Gimme Some Oven

Guinness Beef Stew

This post may contain affiliate links. Please read my disclosure policy.

This Guinness Beef Stew recipe is full of tender beef, hearty veggies, and a rich tomato stout broth. Stovetop, Instant Pot and Crock-Pot options included!

Guinness Beef Stew

Happy St. Patrick’s Day! ♡

If you’re looking for a cozy Irish-inspired stew to celebrate today, this Guinness Beef Stew is always a winner. The classic trio of beef, potatoes and veggies is simmered low and slow with a richly-seasoned Guinness broth until every bite is melt-in-your-mouth tender (and your home smells amazing). And when served up with some good crusty bread or ladled over a bowl of noodles, this Guinness beef stew is the coziest comfort food through and through.

I thought I’d bump this recipe back to the top of the site today since I recently added in some updates (per your requests) with instructions for how to make this beef stew either on the stovetop or in the Instant Pot or Crock-Pot. And I’ve also added in a few fun new options for how to customize the stew to your liking.

So if you’re looking for a cozy beef stew recipe to make tonight — or any night of year year — grab a Guinness and let’s make some beef stew!

Guinness beer

Guinness Beef Stew Ingredients

Before we get to the full recipe below, here are a few notes about the ingredients you will need to make this Guinness beef stew recipe:

  • Beef: I typically use chuck roast when making beef stew, which is moderately-priced and becomes extra tender when slow cooked. Round roast, short ribs, sirloin or brisket would also be good options.
  • Veggies: I kept things simple with a classic stew mix of onion, carrots, and potatoes. But feel free to also toss in any other stew-friendly veggies here that you love best.
  • Seasonings: A simple mix of garlic, tomato paste, bay leaf, dried thyme and Worcestershire will serve as the classic seasonings for this stew. Feel free to also sprinkle some chopped fresh parsley on top for a hint of color and freshness.
  • Beef stock: I recommend using a good-quality beef stock, since this will serve as the base for our broth.
  • Guinness: Of course, you will also need a 12-ounce bottle of Guinness or your favorite stout to round out the broth.
  • Flour: I typically use all-purpose flour to thicken the sauce. But you can alternately make a cornstarch slurry (with equal parts cold water and cornstarch whisked together) and add it to the simmering broth until it reaches your desired thickness.

Guinness Beef Stew in Pot

Potential Recipe Variations

Here are a few additional ways that you can customize this Irish stew recipe if you’d like:

  • Add bacon: I also highly recommend dicing and frying a few slices of bacon (then using the leftover grease to sauté the veggies) if you’d like to add some extra flavor to this stew.
  • Add extra veggies: Feel free to add any other stew-friendly veggies that you love to this recipe as well, such as mushrooms, celery, cabbage, parsnips or peas.
  • Add horseradish: I also enjoy stirring some horseradish into this stew just before serving to give it a bit of a kick. Or alternately, you can add it in at the beginning of the recipe and it will sweeten and mellow out a bit as it cooks.
  • Use lamb: To make this more similar to traditional Irish stew, you’re welcome to use lamb in place of beef.
  • Use a different beer: If Guinness or stout isn’t your thing, this stew can also be made with different kinds of beer (I’d recommend a pale ale) or a NA beer.
  • Make it gluten-free: Skip the all-purpose flour and instead thicken the beef stew with a cornstarch slurry, made with equal parts cold water and cornstarch whisked together. Start by adding 1 tablespoon of the slurry to the simmering broth and stir for 1 minute, then add another tablespoon at a time until the broth reaches your desired thickness.

Guinness Beef Stew Closeup

More Favorite Beef Soup Recipes

Looking for more cozy beef stew and soup recipes to try? Here are a few more of my faves…

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Guinness Beef Stew Closeup

Guinness Beef Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 42 reviews
  • Prep Time: 20 minutes
  • Cook Time: 120 minutes
  • Total Time: 140 minutes
  • Yield: 6 -8 servings 1x


This Guinness Beef Stew recipe is full of tender beef, hearty veggies, and a rich tomato stout broth. Instant Pot and Crock-Pot options included in the notes below.


