Guinness Beefiness Stew is hearty, rich and perfect for supper on St. Patrick's 24-hour interval (or whatsoever other mean solar day, really)! The beef cooks low and slow in a mouthwatering stout flavored gravy until fall apart tender. It is pure comfort in a bowl!

And for more than luck of the Irish, brand sure to complete your meal with a loaf of Irish Soda Bread, Guinness Chocolate Block or Irish Porter Cake, and some Bootleg Irish Cream!

A big pot of Guinness Beef Stew, served with a crusty bread.

Oh, Guinness stew, how I love thee!

If I'm being honest, it's not just you, it's every beefiness stew out there. From the French Boeuf Bourguignon to the Belgian Carbonnade Flamande or even a classic beefiness stew, they all accept my eye!

I simply can't resist a pot of stew, simmering for hours, infusing my home with the most astonishing smells. Requite me a bowl and I'k in heaven!

Simply it is St Patrick'due south Day, after all, so I idea information technology was time for something Irish inspired.

I say "Irish inspired" because fifty-fifty though nowadays yous tin find Guinness stew in pubs in Republic of ireland, the virtually traditional Irish stew is made with only mutton, onions and potatoes.

It was just later on the Irish immigrated to the U.s. (somewhere in mid-1800s) that the stew evolved to include beef and stout.

If for you flavor trumps tradition, I have a feeling you lot will love this Guinness beef stew and will want to make it all twelvemonth round! ♥️

A photo of all the ingredients to make Irish beef stew.

Ingredients

To make Guinness stew, you volition demand:

  • Beef – In Republic of ireland, stews are traditionally fabricated with lamb or mutton. I like using beef instead. You can ask your butcher for stew meat or buy a chuck roast and cut yourself.
  • Guinness – The ingredient responsible for this stew's richness! Its deep, roasted wheat flavor adds a new dimension to the dish. I like using Guinness Extra Stout for an even deeper flavor!
  • Salary – For flavour and fat! Nosotros'll brownish the beef in the bacon fat. 😋 😋 😋
  • Onions and Garlic – the "flavor base of operations". This recipe calls for two onions.
  • Carrots and Potatoes – Use Yukon Gold or waxy potatoes. Russets don't hold their shape well when cooked for a long time!
  • Beefiness Broth – Homemade or store bought. You can use chicken goop instead if y'all prefer.
  • Flour – To thicken the stew slightly.
  • Lycopersicon esculentum Paste – Adds sweetness.
  • Worcestershire Sauce – Adds a impact of umami-ness!
  • Dark-brown Carbohydrate – A little chip of carbohydrate balances the bitterness from the stout.
  • Oil – Just a bit, to get things going, every bit the bacon will contribute with some fatty every bit well!
  • Herbs – The thyme does a great job of balancing all the flavors in the stew, while the parsley adds a touch of freshness at the cease.
  • Salt and Pepper – Every bit always, don't forget to season! 😊
A close up photo of a pot of Guinness stew.

How to Brand Beef Guinness Stew

I hope you are ready for a true soul-warming meal! This stew takes a piddling while to cook – every bit every stew does – merely it is so worth it.

To cut on some of the prep time, y'all can ask your butcher for stew meat. It is by and large probable chuck roast cutting into 1-inch cubes.

And since I know many of you will ask, you tin also make this recipe in the slow cooker or Instant Pot! I volition add the instructions down below.

Recommended tools and equipment: Dutch Oven, wooden spoon.

Hither'south how I brand Guinness Beef Stew. Every bit always, you volition find the printable (and more than complete) version of the recipe at the end of this post!

Step 1: Cook the bacon and sear the beef.

  • In a large pot, cook the bacon in a little fleck of oil. Remove and reserve.
  • Flavour the beef generously.
  • Brown the beef on all sides. Piece of work in batches so not to overcrowd the pan. Yous want every piece of beefiness to be in contact with the hot pot, then it gets squeamish and brown. Reserve with the salary.

Stride two: Set up the Guinness goop and melt the beef.

  • Sauté the onions until beginning to caramelize. Stir in the garlic and sauté until fragrant.
  • Stir in the flour and tomato paste. Cook for a infinitesimal or two, until the paste is dark red color.
  • Cascade in the Guinness, scraping all the browned bits from the lesser of the pot with a wooden spoon.
  • Add together back the beef and bacon, along with the beef broth, Worcestershire sauce, brown carbohydrate, thyme, and a pinch of salt and pepper.
  • Bring to a boil, and then cover and lower the heat to a simmer.
  • Cook for 1 hour.

Step 3: Cook the veggies.

  • Add the potatoes and carrots. Continue cooking until the veggies are cooked and the beefiness is fall apart tender.
  • Taste for seasoning and adapt as needed.
  • Stir in the parsley and serve!

Making Guinness Stew in the Slow Cooker

Follow all the instructions for cooking the salary, searing beefiness, sautéing onion and garlic, adding flour + tomato paste and deglazing with the Guinness on the stove. Yous can use a skillet instead of a Dutch Oven for that.

Transfer everything to the dull cooker, then add the broth, Worcestershire sauce, brown sugar, thyme, and a pinch of common salt and pepper.

Melt for 2 hours on high or 4 hours on low. And so, add the veggies and cook for another 2 (or 4) hours. Stir in parsley, adjust seasoning and serve!

Making Guinness Stew in the Instant Pot

Using the Instant Pot sauté function, cook the bacon and reserve. Then, brown the beef in batches, reserving information technology with the bacon.

Sauté the onions until lightly browned, then the garlic until fragrant. Stir in the flour and tomato plant paste, cooking until the paste color deepens. Deglaze with the beer.

