An entire bottle of Guinness extra stout beer makes this rich and hearty Irish Beef Stew recipe so incredible! Beef stew meat, potatoes, and carrots are simmered low and slow to bring out the deep flavors of this classic Irish dish and to get the most tender meat.
Guinness Beer Makes the Best Irish Beef Stew
I’ve made traditional stovetop recipes before, and I’ve even made an Instant Pot Beef Stew.
But never have I ever tasted something as incredible as what happens when you pour in an entire bottle of Guinness beer into a classic beef stew. This rich, dark beer gives the dish that extra level of depth and flavor that’s unparalleled.
I had no IDEA that THIS was the secret to all of the stews I raved about at our local Irish pubs.
Ya’ll, my Irish roots insist, you CANNOT leave this out!
And another thing you can’t do- don’t skimp on how long you let it simmer. Much like when making a classic gumbo roux, the longer it simmers, the richer the flavors get AND the more tender the meat is.
While the total time may seem like a lot, your actual hands-on time will be less than 30 minutes!
Don’t like beer? Not a problem at all. Thanks to the low and slow cooking process, almost all of the yeasty beer flavor profile gets cooked out and all you’re left with is the delightful and authentic flavor from the Emerald Isle.
Table of Contents
Ingredients
- Meat. If possible, opt for organic or grass-fed beef stew meat. This cut can be any tougher variety, such as a beef chuck roast, round, sirloin, or brisket. When you cook it low and slow, the meat becomes tender and moist, so choose whatever one you can find!
- Butter. Salted butter is best as it adds that extra bit of flavor. If you only have unsalted, be sure to add salt as needed. Oil can also be used in its place if you’re dairy-free.
- Garlic. Fresh, minced garlic is essential. If absolutely necessary, you can use powdered garlic.
- Flour. Depending on your dietary needs, you can use all-purpose flour or a gluten-free 1-to-1 flour blend.
- Tomato paste. Choose a high-quality paste, NOT sauce, for this recipe.
- Guinness extra stout. Not your usual stew ingredient, but I promise this beer adds so much to this recipe. You need an 11-ounce bottle (or more, if you want to enjoy some while cooking!).
- Broth. Regular sodium chicken broth was used in this recipe, but you can substitute vegetable broth if needed. Avoid using beef broth as you’ll end up with an overtly beefy tasting soup.
- Herbs. Dried thyme, rosemary, and bay leaves create a depth to the base that takes this stew over the top. You can use whatever combination of herbs you have on hand. If you use fresh herbs, you will need to increase the amount.
- Vegetables. Sweet or white onions, carrots, Russet potatoes, and celery not only taste great, but they offer lots of nutrients.
How to Make Irish Beef Stew
Please see the recipe card below for more detailed ingredient amounts.
1. Prep the Meat
If your meat came cubed, then you’re ready to get started.
However, if you have a whole cut of meat, use a sharp knife and a cutting board to slice it into 1-inch cubes. It will break down some when cooking, but you want bite-sized pieces.
Pat the prepared meat dry with a paper towel to remove any excess moisture.
In a small or medium bowl, combine 2 tablespoons of flour, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Use a fork or whisk to stir.
Add the meat to a large bowl, then sprinkle the flour mixture over the top. Use tongs to toss the meat until all of the pieces are evenly coated in the flour.
2. Sear the Meat
Use a large Dutch oven that is between 5 and 6 quarts. Add the oil and turn the stovetop to medium or medium-high heat.
Once the oil is hot and just beginning to sizzle, add the beef chunks and sear for 4 to 5 minutes on all sides.
While it is cooking, scrape the bottom of the pot with a wooden spoon or spatula to remove any burnt-on or stuck pieces.
Use a slotted spoon or tongs to carefully transfer the meat to a plate.
3. Sauté the Onion and Garlic
Add the butter to the Dutch oven on medium heat. Once it is melted, add the onion.
Sauté the onion for 2 to 3 minutes, or until it is translucent. Then, add the garlic. Continue cooking the mixture for another 30 seconds, until you can smell the garlic.
Sprinkle the remaining 2 tablespoons of flour over the onions and garlic, then add the tomato paste. Stir everything together until a thick paste forms.
4. Simmer with Guinness Beer
Carefully pour the beer, broth, brown sugar, thyme, rosemary, bay leaves, and remaining salt and black pepper into the pot with the onion mixture. Stir well until everything is combined.
Add the seared beef back into Dutch oven, as well.
Bring the stew to a boil, then reduce the heat to medium-low.
Cover the pot with a lid and allow it to simmer for an hour and a half.
4. Add Potatoes and Carrots
While the stew is cooking, dice the potatoes, carrots, and celery.
Once your stew has finished simmering, add the vegetables to the mixture. Turn up the heat to medium, stir well, and continue cooking for another 30 minutes. It is done when the potatoes are fork-tender.