  • 3 tablespoons olive oil, divided
  • 3 pounds beef chuck roast, trimmed of excess fat and cut into bite-sized pieces
  • fine sea salt and freshly-cracked black pepper
  • 1 large white or yellow onion, roughly diced
  • 4 cloves garlic, pressed or minced
  • 1/4 cup all-purpose flour
  • 1 (12 ounce) bottle Guinness beer
  • 4 cups good-quality beef stock
  • 3 large carrots, cut into bite-sized pieces
  • 1 1/2 pounds Yukon gold potatoes, cut into bite-sized pieces
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • chopped fresh parsley, for garnish


  1. Sear the beef. Generously season the beef with salt and pepper. Heat 1 tablespoon oil in a large stockpot over high heat. Add half of the beef to pan and sear, flipping the beef once it has developed a good brown sear on the bottom then repeating on multiple sides. Transfer the beef to a clean plate. Add an additional 1 tablespoon oil to the pot, add the remaining beef, sear, and transfer to a clean plate.
  2. Sauté the onion and garlic. Reduce heat to medium-high and add the remaining tablespoon of oil to the stockpot. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 minute, stirring occasionally. Stir in the flour and cook for 1 minute, stirring frequently.
  3. Simmer. Pour in the Guinness and use a wooden spoon to scrape the bottom of the pan to lift up those yummy brown bits. Stir in the beef stock, carrots, potatoes, tomato paste, bay leaf, Worcestershire, dried thyme, and the cooked beef (along with any of its accumulated juices). Cover the pot and simmer on low for 1 1/2 hours, stirring occasionally, until the beef is completely tender and the potatoes are soft.
  4. Season. Discard the bay leaf. Taste season the stew with additional salt and pepper as needed, plus extra Worcestershire or dried thyme if desired.
  5. Serve. Serve warm, garnished with a sprinkle of fresh parsley if desired, and enjoy!


Instant Pot Instructions: Complete steps 1 and 2 in the Instant Pot using the “Sauté” feature (or skip this step, if you need to save time). Pour in the Guinness and use a wooden spoon to scrape the bottom of the pan to lift up those yummy brown bits. Stir in the beef stock, carrots, tomato paste, bay leaf, Worcestershire, dried thyme, and the cooked beef (along with any of its accumulated juices). Cover the pot and set the lid to sealing. Pressure cook on high for 30 minutes, followed by a 5 minute natural release, then quick release the remaining air. Add the potatoes, cover the pot and set the lid to sealing. Pressure cook on high for 5 minutes, followed by a quick release. Follow steps 4 and 5 to finish.

Crock-Pot Instructions: Combine all ingredients minus the flour in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the meat is completely tender. Make a cornstarch slurry and stir it into the simmering broth until it reaches your desired level of thickness. Follow steps 4 and 5 to finish.

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

162 comments on “Guinness Beef Stew”

  1. Why do you tell folks to peel the carrots? The peel contains all the nutrition, vitamins, etc. Just like white potato skins contain tons of potassium which you’re throwing away if you peel the potatoes! I’m looking forward to making this recipe, though, the instructions are excellent!

  2. This looks lovely! I have about a pound of chuck roast in my freezer, we’re not a big fan of leftovers, and it’s just my husband and I. If I broke this recipe down into a third of what it is now, just enough for two people, do you think it would cook the same? Would I need to reduce the cook time?

  3. Hi! What pot size would you recommend as a great size for all the soups and stews you make?

  4. If I don`t have olive oil is Ok to use safflower oil? Is the result the same? Sorry if is a silly question but I just got married and my cooking is not my domain … till now :)

    • Hi Emily! We haven’t tried safflower oil in this, but since it’s a neutral oil, we think that should work fine. We hope you enjoy the stew! :)

  5. Boy does that look rich and good. i would have thought the beer was just a gimmick but I had a mexican dish that added beer to the sauce and I’m hooked.

    • Yes, it really imparts some amazing, rich flavor. We hope you can give it a try! :)

  6. This recipe has been updated since the last time I made it, and I have to say it’s not as good. The consistency is watery and it never thickened up. The flavour is different too. I wish I had written down the original recipe :(

  7. 1st time making this and my husband and toddler son wanted Seconds. I’m so proud of myself! Thank you!

