If you’ve ever wished for a stew that wraps you in comfort and fills your kitchen with the unmistakable, hearty aroma of rich beer and tender beef, then this Beef and Guinness Stew Recipe is about to become your new favorite. This dish perfectly balances succulent chunks of slow-cooked beef with the deep maltiness of Guinness, alongside fresh vegetables and herbs that build complex flavors with every spoonful. Whether it’s a chilly evening or a weekend meal to savor, this stew promises warmth, satisfaction, and a little bit of Irish-inspired magic in every bite.
Ingredients You’ll Need
Every ingredient in this Beef and Guinness Stew Recipe plays a crucial role in creating its unforgettable character. From the tender beef chuck to the boldness of Guinness and the fresh punch of herbs and vegetables, these simple yet carefully chosen components come together to build layers of flavor and texture that make this stew truly special.
- Olive oil: The perfect base for browning beef and softening aromatics, adding richness to the stew.
- Beef chuck (or short rib): Tough cuts that become meltingly tender when slow-cooked, giving the stew hearty texture.
- Salt and black pepper: Essential seasoning to enhance every element’s natural flavors.
- Garlic cloves: Adds aromatic depth and a gentle kick.
- Onions (brown, white, or yellow): Provide sweetness and body as they soften.
- Bacon (or speck, pancetta): Adds smoky, savory notes and extra umami richness.
- Flour (all-purpose or gluten-free): Helps thicken the stew, giving it that luscious, silky sauce.
- Guinness Beer: The star ingredient, lending its iconic dark bitterness and robust malt flavor.
- Tomato paste: Adds depth and a subtle tangy sweetness to balance the stout.
- Chicken stock or broth: Builds the stew’s savory base; using beef stock works well too.
- Carrots: Brighten the stew with their natural sweetness and vibrant color.
- Celery stalks: Bring a subtle earthiness and slight crunch.
- Bay leaves: Infuse the broth with a fragrant, herbal aroma.
- Thyme sprigs (or dried thyme): Adds woodsy, floral undertones that complement the beef perfectly.
How to Make Beef and Guinness Stew Recipe
Step 1: Prepare the Beef
Start by cutting your beef into generous 5cm chunks. Pat the meat dry thoroughly — this step is key for a great sear. Sprinkle each piece evenly with salt and black pepper, setting the foundation for rich flavor in every bite.
Step 2: Brown the Meat
Heat olive oil in a heavy-based pot over high heat. Brown the beef in batches to ensure a beautiful caramelized crust forms without steaming the meat. This process locks in juices and builds a deep flavor base. Set the browned beef aside.
Step 3: Sauté Aromatics and Bacon
Reduce heat to medium and add garlic and onions to the pot, cooking until they soften and release their sweetness, about three minutes. Add diced bacon and cook until it’s crisp and browned, contributing its smoky richness to the pot.
Step 4: Add Vegetables and Flour
Stir in chopped carrots and celery, letting those flavors mingle briefly with the bacon and aromatics. Sprinkle flour over the veggies and stir steadily for a minute to cook off the raw taste, which will later help thicken the stew’s sauce beautifully.
Step 5: Pour in Guinness and Broth
Slowly add the Guinness beer and then your chicken (or beef) stock, stirring well to dissolve the flour completely—this guarantees a silky stew. Stir in tomato paste for a subtle depth and robust umami. Toss in bay leaves and thyme to infuse earthy herbal notes throughout the simmer.
Step 6: Simmer for Tender Perfection
Return the browned beef along with its delicious juices to the pot. Ensure the liquid just covers the meat and vegetables for even cooking. Cover with a lid, lower the heat to a gentle bubble, and let it cook for 2 hours. By this time, your beef should become extremely tender.
Step 7: Final Reduction and Seasoning
Remove the lid and continue simmering the stew uncovered for an additional 30-45 minutes, allowing the sauce to thicken and flavors to concentrate. Skim any excess fat from the surface if wanted. Taste and adjust seasoning with salt and pepper, then remove bay leaves and thyme sprigs before serving.
How to Serve Beef and Guinness Stew Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a delightful burst of color and freshness when sprinkled on top before serving. A dollop of creamy horseradish sauce or a spoonful of sour cream can bring an exciting tang to contrast the stew’s rich depths.
Side Dishes
This stew shines most when paired with creamy mashed potatoes, which soak up that luscious Guinness sauce perfectly. Alternatively, crusty bread or buttered egg noodles provide a satisfying vehicle for every last savory drop.
Creative Ways to Present
For a cozy dinner party, serve individual portions in rustic ceramic bowls, topped with a small sprig of thyme. Another lovely idea is to hollow out small round loaves of sturdy bread and ladle the stew inside for a charming edible bowl that guests will adore.
Make Ahead and Storage
Storing Leftovers
This beef and Guinness stew actually tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days, allowing the flavors to marry even more deeply.