Remove the bay leaves before serving. This stew is delicious with an Irish soda bread or other hearty bread on the side.
FAQs
For truly tender and delicious meat in a stew, you have to cook it low and slow. The extra time at low heat allows the tough fibers to break down.
While both of these dishes are quite similar, there are a few key differences. First, beef stew often has more vegetables—usually peas are included. Irish stew brings in authentic flavors, in this case, Guinness beer.
The secret to a rich beef stew with extra flavor is the process. It is essential to start with sautéed onion and garlic and build the base from there. Additionally, pouring in a bottle of dark beer, such as Guinness, and letting it cook down will give you a rich and hearty flavor.
What to Serve with Beef Stew
This can be a stand-alone dish, or you can pair this hearty Irish stew with a variety of other recipes.
For a leaner side, opt for a Fall Harvest Salad, a Chopped Kale Salad, or even a Broccoli Bacon Salad.
You can choose a pasta salad like Italian Dressing Pasta Salad or Pesto Pasta Salad.
It might be best with some Homemade Croutons, Mini Cornbread Muffins, or Gluten-free Cornbread.
More Cozy Soup Recipes
There’s nothing better than curling up with a hearty soup on a cool evening. Try one of these ultimate comfort food recipes next time.
- Italian Wedding Soup
- Minestrone Soup
- Instant Pot Potato Soup
- Roasted Pumpkin Soup
- Creamy Zucchini Soup.
- Instant Pot Chicken Noodle Soup
- Roasted Tomato Basil Soup
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Irish Beef and Guinness Stew Recipe
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Ingredients
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 2 tsp. salt divided
- ¾ tsp. black pepper divided
- 2 Tbsp. oil avocado or olive
- 2 Tbsp. butter salted
- 1 large onion sweet or white, finely diced
- 4 cloves garlic finely minced
- ¼ cup flour divided, gluten-free 1-to-1, if needed
- 2 Tbsp. tomato paste
- 11 oz. Guinness beer extra stout
- 2 ½ cups chicken broth regular sodium
- 1 Tbsp. brown sugar
- 1 tsp. thyme dried
- ½ tsp. rosemary dried
- 2 bay leaves
- 2 ribs celery diced
- 2 large carrots peeled and sliced
- ½ lb. russet potatoes peeled and cut into ½-inch cubes
- Parsley finely chopped, optional
Instructions
- Coat the Beef: Pat the cubed beef dry with a paper towel. Whisk together 2 tablespoons flour, ½ teaspoon salt and ¼ teaspoon of black pepper in a small bowl. Add the cubed meat to a large bowl and then sprinkle the flour over it. Toss the meat until it’s evenly coated in the flour.2 lbs. beef, 2 tsp. salt, ¾ tsp. black pepper, ¼ cup flour
- Sear the Beef: Add the oil to a large 5-6 quart Dutch oven over medium heat. Once it begins to sizzle, add the meat cubes and sear for 4-5 minutes on all sides, making sure to scrape the bottom of the pot to remove any bits or pieces that might be stuck. Remove the meat from the pot and plate.2 Tbsp. oil
- Sauté the Onion: Add butter to the pot. Wait for it to melt and then add the onion. Sauté for 2-3 minutes, or until the onion becomes translucent. Add garlic and continue sauteing for 30 seconds, or until fragrant. Add the remaining 2 tablespoons of flour and the tomato paste. Mix it together until a thick paste forms.2 Tbsp. butter, 1 large onion, 4 cloves garlic, 2 Tbsp. tomato paste, ¼ cup flour
- Combine and Simmer: Pour in the beer, broth, brown sugar, thyme, rosemary, bay leaves, and remaining salt and black pepper. Stir to combine. Add back in the meat. Bring everything to a boil and then reduce the heat to medium-low. Cover the pot with a lid and simmer for an hour and a half.¾ tsp. black pepper, 11 oz. Guinness beer, 2 ½ cups chicken broth, 1 Tbsp. brown sugar, 1 tsp. thyme, ½ tsp. rosemary, 2 bay leaves, 2 tsp. salt
- Add the Rest: Remove the lid and add the diced celery, carrots, and potatoes. Turn up the heat to medium and continue cooking for an additional 30 minutes, or until the potatoes are fork tender.2 ribs celery, 2 large carrots, ½ lb. russet potatoes
- Serve the Stew: Remove the bay leaves and serve immediately with chopped parsley, if desired, and enjoy!Parsley
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Notes
- Cut it small. Be sure to dice the veggies and beef into small pieces so no bites are overwhelming.
- Scrape it good. Use a wooden spoon or spatula to remove any stuck-on or browned bits from the bottom of the pot during cooking.
- Dried is best. Use jarred herbs for the best results. If you choose fresh, be sure to increase the amount used.
- Hey, barkeep! Don’t forget the Guinness for the most authentic flavor in this stew—it’s an absolute must.
- Double it up. Make a big batch and freeze some to enjoy all winter long.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