  8. Is there another beer that would go good in this stew besides the Guinness?

  9. I love your reciepe

  10. I’ll be cooking for a crowd this weekend. What would you recommend for doubling/increasing this recipe?
    I’m planning to bake an irish soda bread to go with it, should be amazing together!
    LOVE all of your recipes, thanks!

  11. Hello! Super excited to make this awesome stew for St Patrick’s Day! Wondering if I can make it a day ahead? Will it thicken up too much if left in the fridge overnight? Figured it would cut down on the work during the day of the party and also it would give the flavors even more time to meld!

  12. Hi. This looks yummy, but I have a no alcohol household. What would be a good substitute for the Guinness? Thanks and love your blog, youtube, etc.

    • There is no substitute for Guinness. All the alcohol boils off in the cooking process, there is no alcohol left. If you want to make the dish, you need to put in the correct ingredients, and the definitely includes the Guinness.

    • Use beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, or coke instead of Guinness or any other dark beers. It may change the flavor but this helps with those who want to try this recipe without bringing alcohol into their house.

  13. I have this in the crock pot now with a few variations. Had a couple of parsnips to add and used fresh thyme with the basil leaf in a bundle. Should be great!

  14. I have made this twice now and it will definitely be something I fix a few times during the winter season and since I live in MN, I have a pretty long winter season. Since I am on my own, this recipe makes up quite a few freezer meals for me to enjoy. I have increased the amount of carrots that go into it though. I don’t sit around eating carrots all the time but you cook a carrot in with beef and I am all over it. I peeled and cut up a 2 lb bag of carrots to go into the stew I fixed yesterday and, at least to me, the stew still didn’t end up overloaded with those tasty round orange hunks of goodness.

  15. Great simple recipe. It took a lot longer but will be perfect for gyroscope weather were having At this moment. Thank you

  16. Great simple menu although took a little longer than expected. But will be perfect for this deal weather we’re having. Thank you

  17. This was amazing! My daughter, who normally hates anything resembling soup ate a decent amount. I will definitely make this again.

  18. Absolutely love this recipie! Pull it out every time we get a cold front in florida or whenever we’re in the mood for stew.

  19. Recipes are better road maps than gospels. This was a great foundation recipe. More garlic, more onions and a pile of mushrooms near the end of cooking raised the meal from a cookbook recipe to a memorable feast which hit every note on the local taste buds. Oh and did I mention the home made Irish soda bread. Thank you for sharing…..

  20. Made this in my instant pot tonight. After sautéing per recipe, I added veg and liquid and cooked manual high for 40 minutes. About 10-15 minutes natural pressure release. Great! Added about 1 tsp salt per lb of meat.

  21. My husband made this last night for St. Patrick’s Day, and it was outstanding! He left out the potatoes and served it over mashed potatoes. Silky base, tender meat and veggies, savory, rich… and the Guinness gave it a hint of chocolate: it was perfect! Thanks for the recipe. (Loved your story, too!) This will be our go-to for all future stew breaks.

  22. I am almost done cooking this recipe and like a few other commenters, mine is more of a soup consistency rather than a stew consistency. Not thick at all like shown in the picture. Maybe someone needs to adjust the ingredient amounts for future users? I’ll try the flour slurry as suggested, just hoping it doesn’t change the flavor.

  23. It was very good ! The guinness gives a super taste!

    • Hi Audrey – Thanks for commenting. I’m hoping you can answer a question I have. I never drink beer because I just don’t like the taste of it. But the Guinness seems pretty pertinent to the recipe. My question is, will I taste the beer or the alcohol? I thought about using red wine instead but my guests love Guinness! Thanks in advance for the reply! Cheers.

  24. Incredible. Thank you!

  25. I love this recipe it is so delicious I make this ever time

  26. Thanks!! I divided it down and made half a batch. Also added mushrooms, Worcestershire and simmered for 90 minutes via a dutch oven in a 325 degree oven instead of on the stove top. I had to thicken it a bit with a corn starch slurry. It came out great!! I plan on trying to top some with a pie crust in a ramekin for a try at “Guinness Pie”. Thanks again!

