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; 3/4 tsp salt; 3/4 tsp black pepper; 3 garlic cloves, minced; 2 onions, chopped; 6 oz bacon, diced; 3 tbsp all purpose flour; 440 ml Guinness Beer; 4 tbsp tomato paste; 3 cups chicken stock; 3 carrots, peeled and cut into 1/2 inch pieces; 2 large celery stalks, cut into 1 inch pieces; 2 bay leaves; 3 sprigs thyme

If you're craving a rich, hearty dish that warms you from the inside out, this Tender Guinness Beef Stew Recipe is about to become your new go-to. Slow-cooked chunks of beef soak up that iconic Guinness beer flavor, making every bite a comforting celebration of traditional Irish cooking.

A close-up view of a thick stew inside a black slow cooker shows multiple layers of brown and orange chunks. The stew contains juicy pieces of browned meat, bright orange carrot slices, and pale yellow potato cubes in a rich brown sauce. There are green herb sprigs and whole bay leaves floating on top, adding texture and freshness. A metal spoon is partially submerged in the stew. Surrounding the slow cooker, there are fresh whole vegetables, including an onion and carrots, plus a bottle of dark Guinness beer on a white marbled surface. 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 genuinely can’t get enough of this stew—it's like a warm hug on a chilly day. Whether you're cooking for family or friends, the depth of flavors here always impresses and comforts simultaneously.

Rich flavor depth: The Guinness beer adds a unique, complex note you just can’t replicate with anything else.
Perfectly tender beef: Slow cooking transforms chuck into melt-in-your-mouth goodness.
Comfort food at its best: Ideal served alongside creamy mashed potatoes for that classic combo.
Simple ingredients: Common pantry staples come together to create an extraordinary meal.

Ingredients & Why They Work

Before you start, make sure to grab good-quality beef chuck and a bottle of Guinness—these are the stars of the show! The rest are classic stew staples, each adding its own layer of goodness.

Flat lay of fresh raw beef chuck cut into chunky cubes, three whole uncracked brown garlic cloves, two whole peeled yellow onions, diced fresh streaky bacon, a small mound of all-purpose flour on a white ceramic plate, a small white ceramic bowl filled with dark Guinness beer, a small white ceramic bowl of vibrant red tomato paste, a small white ceramic bowl of golden olive oil, a small white ceramic bowl containing clear golden chicken broth, three peeled whole carrots cut into thick rounds, two fresh celery stalks cut into chunks, two fresh green bay leaves, and three sprigs of fresh thyme, all arranged in perfect symmetry 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 a nice sear and a subtle fruity base flavor.
Beef chuck: A tough cut that becomes tender and succulent with slow cooking.
Salt and black pepper: Essential seasoning to bring out the beef’s natural flavor.
Garlic cloves: For that comforting aromatic punch.
Onions: Adds sweetness and depth when sautéed.
Bacon: Smoky saltiness that enhances the stew’s richness.
All purpose flour: To thicken the stew sauce just right.
Guinness Beer: The secret ingredient for authentic Irish flavor.
Tomato paste: Adds brightness and layers of umami.
Chicken stock: Creates a mild yet flavorful stew base.
Carrots: Bring sweetness and texture to the mix.
Celery stalks: Adds subtle earthy notes and crunch.
Bay leaves: Infuse gentle herbal aroma as the stew simmers.
Thyme sprigs: Provide fresh, woodsy flavor that's classic in stews.

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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

The Tender Guinness Beef Stew Recipe is wonderfully versatile, inviting you to tailor it to your taste or dietary needs. Whether you want to add a special twist or adapt it for different cooking methods, there are plenty of ways to make this classic Irish dish your own.

