Guinness stew is a traditional Irish beef stew made with chunks of beef simmered slowly in Guinness stout with onions, carrots, potatoes, herbs, and beef broth. The stout beer adds a deep, malty richness that tenderizes the meat and creates a thick, flavorful gravy. This hearty pub-style dish is especially popular in Ireland during colder months and for St. Patrick's Day celebrations.
Jump to:
- Why This Guinness Stew Recipe Works
- Fun Facts About Guinness Beer
- History of Guinness in Irish Cooking
- Guinness Stew Taste
- Difference Between Irish Stew and Beef Stew
- Ingredient Notes:
- Step-by-step photos to make Guinness beef stew
- Slow Cooker and Instant Pot Instructions
- Frequently Asked Questions:
- Favorite stew recipes from around the world
- 📖 Recipe
Why This Guinness Stew Recipe Works
- Guinness adds deep, rich flavor
- Long simmer creates tender beef
- Thick, glossy gravy without flour overload
- Authentic Irish pub-style taste
Fun Facts About Guinness Beer
Guinness, that dark rich nectar produced in Ireland since 1759 is not just for drinking. Leave it to the Irish to come up with other uses for their beloved native beverage! Guinness has certainly been around the block. According to their website, in 1909 Sir Douglas Mawson, the Australian geologist/explorer, left some Guinness behind at his base camp. It was later found in 1927. Unclear is whether the person who found it actually drank it. Guinness is brewed in about 49 countries and sold in almost 150 countries. The last time I checked, they sell 10 million pints per day. Trivia: Where in the world is Guinness as popular as it is in Ireland? Nigeria! If you are ever in Dublin it is well worth it to visit the Guinness Storehouse at St. James's Gate.
History of Guinness in Irish Cooking
Guinness has been a part of Irish life-and Irish kitchens-for more than two centuries. While today it's famous worldwide as Ireland's iconic stout, its roots run deep in everyday Irish cooking, especially in hearty dishes meant to warm families through long, cold winters.
In rural Ireland, ingredients were simple and practical. Traditional Irish cooking relied on:
- Beef and lamb
- Root vegetables
- Onions
- Potatoes
Guinness provided something precious: flavor at a low cost. When added to stews and braises, the stout:
- Tenderized tough cuts of meat
- Added richness without spices
- Created a thick, dark gravy
- Extended meals for large families
Beer often replaced broth, which was expensive and time-consuming to make. Guinness became especially popular in beef and lamb stews, where long, slow cooking allowed the beer's bitterness to mellow into deep, savory richness. Even with modern ingredients available, Guinness continues to be used because it:
- Adds unmatched depth of flavor
- Honors Irish culinary tradition
- Reflects resourceful farmhouse cooking
- Connects food with cultural identity
It's more than an ingredient-it's a symbol of Irish hospitality and comfort.
Guinness Stew Taste
I first tried Guinness Stew during a recent trip to Ireland. Now, I am not a beer drinker by any means. I reminded myself that one of the pleasures of being on vacation is opening one's mind to different experiences, and yes, flavors too. So, I tried Guinness Stew. I loved it! The rich taste of the broth was perfect; it did not taste like beer. As I took the first bite, I thought of how good a bowl of Guinness Stew would taste during the long, cold winter months of the northeastern USA, where I live.
I've worked hard to develop my own version of the Guinness beef stew recipe. In my humble opinion, it is pretty close to what I had in Ireland, minus the cozy pub atmosphere. Like all stews, Guinness Stew is Irish comfort food: tender, juicy pieces of meat flavored with spices and cooked slowly to bring out a host of flavors. If you are ever in Killarney, you can get a great Guinness stew at Murphy's of Killarney.
Difference Between Irish Stew and Beef Stew
Irish Guinness stew is a darker, richer stew flavored primarily with stout beer, while classic beef stew relies on broth, herbs, and sometimes tomato for a lighter, more traditional flavor. Stout beer is used-especially in dishes like Irish Guinness stew-because it adds depth, richness, and natural balance that you simply can't get from broth alone.
Ingredient Notes:
- Beef: Use boneless beef chuck roast, or you can also substitute leg of lamb cut into cubes. Some stores sell packs of beef stew meat already cut up, and those work great too. Short ribs work nicely with the long slow cook time.
- Potatoes: Use a waxy-skinned potato, as those hold up better in stews. Russets or non-waxy types are great for fully mashed potatoes or french fries with a soft interior, but in soups and stews they tend to get mushy and not hold their shape. I like red potatoes for this dish.
- Vegetables: Carrots, celery, onions, and garlic will give a rich aromatic flavor to the stew.
- Other flavors: Fresh thyme, bay leaves, brown sugar, black pepper, and caraway will add a nice depth of flavor.
