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Irish Guinness Beef Stew

A deep, hearty, richly flavored Irish stew inspired by the bowls served in Dublin’s Temple Bar district. Tender beef chuck simmers low and slow with smoky bacon, root vegetables, Guinness stout, tomato paste, and classic Irish herbs. The stout adds a signature malty depth while the long braise creates melt-in-your-mouth beef and a thick, velvety gravy. Even better the next day, this comforting stew pairs perfectly with crusty country bread or Irish soda bread.

Servings: 6 servings
Total Time: 175 min
Pan: Dutch oven (5–7 quart)

Ingredients

Stew
  • 6 ounces bacon, diced
  • 2 pounds beef chuck, cut into 1-inch pieces
  • 3 tablespoons all-purpose flour
  • 2 yellow onions, chopped
  • 3 cloves garlic, minced
  • 4 medium potatoes, cut into 1-inch pieces
  • 2 large carrots, chopped into 1/2-inch pieces
  • 2 ribs celery, chopped into 1/2-inch pieces
  • 1 large parsnip, chopped into 1/2-inch pieces
  • 16 ounces Guinness Extra Stout
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 2 bay leaves
  • Salt and pepper to taste
Irish Guinness Beef Stew

Instructions

  1. Prepare the beef Cut **2 pounds beef chuck** into 1-inch pieces. Sprinkle with **salt**, **pepper**, and **3 tablespoons flour**, tossing to coat evenly.
  2. Cook the bacon In a Dutch oven, cook **6 ounces diced bacon** over medium heat until browned. Remove with a slotted spoon, leaving the drippings in the pot.
  3. Brown the beef Working in batches, brown the floured beef in the bacon drippings, about 4–5 minutes per side. Transfer browned beef to a bowl and repeat with remaining pieces.
  4. Sauté onions and garlic Add **2 chopped yellow onions** to the Dutch oven and cook about 10 minutes, adding oil if needed. Stir in **3 minced garlic cloves** and cook 1 minute.
  5. Add vegetables Add **4 potatoes**, **2 carrots**, **2 ribs celery**, and **1 parsnip**, cooking about 5 minutes until slightly softened.
  6. Deglaze with Guinness Pour in **16 ounces Guinness Extra Stout**. Bring to a boil and scrape up the browned bits from the bottom of the pot. Boil 2 minutes.
  7. Add liquids and seasoning Return the beef and bacon to the pot. Add **1 cup beef broth**, **2 tablespoons Worcestershire**, **1/4 cup tomato paste**, **1 teaspoon thyme**, **1 teaspoon rosemary**, **1 1/2 teaspoons salt**, **1/4 teaspoon pepper**, and **2 bay leaves**. Stir well.
  8. Braise the stew Cover the Dutch oven with a lid and transfer to a preheated **325°F oven**. Braise for **2 hours** until the beef is very tender.
  9. Finish and serve Remove from the oven. Adjust salt and pepper to taste. Serve hot with crusty bread or Irish soda bread.

Notes

  • The stew is even better the next day after flavors deepen.
  • Guinness Extra Stout provides the best flavor; avoid sweet stouts.
  • If the stew thickens too much, thin with extra beef broth.

Tags

stew beef Irish Guinness comfort food