Irish Guinness Beef Stew

Irish Guinness Beef Stew Recipe

Irish Guinness Beef Stew is a hearty and flavorful meal that’s perfect for any day of the year. It’s made with tender chunks of beef, crispy bacon, and a mix of veggies like carrots and celery, all simmered in a rich sauce made from Guinness beer.

The beer adds a unique depth of flavor that sets this stew apart from others. Tomato paste and a touch of sugar balance the bitterness of the beer, while thyme sprigs add an aromatic touch. You’ll simmer everything together until the beef is so tender you can cut it with a fork.

Serve it with a side of mashed potatoes for a complete meal that warms you up from the inside out. Simple ingredients come together to create a dish that’s both satisfying and unforgettable.

Tips and Tricks

Choosing the Right Cut of Beef

Opt for a well-marbled beef chuck as it will break down nicely during cooking, giving you tender and flavorful meat. Trim off any excess fat but leave a bit for flavor.

Enhancing Flavor with Bacon Fat

Using the bacon fat to brown the beef and cook the onions adds a rich, smoky flavor to your stew. Don’t skip this step for the best results.

Browning the Meat

Make sure to brown the beef cubes on all sides. This step seals in the juices and adds a depth of flavor to the stew. Don’t overcrowd the skillet; cook the beef in batches if necessary.

Deglazing the Skillet

When you pour the beer into the skillet, make sure to scrape up all the browned bits from the bottom. These bits are packed with flavor and will enhance the taste of your stew.

Simmering Time

Simmer the stew slowly over low heat. This slow cooking process allows the flavors to meld together and the meat to become tender. Be patient for the best results.

Thickening the Stew

If you prefer a thicker stew, you can let it cook uncovered for a bit longer at the end, or even mash some of the vegetables to help thicken the sauce.

Adjusting Seasoning

Always taste the stew before serving. If it needs more salt or pepper, add it gradually to avoid over-seasoning.

Serving Suggestions

Serve the stew with mashed potatoes as suggested, or try it with crusty bread or over egg noodles for a different twist.

Related Recipes

Irish Corned Beef And Cabbage

Irish Beef Stew With Colcannon

Butternut Squash And Beef Stew

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A serving of Irish Guinness beef stew, with chunks of beef in a rich, brown sauce, served over a bed of creamy mashed potatoes on an ornate white plate.

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A plate of traditional Irish stew made with tender beef, simmering in a dark Guinness gravy, atop fluffy mashed potatoes, presented on a decorative white dish with intricate patterns.

Irish Guinness Beef Stew

Nesting Lane Indulge
Irish Guinness Beef Stew Recipe is a great comfort food dinner that's perfect for St Patrick's Day or any day!
5 from 2 votes
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine Irish
Servings 6


  • 4 slices bacon cut into small pieces
  • pounds boneless beef chuck cut into 2-inch pieces
  • teaspoon salt divided, or more to taste
  • fresh ground black pepper to taste
  • 2 onions coarsely chopped
  • 4 cloves garlic minced
  • 1 can (14.9 ounce) Guinness dark beer
  • ¼ cup tomato paste
  • 3 carrots cut into 1-inch pieces
  • 2 stalks celery cut into 1-inch pieces
  • 4 sprigs fresh thyme
  • 1 teaspoon sugar
  • fresh ground black pepper to taste
  • cups chicken broth or as needed to cover
  • 4 cups mashed potatoes (Optional)


  • Cook bacon in a heavy skillet over medium-high heat until it's browned and crisp, which should take about 3 to 4 minutes.
  • Turn off the heat and place the cooked bacon into a large stew pot. Keep the bacon fat in the skillet for later use.
  • Season the beef chuck cubes with 1 teaspoon of salt and some black pepper according to your taste.
  • Heat the skillet again, this time on high, and cook the beef in the bacon fat. Make sure to brown the beef on both sides, which will take about 5 minutes.
  • After browning, transfer the beef to the stew pot with the bacon. Don't clean the skillet; leave the fat in there.
  • Reduce the skillet heat to medium and cook the onions in the fat until they are lightly browned, which should take about 5 to 8 minutes. Add a large pinch of salt to the onions.
  • Add garlic to the onions and cook until soft, roughly 1 minute.
  • Pour beer into the skillet. Use a wooden spoon to stir and scrape up any browned bits from the bottom of the skillet. This helps add flavor to the stew.
  • Move the cooking liquid from the skillet to the stew pot.
  • To the stew pot, add tomato paste, carrots, celery, thyme sprigs, sugar, ½ teaspoon black pepper, and enough chicken broth to cover everything.
  • Mix everything in the pot well, then bring the stew to a gentle simmer. Cover the pot, reduce heat to low, and let it simmer until the beef is very tender, about 2 hours. Stir the stew occasionally.
  • After 2 hours, remove the pot cover, increase the heat to medium-high, and cook until the stew thickens a bit, which should take about 15 to 20 minutes.
  • Take out and throw away the thyme sprigs. Taste the stew and add more salt and pepper if you think it needs it.
  • Serve the stew by placing mashed potatoes in a ring shape in a serving bowl and ladle the stew into the center of the mashed potatoes.


Calories: 528kcalCarbohydrates: 42gProtein: 29gFat: 25gSaturated Fat: 10gCholesterol: 96mgSodium: 1605mgFiber: 5gSugar: 9gVitamin C: 20mgCalcium: 91mgIron: 4mg
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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