Of all the stews in the world, Guinness Beef Stew is hands down one of Kanyi's favorites. Mostly because it’s made with Kanyi's favorite beer! Thick, hearty, and packed with bold flavor, it’s perfect on its own, over mashed potatoes, or with a slice of sourdough bread.
And because we can’t help ourselves, we added cumin and coriander to this recipe -two East African staples that take this stew to the next level. Trust us, you’re gonna love it, especially with our two secret ingredients! So grab a pot, crack open a Guinness or two, and let’s get cooking!
Looking for more easy stew recipes? Try our easy stove-top chili, cheesy potato soup, and black eyed peas and cabbage soup.
Jump to:
Why You'll Love This Recipe
Rich Flavor: The combination of Guinness beer, beef stock, and aromatic vegetables creates a deep, malty flavor that's irresistible.
Fall-Apart Tender Beef: The long cooking time ensures the beef chuck becomes fall-apart tender, making every bite melt in your mouth.
Ultimate Comfort Food: This hearty beef stew is the perfect ultimate comfort food for cold nights or St. Patrick's Day celebrations.
Versatile Cooking Methods: Whether you use a slow cooker, Instant Pot, or traditional Dutch oven, this recipe adapts beautifully to your kitchen tools.
Recipe Ingredients
You’ll need the following ingredients to make this Irish beef stew recipe.
Ingredient Notes
Beef Chuck (or Chuck Roast):This cut of beef is ideal for stews because it has enough connective tissue to break down during the long cooking time, resulting in tender meat. Substitute chuck roast with short ribs or stew meat for a similar texture.
Guinness Beer (or Dark Beer):The Guinness beer adds a unique flavor with its malty richness, enhancing the deep flavor of the stew. If you don't have Guinness, other dry stouts like Murphy's or Beamish will work. If you prefer a non-alcoholic option, you can use Guinness 0.0 which is an alcohol-free alternative.
Beef Stock (or Beef Broth):This adds rich flavor and depth to the stew. For a lighter option, use chicken stock, but the stew will lose some of its hearty character.
How To make Guinness Beef Stew Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1: Brown the Bacon (optional): Heat a large Dutch oven or heavy pot over medium-high heat, then cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave the bacon fat in the pot. If you prefer not to use bacon, use a tablespoon of olive oil or vegetable oil for searing the beef.
Step 2: Season and Sear the Beef: Pat the beef cubes dry with paper towels, then place them in a large mixing bowl. Season them generously with salt, pepper, cumin, and coriander. Coat them with the flour. Turn the heat to medium-high heat and sear the beef in batches in the bacon fat or oil until they are browned on all sides. Remove and set them aside.
Step 3: Sauté the Aromatics: Reduce the heat to medium heat and add the onions, garlic, celery, and carrots to the pot. Cook them for about 5 minutes until softened and caramelized. Stir in the tomato paste and cook for another minute to build deep flavor.
Step 4: Deglaze with Guinness: Pour in the Guinness beer, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 3–5 minutes to burn off the alcohol taste and enhance the beer's malty flavor.
Step 5: Simmer the Stew: Add the Worcestershire sauce, beef stock, thyme, and bay leaves, and return the browned beef to the pot. Stir the ingredients and bring the stew to a boil. Reduce heat to low heat, cover, and simmer for 2 hours, stirring occasionally, until the beef is fall-apart tender and the stew thickens.
Step 6: Adjust Thickness (If Needed): If the stew is too thin (liquid seems watery rather than slightly thickened), combine ¼ cup of cold water and 2 tablespoons of flour in a small bowl to create a thickening slurry. Add it to the stew and stir until it thickens.
Step 7: Serve: Remove the bay leaves and thyme sprigs (if using fresh). Return the reserved bacon to the pot (if using) and adjust the seasoning to taste. Serve this hearty Guinness beef stew with mashed potatoes. For extra flavor, pair it with a loaf of Irish soda bread or good crusty bread.
Recipe Tips and Tricks
Low and Slow Cooking: Simmer on low heat to ensure the beef becomes fall-apart tender.
Taste and Adjust: Before serving, taste and adjust seasoning with salt, pepper, or a splash of Worcestershire sauce.
Make Ahead: This stew tastes even better the next day as the flavors meld together.
Double the Recipe: This Guinness and beef stew freezes well, so make a double batch and store in an airtight container for future meals.
Serve with Bread: Pair this Irish beef and Guinness stew recipe with a loaf of Irish soda bread or good crusty bread to soak up the delicious broth.
