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There is literally nothing more cozy than a hearty bowl of beef stew filled with tender meat and root vegetables. It’s like a hug in a bowl on a chilly day.
In this Guinness stew recipe, we change up the flavor with the addition of Guinness beer to a gravy-like broth. Chunks of tender beef (or lamb) and some root veggies make this a hearty meal.
It’s a hearty, heartwarming, comfort food classic that will be welcome all year long!
A Flavorful Broth
- This easy, one-pot, savory Irish beef stew is perfect for St. Patrick’s day but honestly, its great for any time of year!
- The addition of Guinness beer adds a new flavor to the broth, the alcohol simmers away but it adds a lot of flavor.
- We love to make this recipe with beef but lamb is another great alternative.
- Add in your own favorite veggies from parsnips to sweet potatoes or even mushrooms!
Ingredients & Variations
MEAT: In this Guinness stew recipe, we love cubes of beef or lamb. Choose well marbled pieces of meat intended for cooking low and slow (chuck for beef or shoulder for lamb). Trim away any excess fat.
VEGETABLES: Carrots and potatoes are the basic ingredients in so many Irish recipes! Make it extra hearty by adding a bag of mixed vegetables!
BROTH: This addition of Guiness beer makes a delicious broth. Be sure to scrape up any brown bits in the pan, those bits add lots of flavor.
How to Make Beef Guinness Stew
Stew is a favorite, and a dark rich beer adds a unique and delicious flavor to this version!
- Brown chuck or lamb in seasoned flour per recipe directions below. Set aside.
- Cook onions in the same pan, remove and set aside.
- Add some Guinness beer to the pan, scraping up the little bits from the bottom of the pan. Stir in the beef and broth ingredients.
- Simmer until tender. Add the vegetables once the meat is tender and simmer.
- Thicken per the recipe below and enjoy!
Tips for Perfection
- Brown the meat in small batches so it browns. If you overcrowd the pan, the meat will simmer instead of brown.
- The beer adds flavor to the broth and you will be able to taste the beer in the final stew.
- Cook the meat on a low and gentle simmer to make it nice and tender.
- Use baby potatoes or thin-skinned Yukon gold potatoes, they require no peeling and hold their shape nicely.
- If desired, thawed frozen peas can be stirred in before serving, they do not need to be simmered.
- We like to thicken the stew with a cornstarch slurry before serving. Mix equal parts cornstarch and water or broth and whisk it a bit at a time into the boiling stew until it thickens to your liking.
What to Serve with Guinness Stew
Serve Guinness beef stew with an equally Irish side of Colcannon (Cabbage and Potatoes), some homemade Irish Soda Bread, and some homemade Honey Butter.
Any crusty bread or homemade bread would be great for dipping and sopping up any broth in the bottom of the bowl.
Leftovers
- Keep leftover stew in the refrigerator 4-5 days. Reheat on the stovetop.
- Freeze portions in freezer bags or in a sealed container for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stove.
- Frozen stew may need to be thickened slightly with cornstarch slurry.
More Savory Stews
Did you make this Guinness Beef Stew? Be sure to leave a rating and a comment below!
Beef & Guinness Stew Recipe
This Irish-inspired stew is loaded with tender pieces of beef and veggies in a rich beer-based tomato broth.
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Combine flour, salt, & pepper in a bowl. Toss beef in flour mixture.
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Heat olive oil in a large Dutch oven or pot. Shake off any excess flour and brown the beef in small batches. Remove and set aside in a bowl.
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Add the onions to the pot and cook until they begin to soften, about 3 minutes. Remove and add to the beef cubes.
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Pour the beer into the pot while scraping up any brown bits in the pan with a spatula. Stir in broth, tomato paste, and beef mixture. Bring to a boil, reduce heat to medium low, cover and let simmer for 45 minutes.
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Add in all remaining ingredients except for the cornstarch and water and simmer an additional 45 minutes or until the beef is tender.
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Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).
- Brown the meat in small batches so it browns. If you overcrowd the pan, the meat will simmer instead of brown.
- The beer adds flavor to the broth and you will be able to taste the beer in the final stew.
- Cook the meat on a low and gentle simmer to make it nice and tender.
- Use baby potatoes or thin-skinned Yukon gold potatoes, they require no peeling and hold their shape nicely.
- If desired, thawed frozen peas can be stirred in before serving, they do not need to be simmered.
- We like to thicken the stew with a cornstarch slurry before serving. Mix equal parts cornstarch and water or broth and whisk it a bit at a time into the boiling stew until it thickens to your liking.
Serving: 1.5cups, Calories: 364, Carbohydrates: 21g, Protein: 27g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 592mg, Potassium: 1114mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4000IU, Vitamin C: 15mg, Calcium: 47mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Beef, Dinner, Main Course
Cuisine American, Irish
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