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This Guinness Beef Stew recipe is full of tender beef, hearty vegetables, and a rich tomato broth. Stovetop, Instant Pot and Crock-Pot options included!
Happy Saint Patrick! ♡
If you’re looking for a cozy Irish-inspired stew to celebrate today, this Guinness Beef Stew is always a winner. The classic trio of beef, potatoes and vegetables are gently and slowly simmered with richly seasoned Guinness broth until every bite melts in your mouth (and your house smells surprising). And when served with some nice crusty bread or ladled over a bowl of noodles, this Guinness Beef Stew is the coziest comfort food.
Thought I’d put this recipe back at the top of the site today since I’ve recently added a few updates (per your requests) with instructions on how to make this beef stew on the stovetop or in the Instant Pot or the Crock-Pot. And I’ve also added some fun new options to customize the stew to your liking.
So if you’re looking for a cozy beef stew recipe to make tonight – or any night of the year – grab a Guinness and let’s make some beef stew!
Guinness Beef Stew Ingredients
Before we move on to the full recipe below, here are some notes on the ingredients you’ll need to make this Guinness Beef Stew recipe:
- Beef: I usually use chuck roast to make beef stew, which is moderately priced and becomes very tender when slow cooked. Round roast, short ribs, sirloin or brisket would also be good options.
- Vegetables : I kept it simple with a classic stew mix of onions, carrots and potatoes. But feel free to add other stew-friendly vegetables here that you like the most.
- Seasonings: A simple blend of garlic, tomato paste, bay leaf, dried thyme and Worcestershire will serve as the classic seasoning for this stew. Feel free to also sprinkle some fresh chopped parsley on top for a splash of color and freshness.
- Beef broth: I recommend using a good quality beef broth as it will serve as the base for our broth.
- Guinness: Of course, you’ll also need a 12 ounce bottle of Guinness or your favorite stout to supplement the broth.
- Plain flour: I usually use all purpose flour to thicken the sauce. But you can alternatively make a cornstarch slurry (with equal parts cold water and cornstarch whisked together) and add it to the simmering broth until it reaches your desired thickness.
Potential Revenue Variations
Here are a few more ways to customize this Irish stew recipe if you like:
- Add the bacon: I also highly recommend dicing and frying a few strips of bacon (then using the remaining fat to sauté the vegetables) if you want to add a little extra flavor to this stew.
- Add additional vegetables: Feel free to add other stew-friendly vegetables you like, such as mushrooms, celery, cabbage, parsnips, or peas, to this recipe.
- Add the horseradish: I also like to stir horseradish into this stew just before serving to give it a bit of a kick. Or alternatively, you can add it to the start of the recipe and it will soften and sweeten a bit as it cooks.
- Use lamb: To make this stew more similar to traditional Irish stew, you can use lamb instead of beef.
- Use another beer: If Guinness or stout aren’t your thing, this stew can also be made with different types of beer (I would recommend a lager) or NA beer.
- Make it gluten-free: Avoid all-purpose flour and instead thicken the beef stew with a cornstarch slurry, made with equal parts cold water and cornstarch whisked together. Start by adding 1 tablespoon of the slurry to the simmering broth and stir for 1 minute, then add another tablespoon at a time until the broth reaches the desired thickness.
More Favorite Beef Soup Recipes
Looking for more cozy beef stew and soup recipes to try? Here are a few more of my favorites…
This Guinness Beef Stew recipe is full of tender beef, hearty vegetables, and a rich tomato broth. Instant Pot and Crock-Pot options included in notes below.
- 3 tablespoons olive oil, divided
- 3 pounds chuck roast beef, trimmed of excess fat and cut into bite-size pieces
- fine sea salt and freshly cracked black pepper
- 1 large white or yellow onion, coarsely diced
- 4 garlic cloves, pressed or minced
- 1/4 cup all purpose flour
- 1 (12 ounce) bottle of Guinness beer
- 4 cups good quality beef broth
- 3 large carrots, cut into bite-sized pieces
- 1 1/2 pounds Yukon Gold potatoes, cut into bite-sized pieces
- 3 tablespoons tomato paste
- 1 Bay leaf
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- chopped fresh parsley, for garnish
- Sear the beef. Generously season the beef with salt and pepper. Heat 1 tablespoon of oil in a large pot over high heat. Add half the beef to the skillet and sear, turning the beef once it has developed a nice brown doneness on the bottom, then repeating on several sides. Transfer the beef to a clean plate. Add 1 more tablespoon of oil to the pan, add the remaining beef, sear and transfer to a clean plate.
- Sauté the onion and garlic. Reduce the heat to medium-high and add the remaining tablespoon of oil to the pot. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, stirring occasionally. Stir in flour and cook 1 minute, stirring frequently.
- Simmer. Pour in the Guinness and use a wooden spoon to scrape the bottom of the pan to lift those delicious brown bits. Stir in beef broth, carrots, potatoes, tomato paste, bay leaf, Worcestershire, dried thyme and cooked beef (along with any accumulated juices). Cover the pot and simmer over low heat for 1 1/2 hours, stirring occasionally, until the beef is completely tender and the potatoes are tender.
- Season. Discard the bay leaf. Taste season the stew with additional salt and pepper as needed, as well as additional Worcestershire or dried thyme if desired.
- To serve. Serve hot, garnish with a pinch of fresh parsley if desired, and enjoy!
Instant Pot Instructions: Perform Instant Pot steps 1 and 2 using the “Sauté” function (or skip this step if you need to save time). Pour in the Guinness and use a wooden spoon to scrape the bottom of the pan to lift those delicious brown bits. Stir in beef broth, carrots, tomato paste, bay leaf, Worcestershire, dried thyme and cooked beef (along with any accumulated juices). Cover the pan and place the lid on sealing. Pressure cook on high for 30 minutes, followed by a 5 minute natural release, then quickly release remaining air. Add the potatoes, cover the pot and put the lid on seal. Pressure cook on high for 5 minutes, followed by quick release. Follow steps 4 and 5 to complete.
Instructions for the slow cooker: Mix all ingredients minus the flour in a large slow cooker. Cover and cook over low heat for 6 to 8 hours, or until the meat is completely tender. Prepare a slurry of cornstarch and stir it into the simmering broth until it reaches the desired level of thickness. Follow steps 4 and 5 to finish.
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