Irish Beef and Guinness Stew Recipe

I don’t make this stew when I’m in a rush. This is the kind of thing I cook on a day when I actually want to be in the kitchen, when the house feels quiet and I don’t mind a pot gently bubbling away for hours.

The first time I made it, I kept checking it like I was waiting for something dramatic to happen. Nothing did. It just slowly turned into one of the richest, most comforting things I’d ever eaten.

That’s the magic of this stew. It’s not flashy. It’s patient. And if you let it do its thing, you end up with beef so tender you barely need a knife.

Why This Stew Hits Different Than Any Other

There are a lot of beef stews out there. I’ve made plenty. But this one has a deeper flavor that’s hard to explain until you taste it.

The Guinness doesn’t make it taste like beer. That was my biggest worry the first time. Instead, it melts into the broth and creates this dark, savory sauce that tastes almost like it cooked twice as long as it actually did.

What really makes the difference is letting everything brown properly at the start. Those little caramelized bits stuck to the pot are where the flavor lives. I used to rush that step. Now I treat it like the foundation of the whole meal.

Also, chunky beef is not optional. I tried smaller pieces once because I was being lazy with the knife. They cooked too fast and lost that slow braised texture. Lesson learned.

Ingredients I Used for the Recipe

• 2 tbsp olive oil – for browning the beef and building flavor right from the start.
• 2.5 lb beef chuck, cut into large chunks – this cut gets incredibly tender when cooked slowly.
• 3/4 tsp salt and 3/4 tsp black pepper – simple seasoning to bring out the beef’s natural taste.
• 3 garlic cloves, minced – adds warmth and depth to the base.
• 2 onions, chopped – they soften down and practically dissolve into the sauce.
• 6 oz bacon, diced – gives the stew a subtle smoky richness.
• 3 carrots, sliced into thick pieces – a little sweetness balances the dark broth.
• 2 celery stalks, chopped – classic stew backbone with a fresh savory note.
• 3 tbsp all purpose flour – lightly thickens the sauce so it feels like a thin gravy.
• 4 tbsp tomato paste – adds body and a quiet layer of flavor.
• 440 ml Guinness beer – the key ingredient that creates the deep color and richness.
• 3 cups chicken stock – keeps the flavor balanced and not too heavy.
• 2 bay leaves – slow background flavor that builds over time.
• 3 sprigs fresh thyme – gives the stew that cozy, herby aroma.

How to make Irish Beef and Guinness Stew?

Step 1 – Prep the Beef

I cut the beef into big, hearty chunks, about 2 inches or so. Then I pat them dry. This sounds minor, but dry meat browns better, and browning equals flavor.

Season them with salt and pepper right before they hit the pot.

Step 2 – Brown the Beef Properly

Heat olive oil in a heavy pot over high heat. Add the beef in batches, not all at once. Crowding the pot steams it instead of browning.

I let each side get deeply browned. This is not the time to poke or move things around constantly.

Step 3 – Build the Flavor Base

Once the beef is set aside, I lower the heat and add onions and garlic. They soften quickly and start picking up those browned bits left behind.

Then the bacon goes in. As it cooks, it releases fat that basically becomes seasoning for everything else.

Step 4 – Add the Vegetables

Carrots and celery go into the pot and cook for a few minutes until slightly softened.

At this point the kitchen already smells like you’ve been cooking all day, even though you haven’t.

Step 5 – Stir in Flour and Tomato Paste

I sprinkle the flour over everything and stir for about a minute. This removes the raw flour taste and helps thicken the stew later.

Tomato paste goes in next, coating everything in a deep red layer that eventually disappears into the sauce.

Step 6 – Pour in the Guinness and Stock

Now comes the good part. I slowly pour in the Guinness while stirring, scraping up anything stuck to the bottom.

Add the chicken stock, thyme, and bay leaves, then return the beef along with any juices that collected on the plate.

Step 7 – Let It Simmer Low and Slow

Bring it to a gentle simmer, cover, and let it cook for about 2 hours. I check occasionally but mostly leave it alone.

After that, I uncover it and let it simmer another 30 to 45 minutes so the sauce reduces and thickens slightly.

Step 8 – Finish and Adjust

By now the beef should be fall apart tender. I skim excess fat off the top if needed, taste for salt, and remove the herbs.

The texture should feel rich but not heavy. Somewhere between broth and gravy.

What I Learned After Making This Over and Over

This stew gets better the longer it sits. Honestly, I like it even more the next day. The flavors settle into each other and become deeper.

I started making it a day ahead if I’m serving it to people, which also removes all the stress of timing. You just reheat gently and it tastes like you worked all day.

Mashed potatoes are my favorite thing to serve it over. The stew sort of melts into them. Crusty bread works too, especially for scooping up the sauce at the bottom of the bowl.

I also learned not to rush the simmer. I tried speeding it up once with higher heat and the beef tightened instead of relaxing. Low and slow really matters here.

And one small habit I picked up. I make a little extra every time and freeze a portion. Future me is always grateful.

Tips

• Use large cuts of beef, not small cubes. Smaller pieces cook too quickly and won’t develop that slow braised texture.
• Brown the meat in batches. It takes longer but builds the foundation of the stew’s flavor.
• Don’t skip the flour step. Without it, the sauce stays thin instead of having that silky consistency.
• Keep the simmer gentle. If it’s boiling, the meat can become tough instead of tender.
• If the stew feels too thick later, add a splash of stock while reheating. It loosens right back up.
• Make it ahead whenever possible. This is one of those rare dishes that truly improves with time.
• And finally, trust the process. It looks simple, maybe even plain, but after a few hours it turns into something incredibly rich and comforting.