Guinness Beef Stew is a hearty meal loaded with tender beef and veggies that have been braised in malty Guinness Stout beer. The flavors are robust and delicious and deliver a fabulous meal loaded with comfort. Make a load of Brown Bread to dip into the hearty broth, and enjoy.
Guinness Beef Stew
An easy meal to feed a crowd for any day. When it comes to celebrating Saint Patrick's Day, this is a traditional favorite in our home.
While many celebrate Saint Patrick's Day with Corned Beef and Cabbage, which is delicious. A traditional meal my family enjoys year round is this Irish Beef Stew. Lamb is also a great option but I make that when the hubs isn't home as he doesn't care for the flavor of lamb.
This stew loads up on lots of veggies which makes it super hearty and loaded with flavor. Guinness beer brings a rich flavor to the beef which becomes fall apart tender after being cooked.
The ingredients for this amazing stew has its stability from chuck beef and Guinness beer. The vegetables are the area of huge flexibility. The favorites of my family are the root of this stew for us.
However, feel free to make adjustments to vegetables and use your favorites.
Photos always help to understand the cooking progress. The instructions here 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.
FAQs and Tips
- The clear winner ale for this soup is Guinness Ale, however, other dark ales can be used such as a stout or Belgian beer. A great choice for an Octoberfest style stew.
- Cut the veggies into chunks. Too small of pieces will result in mushy overcooked veggies.
- Gluten-free white flour can be used to season the beef and help thicken the soup.
- If you decide to use 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.
- If you prefer this very thick, more flour or cornstarch can be added to the broth.
This is a great beef stew to make ahead one day. The flavors blend as it sits in the fridge for amazing flavor the second day.
Leftovers can be stored in the fridge 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 fridge and reheat in a soup pot or Dutch oven over low heat until warm, about 20 minutes.
A microwave can be used to defrost and reheat. Follow manufacturers instructions for defrosting and reheating the soup.
Serve with a slice of crusty bread or Irish Soda Bread.
Air Fryer Biscuits would be perfect to dip into the delicious broth and soak up the flavors, yum.
Some other hearty recipes you may enjoy are Guinness Beef Mushroom Pie, another Irish traditional recipe loaded with flavor from Guinness ale with a buttery pastry topping.
Instant Pot Braised Short Ribs, these are beyond fabulous and will quickly become a family favorite.
Lentil Stew is a vegetarian option for a hearty meal that we just love. It's loaded with with flavor and another great meal plan recipe.
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Guinness Beef Stew
- 6 ounces bacon, about 6 slices
- 4 Tablespoon all-purpose flour Note 1
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 pounds bottom round roast beef, cubed Note 2
- 1 onion, peeled and diced
- 3 white potatoes, peeled and chopped
- 1 sweet potato, peeled and chopped
- 2 parsnips, peeled and chopped
- 3 carrots, peeeled and chopped
- 2 stalks chopped celery
- 4 cloves garlic, peeled and minced
- 14 oz Guinness Stout, can
- 32 oz beef broth
- 1 teaspoon dried marjoram
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- In a large Dutch oven or soup pot, over medium heat, add the bacon slices. 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 flour, salt, pepper, onion powder, and garlic powder.
- Dredge the cubed beef in the seasoned flour mixture.
- In the Dutch oven, over medium heat, in the bacon drippings, add the beef to brown. Don't overcrowd the pot with the beef. Brown the beef in batches.
- Remove the browned beef from heat, set aside.
- 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 the Guinness Stout to the pot. Scrape up all the brown bits from the bottom of the pot. (this adds flavor to the stew)
- Add in the beef broth.
- Add the dried marjoram, parsley, and thyme.
- Increase the heat on the stove to high, bring the stew to a quick boil. The beef will be fork tender and the veggies will be soft. Taste for seasoning, if needed, adjust seasoning. Serve and enjoy.