Guinness and Beef Stew

Guinness and Beef Stew. A classic comfort meal in celebration of St. Patrick’s Day. ☘️ It is the perfect meal to have on hand the next day, if you get a little carried away celebrating your honorary Irish heritage on the 17th! 🍻

This classic dish combines tender chunks of beef, savoury bacon, and a robust Guinness beer broth, simmered to perfection with aromatic vegetables and herbs. Served over creamy mashed potatoes, it’s the ultimate comfort food for chilly evenings or festive gatherings. Follow our simple instructions to create this soul-warming meal.

Ingredients

• Boneless stewing beef 
• Salt 
• Freshly ground
• Bacon 
• Cooking onions
• Celery stalks 
• Carrots 
• Garlic cloves 
• Tomato paste
• Guinness Beer 
• Fresh thyme
• Sugar
• Beef broth 
• Frozen peas
• Mashed potatoes, for serving

See recipe card for quantities.

Instructions

Season the beef cubes with ½ teaspoon salt and ½ teaspoon black pepper.

Heat a 5-quart Dutch oven over medium heat. Add in the bacon and cook until it is crisp, 5 to 8 minutes.

Using a slotted spoon transfer the bacon to a large plate leaving the fat in the pot. Turn heat to medium-high, then sear the beef cubes in batches in the hot fat. About 2 minutes per side until browned, 4 minutes total. Use tongs to remove the beef to the plate with the bacon, leaving fat in the skillet. Continue to cook beef in batches until it has all been browned. Turn the heat down to medium, then add in the onions, celery, and carrots. Cook, stirring occasionally until lightly browned, 5 to 7 minutes. Add in garlic and cook for 1 to 2 minutes.

Add tomato paste and cook for another minute or two.

Pour in beer and stir with a hard spatula or wooden spoon to deglaze the pan by scraping up any browned bits of food off the bottom of the pot. Cook for 4 minutes.

Next, add back in the beef, bacon, and any juices from the plate.

Add thyme, sugar, ½ teaspoon salt and ½ teaspoon pepper. Stir to combine then pour in beef broth. Bring stew to a gentle simmer, then reduce heat to low and cover the pot. Simmer stew until beef is tender, about 2 hours. Occasionally skimming off any fat or foam. Remove the lid and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, about 15 minutes. Remove and discard thyme sprigs.

Add in peas and cook for 4 to 5 minutes.

Serve over mashed potatoes and enjoy!

Tips:

1. Choose the Right Cut of Beef: Opt for boneless stewing beef, such as chuck or round, which becomes wonderfully tender when slow-cooked.
2. Brown the Meat: Searing the beef cubes in batches adds depth of flavour and helps develop a rich, caramelized exterior.
3. Don’t Skimp on Bacon: The diced bacon adds a smoky richness to the stew, so be sure to cook it until crisp to release its full flavor.
4. Deglaze the Pot: When adding the Guinness beer, use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pot. This adds complexity to the sauce.
5. Simmer Slowly: Low and slow is the key to tender beef. Allow the stew to simmer gently, covered, until the meat is melt-in-your-mouth tender.
6. Adjust Seasoning: Taste and adjust the seasoning as needed before serving. You may want to add more salt, pepper, or herbs to suit your personal preference.
7. Add Peas at the End: Frozen peas are a delightful addition, but add them towards the end of cooking to ensure they retain their vibrant color and fresh flavor.
8. Serve with Mashed Potatoes: Creamy mashed potatoes provide the perfect base for soaking up the rich gravy. It’s a match made in culinary heaven!
9. Make the a Day Ahead: I like to make the stew a day ahead. I cook it just until it is time to remove the lid. I let the stew cool, then put it in the refrigerator overnight. When I take it out of the fridge, I skim any fat that has congealed on top then heat the stew without the lid until it has thickened slightly, about 20 to 25 minutes. Then add the peas and finish as instructed.

FAQ

Watch how this beef stew with Guinness was made here.

Equipment Used

This stew was made in my Hestan Culinary 5-Quart Titanium Dutch Oven and cooked on the Hestan Dual Fuel Oven. Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Related Recipe

You may also like this Guinness Mac and Cheese – With Irish Whiskey Onions recipe.

