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 5cm 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 slices; 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; 440 ml Guinness Beer; 4 tbsp tomato paste; 3 cups (750 ml) chicken stock or broth

There’s something incredibly satisfying about a rich, slow-cooked stew that hugs you from the inside out. This Tender Irish Beef and Guinness Stew Recipe is a personal favorite for cozy nights when you want a comforting meal that’s packed full of deep, hearty flavors. Trust me, once you try it, this stew will become a go-to whenever you crave something warm and soul-soothing.

A slow cooker filled with a thick stew that has three layers: the bottom is a rich brown sauce with a smooth, slightly shiny texture; the middle layer contains chunks of orange carrot slices scattered around; the top layer shows tender pieces of browned meat and chunks of yellow potato, with sprigs of fresh green herbs and dark bay leaves mixed in. A silver spoon rests inside the stew on the right side. The cooker sits on a white marbled surface, next to a whole onion, two bright orange carrots, some green herbs, and a dark bottle of Guinness beer with a white label. 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

I remember the first time I made this Irish Beef and Guinness Stew—it filled my kitchen with such a rich aroma that I could hardly wait to dive in. The combination of tender beef and the unique depth Guinness brings creates a stew that’s both hearty and surprisingly elegant.

Deep, rich flavor: Guinness beer adds a complex, malty richness that’s totally unique to this stew.
Perfectly tender beef: Slow cooking ensures the beef chunks melt in your mouth every time.
Comfort in a bowl: It’s an ideal meal for chilly evenings or whenever you need a little extra warmth.
Easy to make: With simple ingredients and straightforward steps, you don’t need to be a pro to impress.

Ingredients & Why They Work

When shopping for this stew, fresh and quality ingredients make all the difference. Choosing the right cut of beef, picking fresh vegetables, and of course, grabbing a good bottle of Guinness will set you up for success.

Flat lay of fresh beef chuck cut into large chunks with visible marbling, three peeled whole carrots cut into thick slices, two celery stalks cut into pieces, two whole uncracked brown onions, three whole uncracked garlic cloves, a small pile of diced bacon, a few sprigs of fresh thyme and two bay leaves next to each other, a small mound of all-purpose flour, a small white ceramic bowl filled with deep dark Guinness beer, a small white ceramic bowl holding rich red tomato paste, a small white ceramic bowl with golden olive oil, and a small white ceramic bowl of clear chicken broth, all ingredients arranged symmetrically and balanced, placed 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 breaks down beautifully with slow cooking, giving you tender, juicy beef.
Salt & black pepper: Simple seasonings that bring out the natural flavors of the meat without overpowering.
Garlic: Adds a fragrant, savory base that complements the richness of the stew.
Onions: Brown, white, or yellow bring sweetness and depth as they soften gently.
Carrots: They add a subtle sweetness and soft texture that balances the bold flavors.
Celery stalks: Celery adds an aromatic crunch and enhances the overall savory profile.
Bay leaves: These infuse the stew with an earthy, herbal note that’s subtle but essential.
Thyme sprigs (or dried thyme): Thyme’s slightly minty flavor pairs perfectly with beef and Guinness.
Olive oil: For browning the beef and sautéing the veggies, it adds richness and depth.
Bacon, speck or pancetta: Salty, smoky cubes that bring a wonderful umami boost.
All purpose flour: Helps thicken the sauce to a luscious consistency without clumping.
Guinness Beer: The star ingredient, lending complexity and that iconic Irish touch.
Tomato paste: Concentrated tomato flavor that enriches the stew’s body and color.
Chicken stock or broth: Provides a mild savory liquid foundation, 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

One of the best things about this Tender Irish Beef and Guinness Stew Recipe is how adaptable it is. Whether you're cooking for family, adjusting for dietary needs, or just experimenting with flavors, you can easily personalize this hearty dish to suit your taste and kitchen setup.

Alcohol-Free Version: If you’re avoiding alcohol, you can still enjoy this stew by substituting the Guinness with 2 cups of water, 1 tablespoon of Worcestershire sauce, and 2 crumbled beef bouillon cubes. It won’t be quite the same iconic flavor, but it’s a delicious savory alternative.
Oven Cooking: Prefer your kitchen to stay cool? After browning and prepping the ingredients, transfer the stew to a covered pot and bake at 160°C for 2 ½ hours. Then uncover and cook for another 30–45 minutes to thicken the sauce. I love this method when the weather’s chilly—it warms up the whole house!
Slow Cooker: For a hands-off approach, reduce the broth by 1 cup, start the mix simmering on the stove, then transfer everything to your slow cooker on low for 8 hours. If the sauce isn’t thick enough when done, a quick simmer on the stove uncovered will do the trick.
Pressure Cooker: Short on time? Use your pressure cooker to cook the stew on high for 40 minutes. It’s impressive how tender the beef gets, even with large chunks, in less than an hour!
Flour Tweak: Adding the flour after the vegetables are cooked prevents any burnt flour taste and gives you a nicely thickened sauce. I always find this step makes a big difference in the final texture.
Broth Choice: I prefer chicken broth because its mildness lets the Guinness shine through, but beef broth works great if you want a richer, more intense beef flavor.

Step-by-Step: How I Make Tender Irish Beef and Guinness Stew Recipe

A white bowl filled with three layers: the bottom layer is smooth creamy mashed potatoes in white color, the middle layer consists of large chunks of dark brown tender meat with visible strands, scattered bright orange carrot slices, and light green celery pieces, all covered in thick, shiny rich brown gravy sauce with a slightly chunky texture; a silver spoon lifts some meat with strands falling apart, and small green herb pieces garnish the top. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season Your Beef

Start by cutting your beef into generous 5cm chunks—this size helps the meat stay tender and juicy during the long cook. Pat each piece dry with a paper towel; moisture prevents a nice sear. Then sprinkle evenly with ¾ teaspoon salt and ¾ teaspoon black pepper. This simple seasoning lays the foundation for a rich, flavorful stew.