Storage and Reheating Guinness Beef Stew
Storage:
Let the stew cool completely before transferring it to an airtight container.
Refrigerate it for up to 3-4 days or freeze for up to 3 months.
Reheating:
Stovetop: Reheat it on low heat, stirring occasionally, until it is warmed through. You can also add a splash of beef stock or water if the stew thickens too much.
Microwave: Heat the stew in a microwave-safe dish, covered, in 1-minute intervals, stirring in between.
From Frozen: Thaw it overnight in the fridge, then reheat it on the stovetop or in the microwave.
Additions
Root Vegetables: Add parsnips, turnips, or potatoes for extra heartiness.
Mushrooms: Sautéed mushrooms add an earthy flavor.
Your Questions Answered
No, you don't have to but it's a defining ingredient. Most of the alcohol will cook off during the long simmering process, leaving behind just the flavor and a very small percentage of alcohol.
The recipe calls for 2 hours of simmering. If you have more time, cooking for up to 3 hours on low heat will result in even more tender beef and a richer, deeper flavor.
Absolutely! Brown the beef and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Bitterness can be caused by using too much Guinness, burning the bacon (if using), not browning or burning the beef properly, or overcooking the stew.
Browning the beef through the Maillard reaction creates a depth of flavor that cannot be achieved by simply boiling it. It also adds color and texture to the stew.
In a Dinner Rut?
Sign up for our newsletter!
Please Rate this Recipe!
We hope you love this Guinness Beef Stew recipe! If you make it, be sure to leave a rating so we know how you liked it!
More Recipes You'll Love
Looking for other easy and delicious recipes? Try these:
Recipe
Guinness Beef Stew
Ingredients
For the Stew:
- 10 slices thick-cut bacon, chopped (optional)
- 2 pounds beef chuck (or chuck roast), cut into 1.5-inch beef cubes
- Salt and black pepper, to taste
- 1 teaspoon 1 teaspoon cumin
- 1 teaspoon coriander
- ½ cup all-purpose flour
- 1 cup onion, diced
- 1 cup celery stalks, diced
- 1 cup carrots, diced
- 3 cloves fresh garlic, minced
- 1 (14.9 oz) can Guinness beer (or dark beer)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups beef stock (or beef broth)
- 2 bay leaves
- 1 teaspoon dried thyme (or 2 fresh sprigs)
For Serving:
- Mashed potatoes
- Reserved cooked bacon (if using)
Instructions
- Heat a large Dutch oven or heavy pot over medium-high heat, then cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave the bacon fat in the pot. If you prefer not to use bacon, use a tablespoon of olive oil or vegetable oil for searing the beef.
- Pat the beef cubes dry with paper towels, then place them in a large mixing bowl. Season them generously with salt, pepper, cumin, and coriander. Coat them with the flour. Turn the heat to medium-high heat and sear the beef in batches in the bacon fat or oil until they are browned on all sides. Remove and set them aside.
- Reduce the heat to medium heat and add the onions, garlic, celery, and carrots to the pot. Cook them for about 5 minutes until softened and caramelized. Stir in the tomato paste and cook for another minute to build deep flavor.
- Pour in the Guinness beer, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 3–5 minutes to burn off the alcohol taste and enhance the beer's malty flavor.
- Add the Worcestershire sauce, beef stock, thyme, and bay leaves, and return the browned beef to the pot. Stir the ingredients and bring the stew to a boil. Reduce heat to low heat, cover, and simmer for 2 hours, stirring occasionally, until the beef is fall-apart tender and the stew thickens.
- If the stew is too thin (liquid seems watery rather than slightly thickened), combine ¼ cup of cold water and 2 tablespoons of flour in a small bowl to create a thickening slurry. Add it to the stew and stir until it thickens.
- Remove the bay leaves and thyme sprigs (if using fresh). Return the reserved bacon to the pot (if using) and adjust the seasoning to taste. Serve this hearty Guinness beef stew with mashed potatoes. For extra flavor, pair it with a loaf of Irish soda bread or good crusty bread.
Madhu says
Saving this Guinness beef stew recipe. It sounds hearty and full of flavor!
Abi says
This Guinness Beef Stew looks absolutely mouthwatering! Perfect for chilly evenings! Can’t wait to try this one out!
Eva Filer says
This is one of my favourite recipes to make! I can't wait to try your version, thank you for sharing!
Comfort Food and Drinks says
Definitely a flavor bomb. Be sure to let us know how you liked it when you make it!