Guinness beef stew

This Guinness beef stew is a tasty, hearty and comforting dish with tender chunks of meat and vegetables in a rich gravy. The stout gives a fantastic depth of flavor and it all comes together with such ease. A pub favorite well worth making at home.

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

I'll be honest, on the whole a beef stew is not one of my go-to dishes. It may be my Scottish upbringing, or just my tastebuds, but on the whole I'll much rather go for lamb, even with dishes that work with both like our family favorite youvetsi. But there are the odd stews with beef that I'll make an exception for, and both beef bourguignon and this Irish stew are in that list.

The key difference is the gravy in both has SO much more depth of flavor than some other stews. And one thing I love about this one in particular is that this doesn't mean a ton of extra steps. It's much easier to prepare, with less hands on time, than many dishes, but still with delicious results.

Is Guinness beef stew the same as Irish stew?

Traditionally Irish stew, which dates back to the 17th century, is made with mutton or lamb, and is a very simple dish. In fact it's little more than the meat, onion and potatoes with water to make a sauce. It was an affordable meal that only needed one pot so served a practical role.

Over time, the dish has evolved and led to variations, one being the use of beef instead of lamb, particularly in making the dish in the US, where beef is much more common. Another variation, which is generally dated to the 18th century, adds Guinness stout to give more depth of flavor to the gravy.

So you could call it a more modern take on the classic, or consider it a different dish. Either way, both the classic style and this Irish stew with Guinness are popular both in Ireland and elsewhere. Though if using beef, I have to say this is far and away my preferred way to make it.

Ingredients in Guinness beef stew

As with many dishes that have evolved over time, you will find variations in the ingredients, even in relatively simple ones like this. I've gone with what I find works well, though feel free to vary to your taste or what you have:

• Beef - the meat is cooked over a long period of time so there's no need to go for an expensive cut here. Beef chuck works well as it has a good balance of marbling that becomes tender and flavorful after cooking.
• Guinness - as mentioned above, this stout beer adds a lovely depth of flavor to the sauce and really sets it apart from a simpler stew.
• Onion and garlic - as in so many dishes, these give a lovely aromatic base to the dish. Garlic is not in all versions, but I think is worth adding.
• Carrot - this adds a lovely burst of color as well as a bit of gently sweet flavor. Leave the carrots in thicker chunks so that they hold their shape during the long cook.
• Celery - I don't always use this, I'll be honest, as I rarely feel like buying a bunch to use a small amount, but it does help add to that aromatic base.
• Bacon - this, too, is not in all versions, but I think it works really well to give a bit more complexity of flavor (and isn't bacon nearly always a good idea?).
• Flour - you use this to absorb excess fat from the initial cooking, as well as to help thicken the gravy to give it an almost luscious richness.
• Thyme and bay leaf - these herbs give yet more tasty flavor and add balance. They help avoid the meat or stout, in particular, from being too dominant. You can add either fresh thyme sprigs or dried thyme as you have available.
• Beef stock - while not pictured, you also add some stock to form the gravy. If you don't have beef stock, chicken or vegetable stock will work. I have tried using just beer but it can be a bit too much. Some stock balances the flavors better.

Some recipes add a little tomato paste or Worcestershire sauce, though to me neither is really needed nor feels that fitting compared to a classic Irish stew.

You can also add potatoes, though personally I prefer to have them on the side to soak up the gravy. Some parsnips, though, can be good, either in place of some of the carrot or in addition - both are tasty and add that nice bit of sweetness and tender veg.

Do you have to use Guinness beer?

I know some may prefer not to use beer in cooking, but it's worth noting the alcohol boils off during cooking, if thats a consideration. But the beer is an important ingredient as it plays a few roles:

• it tenderizes the beef;
• it adds depth of flavor - you get lots of malty, slightly bitter notes coming through;
• it thickens and darkens the gravy.

While you could get these in other ways, the beer makes it easy and works well. That said, you don't actually have to use Guinness per se. You could use another brand of stout, and in fact arguably some others have a greater depth of flavor. Porters are also similar and can work well. But do be aware that a different beer is going to give a slightly different flavor profile, so it won't be quite the same.

Personally, I like using Guiness extra stout, as I use here, as it has a bit more depth of flavor, or you could use Guinness draught that is a little creamier. Or, use a different brand of stout or porter, maybe one with coffee or chocolate notes to have some similarities but a little more depth.

Tips for making this stew and building flavor

As with lots of slow cooked dishes like this stew, the key is to build layers of flavor, and give it time. So don't skip a few important steps:

• Brown the beef first to give a good sear on all sides. This is all extra flavor that you are adding and makes a real difference. Make sure you cook the beef in batches so you don't overcrowd the pot. Too much in at once means it won't sear - the meat releases liquid instead.
• Soften the vegetables before adding back the meat - this brings out their natural sweetness. This is a step some recipes don't do but I think is worth doing and doesn't take long.
• Scrape off (and keep!) the brown bits - if you get some brown stuff stuck on the bottom of the pot, this isn't a bad thing, in fact it's good! This is all extra flavor that you want to incorporate into the gravy. So when you add the liquid, make sure you scrape it off and mix it in.
• Give it time to cook - much as it will smell great, you need to give the meat time to properly tenderize and for any raw flavor to cook off from the beer. So, be patient.

Once the meat is tender, it's worth testing the gravy to see if it's to your taste. Adjust the salt and pepper seasoning, if needed, and it it tastes a little too bitter, you can add a touch of sugar to take the edge off. You can also add a small amount of coffee (decaf is fine too) to give a little more rounded depth, if needed.

Preparing ahead

As with many stews, this can be even tastier the next day so it's perfect for making ahead, if that suits, or you may even want to plan to. Just allow the cooked stew to cool then store in the fridge. Reheat when you are ready either in a low oven or on the stovetop. If needed, add a little beef broth or water if the sauce needs thinning out.

This Guinness beef stew may need a little patience, but it's a relatively hands-off cook and well worth the wait. With a wonderfully rich, flavorful gravy, tender meat and vegetables, it's such a great hearty and comforting meal. Perfect for St Patrick's day or really any excuse you might want to find. Because you will want to find a reason to make it again soon.

Looking for more comforting stew-like ideas? Try these:

• One pot braised lamb shoulder chops with vegetables
• Bo kho (Vietnamese beef stew)
• Sauerbraten (German pot roast)
• Roman lamb stew (abbacchio alla cacciatora)
• Beef bourguignon
• Plus get more main course recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

This post was first shared in March 2017 and has been updated, primarily with new photographs and additional information.

Try these other ideas for St Patrick's Day:

• Chocolate Cupcakes with Irish Cream Frosting from Grumpy's Honeybunch
• Chocolate Stout Floats from The Chef Next Door
• Grilled Cabbage Steaks from Culinary Adventures with Camilla
• Slow Cooker Guiness Pot Roast from Amy's Cooking Adventures
• Stout Cupcakes with Irish Buttercream from A Kitchen Hoor's Adventures

Remember to pin for later!