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

If you’re craving a cozy dinner that feels like a warm hug, look no further than this Tender Guinness Beef Stew Recipe. It’s slow-cooked comfort with deep, rich flavors that just get better the longer it simmers.

A slow cooker filled with a thick stew that has three layers: the bottom is a rich brown sauce with a smooth, slightly shiny texture; the middle layer contains chunks of orange carrot slices scattered around; the top layer shows tender pieces of browned meat and chunks of yellow potato, with sprigs of fresh green herbs and dark bay leaves mixed in. A silver spoon rests inside the stew on the right side. The cooker sits on a white marbled surface, next to a whole onion, two bright orange carrots, some green herbs, and a dark bottle of Guinness beer with a white label. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tender Guinness Beef Stew Recipe
Top Tip
How to Serve Tender Guinness Beef Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Guinness Beef Stew Recipe

Why You'll Love This Recipe

I’m always amazed at how a few simple ingredients and a little patience can turn into something so deeply satisfying. This Guinness stew isn’t just dinner — it’s an experience.

Rich, Complex Flavor: Slow cooking the beef in Guinness beer creates an unforgettable sauce.
Perfectly Tender Beef: The beef chunks become meltingly tender after slow simmering for hours.
Balanced Veggies: Carrots, celery, and onions add sweetness and texture without overpowering.
Classic Comfort Food: Pair it with creamy mashed potatoes for the ultimate hearty meal.

Ingredients & Why They Work

For this stew, I always recommend choosing quality slow-cooking beef and a good Guinness beer. These ingredients are key to achieving that rich, hearty flavor we're aiming for — plus, the veggies and herbs bring everything together beautifully.

Flat lay of fresh beef chuck cut into large chunks with visible marbling, three peeled whole carrots cut into thick slices, two celery stalks cut into pieces, two whole uncracked brown onions, three whole uncracked garlic cloves, a small pile of diced bacon, a few sprigs of fresh thyme and two bay leaves next to each other, a small mound of all-purpose flour, a small white ceramic bowl filled with deep dark Guinness beer, a small white ceramic bowl holding rich red tomato paste, a small white ceramic bowl with golden olive oil, and a small white ceramic bowl of clear chicken broth, all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For browning the beef and sautéing the aromatics without overpowering flavors.
Beef chuck (boneless): This cut breaks down perfectly when slow cooked, turning tender and juicy.
Salt and black pepper: Simple seasoning that lets all other flavors shine.
Garlic cloves: Minced for that subtle aromatic punch.
Onions: Any variety works—brown, white or yellow—to add sweetness and depth.
Bacon (or speck, pancetta): Adds smoky richness that complements the Guinness perfectly.
All-purpose flour: Gently thickens the sauce without clumping or burning.
Guinness beer: The star ingredient; it infuses the stew with its signature deep, malty flavor.
Tomato paste: Adds umami and richness to balance the stew’s flavors.
Chicken stock or broth: Provides a mild base that lets the Guinness flavor shine.
Carrots: Peeled and cut for sweetness and texture.
Celery stalks: Offers a subtle earthiness improving the stew’s complexity.
Bay leaves: Give an aromatic note that complements the herbs and beef.
Thyme (fresh or dried): Adds woodsy herbal layers to round out the flavors.

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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.

Make It Your Way

One of the best things about this Tender Guinness Beef Stew Recipe is how adaptable it is. Whether you’re catering to dietary needs or simply want to switch up the flavors, there’s plenty of room for customization to make this classic Irish stew truly your own.

Vegetarian Variation: Swap the beef for hearty mushrooms like portobello or cremini, and use vegetable broth with a splash of dark beer or stout substitute to keep the rich flavor. I’ve done this for friends who don’t eat meat, and it still delivers that cozy, robust stew experience.
Slow Cooker Method: If you’re short on stovetop time, try reducing the chicken broth by 1 cup and finishing the cooking in a slow cooker on low for 8 hours. I love coming home to this stew ready and waiting—it’s like a warm hug after a busy day.
Spicy Kick: Add a pinch of smoked paprika or a diced chili when you cook the garlic and onions for a subtle warmth. It adds a surprising depth that pairs beautifully with the Guinness beer base.
Non-Alcoholic Option: No Guinness? No problem. Use 2 cups of water with 1 tablespoon Worcestershire sauce and 2 crumbled beef bouillon cubes. I tried this when hosting a group with non-drinkers, and it still made a satisfying, comforting stew.

Step-by-Step: How I Make Tender Guinness Beef Stew Recipe

A white bowl filled with three layers: the bottom layer is smooth creamy mashed potatoes in white color, the middle layer consists of large chunks of dark brown tender meat with visible strands, scattered bright orange carrot slices, and light green celery pieces, all covered in thick, shiny rich brown gravy sauce with a slightly chunky texture; a silver spoon lifts some meat with strands falling apart, and small green herb pieces garnish the top. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Beef Chunks

Start by cutting your beef into 5 cm (2 inch) chunks. Use a sharp knife for clean cuts that help the meat cook evenly. Pat each piece dry with a paper towel—that’s key to getting a beautiful brown crust later. Then sprinkle evenly with salt and black pepper. I find doing this ahead helps the flavors really penetrate during the long cook.

Step 2: Brown the Beef to Lock in Flavor

Heat 2 tablespoons of olive oil in a heavy-based pot over high heat until shimmering. Add the beef in batches—crowding the pot will steam the meat instead of searing it. Brown each batch thoroughly on all sides, turning to get a deep golden color. Remove each batch to a plate as you go. This step builds a rich base flavor, so don’t rush it!

