Guinness Beef Stew

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This Guinness Beef Stew recipe is so hearty and delicious, and perfect for St. Patrick's Day. |


Even better?  This Irish beef stew, slow-simmered with a bottle of Guinness until it’s perfectly rich and cozy and delicious, and will warm you up down to your bones.

I have a long history of making this recipe every year around St. Patrick’s Day, and love bringing home a six-pack of stout to make it happen.  But I have to admit that this recipe always actually reminds me of another favorite winter memory that took place just across the sea from Ireland — my dear friend, Sara’s, wedding.

About four years ago, my beautiful and talented Kansas City friend fell in love with this amazing chap from England, and courageously packed up her things and moved across the pond so that they could finally be together and get married…which was so exciting!  And which, of course, meant that all of our Kansas City crew had to fly over for the wedding.  ?  A bunch of us decided to travel over there together, and spent a fun week adventuring (and driving on the left side of the road) all around London and Oxford.  But the highlight of the trip was absolutely Sara and Michael’s wedding in this charming little town called Shrewsbury.

The two of them decided to have a full-on traditional English wedding.  So naturally, we girls all took that as an excuse to make a shopping trip the day before for new hats and fascinators for the occasion.  (You can my feathery choice below!)  Then on the wedding day, we navigated Shrewsbury’s cobblestone streets in our heels to reach the beautiful, centuries-old church where our friends tied the knot in a high-church Anglican ceremony, which was lovely.  Then afterwards, everyone made their way to a cozy restaurant where we all shared a formal English tea together, complete with little tea sandwiches and pastries galore.  And then we all walked across the street to a huge barn, where Sara’s new English friends and family taught all of us Americans the art of dancing — make that, Welsh line dancing — the night away.

And oh my goodness, it was so fun.

Ha, we Americans had absolutely no idea what we were doing.  ?  But everyone was so warm and welcoming, so we joined the big circle, tried our best to learn the steps, and danced and twirled and laughed and spun around the room for hours.  And then suddenly, right in the middle of it all, the folk band stopped and everyone started filing into the back room of the barn for — get this — a stew break!!  Ha, it was the most perfect thing ever.  We all were starving after all of that dancing, and sure enough, a big and hearty bowl of stew with some bread and butter totally hit the spot.  We ate our fill.  And then, recharged, returned to the dance floor to wrap up the evening.

The whole experience that day was so much fun, and so joyful, and will forever be one of my favorite wedding memories.  And…it also convinced me that we all need a good “stew break” in life every now and again.  Wouldn’t you agree?

Before we get to the recipe, here are a few pics from the wedding…

Exhibit A: Americans wearing hats.  Or technically, fascinators.  ?  (Why are these not more popular in the States?!)

Exhibit B: Welsh dancing.  So much dancing.

Exhibit C: The famous stew.  Magic.
My original photo for Guinness Beef Stew (2013).

Well as far as good homemade beef stew recipes go, today’s recipe will always be one of my faves.

I first shared this one on the blog back in 2013 (see above), right after returning home from Sara and Michael’s wedding.  But it’s been a favorite in my house for years, and always seems to hit the spot during those last few weeks of winter around St. Patrick’s Day.  I don’t know about you, but on months like these when we have 80 degree afternoons mixed with snowstorms the following weekends, I still love some good and hearty comfort food to get through the cold spells.  And this soup was the perfect comfort food last week.

You’re welcome to make it with any stout that you like, but Guinness is always my choice (especially around St. Pat’s!).

This Guinness Beef Stew recipe is so hearty and delicious, and perfect for St. Patrick's Day. |

Just prepare your stew base, pour in the entire bottle of Guinness, and let everything simmer for a few hours on the stove (or in the Crock Pot) until it’s thick and tender and ready to go.

This Guinness Beef Stew recipe is so hearty and delicious, and perfect for St. Patrick's Day. |

Then ladle it up into some cozy bowls, sprinkle with lots of black pepper and maybe a hint of fresh parsley, and enjoy, enjoy, enjoy.

Perfect for St. Patrick’s Day, or any day that you’re in need of a good stew break.  ?


Guinness Beef Stew

  • Prep Time: 20 minutes
  • Cook Time: 120 minutes
  • Total Time: 140 minutes
  • Yield: 6 -8 servings 1x


My favorite recipe for hearty and flavorful Guinness beef stew!



  • 2 tablespoons olive oil, divided
  • 3 pounds beef chuck roast, trimmed of excess fat and cut into bite-sized pieces
  • Kosher salt and freshly-cracked black pepper
  • 1 large white or yellow onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1/3 cup flour
  • 1 (12 ounce) bottle Guinness beer
  • 4 cups beef stock
  • 3 large carrots, peeled and diagonally sliced into bite-sized pieces
  • 1.5 lbs. Yukon gold potatoes, cut into bite-sized pieces
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • optional garnish: chopped fresh parsley


  1. Season beef with a few generous pinches of salt and pepper.  Heat 1 tablespoon oil in a large stockpot over medium-high heat.  Add half of beef to pan.  Cook until seared, turning the beef every 30-45 seconds or so until all sides are browned.  Remove beef from pan with a slotted spoon, and transfer to a clean plate.  Add an additional 1 tablespoon oil to the stockpot, and repeat this process with the remaining half of the beef, transferring it afterwards to the plate as well.
  2. Add the onion to the stockpot (adding extra oil if needed, but usually there is leftover drippings/oil from the beef) and saute for 5 minutes, stirring occasionally. Add garlic and saute for 1 minute, stirring occasionally.  Then stir in the flour until it has evenly coated the onions, and cook for 1 minute, stirring occasionally.  Gradually stir in the Guinness, and use a wooden spoon to scrape the bottom of the pan to loosen any of those yummy brown bits. Stir in the beef stock, carrots, potatoes, tomato paste, bay leaf, thyme, and the cooked beef (along with any of its accumulated juices). Continue cooking until the stew reaches a simmer.  Then cover and reduce heat to medium-low.  Simmer over low for 1 1/2 hours, stirring occasionally, until the beef is tender and the potatoes are soft.
  3. Remove bay leaf and season with additional salt and pepper if needed.
  4. Serve warm garnished with chopped parsley if desired.