Freezing
Let the stew cool completely before transferring to freezer-safe containers. It freezes wonderfully for up to 3 months. When frozen, the flavors stay intact and the beef remains tender after reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Adding a splash of broth or water can help if the stew has thickened too much during storage. Avoid microwaving unless in short bursts to maintain texture.
FAQs
Can I use a different type of beer for this recipe?
While Guinness provides a unique malty bitterness and depth, you can substitute with other stouts or dark ales. Keep in mind that lighter beers will alter the flavor profile, possibly making the stew less robust.
Is it possible to make this stew in a slow cooker?
Absolutely! After browning the meat and sautéing the onions and bacon on the stove, transfer everything to a slow cooker. Add liquids and aromatics, then cook on low for 6-8 hours until the beef is tender.
What cut of beef is best for this stew?
Beef chuck is ideal because it becomes tender and flavorful after slow cooking. Short ribs or brisket also work well, bringing great marbling that enriches the stew.
Can I make this stew gluten-free?
Yes! Use a gluten-free flour blend instead of all-purpose flour to thicken the stew. Just be sure your Guinness or substitute beer is gluten-free as well to keep it suitable for gluten-sensitive diets.
How thick should the stew sauce be?
The sauce should be thick enough to coat the back of a spoon but still pourable. The flour and slow reduction create a velvety texture that binds all the flavors beautifully together.
Final Thoughts
There’s something wonderfully satisfying about cozying up with a bowl of rich, hearty stew that feels like a warm hug from the inside. This Beef and Guinness Stew Recipe delivers that comfort with layers of bold flavors and tender beef that you’ll want to make again and again. Gather your ingredients, take your time with the slow cooking, and I promise you’ll be rewarded with a dish that’s pure soul food. Give it a try — your taste buds will thank you!
Print
Beef and Guinness Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Main Course, Stew
- Method: Stovetop
- Cuisine: Irish
Description
This hearty Beef and Guinness Stew is a classic comfort dish, featuring tender chunks of slow-cooked beef simmered in rich Guinness beer and savory aromatics. Enhanced with bacon, carrots, celery, and a blend of herbs, this stew offers a deeply flavorful, thick sauce perfect for serving alongside creamy mashed potatoes. Ideal for a cozy meal, it embodies traditional Irish flavors with a robust, satisfying finish.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2.5 lb / 1.25 kg beef chuck (boneless short rib or any other slow cooking beef, no bone)
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 garlic cloves, minced
- 2 onions, chopped (brown, white, or yellow)
- 6 oz / 180g bacon (speck or pancetta), diced
- 3 tbsp all-purpose flour
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups / 750 ml chicken stock or beef broth
- 3 carrots, peeled and cut into 1.25 cm / 1/2″ thick pieces
- 2 large celery stalks, cut into 2 cm / 1″ pieces
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
Instructions
- Prepare the Beef: Cut the beef into 5 cm / 2″ chunks. Pat the pieces dry using paper towels, then season them evenly with salt and black pepper.
- Brown the Beef: Heat olive oil in a heavy-based pot over high heat. Add beef in batches, ensuring not to overcrowd the pot, and brown well on all sides to develop flavor. Remove browned beef onto a plate and repeat until all beef is browned.
- Adjust Heat and Oil: Lower the heat to medium. If the pot looks dry, add a little more olive oil to prevent ingredients from sticking.
- Sauté Aromatics: Add minced garlic and chopped onions to the pot. Cook for about 3 minutes until they start softening.
- Add Bacon and Vegetables: Stir in diced bacon and cook until browned. Then, add carrot and celery pieces, cooking for a few minutes to combine flavors.
- Incorporate Flour: Sprinkle the flour over the mixture and stir continuously for 1 minute to cook off the raw flour taste and start thickening the stew.
- Add Liquids and Seasonings: Pour in Guinness beer, chicken stock (or beef broth), and tomato paste. Stir well to dissolve the flour evenly. Add bay leaves and thyme sprigs for fragrance.
- Return Beef to Pot: Place the browned beef back into the pot along with any collected juices. The liquid should just cover the ingredients; adjust if necessary.
- Slow Cook the Stew: Cover the pot and reduce heat to maintain a gentle simmer. Cook for 2 hours until the beef becomes tender.
- Reduce Sauce: Remove the lid, increase the heat slightly, and simmer uncovered for an additional 30 to 45 minutes until the beef easily falls apart and the sauce has thickened.
- Final Touches: Skim off any excess fat from the surface if desired. Season stew with additional salt and pepper to taste. Remove bay leaves and thyme sprigs before serving.
- Serve: Dish out the stew hot, ideally paired with creamy mashed potatoes for a complete comforting meal.
Notes
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- You can substitute chicken stock with beef broth for a deeper beef flavor.
- For richer taste, consider using speck or pancetta as the bacon alternative.
- Make sure to brown the beef sufficiently to maximize flavor development.
- This stew tastes even better the next day as the flavors continue to meld.
- The Guinness beer adds a distinctive maltiness and slight bitterness that balances the richness of the meat.
- Skimming fat is optional but helps reduce greasiness for a cleaner finish.
