Beef and Guinness Stew

Name: Beef and Guinness Stew (Irish Slow Cooker)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 2 tbsp olive oil; 2.5 lb / 1.25 kg beef chuck (, boneless short rib or any other slow cooking beef (no bone)); 3/4 tsp each salt and black pepper; 3 garlic cloves (, minced); 2 onions (, chopped (brown, white or yellow)); 6 oz / 180g bacon (, speck or pancetta, diced); 3 tbsp flour ((all purpose/plain, Note 3 for GF)); 440ml / 14.9 oz Guinness Beer ((Note 1)); 4 tbsp tomato paste; 3 cups (750 ml) chicken stock/broth ((or beef broth - Note 4)); 3 carrots (, peeled and cut into 1.25 cm / 1/2" thick pieces); 2 large celery stalks (, cut into 2cm / 1" pieces); 2 bay leaves; 3 sprigs thyme ((or sub with 1 tsp dried thyme leaves))

Beef and Guinness Stew is a classic Irish braise where tender beef chuck is slow-cooked in Guinness beer, creating a deeply savory sauce with complex malty undertones.

🌍Irish 🏷️Guinness stew 🏷️Irish beef and guineess stew

Total

3h 10m

Servings

6

Difficulty

Expert

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recipetin Eats · by Nagi | RecipeTin Eats

Ingredients

2 tbsp olive oil

2.5 lb / 1.25 kg beef chuck (, boneless short rib or any other slow cooking beef (no bone))

3/4 tsp each salt and black pepper

3 garlic cloves (, minced)

2 onions (, chopped (brown, white or yellow))

6 oz / 180g bacon (, speck or pancetta, diced)

3 tbsp flour ((all purpose/plain, Note 3 for GF))

440ml / 14.9 oz Guinness Beer ((Note 1))

4 tbsp tomato paste

3 cups (750 ml) chicken stock/broth ((or beef broth - Note 4))

3 carrots (, peeled and cut into 1.25 cm / 1/2" thick pieces)

2 large celery stalks (, cut into 2cm / 1" pieces)

2 bay leaves

3 sprigs thyme ((or sub with 1 tsp dried thyme leaves))

14 Ingredients

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Instructions

1
Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
2
Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
3
Lower heat to medium. If the pot is looking dry, add oil.
4
Cook garlic and onion for 3 minutes until softening, then add bacon.
5
Cook until bacon is browned, then stir through carrot and celery.
6
Add flour, and stir for 1 minute to cook off the flour.
7
Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
8
Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
9
Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
10
Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
11
Serve with creamy mashed potatoes!!

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Tips & Notes

Pro tips

Sear beef in batches before braising to develop a rich crust; don't crowd the pan or it will steam instead of brown.
Bloom the tomato paste in oil for 1–2 minutes before adding liquid to deepen savory complexity.
Skim fat from the surface after cooking if desired, but a thin layer adds richness and traditional mouthfeel.
Add root vegetables (carrots, potatoes) in the last 45 minutes so they stay intact rather than dissolving into the sauce.

Substitutions

Beef stock → chicken stock (lighter body, less beef-forward but still works)
Bacon → pancetta or speck (same function, regional variation)
All-purpose flour → cornstarch, potato starch, or gluten-free blend (for thickening without gluten)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat gently on the stovetop or in the oven at 325°F until warmed through.

Common Questions

Can I use a different beer instead of Guinness?

Guinness is key to the authentic flavor profile, but a dark ale or stout will work as a substitute. Avoid lighter beers as they won't develop the same depth.