Guinness Beef Stew

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This classic Irish stew comes together in one pot with minimal work. All you need to do is serve it alongside fluffy mashed potatoes or buttered noodles for a dinner that’s sure to impress!

Table of Contents

Irish Guinness Beef Stew

If you know me, you know that a beef braise is one of my ultimate comfort foods. Like truly in my top 5 favorite things to eat. This Guinness Beef Stew is no different!

The beef is fall-apart tender in a rich beef and Irish stout broth and packed with veggies. What’s not to love about that?

Guinness Beef Stew is one of my favorite recipes to serve for a dinner party because the minimal amount of prep is up front and the oven does all the work. It’s perfect for feeding a crowd and the bold flavors of beef and stout never fail to impress.

Ingredients

  • 4 strips bacon, diced
  • 3.5 lbs beef chuck, cut into 2″ cubes
  • 1 yellow onion, large diced
  • 3 carrots, chopped
  • 2 celery ribs, chopped
  • 1/4 head cabbage, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/4 cup all purpose flour
  • 2 cups Guinness stout*
  • 2 1/2 cups beef broth
  • 1 cup strong brewed coffee
  • 2 bay leaves
  • 2 thyme sprigs
  • 1 lb baby gold potatoes, halved
  • 2 cups frozen peas, optional
  • kosher salt
  • freshly cracked black pepper

Instructions

  • Preheat an oven to 350 F.
  • Render the bacon. Add the chopped bacon to your dutch oven. Turn the heat to medium-low and cook the bacon, stirring occasionally, until it’s browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.
  • Sear the beef. Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
  • Saute the veggies. Decrease the heat to medium and add the chopped onions, celery, cabbage, and carrots to the pot and saute for 3-4 minutes, while stirring often. Add the chopped garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color. Once the tomato paste is ready, sprinkle the flour over the top and stir well to incorporate.
  • Add the liquid and herbs. Add the beer to the pot and use a silicone spoon to work up any browned bits from the bottom of the pot. Add in the beef broth and coffee, stir well, and bring to a simmer. Add the beef and bacon back to the pot, along with the chopped potatoes, thyme, and bay leaves.
  • Braise time! Cover the pot and transfer to a 350 F oven. Cook for 3- 3 1/2 hours or until the beef is very tender. Remove from the oven, stir in the peas, and rest 15 minutes covered before serving.

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