chunks—and the sauce thickens nicely if you reduce it afterward. Perfect for busy weeknights!
Alcohol-Free Option: If Guinness isn’t an option, replace it with 2 cups water, 1 tablespoon Worcestershire sauce, and 2 crumbled beef bouillon cubes. I made this adjustment once for a family member avoiding alcohol and the stew still delivered big on flavor.
Seasonal Veggies: Feel free to toss in parsnips or pearl onions for a twist on the classic. These can add texture and sweetness, giving the stew a fresh spin depending on the time of year.

Step-by-Step: How I Make Tender Irish Beef and Guinness Stew Recipe

The image shows a white bowl filled with a rich, dark brown stew with thick sauce. Inside the stew are large chunks of tender meat, some shredded, along with orange carrot slices and green celery pieces. The stew sits on a bed of creamy, smooth mashed potatoes that are pale off-white in color. A silver spoon rests on the right side of the bowl, scooping up some shredded meat and sauce. The bowl is placed on a white marbled surface with a piece of dark blue fabric partially underneath. The stew is garnished with small green herb pieces scattered around the top photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Beef

Start by cutting your beef chuck into 5cm chunks—this size helps to keep the meat tender and juicy after slow cooking. Pat the pieces dry with paper towels; this is key to getting a beautiful brown crust. Then sprinkle both salt and pepper evenly over all sides. I find seasoning at this stage really enhances the flavor as it sears.

Step 2: Brown the Beef Carefully

Heat 2 tablespoons of olive oil in a heavy-based pot over high heat until shimmering. Brown the beef in batches—avoid overcrowding the pan so each chunk sears properly. This should take just a few minutes per batch. Look for a rich mahogany color on all sides. Transfer browned pieces to a plate and set aside while you prepare the next step.

Step 3: Sauté Aromatics and Bacon

Reduce heat to medium. If the pot looks dry, add a splash more oil. Toss in the minced garlic and chopped onions, cooking gently for about 3 minutes until they start to soften and release their lovely aroma. Then add the diced bacon, speck, or pancetta and cook until browned and slightly crisp. This mix forms the tasty base of your stew.

Step 4: Add Vegetables and Flour

Stir in the carrots and celery, allowing them to mingle with the aromatics for a minute or two. Next, sprinkle 3 tablespoons of flour evenly over the pot’s contents. Stir continuously for 1 full minute to cook off the raw flour taste and start thickening the base. This helps create that luscious sauce consistency we all love.

Step 5: Pour in Guinness and Stock, Add Herbs

Pour in the 440 ml of Guinness beer along with 3 cups of chicken stock or broth. Stir in 4 tablespoons of tomato paste to combine everything evenly and dissolve the flour completely—watch for a smooth sauce base. Toss in the bay leaves and thyme sprigs, which will infuse their herbal notes during the slow cook.

Step 6: Return Beef and Simmer Gently

Carefully add the browned beef chunks and any juices back to the pot, making sure the liquid just covers the meat. Cover the pot and lower the heat to maintain a gentle simmer. Now comes the patience part—let everything cook for 2 hours, checking occasionally to ensure it’s bubbling softly. By this point, the beef should be tender and begging to fall apart.

Step 7: Uncover and Reduce the Sauce

After the two-hour simmer, remove the lid and continue cooking uncovered for another 30 to 45 minutes. This allows the sauce to thicken slightly and the beef to become melt-in-your-mouth tender. I like to gently test the beef with a fork at this stage—it should give way effortlessly when it’s perfect.

Step 8: Finish and Adjust Seasoning

Skim off any excess fat floating on top if you prefer a leaner stew. Remove the bay leaves and thyme sprigs before giving the stew one last taste. Adjust with salt and pepper as needed to ensure it’s perfectly balanced. Serve piping hot alongside creamy mashed potatoes for that classic Irish dinner experience.

Top Tip

These tips will help you master the art of making the Tender Irish Beef and Guinness Stew Recipe truly shine, ensuring that every bite is bursting with flavor and the beef is perfectly tender.

Patience is Your Friend: Slow simmering the beef for the full 2 hours plus the additional 30-45 minutes uncovered really breaks down the meat fibers, creating that melt-in-your-mouth tenderness every time.
Don’t Flour the Beef Before Browning: From experience, adding flour after sautéing the veggies and bacon avoids the burned flour taste and results in a perfectly thickened, rich sauce.
Use Chicken Stock for Balance: Using chicken broth instead of beef stock lets the Guinness flavor come through beautifully — it’s a subtle touch that makes a big difference!
Skim the Fat at the End: This simple step lightens the stew without sacrificing richness, giving you a beautifully balanced dish that's hearty but not greasy.

How to Serve Tender Irish Beef and Guinness Stew Recipe

The image shows a black frying pan on a stove with several pieces of raw red meat cooking in bubbling oil. The meat pieces are cut into small, irregular cubes with visible white fat lines. The surface beneath the pan is a white marbled texture. The pan handle is partially visible on the right side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped parsley or thyme adds a lovely pop of color and freshness that contrasts nicely with the rich stew. For a little extra indulgence, a dollop of creamy horseradish sauce or a few grinds of black pepper on top can enhance the flavors beautifully.

Side Dishes

Serve this hearty stew with classic creamy mashed potatoes – it’s the ultimate comfort food pairing. Alternatively, buttery mashed parsnips or even a side of crusty soda bread can soak up that luscious Guinness sauce perfectly. Steamed green beans or sautéed kale add just the right fresh, bright note on the side.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, store leftovers in an airtight container in the refrigerator. The stew will keep well for up to 3 days, giving you plenty of time to enjoy its rich flavors again.

Freezing

This stew freezes beautifully! Portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator for best results.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. You can also reheat in the microwave on medium power, stirring halfway to ensure even heating. If the sauce has thickened too much, just add a splash of water or broth to loosen it back up.

Frequently Asked Questions:

Can I use a different type of beer if I don't have Guinness?

While Guinness is key to the authentic flavor and depth of this stew, you can use another dark stout or porter as a substitute. Just keep in mind the flavor profile will change slightly. Avoid lighter beers as they won’t give the same richness.

Is there a non-alcoholic option for this stew?

Yes! Substitute the Guinness with 2 cups of water, 1 tablespoon Worcestershire sauce, and 2 crumbled beef bouillon cubes. This keeps a similar savory flavor without the alcohol, though it won’t have the exact same depth as the traditional version.

Can I make this in a slow cooker?

Absolutely. After browning the beef and sautéing veggies, add everything except for the thickening flour into the slow cooker and cook on low for 8 hours. Add flour and simmer on the stove afterward if you want to thicken the sauce further.

Why do you use chicken stock instead of beef broth?

Chicken stock is used to provide a milder base that allows the Guinness flavor to shine through clearly. However, beef broth works just as well if you prefer a richer, beef-forward stew.

Final Thoughts

Making this Tender Irish Beef and Guinness Stew Recipe is a wonderfully rewarding experience that fills your kitchen with inviting aromas and your plate with comforting deliciousness. It’s one of those dishes that gets better with time, so don’t hesitate to make it ahead or enjoy the leftovers. Whether for a family dinner or a cozy night in, this stew is a classic you’ll want to return to again and again. Happy cooking, and enjoy every hearty spoonful!