Can I make this stew in the oven instead of on the stovetop?

Absolutely! Prepare the stew as directed through the simmering stage, then transfer the covered Dutch oven to a 350°F oven for 2½ hours. Remove the lid for the final 30 minutes to allow the stew to thicken. The oven provides more consistent, all-around heat which can improve texture.

What if I don't have beef broth on hand?

No problem! You can substitute beef stock, chicken broth, or even dissolve 1-2 beef bouillon cubes in 1½ cups of hot water. Each option will provide the necessary flavor base, though beef stock or broth will deliver the most authentic taste.

Which potatoes work best in this stew?

Yukon gold potatoes are ideal because they hold their shape while absorbing flavor. Russet potatoes make a good substitute, but avoid new potatoes which can become too soft. Whatever you choose, keep the chunks fairly large (about 1-inch) so they don't disintegrate during the long cooking process.

Can I make this in a slow cooker?

Definitely! Brown the meat and cook the bacon, onions, garlic, and flour as directed. Transfer everything to a slow cooker, add the remaining ingredients, and cook on low for 7-8 hours or high for 4-5 hours. For the best texture, remove the lid for the last hour to allow some liquid to evaporate and the stew to thicken.

Classic Irish Beef Stew with Guinness Recipe

Name: Classic Irish Beef Stew with Guinness Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Irish
Ingredients: 2 lbs beef chuck, boneless; Salt for seasoning; Ground black pepper for seasoning; 8 slices bacon; 3 white onions, chopped; 3 cloves garlic, minced; ⅓ cup all-purpose flour; 18 oz Guinness or other dark beer; 1½ cups beef broth; ¼ cup tomato paste; 2 large carrots, peeled and sliced; 2 large celery ribs, sliced; 1½ cups Yukon gold potatoes, cut into 1-inch cubes; 2 teaspoons Worcestershire sauce; 1 teaspoon granulated sugar; 1 teaspoon ground black pepper; ½ teaspoon dried thyme; 1 bay leaf

This hearty Classic Irish Beef Stew with Guinness transforms simple ingredients into a rich, soul-warming dish that’s perfect for cold evenings or whenever you crave authentic comfort food. The Guinness beer adds incredible depth without overpowering, creating a velvety sauce that perfectly coats tender beef chunks and vegetables. While it does require some simmering time, the actual hands-on preparation is straightforward and well worth the wait.

Why You’ll Love This Recipe

Deep, Complex Flavors: The combination of Guinness, beef, and bacon creates an incredible depth of flavor that simply can’t be achieved with shortcuts.
One-Pot Wonder: Everything cooks in a single Dutch oven, meaning fewer dishes and more concentrated flavors.
Perfect for Entertaining: This stew actually tastes better the next day, making it ideal for preparing ahead when hosting friends or family.
Customizable: Adjust the vegetables or cooking method to suit your preferences while maintaining the rich Irish character.

Ingredients You’ll Need

Beef Chuck: Provides the perfect balance of meat and fat that becomes incredibly tender during slow cooking. Look for marbling throughout for the best flavor.
Bacon: Adds smokiness and richness to the base of the stew. The rendered fat is pure gold for searing the beef.
Onions & Garlic: Creates the aromatic foundation that elevates the entire dish. Don’t rush this step!
Flour: Works as a thickening agent that gives the stew its hearty consistency. It also helps create a beautiful crust on the meat.
Guinness: The star ingredient that brings authentic Irish character and remarkable depth. Its slight bitterness balances beautifully with the sweet elements.
Beef Broth: Enhances the meaty flavor and provides necessary liquid for proper cooking.
Tomato Paste: Adds umami richness and helps thicken the stew while balancing the beer’s bitterness.
Root Vegetables: Carrots and potatoes become infused with the rich broth while maintaining their texture.
Celery: Adds subtle flavor and pleasant texture to the finished stew.
Worcestershire Sauce: Brings savory tanginess that complements the beef perfectly.
Herbs & Seasonings: The bay leaf, thyme, and black pepper provide traditional Irish stew flavors without overwhelming the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Alcohol-Free

Replace the Guinness with additional beef broth (3½ cups total) and increase Worcestershire sauce to 1 tablespoon for depth of flavor without the beer.

Seasonal Twist

Add parsnips or turnips along with the other vegetables for a more rustic, traditional approach.

Pressure Cooker Version

Reduce cooking time to 40 minutes on high pressure with a 15-minute natural release for busy weeknight preparation.

