This Guinness Beef Stew is directly from the Official Guinness Cookbook – it’s the real deal! I used to work for Guinness over 20 years ago, and have even worked out of their headquarters based in Scotland. I’m thrilled to share with you one of the most popular recipes, a traditional Guinness Beef Stew. 

Many cultures have a variation on beef stew, always made with ingredients on hand. The French use Burgundy wine to make beef bourguignon. In Hungary, paprika is introduced to the pot for goulash. Belgium has carbonnade la flamande made with Belgian ale. And Ireland has beef and Guinness stew, a hearty and wholesome dish that will keep you warm and comfortable no matter what the weather throws at you. This stew is a popular pub lunch, and you can travel the country trying different variations at every bar you visit. With meat, veg, potatoes, and Guinness, this is the very definition of a meal in a bowl.

 

Why This Guinness Beef Stew Recipe Works:

1. The Magic of Searing: Taking the time to sear the beef in batches is a game-changer. This process caramelizes the surface of the meat, adding a depth of flavor that simply can’t be achieved any other way. The browned bits left in the pan are like little nuggets of gold, infusing the entire stew with a rich, meaty essence that is the hallmark of a great beef stew.
2. The Versatility of Liquids: This recipe is adaptable to both alcoholic and non-alcoholic versions without losing its essence. The use of Guinness adds a unique, malty depth, but alternatives like beef stock, coffee, or cola can be used to cater to different preferences or dietary restrictions. This versatility ensures that the stew can be enjoyed in various forms, making it a true crowd-pleaser.
3. A Celebration of Flavors and Textures: The beauty of this stew lies in its ability to harmonize different ingredients – tender chunks of beef, earthy vegetables, and hearty potatoes – all bathed in a rich, flavor-packed broth. The addition of brown sugar, tomato paste, and Dijon mustard creates a balance of sweetness, tanginess, and depth, while the choice of vegetables and potential grains like barley adds both nutrition and variety to the dish.

 

 

Tips for the Very Best Beef Stew

• Taking the time to sear the beef will ensure maximum flavor – the browned bits from cooking the meat in the pan will infuse the vegetables with savory complexity. 
• For a non-alcoholic, version, skip the Guinness and instead, use beef stock, chicken stock, vegetable stock, demi glacé, coffee, root beer (my favorite!), apple cider or cola. In fact, you can use a combination of any of these ingredients – like coffee and cola. 
• What if you can’t find Guinness? I highly recommend using Guinness, but you can also substitute with any dark ale, stout or porter.
• Can I add other vegetables? Of course! Choose veggies that work well in a stew, like mushrooms, hearty leafy greens like collard or kale, other root vegetables like parsnip, sweet potatoes, delicious squash like butternut.
  • For mushrooms, trim the stem and leave whole or halved
  • For long cooking, hearty leafy greens like collard, just add them into the pot to cook
  • For kale, I prefer to separate the stem from the leaves. Chop the stems and add them into the pot to cook. Tear the leaves, and stir them into the pot at the END of cooking, to preserve their bright green color and fresh taste. 
  • Parsnip and sweet potato can be added direct to the pot to cook. 
• Can I add grains? Yes! Try barley, it’s the perfect addition to a beef stew. Just add 1 cup of pearl barley to the pot at the same time as the potatoes. 

 

Ingredients for this Traditional Beef and Guinness Stew Recipe

• 2 tablespoons extra-virgin olive oil ((the original recipe calls for beef drippings)
• 2 pounds (900g) chuck roast, fat trimmed and cut into 1.5-inch (3.8 cm) pieces
• 2 onions, sliced
• 3 celery stalks, chopped
• 3 carrots, peeled and cut into 2-inch (5cm) chunks
• 2 tablespoons all-purpose flour
• 1 can Guinness Draught Stout (14.9 oz) 
• 1 cup (240ml) beef stock
• 1 tablespoon brown sugar (the original recipe calls for apple jelly or red currant jelly instead of brown sugar)
• 2 tablespoons tomato paste
• 1 teaspoon Dijon mustard
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• sea salt
• freshly ground black pepper
• 8 ounces (225g) baby or red potatoes, scrubbed. If the potatoes are large, cut them into large 1.5-inch (3.8 cm) chunks

 

How to Make this Traditional Beef and Guinness Stew Recipe

1. In a heavy-bottom lidded ovenproof casserole dish or Dutch oven over medium-high heat, heat the olive oil. Add the meat in batches and sear each side until lightly browned, scooping each batch onto a plate as it is done. 
2. If the pan is dry, add a little more oil as needed, then add the onions, celery, and carrots. Cook for 5 minutes, until the vegetables are starting to soften.
3. Sprinkle with the flour and cook, stirring often, for 2 to 3 minutes.
4. Add the beer, stock, sugar, tomato paste, and mustard, and bring to a boil, stirring and scraping to dissolve all the browned bits on the bottom of the pan.
5. Return the meat to the pan, along with the thyme and bay leaves. Season with salt and black pepper, and cover with the lid. Turn the heat to low and simmer very gently for 2 hours. 
6. Add the potatoes and continue to simmer for 1 hour more, until the potatoes and meat are tender.
7. Season with salt and black pepper, remove and discard the bay leaves and thyme stems, and serve.

TIP: This stew can also be cooked in the oven at 325°F for 2 hours before adding the potatoes. After you add the potatoes, continue to cook for 1 hour more, until everything is tender.

 

FAQ:

Can I use Guinness Extra Stout instead of Guinness Draught Stout in this recipe?

​Absolutely! While the original recipe calls for Guinness Draught Stout, using Guinness Extra Stout is a good choice for those who prefer a deeper, more intense flavor. Both types of Guinness beer add that rich, malty taste, making your beef stew unmistakably Irish.

What’s the best side to serve with this hearty stew?

​For the ultimate comfort meal, serve this Guinness Beef Stew with a loaf of Irish soda bread. The bread is perfect for soaking up the delicious sauce. On a cold night, you might also enjoy it with mashed potato or a side of crusty bread.

How long can I store leftovers, and can I freeze this stew?

Leftover stew can be stored in an airtight container in the refrigerator for up to 3-5 days. This stew freezes beautifully, too. Just let it cool completely before transferring it to any freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight, then reheat slowly over low heat.

Can I add other vegetables or ingredients to this stew?

Feel free to personalize your stew by adding other vegetables like pearl onions, frozen peas, or even chunks of parsnip for extra flavor and texture.

What does the Guinness do for this stew?

Guinness Beer is often called the secret ingredient because of the unique, malty sweetness and depth it adds to the stew. Its rich flavors complement the tender beef and vegetables.

Do I need to trim the excess fat from the beef chuck before cooking?

​For the best flavor and texture, it’s a good idea to trim off large pieces of excess fat from the boneless beef chuck roast before cutting it into 1-inch cubes. This ensures that your beef stew meat is lean enough for a hearty meal without being overly greasy.