- Broth: Beef stock and Guinness will be the base liquid for the broth. You can substitute 1 cube of beef cubes or bouillon or 1 teaspoon beef stock granules for 1 cup of beef broth.
- Thickeners: Use all-purpose flour to help thicken the broth, but if you want to avoid gluten, you can substitute corn starch as a thickener. See the recipe for details.
- Other optional additions: Add some mushrooms, peas, and bits of chopped cooked bacon. A couple of tablespoons of Worcestershire sauce gives a nice pop of flavor. Other root vegetables, like turnips or parsnips, are really good instead of carrots.
The aroma that fills your house will make your mouth water. All good things take time! This wonderful smell takes me back to Killarney and the great pubs and restaurants with traditional Irish food. Although I will confess that I can't help myself and have to try it, at least the broth by mopping it up with a piece of Irish soda bread. We all have our weaknesses, right? I am currently drooling! I need to go get myself a bowl of this hearty stew!
Step-by-step photos to make Guinness beef stew
Time needed: 2 hours
- Gather ingredients
Gather your ingredients: beef, olive oil, Guinness, beef broth, carrots, potatoes, onion, garlic, celery, bay leaves, brown sugar, kosher salt, flour, thyme, and caraway.
- Sauteé aromatics
Use a large Dutch oven and on medium heat sauté the onions, garlic, and celery in the olive oil.
- Brow beef
Add the beef and sprinkle with flour. Get it nice and brown and allow for some brown bits on the bottom of the pan for more flavor.
- Season beef
Add the kosher salt, thyme, and caraway, then stir around with a wooden spoon to combine for about 3 minutes until well integrated.
- Pour the beer
Add the Guinness.
- Add more seasonings
Add the bay leaves and brown sugar, then turn the heat to medium-low.
- Simmer
Add the beef broth, then cover and cook for 1.5 hours.
- Prepare the vegetables
While the stew is simmering, sauté the potatoes and carrots in olive oil until the potatoes are golden brown. After the stew has cooked for 1 hour, add the potatoes and carrots. The stew is done when the beef and potatoes are tender. Serve with some crusty bread or Irish soda bread. This stew is really good reheated the next day, too!
Slow Cooker and Instant Pot Instructions
Slow cooker: Place the ingredients in a slow cooker and cover. Cook for 8 hours on high. When the beef is tender, remove the cover and allow it to reduce to the desired consistency. For a thicker broth, mix 2 tablespoons of corn starch with 2 tablespoons of water. Add this to the slow cooker and continue to cook on high until thick.
Instant pot: Sauté onions, garlic, and celery in 2 tablespoons of olive oil until onions are translucent. Add the beef and sprinkle with flour. Brown the beef in sauté mode until nicely browned. Add the rest of the ingredients to the pot. Pressure cook on high for 25 minutes. Allow a 10-minute natural release. Remove the lid and check the consistency of the broth. For a thicker broth, mix 2 tablespoons of corn starch with 2 tablespoons of water. Add corn starch slurry to the pot and use sauté mode to boil for 1-2 minutes until thick.
Frequently Asked Questions:
No - the alcohol cooks off, leaving a deep, malty richness without bitterness.
Completely cool the stew and store it in the refrigerator for up to 3 days in an airtight container.
No, since this soup contains whole pieces of potato, they will get very mushy once thawed. If you want to remove the potatoes and freeze without them, you can store them in airtight containers for up to one month. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags. You can add in some cooked potato chunks after the stew is reheated.
Use a waxy-skinned potato, as those hold up better in stews. Russets or non-waxy types are great for fully mashed potatoes or french fries with a soft interior, but in soups and stews, they tend to get mushy and not hold their shape. I like red potatoes for this dish.
Yes. It tastes even better the next day and freezes very well.
Favorite stew recipes from around the world
- Vietnamese bo sot vang is a beef stew that has amazing and exotic flavors, but is very simple to make in your slow cooker.
- French cassoulet made with pork shoulder, bacon, sausage, and beans.
- Jamaican brown stew chicken is a very spicy chicken stew.
- Dublin coddle is another Irish stew made with bangers (Irish sausage) and veg.
- Moroccan lamb tagine: A rich, slow-cooked lamb with dried apricots and potatoes.
- Feijoada: Brazilian pork and bean stew with smoky sausage.
- West African peanut stew: A great vegetarian stew with really unique flavors.