Vegetarian Variation: While this stew is all about tender beef, you can swap out the meat for hearty mushrooms like portobellos or a mix of root vegetables. Use vegetable broth and skip the bacon for a deliciously rich meat-free version.
Slow Cooker Friendly: For those who love set-it-and-forget-it meals, this stew works beautifully in a slow cooker. Just reduce the chicken stock by one cup, bring the liquid to a simmer on the stove first, then transfer everything to your slow cooker. Cook on low for about 8 hours until the beef melts in your mouth.
Pressure Cooker Shortcut: In a hurry but craving that deep Guinness flavor? Use a pressure cooker to reduce the cooking time to 40 minutes on high. It’s the perfect balance between speed and tenderness.
Alcohol-Free Alternative: If you need to avoid alcohol, substitute the Guinness with 2 cups of water, 1 tablespoon Worcestershire sauce, and 2 crumbled beef bouillon cubes. It won’t be a traditional Irish stew, but it delivers all the hearty flavors you want in a comforting beef stew.
Seasonal Spin: Try adding parsnips or turnips with the carrots and celery in colder months for added sweetness and earthiness. Fresh herbs like rosemary can complement the thyme for a subtle fragrant boost.

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

The image shows a white bowl filled with a rich, dark brown stew with thick sauce. Inside the stew are large chunks of tender meat, some shredded, along with orange carrot slices and green celery pieces. The stew sits on a bed of creamy, smooth mashed potatoes that are pale off-white in color. A silver spoon rests on the right side of the bowl, scooping up some shredded meat and sauce. The bowl is placed on a white marbled surface with a piece of dark blue fabric partially underneath. The stew is garnished with small green herb pieces scattered around the top photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Beef

Start by cutting 2.5 pounds of boneless beef chuck into 2-inch pieces. Pat each chunk dry – this is key to getting a great sear later on. Then, sprinkle all over with ¾ teaspoon salt and ¾ teaspoon black pepper evenly. The seasoning penetrates the beef during cooking, building a deep flavor base right from the start.

Step 2: Brown the Beef in Batches

Heat 2 tablespoons of olive oil in a heavy-based pot over high heat. Adding the beef in batches prevents steaming and helps develop a rich brown crust on all sides. Once well-browned, transfer the pieces to a plate and repeat until all beef is beautifully caramelized. This step locks in flavor and juices essential to a tender stew.

Step 3: Sauté Garlic, Onions and Bacon

Lower the heat to medium and add a touch more oil if the pot looks dry. Toss in 3 minced garlic cloves and 2 chopped onions, cooking for about 3 minutes until they soften and become fragrant. Then add 6 ounces of diced bacon and cook until it's browned and fragrant, releasing smoky richness into the base.

Step 4: Add Carrots and Celery

Stir in 3 peeled and cut carrots along with 2 large celery stalks chopped into hearty pieces. Cooking the vegetables briefly with the bacon brings out their natural sweetness and begins the flavor building in your stew.

Step 5: Make a Thickening Roux

Sprinkle 3 tablespoons of all-purpose flour over the mixture, stirring constantly for 1 minute. This cooks off the raw flour taste and prepares your stew to develop a luscious, thick sauce. Avoid tossing the beef in flour beforehand to keep the sauce silky and prevent any burnt flour flavors.

Step 6: Pour in Guinness, Stock, and Tomato Paste

Next, add 440 ml of Guinness Beer along with 3 cups of chicken stock and 4 tablespoons of tomato paste. Stir well to dissolve the flour and combine all the ingredients evenly. Toss in 2 bay leaves and 3 sprigs of fresh thyme for that beautiful herbal aroma that elevates the stew.

Step 7: Return the Beef and Simmer

Place the browned beef back into the pot, including any juices that collected on the plate. Make sure the liquid just covers the contents—this ensures even cooking. Cover the pot, reduce the heat to maintain a gentle bubble, and let it simmer for 2 hours. This low and slow method is what makes the beef tender and succulent.

Step 8: Reduce Sauce and Finish Cooking

After 2 hours, remove the lid and let the stew simmer uncovered for another 30 to 45 minutes. This step thickens the sauce beautifully and makes the beef so tender it falls apart at the touch. Skim off any excess fat that rises to the surface. Finally, adjust salt and pepper to taste, and remove the bay leaves and thyme sprigs.

