Irish Beef And Guinness Stew

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Irish Beef and Guinness Stew

Irish Stew may well be the mother of all stews. I mean, you know that anything simmered for hours is going to be a good thing. But this…. this is the stew of your dreams. Arguably the most deeply flavourful sauce of all stews, with a rich dark brown flavour, this is the best of the best. THIS is the stew I make for company when I want to impress! With it’s deeply flavoured rich sauce, Guinness Beef Stew is THE stew you make when you want to impress!

What kind of beer goes in Guinness Stew?

The not-so-secret ingredient that goes into Guinness Stew that gives the sauce the deep flavour and colour is Guinness Beer. Guinness Beer is so dark it is almost black and it’s why the gravy of the stew is such a beautiful deep brown colour. Guinness is also much richer than most beers, which you can see just by looking at the thick creamy head (the foam) that Guinness is famed for. It’s pretty widely available these days – here in Australia, you’ll find it at most liquor stores.

Meat in Guinness Stew – beef OR lamb

Traditionally, Guinness Stew is made with lamb. But in many parts of the world including here in Australia and North America, Guinness Stew is more commonly made with beef. I hope the Irish aren’t offended! 🙂 I’ve made it with lamb and to be honest, I do prefer it with beef. Tip: Use big chunky hunks of beef. Don’t even think about using tiny cubes of beef. It needs to be chunky pieces so it can be cooked for a looooong time to get all that flavour into the sauce! If the pieces of beef are too small, they will cook too quickly and fall apart in the stew before it’s had enough time to develop the deep flavours.

Ingredients in Guinness Beef Stew

In addition to chuck beef and Guinness Beer, here are the other ingredients in Irish Stew.

Garlic and onion – essentialsBacon – adds extra flavour! Can be skipped, or sub with pancetta or speckCarrot and celery – potatoes could also be addedFlour and tomato paste – to thicken sauce and the tomato paste also adds some flavour;Guinness Beer and broth/liquid stock – the braising liquids. I prefer using chicken rather than beef broth because it allows the flavour from the Guinness beer to come through better. Don’t worry, it doesn’t taste like beer at all, it transforms into a deep savoury sauce! Also, all the alcohol is cooked out.Thyme and bay leaves – to add a hint of flavour the sauce.

How to make Irish Beef and Guinness Stew

Though this Irish Beef and Guinness Stew takes time to cook, it is very straightforward. The steps are no different to usual stews like classic Beef Stew:

Brown the beef – brown them well, this is key to flavour. It’s not just the browned beef itself, also the brown bits left on the bottom of the pot (fond) adds extra flavour to the sauce;Sauté flavour base – onion, garlic, bacon (speck or pancetta), carrot and celery;Cook off flour and tomato paste;Add liquids – beer, broth and herbs;Simmer covered for 2 hours until the beef is pretty tender, then simmer for a further 30 minutes uncovered to let the sauce reduce a bit and for the beef to become “fall apart tender”.

Yes it takes hours but your patience is rewarded with beef so tender you can eat it with a spoon! The one thing I do differently to most Guinness Beef Stew recipes, including very traditional Irish recipes, is to thicken the sauce slightly with flour. If you don’t do this step, the sauce is quite thin and watery, and while the flavour is still lovely, I really prefer the sauce to be more like a thin gravy.

What to serve with Irish Stew

Serve Beef and Guinness Stew over mashed potato or cauliflower mash for a low carb option. And what about some warm crusty Irish Soda Bread to mop your bowl clean?? I am so glad I have a tub of this in the freezer. I cooked most of the day but gave it all away. The minute I hit Publish on this post, I’m going to get cracking reheating some of this Irish Stew for dinner tonight! – Nagi x

Watch How To Make It

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand! Originally published July 2016, updated with new video and step photos. No change to recipe.

More slow cooked fall-apart beef recipes

Beef Stew with Potatoes & CarrotsPot RoastFall-apart Beef Ribs in Red Wine SauceBeef and Mushroom PieShredded Beef RaguSlow Cooked Beef StroganoffSlow Cooked Chicken Stew and Faster Chicken Stew – when you need a rich stew on the table in under an hour!Browse Winter Warmer recipes and see more Stews!