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    Home » Beef & Veal

    Guinness and Beef Stew

    Published: Mar 17, 2023 · Modified: Mar 19, 2025 by Zimmy · This post may contain Amazon and other affiliate links · 8 Comments

    Jump to Recipe Jump to Video Print 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! 🍻

    Two bowls and a pot of Guinness and Beef stew served with with mashed potatoes.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Tips:
    • FAQ
    • Watch how this beef stew with Guinness was made here.
    • Equipment Used
    • Related Recipe
    • Leave a Comment
    • 📖 Recipe

    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.

    Bring the Guinness stew to a low boil and cook until stew has slightly thickened.

    Serve over mashed potatoes and enjoy!

    Guinness and Beef Stew served over mashed potatoes.

    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

    Does this stew recipe taste like the Guinness beer or very mellow? I have some picky kids so I’m making sure. 

    The Guinness adds a deep, rich flavour to the stew, but it doesn’t taste like straight beer. As it simmers, the bitterness mellows out, blending with the beef, aromatics, and seasonings to create a hearty, well-balanced dish. If your kids are picky about strong flavours, you can add a little extra broth or a pinch of brown sugar. 

    Watch how this beef stew with Guinness was made here.

    Irish beef and Guinness stew recipe made in a large pot with and served with mashed potatoes.

    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.

    • A copper pot and two bowls of Guinness Mac and Cheese with Irish Whiskey Onions. Served with chips and Guinness.
      Guinness Mac and Cheese – With Irish Whiskey Onions

    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

    Two bowls and a pot of Guinness and Beef stew served with with mashed potatoes.

    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
      

    • 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.
    • Please take 5 seconds to rate this recipe below. We would greatly appreciate it!

    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.
    Keyword beef in guinness recipe, beef stew with guinness, guinness irish beef stew recipe, guinness soup recipes, guinness stew dublin, irish beef stew guinness
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Shanley

      March 06, 2024 at 11:18 pm

      Can’t wait to try this!

      Reply
      • Zimmy

        March 07, 2024 at 8:57 am

        Thanks Shanley!
        Hope you enjoy it as much as we do 😉
        Have a fantastic day!
        Elaine & James

        Reply
        • Nick

          March 16, 2024 at 9:19 am

          Looks amazing. Thoughts on lamb instead of beef?

          Reply
          • Zimmy

            March 16, 2024 at 11:19 am

            Thanks Nick!
            Yes, this would be delicious with lamb too!
            Happy St. Patrick’s Day, if you are celebrating!☘️
            Elaine & James

            Reply
    2. Mike Holman

      March 17, 2025 at 8:44 pm

      5 stars
      Great recipe this will be on repeat for st. Paddy’s day and anytime it’s too cold to cook outside. 🙂

      Reply
      • Zimmy

        March 17, 2025 at 9:08 pm

        Thanks so much, Mike!
        We are so glad you and your family enjoyed it! This stew is perfect for St. Paddy’s Day and those chilly days when cooking outside isn’t an option. Appreciate you trying the recipe! Happy St. Patrick’s Day!🍀
        Elaine & James

        Reply
    3. Janice Courtois

      May 25, 2025 at 10:01 pm

      5 stars
      Super easy & 😋 yummy

      Reply
      • Zimmy

        May 26, 2025 at 7:18 am

        Hi Janice,
        We are so glad you enjoyed this recipe! We appreciate you stopping by to let us know!
        Have a great day 🙂
        Elaine & James

        Reply

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