Guinness Beef Stew

Guinness Beef Stew (a.k.a Irish beef stew) is a traditional Irish dish made with lamb or mutton (or commonly with beef), root vegetables, and Guinness beer cooked low and slow in a rich brown sauce. It is tender, easy to make, hearty, and super comforting! Serve it with this Irish soda bread!

St. Patrick’s Day is almost here! Let’s celebrate it with this easy dinner idea that your whole family will surely enjoy.

If you have never had it, you’re missing one of the best stew recipes ever! It is comfort food made easy just like this Instant Pot Corned Beef and Cabbage!

It is also both dairy-free and gluten-free! 

Irish Stew

The history of beef stew dates back to Japan where historians found evidence of a rustic soup boiled over a fire.

There are variations in many countries including France (e.g beef bourguignon) and Brazil (Brazilian beef stew or picadinho de carne).

Also known as Guinness stew (Ballymaloe, Stobhach/Stobhach Gaelach), it is a hearty meal made with a tough cut of meat and veggies, tenderized by the addition of Guinness beer which gives the dish a rich flavor. As with most traditional beef stews, it tastes better the next day!

Purists state the traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. While others would also add carrots, turnips, and pearl barley.

But both agree the ingredients are simmered for up to two hours. 

In other countries such as the United States and Australia, parsnips and celery can also be added to the stew as well as mushrooms and tomatoes. Beef is the most common choice of meat.

Ingredients and Substitutions

Our Guinness beef stew is more the American version of the dish, adapted by Irish immigrants. To make it, you’ll need the following ingredients:

• Bacon – Use slices of thick-cut bacon for extra flavor and fat.
• Beef – Choose inexpensive cuts of beef such as boneless beef chuck or chuck roast (or lamb/mutton for a more traditional Irish stew).
• Seasonings  -- Basics like salt and fresh ground black pepper are enough!
• Veggies – Garlic, yellow onions (or pearl onions if you prefer), carrots, celery, potatoes (Yukon Gold), and mushrooms. But you can replace some of the above or simply add parsnips, tomatoes, and turnips.
• Sauce – Some essentials to make the sauce are cornstarch (or all-purpose flour) as the thickening agent, Guinness beer for depth of flavor (or Guinness beer substitutes or red wine although the latter is not commonly used), tomato paste for acidity, and beef broth or beef stock (or water if you prefer). If you want, you can add Worcestershire sauce as well!
• Herbs -- Bay leaves and fresh parsley  

What kind of beer goes in Guinness Stew?

As the name denotes, it is Guinness beer which not only helps tenderize the tough cut of meat but also gives the sauce a deep flavor and brown color.

Guinness Beer is so dark that it is almost black and it is so rich that has a thick, creamy foam.

What type of veggies do I need for Guinness Beef Stew?

Purists would say the traditional veggies are potatoes and onions; while others would also add carrots and turnips. 

But in the USA parsnips, celery, mushrooms, and tomatoes are often added to this beef stew.

It really depends on what you have at home or want t to have in yours.

The size shape and variety really don’t matter! So whatever you decide to use, do the following:  

• Cut the vegetables into bite-size pieces or larger if you don’t mind cutting them as you eat.
• Peel the potatoes or don’t.
• Use any variety of onions you prefer. I used yellow onions but you can use pearl onions if you want to save time cutting onions.
• Use any color of onions available to you (orange, purple, yellow, and/or white).
• I used mushrooms but you can skip them if you prefer.
• I used tomato paste but you can use chopped tomatoes.
• Garlic is key to developing flavors!
• Other vegetables you can add are parsnips, turnips, peas, green beans, and even corn. It won’t be an authentic Irish stew but you can add whatever you have at home.

What type of meat should I use for Irish Beef Stew?

The best (and least expensive) cut of beef for stews is chuck. That comes from the front shoulder of the animal and has more connective tissue.

The beef round which comes from the rear muscle is also a good choice.

The cheaper cuts of meat come from muscles that exercise more and so are tougher, containing collagen-rich connective tissues. When cooked, the connective tissues dissolve into the meat adding up to the body and richness to the stew while keeping the meat tender and moist.

Other good choices would be bone-in short ribs and oxtail as you can see in this beef oxtail. 

Can I Make this Beef and Guinness Stew with Lamb?

You, you can! In fact, the traditional Irish stew is made with lamb.

Follow the same recipe instructions substituting the beef. But be aware you may have more fat to skim off.

 The best cut must come from the shoulder area (Shoulder Arm Picnic, Shoulder Arm Roast, Blade (Boston) Roast, or Blade Steak).