  27. Currently simmering on my stove.. smells delicious — I also taste-tested it.. SUPER good!

  28. Thanks for this delicious looking recipe! I’m hoping you can answer a question I have. I never drink beer because I just don’t like the taste of it. But the Guinness seems pretty pertinent to the recipe. My question is, will I taste the beer or the alcohol? I thought about using red wine instead but my guests love Guinness! Thanks in advance for the reply! Cheers.

  29. Absolutely delicious! Second time making this and it does not disappoint!! Perfect for a festive meal around St. Pats (or anytime!!) Thanks for sharing!

  30. Not letting the virus scare ruin my St Patty’s Day dinner! I’ve had this recipe saved for months. I’ll be using oxtail instead of chuck because that was all the store had, but it’ll add even more richness to the stew I think. I’ll post later about how it turned out! Making honey cornbread with it also. :)

  31. I made this for Saint Patricks Day and it was delicious! Like other commenters, I also found it to be too soupy so I made a slurry with 4 tbsp flour and 1 cup of the liquid to thicken it at the end. I only had about 2 lbs of meat but I threw in some chopped celery and mushrooms and followed the rest of the recipe as is. I loved how easy this recipe was, and look forward to making it again!

  32. Made this tonight. It was very good but I feel like it was missing a bit of a kick of something for me. Might try adding a cup of red wine with the Guinness next time. I think sautéing the onions with the flour made then extra delicious! I served it with a crusty bread to soak up the yummy broth. Thank you!

  33. sounds great

  34. What about using nugget potatoes instead?

  35. Absolutely gorgeous stew. Just made this in a way too small dutch oven and it’s perfect for fall.

  36. This recipe sounds and looks wonderful! Could this also be made in a pressure cooker? If so, how would you adapt the recipe? Normally when I make soups, I cook everything together except the veggies — which are added in last few minutes so that they don’t overcook. Would I be compromising the taste by not letting the stew reduce and cook slowly with the veggies? Thanks for any advice :-)

  37. Absolutely a delicious and hearty beef stew. I thought it might be too rich, but it is spot-on with the flavor. I did have to use oregano instead of a bay leaf, but it worked great. Thank you for a new seasonal favorite.

  38. Really easy directions. Very tasty!

  39. My go to beef stew recipe. Follow it mostly. A little more of this and a little more of that ant it always comes out great!

  40. I come back for this recipe over and over. Its definitely in my winter rotation! I go a little heavier on the spices but this is the perfect cold weather dish for my very English husband lol. Thank you.

  41. This was delicious–I omitted the potatoes, subbed in celery and mushrooms, and served it over mashed potatoes. Also added a splash of balsamic vinegar at the end of cooking to balance the flavors. One of the tastiest meals we’ve had in a while! Wheedled the husband into making Jamie Oliver’s black treacle and apple cake for dessert–oh my word. What a meal! Extra bonus, we now have several bottles of Guinness in the fridge to enjoy later! If you’re looking for a fascinating book, check out Stephen Mansfield’s “The Search for God and Guinness: A Biography of the Beer that Changed the World”. Thanks for the recipe, I’ll be making this again.

  42. I made this stew after reading the story. It is the best. When friends come to visit this is the most requested recipe that I have. Absolutely wonderful.

  43. I have made this a few times now, really great recipe. I add sautéed button mushrooms to mine

  44. Can’t wait to make this hearty meal!! As with my chili, I’d use Flat steak instead of chuck, which can be a bit chewy. It’s marbled for tender bites once rendered in pan. Yum!

  45. Absolutely wonderful stew!! Such a hit with family and friends. I often add a dash of red wine or red wine butter shallots.

  46. It is a good recipe but I am puzzled by the bitter aftertaste of the broth and attribute it to the Guinness. Would love to know if anyone else experienced this aftertaste. Thanks,

  47. The best stew ever! I didn’t add the potatoes, but made mashed to compliment the gravy. I’m making it again tonight as written.
    I’ve always used wine in my stews but this is my new favorite.

  48. The best. A keeper. Adding some parsnips works well.

  49. Our new favorite beef stew! I took a chance and tried this for the first time for Christmas dinner this winter and it was amazing! After making it again recently, I know it will be a family favorite for many years. Thank you for sharing!

  50. Easy and tasty!