Guinness Beef Stew is a hearty meal loaded with tender beef and veggies braised in malty Guinness Stout beer. The flavors are robust and delicious and deliver a fabulous meal filled with flavor.
Make a loaf of Brown Bread to dip into the hearty broth, and enjoy.
While many celebrate Saint Patrick's Day with Corned Beef and Cabbage, a traditional meal my family enjoys year-round is Irish Beef Stew.
Our Guinness Stew is full of veggies, making it hearty and flavorful. Guinness beer brings a rich flavor to the braised, tender beef.
Ingredients
How to Make Beef Stew
Photos always help to understand the cooking progress. The instructions are an overview. The full printable recipe is below in the recipe card section.
- Sauté bacon in Dutch Oven or soup pot. Set aside.
- Season flour with onion powder, garlic powder, salt, and black pepper and coat beef with the seasoned flour.
- Sauté the seasoned beef in the bacon drippings, until brown, set aside.
- Add in the onions, to soften, about 3 minutes. Then add remaining veggies, stir occasionally for another 3-4 minutes. This allows the bacon flavors to blend into the veggies for another level of flavor. Add back in the browned beef, dried herbs, and Guinness. Be sure to use a wooden spoon to scrape up the brown bits at the bottom of the pot.
5. Simmer the stew for about 2 ½ hours. The beef will be fork tender and the veggies soft. Serve and enjoy.
Variations:
- Beer: The clear winner ale for this soup is Guinness Beer. Other dark ales can be used such as a stout or Belgian beer.
- Vegetables: Cut the veggies into chunks. Too small of pieces will result in mushy overcooked veggies.
- Gluten-Free: Use a 1 to 1 gluten-free flour to season the beef. and help thicken the soup.
- Slow Cooker: If using the slow cooker to make this stew, take the extra time to make the bacon and brown the beef before transferring everything to the slow cooker.
Storage Tips
This is a great beef stew to make ahead of time. The flavors blend as it sits in the refrigerator for a rich flavor on the second day.
Leftovers can be stored in the refrigerator in a covered container for up to 3 days.
This is a fabulous soup to freeze or add into a meal plan. The soup can be frozen in a freezer-safe bag or container for up to 3 months. To reheat, defrost overnight in the refrigerator. Reheat over low heat until warm, about 20 minutes.
A microwave can be used to defrost and reheat. Follow manufacturer's instructions for defrosting and reheating the soup.
Serving Suggestions
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Guinness Beef Stew
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Ingredients
- 6 slices bacon
- 4 Tablespoon all-purpose flour Note 1
- 1½ teaspoon salt divided 1 and ½
- 1½ teaspoon pepper divided 1 and ½
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 pounds bottom round roast beef, cubed Note 2
- 2 Tablespoons avocado oil (if needed) Note 3
- 1 medium diced yellow onion
- 4 cloves minced garlic
- 3 large chopped white potatoes (peeled)
- 1 large chopped sweet potato (peeled)
- 2 large chopped parsnips (peeled)
- 3 large chopped carrots (peeled)
- 2 stalks chopped celery
- 14 ounce can, Guinness Stout
- 32 ounce beef broth
- 1 teaspoon ground marjoram
- 1 teaspoon dried parsley
- 1 teaspoon ground thyme
- ½ teaspoon black pepper
Instructions
- In a large Dutch oven or soup pot, over medium heat, add 6 slices bacon. Saute until cooked through, remove from heat. Chop into small pieces and set aside. Leave the bacon drippings in the pot.
- While the bacon cooks, in a shallow bowl, combine the 4 Tablespoon all-purpose flour, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
- Dredge the 2 pounds bottom round roast beef, cubed in the seasoned flour mixture.
- In the Dutch oven, over medium heat, heat the bacon drippings, add the seasoned beef to brown in batches.
- Remove the browned and seasoned beef from the pot, set aside.
- If needed, add 2 Tablespoons avocado oil to pan to heat. Stir in 1 medium diced yellow onion and saute about 3 minutes to soften the onion. Mix in 4 cloves minced garlic, and saute for about 30 seconds to bloom the flavor in the garlic Place potatoes, sweet potatoes, parsnips, carrots, celery, and garlic into the pot. Saute approximately 3 minutes, veggies will soften and absorb the bacon drippings.
- Add in 3 large chopped white potatoes, 1 large chopped sweet potato, 2 large chopped parsnips, 3 large chopped carrots, and 2 stalks chopped celery, saute 3 minutes.
- Pour in 14 ounce can, Guinness Stout and use a wooden spoon to continue to bring up any brown bits at the bottom of the pan. (this adds flavor to the stew) Pour in 32 ounce beef broth.
- Add the aromatics, 1 teaspoon ground marjoram, 1 teaspoon dried parsley, 1 teaspoon ground thyme, ½ teaspoon salt, and ½ teaspoon black pepper.
- Increase the heat on the stove to high, bring the stew to a quick boil. Reduce heat to low and simmer for about 2 to 2½ hours. The beef will be fork tender and the veggies will be soft. Taste for seasoning, if needed, adjust seasoning. Serve and enjoy.