Recipe updated in March 2017.

This Guinness Beef Stew recipe is so hearty and delicious, and perfect for St. Patrick's Day. |

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130 comments on “Guinness Beef Stew”

  1. Guinness makes everything good! :D I will definitely give this a try. We made corned beef and cabbage recently and I have a shepherd’s pie to cook too…I love all of this seasonal food! It sounds like an amazing wedding you went to, too…as a wedding photographer, there is nothing better than an enthusiastic crowd who loves to dance!

  2. I made this today in crockpot on high 4 hours.  It’s tasting good but I thought sauce should be thicker.  It’s more a soup consistency.  Is there anyway to thicken it without losing flavor?

    • Hi Linda! Hmmm, it should be pretty thick, we’re not sure what could have gone wrong. You can definitely make it thicker though. We’d suggest making a slurry and adding it to the stew (try 4 TBS of flour and whisk 1 cup of the liquid from the stew into it, then add it back to the stew). That should make a big difference — we hope that helps!

    • Two ways one can thicken the sauce.
      A. Take out all except the sauce and simmer at high heat untill your desired consistency.
      B. Add either butter or flour to thicken sauce to your desired consistency.

    • Crock pots almost always water down a soup/stew because it never reduces. A slurry should definitely help.

  3. The recipe says “1 (12 ounce) bottle Guinness beer, divided”, but I don’t see where what to do with the second portion?

    • Hi Jennifer! We’re so sorry, that was a typo. We’ve since edited it and it’s the whole bottle of Guinness. We’re sorry for the mistake and we hope you enjoy this!

  4. It would really be nice if there were a way to print out the recipe! If I use the Firefox print button, the type is so small as to be unreadable, especially while cooking. And no other way to print it from your webpage that I can find!

    • Hi Ron, there is a way to print the recipe! :) There is “print” icon just below the round, cropped recipe photo at the top righthand corner of the recipe.

  5. Cooked this tonight for St Patty’s day! Thought it would be the perfect meal to welcome my family in town before we head off for a trip to Ireland! How’s that for festive? :) Thanks!

    • That’s awesome, and totally appropriate! :) We hope you and your family enjoyed it and that you have a blast in Ireland, how exciting!

  6. If wanting to cook this in a crockpot, at what point do you actually point all ingredients into the crock pot? I’m assuming you need to do all of Step 1 and Step 2 in a pot on the stove to really cook the beef, correct? Once you have added everything and are ready to simmer, for 1.5 hours, is that when you would transfer to the crockpot?

    If the recipe says 1.5 hours on the stove, approx. how long in the crockpot should it simmer for?

    • Hi Carly! We haven’t tried this particular recipe in a crockpot, but yes, you would still want to do all of step 1 in a pot on the stove (the beef doesn’t need to be cooked all the way, it just needs to get browned, as that’s what’ll add awesome flavor in the crockpot). Then we think you would be fine to add everything to the crockpot. We would suggest cooking on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork. We hope this helps and that you enjoy the stew!

  7. This so delicious and perfect for this rainy Kansas day! Excited to make it, maybe even with a side of beer or soda bread :) 

    Ps. Very jealous of your Ireland trip, that is my dream vacation! 

  8. This looks lovely! We’re not big on leftovers, and it’s just my husband and I at home, would this recipe still work the same if I halved it, or even broke it down to a third of the ingredients? (I think I have about a pound of chuck roast in my freezer right now) I would assume reducing the ingredients that much would reduce the cook time? Other than that do you think it would still turn out alright in a smaller portion? 

    • Thanks, Alexandria, we hope you guys enjoy it! And yes, you could definitely cut this in half or do a third of the recipe. It shouldn’t really reduce the cook time though.

  9. I made the Guinness Beef Stew yesterday and it was phenomenal!! I did add fresh mushrooms to the recipe and it gave the flavor/texture a a spunky kick. Thank you so much for the recipe!

  10. 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!

  11. 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?

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

  13. 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! :)

  14. 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! :)

  15. 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 :(

  16. 4 stars
    1st time making this and my husband and toddler son wanted Seconds. I’m so proud of myself! Thank you!

  17. 5 stars
    Is there another beer that would go good in this stew besides the Guinness?

  18. I love your reciepe

  19. 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!

  20. Pingback: Guinness Beef Stew with Irish Soda Biscuits - What the Forks for Dinner?

  21. 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!

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  23. 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.

  24. 4 stars
    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!

  25. 5 stars
    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.

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

  27. 4 stars
    Great simple menu although took a little longer than expected. But will be perfect for this deal weather we’re having. Thank you

  28. 5 stars
    This was amazing! My daughter, who normally hates anything resembling soup ate a decent amount. I will definitely make this again.

  29. Pingback: 10 cold weather recipes to warm up from the inside

  30. 5 stars
    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.

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  32. 5 stars
    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…..

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  34. 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.

  35. 5 stars
    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.

  36. 4 stars
    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.

  37. 4 stars
    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.

  38. Pingback: BEST GUINNESS BEEF STEW RECIPE - Ngabulatuk

  39. Incredible. Thank you!

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

  41. 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!

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

  43. 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.

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

  45. 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. :)

  46. 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!

  47. 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!

  48. sounds great

  49. What about using nugget potatoes instead?