Step 2: Brown Beef to Lock in Flavor

Heat 2 tablespoons of olive oil in a heavy-based pot over high heat until shimmering. Working in batches, sear the beef chunks on all sides until deeply browned—this should take just a few minutes per batch. Browning builds those delicious caramelized flavors that make stews so comforting. Remove the browned beef and set aside on a plate.

Step 3: Sauté Aromatics and Cook Bacon

Reduce the heat to medium and add a touch more oil if the pot looks dry. Toss in the minced garlic and chopped onions, cooking for about 3 minutes until softened and fragrant. Next, add diced bacon and cook until it's nicely browned and starting to crisp. This combination creates a savory base that perfectly complements the beef.

Step 4: Add Carrots and Celery, Then Flour

Stir in the sliced carrots and celery, cooking briefly to meld the flavors together. Now sprinkle 3 tablespoons of all-purpose flour evenly over the vegetables and bacon. Stir continuously for about a minute—this cooks out any raw flour taste and helps thicken your stew sauce later on.

Step 5: Deglaze and Build the Sauce

Pour in 440 ml of Guinness beer, followed by 3 cups (750 ml) of chicken stock and 4 tablespoons of tomato paste. Stir thoroughly, making sure the flour dissolves smoothly and lifts all the browned bits from the bottom of the pot. Add 2 bay leaves and 3 sprigs of thyme to infuse the stew with herbal warmth.

Step 6: Return Beef and Simmer

Put the browned beef back into the pot along with any juices collected on the plate. The liquid should just cover the ingredients; if not, add a splash more broth or water. Cover the pot and reduce the heat so the stew simmers gently with just a few bubbles. Let it cook for 2 hours—this slow simmer makes the beef irresistibly tender!

Step 7: Uncover and Thicken the Sauce

After 2 hours, remove the lid and allow the stew to simmer uncovered for an additional 30 to 45 minutes. This step reduces the sauce slightly and thickens it to a luscious consistency. You'll know it's ready when the beef starts to fall apart with a gentle touch and the stew is rich and glossy.

Step 8: Final Seasoning and Serve

Skim any excess fat from the surface for a cleaner finish. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves and thyme sprigs before serving. For the ultimate cozy meal, ladle your tender Irish Beef and Guinness Stew over creamy mashed potatoes and enjoy!

Top Tip

These tips come from spending time in the kitchen making this stew over and over—because every simmering pot of Tender Irish Beef and Guinness Stew Recipe deserves a little extra love and attention.

Patience is Key: Slow-cooking your beef chunks gently for the full 3 hours really pays off. Rushing means tougher meat and a less rich sauce.
Brown Your Beef in Batches: Crowding the pan steams the meat instead of searing it. I always brown the beef in smaller batches for that beautiful caramelized crust.
Add Flour After Veggies: Stirring the flour in only after the bacon and vegetables are cooked prevents a burnt flour taste and keeps the sauce silky smooth.
Skim the Fat: Skimming excess fat off the surface before serving makes your stew less greasy and lets the deep Guinness flavors shine through perfectly.

How to Serve Tender Irish Beef and Guinness Stew Recipe

A black frying pan is shown from above with around fourteen small pieces of raw red meat inside. The meat pieces are thick with some white fat and have a fresh, moist look. They are placed evenly in a circle in the pan. Small bubbles of clear oil surround the meat, showing it is cooking in hot oil. The pan is on a stove with a white marbled surface around it. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add a fresh, vibrant touch, sprinkle chopped fresh parsley or thyme leaves right on top before serving. A knob of butter stirred into the stew just before plating adds extra silkiness and richness.

Side Dishes

Creamy mashed potatoes are the classic partner here, soaking up that luscious Guinness sauce. You can also serve with crusty Irish soda bread or buttered steamed greens like kale or cabbage for a comforting, authentic meal.

Make Ahead and Storage

Storing Leftovers

Store leftover Tender Irish Beef and Guinness Stew in an airtight container in the refrigerator. It will stay delicious for up to 3 days, and flavors often deepen overnight.

Freezing

This stew freezes beautifully! Let it cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. If the sauce has thickened too much, stir in a splash of water or broth to loosen it back up.

Frequently Asked Questions:

Can I substitute Guinness beer if I don’t consume alcohol?

Yes! For a non-alcoholic version, replace the Guinness with 2 cups water, 1 tablespoon Worcestershire sauce, and 2 crumbled beef bouillon cubes. This will give you a rich, savory stew, though it won't have that distinct Guinness flavor.

What cut of beef is best for this stew?

Beef chuck or boneless short rib are perfect because they become wonderfully tender after slow cooking. Look for cuts that have some marbling and connective tissue to break down during cooking for the best texture.

Can I make this stew using a slow cooker or pressure cooker?

Absolutely! For a slow cooker, reduce the broth by 1 cup and simmer ingredients on the stove before transferring. Cook on low for 8 hours, then reduce the sauce if needed. In a pressure cooker, cook on high for 40 minutes for a faster option.

Why add the flour after cooking the vegetables instead of before browning the beef?

Adding flour after the veggies avoids flour burning during the initial high heat browning, preventing a burnt flour taste and ensuring a smoother, well-thickened sauce.

Final Thoughts

Making the Tender Irish Beef and Guinness Stew Recipe is like wrapping yourself in a warm, cozy blanket after a long day. The rich flavors, tender meat, and hearty vegetables come together to create something truly special. Whether you're making it for family, friends, or just yourself, every spoonful is a comforting celebration of tradition and love. So go ahead, grab your pot, and savor every delicious bite!