Recipe

This post may contain affiliate links. Read our disclosure policy here.

This Irish beef stew is rich, hearty, and made with Guinness for that signature deep, robust flavor that makes this recipe iconic.

If it's your first time making Irish beef stew, this recipe keeps it simple and provides easy-to-follow instructions, just like my mother-in-law taught me.

Guinness Irish Stew

I learned this Irish beef stew recipe from my mother-in-law, who picked it up from her neighbor in the Irish Channel neighborhood of New Orleans. After teaching me how to make a simple beef stew, she showed me this version that’s made with Guinness beer for that rich, deep flavor. I’ve kept this recipe just the way she taught me.

While many people associate this dish with St. Patrick's Day, it's one of those cozy, slow-simmered meals that's perfect for any weekend when you want to fill your kitchen with incredible aromas and serve something unforgettable.

Ingredients

I learned to make this with cubed beef, the one for stews in the supermarket, or sometimes I cube a beef shoulder roast when it’s on sale. Lamb is the traditional, but it was always out of my budget. Onions, carrots, celery, and potatoes form the hearty base of the stew. A can of Guinness and beef stock provide the liquid, while garlic and thyme (dried or fresh) serve as the aromatics, along with salt and pepper for seasoning.

How to Make Beef Irish Stew

The recipe card includes all the detailed instructions for making this Irish beef stew. Here is a quick overview:

Brown the beef pieces, in batches, for 2 to 3 minutes. Do this in batches so they sear and not steam.
Sauté the onions and garlic, then scrape the little tidbits from the bottom of the pan with some of the stock. What the beef left there will add lots of flavor to the stew.
Add the rest of the broth, the Guinness, and the rest of the ingredients to the pot, and bring it to a boil.
Simmer covered for about 1h 15 minutes, until the beef is tender. Some of the potatoes will fall apart, that’s ok. Then add the slurry to thicken it and simmer for 10 more minutes.
Ladle the stew into bowls and serve it with your favorite crusty bread.

Serving Suggestions

This Irish beef stew is a complete meal that gets even better when you enjoy it with crusty bread, whole wheat biscuits, or served with mashed potatoes. So good!

Irish Beef Stew (beginner-friendly)

Servings: 8

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

This Irish beef stew is rich, hearty, and made with Guinness for that signature deep, robust flavor that makes this recipe iconic.

5 from 3 votes

Print Pin

Ingredients

3 tablespoons oil
2 pounds beef cubes, excess fat trimmed
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth (32oz carton)
2 tablespoons tomato paste
15 ounce can Guinness beer
1 ½ pounds yellow potatoes, peeled and cubed
4 carrots, chopped into 1-inch pieces
1 teaspoon dried thyme, or 2 sprigs fresh
2 tablespoons cornstarch

Instructions

Season and brown the beef:

Pat dry the beef cubes with a paper towel on a large board. Then, season them with salt and pepper.
Heat a large Dutch oven or soup pot over medium-high heat. Once hot, add the oil and warm it up for about 30 seconds. Use kitchen tongs to place the seasoned beef pieces in the oil, as many as you can fit in a single layer, but leaving about ½-inch between each piece. You don't want to over-crowd the pan; otherwise, steam will release.
Brown the beef cubes for 2 to 3 minutes per side, removing them onto a plate and repeating the process with the remaining beef cubes. Add a bit more oil if needed between batches, but leave the beef tidbits in the bottom of the pot.

Make the stew:

Add about a tablespoon of additional oil to the pot, add the chopped onions, and sauté them for 3 minutes, until they’ve softened. Add the garlic and stauté it for 30 seconds until fragrant.
Add about a cup of the beef broth to the pot with the onions and bring it to a simmer, while using the wooden spatula to scrape the tidbits at the bottom of the pan. Add the rest of the beef broth, the Guinness, and the tomato paste, and stir to combine and dissolve it.
Add the beef back into the pot along with the potatoes, carrots, and dried thyme. Bring the stew to a boil, reduce the heat to medium-low, cover with a lid, and simmer for 1 hour.
After 1 hour, check that the beef is tender by placing a piece on a plate and separating the meat with two forks. If it separates easily, proceed to the next step; otherwise, continue simmering for another 15 minutes and check again. This varies by the size of the stew pieces.
When the beef is ready, mix the cornstarch and ⅓ cup of cold water in a small dish. Add the slurry to the simmering stew, stir to mix it in, and then simmer for an additional 10 minutes.

Serve and store:

Ladle the stew into bowls.
Once the stew has cooled, transfer it to an airtight container and refrigerate for up to 4 days. Or, freeze in a zip bag or an airtight container for up to 3 months. Let it thaw overnight in the fridge and heat it up over low heat in a pot.