How to Make Guinness Beef Stew

Here is how to make Irish beef stew in a few steps:

Stovetop Method

1. Seasoning: In order to make our Irish beef stew on the stovetop, remove the beef from the fridge about 20 minutes before cooking. Pat dry and season with salt and pepper. Reserve!
2. Meanwhile, brown the bacon: Heat a 7-quart Dutch oven or a heavy-bottom pot over medium heat and then brown the bacon until crisp, stirring once and a while (about 3-5 minutes). SEE PIC. 1 Using a slotted spoon, transfer it to a large bowl and reserve.
3. Sear the beef: Using the fat accumulated in the bottom of the pan, sear the seasoned beef on all sides until browned over medium-high heat (5 – 8 minutes). SEE PIC. 2 Transfer it to the same bowl.
4. Sauté the veggies: Reduce the heat to medium and sauté the onions for 2 minutes. SEE PIC. 3 If needed, add a little bit of olive oil. Add in the carrots, celery, potatoes, and mushrooms. Cook for 4 minutes. SEE PIC. 4 Transfer the vegetables to the bowl and set them aside. 
5. Make the sauce:
6. Add the garlic and cook for 15-30 seconds. SEE PIC. 5 Add the cornstarch (or flour) and whisk well while cooking for about 40-60 seconds. Gradually whisk in the beer. SEE PIC. 6 Then stir in the tomato paste and beef broth until the mixture is combined and smooth. SEE PIC. 7 
7. Cook the Guinness beef stew: Return the reserved beef, bacon, and veggies to the pot. Add in the bay leaves and bring mixture to a boil; then reduce heat to a low simmer. SEE PIC. 8 Cover the pot and cook for 1-½ hours. Remove lid and continue cooking for 30 more minutes, or until the sauce has reduced and thickened, and the beef is tender.
8. Serve: Adjust the seasonings. Sprinkle parsley on top and serve! 

Slow Cooker Guinness Beef Stew 

1. To make this beef stew in the slow cooker, brown the bacon over medium heat in a large skillet. Then transfer to the slow cooker using a slotted spoon. Using the fat accumulated in the pan, brown the seasoned beef over medium-high heat and then transfer it to the crockpot.
2. Reduce heat to medium and sauté the onions for 2 minutes. Add in the carrots, celery, potatoes, and mushrooms. Cook for 3 minutes. Add the garlic and sauté for 30 seconds. Transfer the veggies to a slow cooker.
3. Stir in the tomato paste, beer, beef broth, and bay leaves. Lock the lid and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
4. As soon as the time comes to an end, whisk the cornstarch with just enough water to combine and get a smooth mixture. Pour the mixture into the beef stew and mix to combine. Cover and let it rest for 20-30 minutes to thicken the sauce. If you prefer, you can keep it warm by using the warm function from the slow cooker. Add the chopped parsley before serving!

Instant Pot Irish Stew

1.  To make the Guinness beef stew in an Instant Pot or pressure cooker, press the sauté button on the Instant Pot. Sauté the bacon and transfer it to a plate or bowl using a slotted spoon. Then sear the seasoned beef until brown on all sides. Transfer to the same plate or bowl and set aside.
2. Add oil if needed, then sauté the onions for 2 minutes. Add in the carrots, celery, potatoes, and mushrooms. Cook for 3 minutes. Add the garlic and sauté for 15-30 seconds.
3. Add the bacon and beef back to the pot and stir in the tomato paste, beer, beef broth, and bay leaves.
4. Lock the lid, turn the pressure valve to sealing, and press the “Meat/Stew” button which should default to 35 minutes. It may take about 20 minutes to build up pressure.
5. When the cooking process has finished, wait for 10 – 15 minutes and release the pressure. Remove the lid!
6. In a bowl, whisk cornstarch with just enough water to combine and form a smooth mixture. Press the sauté button and add the cornstarch mixture, stirring until the sauce has thickened about 3-5 minutes. Sprinkle parsley on top and serve with crusty bread!

RECIPE FAQ’S

What to serve with

 Serve the Guinness beef stew with mashed potatoes, mashed sweet potatoes, cauliflower mash (for a low carb side), Irish soda bread, or any hard-crusted bread.

Storage

• Store cool stew in an airtight container in the fridge for 3-4 days.
• It is one of those freezer-friendly recipes! You can freeze for up to 2 months.
• Thaw in the fridge overnight and heat in the microwave or the stovetop until hot. Make sure to stir well to make the thickened sauce smooth again.

Other stew recipes to enjoy:  

• Slow Cooker Beef Stroganoff
• Moqueca
• Slow Cooker Pork Stroganoff
• Feijoada Recipe (Brazilian Black Bean Stew)
• Vegan Mushroom Stroganoff
• Ground Beef Stroganoff
• Mushroom Curry Recipe
• Brazilian Chicken Stroganoff

PIN & ENJOY!