Step 3: Sauté Garlic, Onions & Bacon

Lower heat to medium and add a bit more oil if the pot looks dry. Toss in the minced garlic and chopped onions and cook for about 3 minutes until they soften and become fragrant. Then add the diced bacon (or pancetta) and cook until nicely browned and crispy. This mix creates a flavorful bed for the stew.

Step 4: Add Your Vegetables and Flour

Stir in the peeled, sliced carrots and celery pieces, cooking just long enough to combine the flavors—about 2 minutes. Next, sprinkle 3 tablespoons of all-purpose flour over the veggies and stir continuously for 1 minute. This cooks off raw flour taste and helps give your stew that perfect, velvety thickness.

Step 5: Pour in Guinness, Stock & Tomato Paste

Slowly add the 440 ml Guinness beer, 750 ml chicken stock, and 4 tablespoons tomato paste while stirring well to dissolve the flour and combine all ingredients evenly. Toss in 2 bay leaves and 3 thyme sprigs for that classic herbal aroma. The pot should be bubbling gently now, inviting you into the heart of the stew.

Step 6: Simmer the Beef Until Tender

Return the browned beef and any juices back into the pot, ensuring the liquid just covers the meat. Cover with the lid, reduce the heat so it bubbles gently, and let it cook for 2 hours. You’ll notice the beef slowly becoming so tender it’s on the edge of melting in your mouth. Patience here pays off!

Step 7: Reduce the Sauce and Finish

Remove the lid and simmer uncovered for an additional 30 to 45 minutes. This step thickens the sauce beautifully and lets the flavors intensify. When the beef is fall-apart tender and the sauce is silky, skim off any excess fat from the surface, discard the bay leaves and thyme sprigs, then taste and adjust salt and pepper as needed.

Step 8: Serve and Enjoy!

Ladle this luscious Tender Guinness Beef Stew Recipe into bowls and serve it up alongside creamy mashed potatoes for a soul-warming, classic Irish meal. Trust me, the slow-cooked flavours paired with the Guinness create a masterpiece worth every minute of waiting.

Top Tip

Getting the most from your Tender Guinness Beef Stew Recipe comes down to a few small tricks I've learned over countless stews—tips that really transform the dish from good to unforgettable.

Patience is key: I always make sure to brown the beef chunks well in batches, which seals in flavor. It might feel slow, but it builds that deep, hearty base you’re aiming for.
Flour technique: Instead of dusting the beef with flour before browning (which can cause burning and bitterness), I add the flour after sautéing the vegetables to gently thicken the sauce without unwanted burnt flour notes.
Skim the fat: Once the stew has finished cooking, I skim off the excess fat from the surface. This helps keep the sauce silky and rich rather than greasy—plus, it improves the overall balance of flavors.
Use fresh herbs: While dried thyme works fine, using fresh thyme sprigs adds a brightness that really lifts the stew’s earthy richness.

How to Serve Tender Guinness Beef Stew Recipe

A black frying pan is shown from above with around fourteen small pieces of raw red meat inside. The meat pieces are thick with some white fat and have a fresh, moist look. They are placed evenly in a circle in the pan. Small bubbles of clear oil surround the meat, showing it is cooking in hot oil. The pan is on a stove with a white marbled surface around it. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped parsley or a few thyme leaves scattered over the top adds a fresh pop of color and herbaceous aroma that complements the deep, meaty flavors perfectly. For a touch of indulgence, a dollop of creamy horseradish sauce on the side brings great zing and warmth.

Side Dishes

This classic Irish stew shines alongside creamy mashed potatoes—the perfect sponge to soak up every luscious drop of your rich Guinness sauce. Crusty bread, buttered green peas, or roasted root vegetables also make excellent side companions for a hearty, satisfying meal.

Make Ahead and Storage

Storing Leftovers

After cooling, transfer your leftover Tender Guinness Beef Stew into an airtight container and refrigerate. It will stay fresh for up to 3 days, and the flavors often deepen even more as it rests.

Freezing

This stew freezes beautifully! Store it in freezer-safe airtight containers or heavy-duty zip-top bags, removing as much air as possible. It keeps well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Gently reheat leftovers on the stove over low to medium heat, stirring occasionally to prevent sticking. If the sauce seems too thick, add a splash of stock or water to loosen it up while reheating.

Frequently Asked Questions:

Can I use a different type of beer instead of Guinness?

Guinness is unique for its deep, rich flavor that really defines this stew. While you can substitute with other dark beers, they won't replicate the same authentic taste. For a non-alcoholic option, try 2 cups of water with 1 tablespoon Worcestershire sauce and 2 beef bouillon cubes as noted in the recipe.

Can I make this stew in a slow cooker or oven?

Absolutely! For slow cooker, reduce broth by 1 cup, simmer on the stove before transferring to the slow cooker on low for 8 hours. For oven, bake covered at 160°C / 320°F for 2.5 hours, then uncover and reduce the sauce for 30–45 minutes as instructed.

What cut of beef works best for this stew?

Chuck, boneless short ribs, or any good quality slow-cooking beef without bones are ideal. These cuts become tender and flavorful after the long slow cook, making your stew deeply satisfying.

Can I prepare the stew in advance?

Yes! The stew tastes even better the next day. You can prepare it up to 2 days ahead and reheat gently when ready to serve.

Final Thoughts

Making this Tender Guinness Beef Stew Recipe is like giving yourself a big warm hug on a chilly day. The slow cooking, the rich flavors, and that perfect melt-in-your-mouth beef all come together to create comfort food at its finest. I hope these tips and serving ideas inspire you to enjoy this classic Irish dish with family or friends—it’s truly a meal worth savoring.