Step 9: Serve and Enjoy

Ladle your Tender Guinness Beef Stew Recipe into bowls and serve with creamy mashed potatoes for the perfect comforting Irish dinner. The rich, complex flavors will warm you from the inside out—just like a cozy hug on a chilly evening.

Top Tip

Making a Tender Guinness Beef Stew Recipe that melts in your mouth is all about patience and a few key techniques. Here are my personal best tips to help you achieve stew perfection every time.

Brown the Beef Properly: Take your time to brown the beef chunks in batches over high heat. This builds depth of flavor and seals in the juices. Trying to brown too much at once lowers the temperature and leaves the meat steaming, not searing.
Use Guinness for Authentic Flavor: The famous dark Irish beer is essential! It infuses the stew with rich complexity you won't get from substitutes. If you need a non-alcoholic option, use the recommended mix but know it won’t deliver the exact same charm.
Skip Dusting Beef with Flour: Instead of coating the meat with flour before browning, add flour after the veggies and bacon are sautéed. This prevents any burnt flour taste and gives your sauce a smooth, thick texture.
Simmer Low and Slow: Cooking the stew with a gentle bubble for 2 hours, then uncovered for 30-45 minutes to reduce the sauce, is key. Resist the urge to rush this step; it’s what makes the beef ultra tender and the sauce beautifully concentrated.

How to Serve Tender Guinness Beef Stew Recipe

The image shows a black frying pan on a stove with several pieces of raw red meat cooking in bubbling oil. The meat pieces are cut into small, irregular cubes with visible white fat lines. The surface beneath the pan is a white marbled texture. The pan handle is partially visible on the right side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your stew’s presentation and add a fresh pop of flavor, sprinkle chopped fresh parsley or chives right before serving. A dollop of creamy horseradish sauce or a spoonful of sour cream can also add delightful creaminess and subtle heat that pairs beautifully with the stew’s rich depth.

Side Dishes

Creamy mashed potatoes are the classic companion to this hearty stew, soaking up every drop of that luscious Guinness-infused sauce. You can also serve it with buttered crusty bread for sopping, or even a side of steamed green beans or roasted root vegetables for some extra balance and color on the plate.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover stew to an airtight container and store it in the refrigerator. It’ll stay fresh for up to 3 days, making it a perfect make-ahead meal for busy weeknights.

Freezing

Tender Guinness Beef Stew Recipe freezes wonderfully! Portion the stew into freezer-safe containers or heavy-duty zip-lock bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheat the stew slowly over low-medium heat on the stovetop, stirring occasionally until warmed through. If the sauce has thickened too much in storage, stir in a splash of chicken stock or water to loosen it up and maintain that perfect silky texture.

Frequently Asked Questions:

Can I use a different beer instead of Guinness?

Guinness is key for the authentic flavor in this stew. While you can try other stouts or dark ales, they won't quite replicate the rich taste Guinness provides. For alcohol-free options, consider substituting with water, Worcestershire sauce, and beef bouillon cubes as described in the recipe notes.

What cut of beef works best for this stew?

Beef chuck is ideal for this stew because it’s well-marbled and becomes wonderfully tender when cooked low and slow. Avoid lean cuts that can dry out or become tough during the long cooking time.

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

Absolutely! You can slow cook it on low for 8 hours or use a pressure cooker on high for 40 minutes. See the recipe notes for detailed instructions. Both methods work well but the stovetop option gives you more control over thickening the sauce.

Should I skim off the fat from the stew?

Skimming the fat from the surface after cooking is recommended for a cleaner taste and less greasy texture. It also helps the sauce appear more appealing and less oily on the plate.

Final Thoughts

This Tender Guinness Beef Stew Recipe holds a special place in my kitchen—a true crowd-pleaser that warms hearts and bellies alike. With just a bit of patience, good quality ingredients, and that magical splash of Guinness, you’ll have a deeply satisfying meal ready to enjoy whenever the craving for comfort hits. So grab your pot, take your time, and I promise this stew will reward you with its rich flavors and tender beef every single time.