Hearty Addition

Stir in frozen peas during the last 5 minutes of cooking for a pop of color and sweetness.

How to Make Classic Irish Beef Stew with Guinness

Step 1: Prepare and Season the Beef

Cut beef chuck into 1½-inch chunks, season generously with salt and pepper, and set aside. This allows the meat to come to room temperature for better browning.

Step 2: Cook the Bacon

In a Dutch oven over medium heat, fry bacon strips until crispy. Remove and crumble the bacon, but leave that liquid gold (bacon fat) in the pot for searing the beef.

Step 3: Sear the Beef

Working in small batches to avoid crowding, sear the beef chunks in the bacon fat until deeply browned on all sides. Transfer to a plate as you go.

Step 4: Build the Flavor Base

In the same pot, sauté onions until softened and translucent, about 5 minutes. Add garlic and cook for just one minute until fragrant. Sprinkle flour over the mixture and cook until golden, stirring continuously.

Step 5: Deglaze and Create the Stew Base

Pour in the Guinness, using a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pot. Whisk in beef broth and tomato paste until smooth.

Step 6: Combine and Simmer

Return beef and bacon to the pot. Add carrots, celery, potatoes, Worcestershire sauce, sugar, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours until the beef is fork-tender.

Step 7: Reduce and Thicken

Remove the lid and continue simmering for an additional 30 minutes until the stew reaches your desired thickness. Remove the bay leaf before serving.

Pro Tips for Making the Recipe

Don’t Skip the Sear: Taking time to properly brown the meat creates incredible flavor through the Maillard reaction. Work in small batches so the meat sears rather than steams.
Layer Your Flavors: Build flavor in stages—bacon, then beef, then vegetables—for a more complex final dish.
Skim if Needed: If excessive fat rises to the surface during simmering, skim it off with a large spoon for a cleaner-tasting stew.
Be Patient: The long, slow cooking process is what transforms tough beef into tender morsels and creates a velvety sauce.

How to Serve

Perfect Pairings

Serve with crusty Irish soda bread or a rustic country loaf for sopping up every last bit of that incredible sauce.

Traditional Accompaniments

A simple side of buttered cabbage or mashed potatoes complements the rich stew beautifully.

Beverage Match

A pint of Guinness naturally pairs perfectly, but a robust red wine like Cabernet Sauvignon also works wonderfully.

Make Ahead and Storage

Storing Leftovers

This stew actually improves with time! Store in airtight containers in the refrigerator for up to 3 days. The flavors will continue to develop and deepen.

Freezing

Portion cooled stew into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months for convenient future meals.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth if needed to reach desired consistency. Stir occasionally to prevent sticking.

FAQs

Can I make this stew in the oven instead of on the stovetop?

Absolutely! Prepare the stew as directed through the simmering stage, then transfer the covered Dutch oven to a 350°F oven for 2½ hours. Remove the lid for the final 30 minutes to allow the stew to thicken. The oven provides more consistent, all-around heat which can improve texture.
What if I don’t have beef broth on hand?

No problem! You can substitute beef stock, chicken broth, or even dissolve 1-2 beef bouillon cubes in 1½ cups of hot water. Each option will provide the necessary flavor base, though beef stock or broth will deliver the most authentic taste.
Which potatoes work best in this stew?

Yukon gold potatoes are ideal because they hold their shape while absorbing flavor. Russet potatoes make a good substitute, but avoid new potatoes which can become too soft. Whatever you choose, keep the chunks fairly large (about 1-inch) so they don’t disintegrate during the long cooking process.
Can I make this in a slow cooker?

Definitely! Brown the meat and cook the bacon, onions, garlic, and flour as directed. Transfer everything to a slow cooker, add the remaining ingredients, and cook on low for 7-8 hours or high for 4-5 hours. For the best texture, remove the lid for the last hour to allow some liquid to evaporate and the stew to thicken.

Final Thoughts

This Classic Irish Beef Stew with Guinness is more than just a meal—it’s a celebration of Irish culinary tradition that brings people together. The marriage of tender beef, velvety Guinness-infused sauce, and hearty vegetables creates a dish that’s both satisfying and memorable. While it takes some time to develop those incredible flavors, most of that time is hands-off, allowing you to enjoy the incredible aromas filling your home. Whether you’re celebrating St. Patrick’s Day or simply craving comfort food on a chilly evening, this stew delivers warmth and satisfaction with every spoonful. So grab your Dutch oven, pour yourself a small glass of Guinness (chef’s privilege!), and prepare to create a truly special meal your family will request again and again.