Pour in the goop and add the Worcestershire sauce, brown sugar, thyme and seasoning. Close the lid, set the valve to the "sealing" position and cook on loftier for xxx minutes. Permit the pressure release naturally.

Add the veggies, cover and set the IP to "sealing" once again. Cook on high for four minutes. Release the pressure naturally, so turn the IP to the sauté mode and simmer until the stew is thickened.

Then, stir in parsley and arrange seasoning!

Olivia's Tips

  • Exercise not skip searing the meat! You desire it every side of each piece of beef to get a dark chaff. That's the secret to a rich, flavorful stew!
  • Resist the temptation to add the vegetables at the starting time. Adding them halfway through the cooking time will ensure they are tender, yes, but non mushy.
  • If, at the terminate, your stew is non thickened to your liking, yous can make a slurry by mixing equals parts of flour with cold water, beer or broth. Cascade information technology slowly into the stew, mixing well to prevent whatsoever lumps! The stew so needs to come to a boil to activate the starch.
A bowl of Guinness beef stew.

What to Serve with Guinness Beef Stew

Serve this succulent stew with a crusty loaf or Irish soda bread.

For even more sustenance, you tin serve information technology over something starchy, like rice or – why not – mashed potatoes. Colcannon is also a bang-up call if you want to keep the Irish gaelic theme going! ☘️

Oh, and don't forget the Guinness to drink! Thanks!

An overhead image of two bowls of Guinness beef stew.

Oft Asked Questions

Why is my Guinness stew bitter?

Stouts are known for their bitterness. That is why we add a little bit of dark-brown sugar to the stew, to bring a piddling sweetness to residuum the overall flavor of the dish! If it's withal too biting for yous, you tin can increase the amount of sugar.

Can I go far alee of time?

Yes, in fact, I remember stews gustatory modality fifty-fifty better the next day! Just make sure to let it completely cool earlier refrigerating – covered – for up to 2 days.

Can I freeze beef stew?

The brusk answer is yep, simply I find that potatoes get mealy when frozen and thawed, so I would wait to add together the veggies when reheating.

How do I reheat it?

Reheat your Guinness stew on the stove, over medium low heat, adding more broth or h2o if necessary. Information technology should accept around fifteen minutes to warm upward!

Guinness Beef Stew

Servings: eight

Prep Fourth dimension: x mins

Cook Time: 2 hrs 25 mins

course: Main Course

cuisine: Irish

Guinness Beef Stew is hearty, rich and perfect for supper on St. Patrick'south 24-hour interval (or any other day, actually)! The beef cooks depression and dull in a mouthwatering stout flavored gravy until fall apart tender. It is pure condolement in a basin!

  • ane teaspoon vegetable oil
  • 4 slices thick-cut bacon, diced
  • 3 pounds boneless chuck roast, cut into ane-inch pieces
  • Salt and freshly basis pepper, to taste
  • 2 big onions, sliced
  • iii cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • two ½ cups Guinness beer
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 ½ cups beef broth
  • 2 sprigs thyme
  • ane pound carrots, peeled and cut into 1-inch chunks
  • 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • ½ cup chopped parsley

  • In a large Dutch Oven or pot, over medium-high estrus, estrus the oil. Add together the bacon and cook until cooked through, about 4-5 minutes. Remove with a slotted spoon and reserve.

  • Season the beefiness generously with salt and pepper. Working in batches so not to overcrowd the pot, brown the beefiness pieces on all sides, almost one-two min per side. Remove and reserve with the bacon.

  • Plow the estrus down to medium. If necessary, add a footling more oil. Stir in the onions and sauté until beginning to brown, about 5 minutes. Add the garlic and cook until fragrant.

  • Stir in the flour and tomato paste, mixing until well combined. Cook for a minute or two, until the paste turns a night red color. And then, pour in the beer, using a wooden spoon to scrape all the browned bits from the lesser of the pot.

  • Stir in the beef goop, brown sugar, Worcestershire sauce, and a compression of table salt and pepper. Add the beef and bacon dorsum into the pot, plus the thyme sprigs. Bring to a boil.

  • Once boiling, cover and lower the oestrus to a simmer. Cook for 1 hour.

  • Add the carrots and potatoes. Encompass and proceed cooking until the beef is falling-apart tender and the veggies are cooked, near 1 more hour.

  • If, by this point, the stew is not thickened to the desired consistency, raise the rut to medium-high and bring to a boil. Let it cook, uncovered, until thickened. Y'all tin can also add a slurry of equal parts flour and cold liquid (water, beer or broth) to thicken even further.

  • Discard the thyme sprigs and gustatory modality for seasoning, adjusting salt and pepper if necessary.

  • Stir in the chopped parsley and serve!

Brand Ahead

Guinness Beef Stew tin can exist made upward to 2 days ahead. Go on it covered, in the fridge, until fix to serve!

Reheating

Reheat over medium-low estrus, on the stove, for 15-20 minutes or until hot.

Freezing Instructions

If freezing, skip adding the veggies and add when reheating. Yous can freeze the rest of the stew in a large freezer bag, for upwardly to 3 months.

Wearisome Cooker and Instant Pot

Read the post for instructions.

Calories: 541 kcal , Carbohydrates: 31 g , Protein: 39 one thousand , Fat: 28 g , Saturated Fat: 12 g , Trans Fat: i 1000 , Cholesterol: 129 mg , Sodium: 637 mg , Potassium: 1323 mg , Fiber: four g , Sugar: 7 thousand , Vitamin A: 9894 IU , Vitamin C: 30 mg , Calcium: 85 mg , Atomic number 26: five mg

Writer: Olivia Mesquita

Course: Chief Course

Cuisine: Irish