Leave a Comment

Did you try this Guinness and Beef Stew recipe or have any questions? If you could spare a few moments to leave us a comment and rating it would really help us out (and make our day!) Thanks so much, Elaine & James (aka Zimmy)

📖 Recipe

Guinness and Beef Stew

A classic comfort meal in celebration of St. Patrick’s Day. ☘️ It is the perfect meal to have on hand the next day, if you get a little carried away celebrating your honorary Irish heritage on the 17th! 🍻 💚

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Dinner, Entree

Cuisine Irish

Servings 6 People

Ingredients

  

1x2x3x

• 3 lbs boneless stewing beef cut into 2-inch cubes
• 1 teaspoon salt divided
• 1 teaspoon freshly ground pepper divided
• 5 slices of bacon diced
• 2 cooking onions chopped
• 2 celery stalks cut into 1″ pieces
• 3 carrots peeled and cut into 1″ rounds
• 3 garlic cloves minced
• ¼ cup tomato paste
• 1 can Guinness Beer 14.9oz
• 3 sprigs thyme
• 1 teaspoon sugar
• 3 cups beef broth more in required to cover beef
• 1 cup of frozen peas
• Mashed potatoes for serving

Instructions

 

• Season the beef cubes with ½ teaspoon salt and ½ teaspoon black pepper.
• Heat a 5-quart Dutch oven over medium heat. Add in the bacon and cook until it is crisp, 5 to 8 minutes.
• Using a slotted spoon transfer the bacon to a large plate leaving the fat in the pot. Turn heat to medium-high, then sear the beef cubes in batches in the hot fat. About 2 minutes per side until browned, 4 minutes total. Use tongs to remove the beef to the plate with the bacon, leaving fat in the skillet. Continue to cook beef in batches until it has all been browned. Turn the heat down to medium, then add in the onions, celery, and carrots. Cook, stirring occasionally until lightly browned, 5 to 7 minutes. Add in garlic and cook for 1 to 2 minutes.
• Add tomato paste and cook for another minute or two.
• Pour in beer and stir with a hard spatula or wooden spoon to deglaze the pan by scraping up any browned bits of food off the bottom of the pot. Cook for 4 minutes.
• Next, add back in the beef, bacon, and any juices from the plate.
• Add thyme, sugar, ½ teaspoon salt and ½ teaspoon pepper. Stir to combine then pour in beef broth. Bring stew to a gentle simmer, then reduce heat to low and cover the pot. Simmer stew until beef is tender, about 2 hours. Occasionally skimming off any fat or foam. Remove the lid and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, about 15 minutes. Remove and discard thyme sprigs.
• Add in peas and cook for 4 to 5 minutes. Serve over mashed potatoes.
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Video

Notes

Tips:

Choose the Right Cut of Beef: Opt for boneless stewing beef, such as chuck or round, which becomes wonderfully tender when slow-cooked.

Brown the Meat: Searing the beef cubes in batches adds depth of flavour and helps develop a rich, caramelized exterior.

Don’t Skimp on Bacon: The diced bacon adds a smoky richness to the stew, so be sure to cook it until crisp to release its full flavor.

Deglaze the Pot: When adding the Guinness beer, use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pot. This adds complexity to the sauce. Simmer Slowly: Low and slow is the key to tender beef. Allow the stew to simmer gently, covered, until the meat is melt-in-your-mouth tender.

Adjust Seasoning: Taste and adjust the seasoning as needed before serving. You may want to add more salt, pepper, or herbs to suit your personal preference.

Add Peas at the End: Frozen peas are a delightful addition, but add them towards the end of cooking to ensure they retain their vibrant color and fresh flavor.

Serve with Mashed Potatoes: Creamy mashed potatoes provide the perfect base for soaking up the rich gravy. It’s a match made in culinary heaven!

Make the a Day Ahead: I like to make the stew a day ahead. I cook it just until it is time to remove the lid. I let the stew cool, then put it in the refrigerator overnight. When I take it out of the fridge, I skim any fat that has congealed on top then heat the stew without the lid until it has thickened slightly, about 20 to 25 minutes. Then add the peas and finish as instructed.

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