📖 Recipe
Guinness Stew (Irish Beef Stew) - Classic Pub-Style Recipe
Ingredients
- 1 ½ lbs. beef stew meat or chuck roast cut into 1" cubes
- 3 Tbsp. olive oil
- 14.5 oz. Guinness paleo diet: beef stock
- 1 cup beef broth
- 4 carrots peeled and sliced thin
- 8 potatoes small baby potatoes, cut in ½ or small cubed pieces, paleo diet: use another root vegetable
- 1 onion large, sliced thin
- 2 garlic cloves minced
- 1 stalk celery minced
- 2 bay leaves
- 1 teaspoon brown sugar
- 1 ½ teaspoon Kosher salt paleo diet: sea salt
- 2 tablespoon flour paleo diet: cornstarch, reduce amount by half
- ½ tablespoon thyme dried
- ¼ tsp. caraway ground
Instructions
- In a Dutch oven, on medium heat, sauté onions, garlic and celery in 2 tablespoons of olive oil until onions are translucent. Add the beef and sprinkle with flour.
- Add Kosher salt, thyme and caraway. Stir for about 3 minutes. Add the Guinness and bring to a boil. Allow to boil for about 2 minutes. Add beef broth, bay leaves and brown sugar. Turn heat down to medium low.
- Cover and cook for 1 ½ hours.
- In a non-stick skillet, using the remaining tablespoon of olive oil sauté potatoes and carrots, until potatoes are golden brown. Remove from skillet and set aside.
- After the stew has cooked for 1 hour, place potatoes and carrots in the stew pot and finish cooking. After 30 minutes remove the lid and simmer until it reduces. When the potatoes and beef are tender and then the stew is done.
- Serve with plenty of Irish soda bread or mashed potatoes.
Video
Notes
-
- Beef: Use boneless beef chuck roast or you can also substitute leg of lamb cut into cubes. Some stores sell packs of beef stew meat already cut up and those work great too. Short ribs work nicely with the long slow cook time.
-
- Potatoes: Use a waxy skinned potato as those hold up better in stews. Russets or non-waxy types are great for fully mashed potatoes or french fries with a soft interior but in soups and stews they tend to get mushy and not hold their shape. I like red potatoes for this dish.
-
- Vegetables: Carrots, celery, onions and garlic will give a rich aromatic flavor to the stew.
-
- Other flavors: Fresh thyme, bay leaves, brown sugar, black pepper and caraway will add a nice depth of flavor.
-
- Broth: Beef stock and Guinness will be the base liquid for the broth. You can substitute 1 cube of beef cubes or bouillon or 1 teaspoon beef stock granules for 1 cup of beef broth.
-
- Thickeners: Use all purpose flour to help thicken the broth but if you want to avoid gluten you can substitute corn starch as a thickener. See the recipe for details.
-
- Other optional additions: Add some mushrooms, peas and bits of chopped cooked bacon. A couple tablespoons of Worcestershire sauce gives a nice pop of flavor. Other root vegetables like turnips or parsnips are really good instead of carrots.
Oven: Place all the ingredients in a Dutch oven and cover. Bake at 325°F for 2.5 hours. Remove from the oven and simmer on the stove to reduce. Slow cooker: Place the ingredients in a slow cooker and cover. Cook for 8 hours on high. When the beef is tender, remove the cover and allow to reduce to the desired consistency. For a thicker broth mix 2 tablespoons of corn starch with 2 tablespoons of water. Add this to the slow cooker and continue to cook on high until thick.
Instant pot: Sauté onions, garlic and celery in 2 tablespoons of olive oil until onions are translucent. Add the beef and sprinkle with flour. Brown the beef in sauté mode until nicely brown. Add the rest of the the ingredients to the pot. Pressure cook on high for 25 minutes. Allow a 10 minute natural release. Remove the lid and check the consistency of the broth. For a thicker broth mix 2 tablespoons of corn starch with 2 tablespoons of water. Add corn starch slurry to the pot and use sauté mode to boil for 1-2 minutes until thick. Frequently Asked Questions:
- How long can I save the stew? Completely cool the stew and store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze this stew? No, since this soup contains whole pieces of potato they will get very mushy once thawed. If you want to remove the potatoes and freeze without them you can store in airtight containers for up to one month. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags. You can add in some cooked potato chunks after the stew is reheated.
WholeYum says
Sounds and looks good!
Analida says
Thanks, it is indeed yummy!
Kristen @ A Mind Full Mom says
Analida--this is a great recipe for St. Patrick's day and for my family. My husband loves stew and Guiness!
Analida says
Awesome!!! Now you know what you are making for St. Patrick's day. I am making it too! 🙂
Denise Wright says
Guiness is full of flavor. I can see where this would be fantastic. I bet my hubby would love this!
Analida says
I bet he would love it. It is a guy dish I think.
Cathy says
My mouth is watering! There is a local pub by us that makes this, and it looks just like this! Delicious!!! Pinned!!
Cathy
Analida says
Thanks Cathy!!! This is one of my favorite winter meals.
Jade @ Jonesin' For Taste says
I had a Guinness Stew at a restaurant and loved it! They also had a Guinness based brown gravy I've been wanting to make too that they paired with meatloaf and potatoes. So good!
