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: 2.5 lb beef chuck, boneless short rib or other slow-cooking beef, cut into 5 cm chunks; 3/4 tsp salt; 3/4 tsp black pepper; 3 garlic cloves, minced; 2 onions, chopped (brown, white, or yellow); 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; 2 tbsp olive oil; 6 oz bacon, speck or pancetta, diced; 3 tbsp all-purpose flour (use gluten-free flour if needed); 440 ml Guinness Beer; 4 tbsp tomato paste; 3 cups chicken stock or broth (can substitute beef broth)

If you’re craving something hearty and soul-warming, you’re going to love this Tender Irish Beef and Guinness Stew Recipe. It’s rich, comforting, and packed with robust flavors that make chilly evenings instantly better.

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

Honestly, this Irish stew has become one of my go-to dishes when I want something that feels like a warm hug from the inside. The slow-cooked beef just melts in your mouth, and the Guinness adds such a unique depth of flavor that’s hard to beat.

Deep, rich flavors: The Guinness and beef create a sauce that’s both complex and comforting.
Tender, melt-in-your-mouth beef: Slow cooking makes all the difference for that perfect texture.
Balanced hearty vegetables: Carrots and celery add freshness and texture without overpowering.
Comfort food at its best: This stew pairs perfectly with creamy mashed potatoes for soaking up every last drop.

Ingredients & Why They Work

When shopping for this stew, grabbing high-quality beef and fresh vegetables will truly elevate the final dish. The combination of simple, wholesome ingredients comes together beautifully in this iconic Irish recipe.

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

Beef chuck or boneless short rib: This cut is perfect for slow cooking, breaking down until tender and juicy.
Salt and black pepper: Essential for seasoning the beef evenly before browning to build flavor.
Garlic cloves: Minced for a subtle aromatic punch that blends into the stew as it cooks.
Onions: Brown, white, or yellow onions all work, adding sweetness and depth.
Carrots: Peeled and sliced to balance savory with a touch of natural sweetness.
Celery stalks: Adds a mild bitterness and structure to the vegetable medley.
Bay leaves: Classic herb that infuses the stew with earthy undertones.
Fresh thyme sprigs or dried thyme leaves: Adds herbal notes that brighten the sauce.
Olive oil: For browning the beef and sautéing the vegetables, giving a rich base flavor.
Bacon, speck or pancetta: Brings smoky, savory depth and a touch of fat to enrich the stew.
All-purpose flour: Used to thicken the sauce without overpowering the other flavors.
Guinness Beer: The signature ingredient that brings complexity and richness to the stew’s sauce.
Tomato paste: Adds concentrated umami and balances the bitterness of the beer.
Chicken stock or broth: Keeps the flavors balanced while letting the Guinness shine through.

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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

The beauty of this Tender Irish Beef and Guinness Stew Recipe is how versatile it can be. Feel free to tweak it to fit your taste buds, dietary needs, or even what’s sitting in your pantry. It’s all about making a hearty, soul-warming meal that feels just right for you.

Gluten-Free Option: Use gluten-free flour instead of all-purpose to keep this stew gluten-free without compromising the thick, luscious sauce. I’ve done this plenty of times—works like a charm!
Non-Alcoholic Substitute: If you’re avoiding alcohol, swap the Guinness for 2 cups water, 1 tablespoon Worcestershire sauce, and 2 crumbled beef bouillon cubes. It won’t be the classic Guinness flavor, but it still results in a deeply savory stew that feels like a warm hug.
Slow Cooker Variation: When time is short in the morning, set it and forget it on low for 8 hours, using one cup less broth to avoid a runny outcome. Perfect for those busy days when you want dinner ready and waiting.
Pressure Cooker Hack: In a hurry? Pressure cook on high for 40 minutes. Just make sure to cut the beef chunks into nice even 5 cm pieces and be patient as the flavor develops—you’ll be rewarded with melt-in-your-mouth goodness.
Seasonal Veggie Swap: While carrots and celery are classic, feel free to toss in parsnips or turnips for a twist. I love adding parsnips in autumn for a touch of sweetness that balances the richness of the stew.

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: Prepping the Beef

Start by cutting your beef chuck into 5 cm chunks. It’s important to pat the pieces dry with paper towels before seasoning them with ¾ teaspoon salt and ¾ teaspoon freshly ground black pepper. This helps the beef brown beautifully later, giving the stew its rich depth of flavor. A dry surface means better caramelization, which is key to building layers of taste.

Step 2: Browning the Beef to Perfection

Heat 2 tablespoons of olive oil in a heavy-based pot over high heat until shimmering. Add the beef in batches—crowding the pot will steam the meat instead of browning it. Cook each batch until the beef is deeply browned on all sides, about 3-4 minutes per batch, then transfer to a plate. The aroma at this stage is incredible and sets the foundation for the stew’s rich flavor.

Step 3: Sautéing the Aromatics

Lower the heat to medium. If the pot looks dry, add a splash more olive oil. Toss in the minced garlic and chopped onions and cook for about 3 minutes, stirring often until they soften and release their sweetness. This step builds the aromatics that fill your kitchen with cozy warmth.