Analida says
That sounds awesome Jade! I am going to have to give it a try at home!!!
🙂
Marissa @ OMGfood says
Ohhh, I imagine having this stew in Ireland must have been amaaaaazing! My mouth is watering. This is a great recipe, especially for the cold weather in Boston we're having today!
Analida says
Thanks Marissa! Yes, it is so comforting on a cold day. I need to make it again soon!!!
Sarah says
That looks delicious! I love your photo
Analida says
Thanks Sarah!!!
Shirley Wood says
What a wonderful recipe with so much flavor! I'm glad you shared with us at Merry Monday!
Analida says
Oh, you are welcome!!!
Mary H. says
Made this tonight and we loved it! Such a rich delicious broth on the stew, such tender meat after the long simmer. Can I give this 10 stars? Fantastic!!
Analida says
Hi Mary! You are so kind. I am glad you liked it. My mother-in-law makes this stew all the time from my recipe. 🙂 She invites us over when she makes it. Thanks for all the stars. 🙂
Gloria says
Perfect for St. Patrick's Day dinner. I can't even remember the last time I had a stew like this. I do remember it was delicious.
Analida says
This is a family favorite all winter long! Enjoy!
Aleta says
YUMMM!! Please pass the spoon! This stew looks incredible, what a great idea to use Guinness! I'll be making this for sure this week!
Analida says
I love to cook with Guinness and my husband is willing to keep a few pints on hand too! Slainté!
Elaine Benoit says
This Guinness beef stew looks so hearty and delicious! I love a good beef stew and I had something in Dublin that reminds me of this. I can't wait to make this to see if it's as scrumptious as it looks!
Cathleen @ A Taste of Madness says
I have always wanted to try to cook with Guiness. This stew looks like the perfect way to start. I love that you put step-by-step photos 🙂
Danielle Wolter says
i don't drink anymore, but i love the deep rich flavor that Guinness adds to soups and stews. this is such a heartwarming recipe!
Denise says
This looks like an incredible meal. The Guinness has to add a really good flavor to this stew.
Sharon says
This beef stew looks so good. The perfect meal to eat while waiting out the last bits of winter.
Kylie | Midwest Foodie says
What a perfect St. Patty's day recipe!! Guiness is one of my favorites and I can only imagine the depth of flavor that it adds to this dish - yum!!
Leslie Kiszka says
I love a good stew, but especially one like this for the St. Patrick's Day holiday. I'm not Irish, but this sure makes me feel like I am!
Nicole says
This looks thick and hearty! I never made pot roast with Guinness Beer. Looks flavorful.
Deseree says
I didn’t get a chance to make this yesterday, but I’ll be making it this Sunday. Pot roasts and Sundays are the perfect combination.
Jacquelyn Hastert says
I have never cooked with Guinness, but it has me thinking it would be delicious. I am going to save this recipe for later this month.
Meg says
I’ve made this quite a few times already, it’s beyond delicious. I normally tweak recipes because they aren’t flavorful enough but that’s not needed with this one. The flavors are perfect. I do add more carrots and celery though but that’s because it’s just so good! I’ll be making this again soon for a dinner party. Spreading the delicious flavors with friends. Thank you for the recipe!!!
Analida says
Thanks so much Meg! This is a favorite of many of my family and friends! Enjoy!
Gwynn Galvin says
This is the perfect comfort food for this cold and rainy evening. Delicious!
Analida says
I know you will enjoy this recipe!
Ann says
My husband loves beef stew, so this sounds like the perfect stew recipe to try! And perfect timing too - it has been very cold in our neck of the woods!
Analida says
This our favorite beef stew recipe hand down! We make this all the time.
Amy Liu Dong says
Definitely looks so delicious! The color, sauce, and I think everything looks perfect. Everyone would love this stew! It's very timely too, this dish is perfect for this cold season!
Analida says
Thanks so much Amy! Enjoy!
Gwynn Galvin says
True comfort food and a delicious alternative to corned beef on Saint Patrick's Day.
Analida says
Thanks Gywnn! We make this dish every St Patrick's Day. Slainte!
Savita says
This Guinness beef stew recipe was a game-changer for me! The rich flavors of the Guinness combined with tender beef and hearty vegetables created the ultimate comfort food. It's become a staple in my kitchen for cozy nights in or entertaining friends. Highly recommend giving it a try!
Analida says
Thanks Savita! I am so glad you enjoyed the stew!
Lisa says
Perfect for St. Patrick's Day!
Analida says
We make this every year from Saint Patrick's day! So good!
Jen says
This was such a delicious stew with a little bit of a twist added with the guinness. Would definitely make it again!
Analida says
It is even better the next day too! Thanks for the comment on the stew!