Step 4: Adding Bacon and Vegetables

Stir in the diced bacon and cook until it turns golden brown, rendering its flavorful fat. Follow with the carrots and celery—those veggie chunks add texture and subtle sweetness. Cook everything together for a few minutes so the flavors start to marry beautifully.

Step 5: Thickening the Stew

Sprinkle 3 tablespoons of all-purpose flour evenly over the veggies and bacon. Keep stirring continuously for 1 minute to cook out the raw flour taste without burning it. This technique thickens your stew gently without the bitterness that burnt flour can cause.

Step 6: Pouring in the Liquids and Seasonings

Now the magic: pour in 440 ml of Guinness beer, followed by 3 cups of chicken stock and 4 tablespoons of tomato paste. Stir well to dissolve the flour into a smooth sauce. Add the 2 bay leaves and 3 sprigs of fresh thyme (or 1 teaspoon dried thyme) for that unmistakable Irish aroma. The pot starts to look like dinner!

Step 7: Simmering the Stew Low and Slow

Return all the browned beef and its juices back into the pot, making sure the liquid just covers everything. Cover with a lid and reduce the heat so the stew bubbles gently. Let it cook for 2 full hours, stirring occasionally. By this point, your kitchen will smell amazing and the beef will start to turn tender.

Step 8: Thickening the Sauce and Final Touches

Remove the lid and simmer uncovered for another 30 to 45 minutes until the sauce reduces and thickens to a luscious gravy consistency and the beef shreds easily with a fork. Skim off any excess fat floating on top if you prefer a leaner stew. Don’t forget to remove the bay leaves and thyme sprigs before serving.

Step 9: Serve and Enjoy!

Ladle your glorious stew over creamy mashed potatoes or crusty bread to soak up all that rich sauce. Grab a warm bowl and dive in—each bite is tender, flavorful, and truly comforting. This Tender Irish Beef and Guinness Stew Recipe is a winner any day of the week.

Top Tip

These tips will help you master the Tender Irish Beef and Guinness Stew Recipe so your stew turns out rich, flavorful, and perfectly tender every time.

Brown the beef properly: Taking the time to brown the beef in batches over high heat creates a beautiful caramelized crust that intensifies the stew's depth of flavor.
Don't rush the simmer: Slow and gentle bubbling for the full 2 hours is key to breaking down tough beef fibers, making the meat truly tender and melt-in-your-mouth.
Add the flour to vegetables, not beef: Stirring flour into the veggies before adding liquids prevents that raw flour taste and helps thicken the sauce evenly.
Skim the fat: Removing excess fat from the surface before serving keeps the stew rich but balanced, avoiding greasiness.

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 freshly chopped flat-leaf parsley adds a pop of color and a fresh, herbal note that complements the rich stew beautifully. For an extra touch, top with a few crispy fried shallots or a dollop of whole-grain mustard on the side for a little tang and texture contrast.

Side Dishes

This stew truly shines when served with creamy mashed potatoes, perfect for soaking up the luscious Guinness-infused gravy. Other great options include buttered soda bread, hearty rustic crusty bread, or even colcannon (Irish mashed potatoes with cabbage or kale) for a traditional pairing.

Make Ahead and Storage

Storing Leftovers

Store any leftover Tender Irish Beef and Guinness Stew in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers taste even better the next day!

Freezing

This stew freezes wonderfully. Cool it completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring occasionally until warmed through. If the sauce has thickened too much, add a splash of broth or water to loosen it. Avoid microwave reheating if possible, as it can toughen the beef.

Frequently Asked Questions:

Can I make this stew without Guinness beer?

Yes! If you prefer to avoid alcohol, substitute the Guinness with 2 cups of water, 1 tablespoon Worcestershire sauce, and 2 crumbled beef bouillon cubes. This creates a classic beef stew flavor, though it won't have the unique depth Guinness provides.

What cut of beef is best for this stew?

Slow-cooking cuts like beef chuck or boneless short ribs work best because they become tender and flavorful during the long simmer. Avoid leaner cuts as they may dry out.

Can I use beef broth instead of chicken stock?

Absolutely! Chicken stock is recommended to keep the Guinness flavor bright, but beef broth can be used with great results, just expect a slightly richer, beefier taste.

Is there a way to speed up the cooking process?

You can use a pressure cooker on high for 40 minutes instead of slow simmering. Alternatively, a slow cooker on low for 8 hours works well too. Just adjust liquid quantities slightly as noted in the recipe.

Final Thoughts

Making this Tender Irish Beef and Guinness Stew Recipe is truly a labor of love, rewarding your patience with a comforting meal filled with deep, authentic flavors. Whether you're enjoying it on a chilly evening or bringing a touch of Ireland to your dinner table, this stew is sure to become a beloved classic in your kitchen. So gather your ingredients, settle in for slow cooking, and prepare to savor every hearty, flavorful bite!