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Irish Beef and Guinness stew
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4.41 from 5 votes

Irish Beef and Guinness Stew

Irish Beef and Guinness Stew is the ultimate comfort food! Simmered all day, this easy beef stew recipe delivers fall-apart tender beef, perfectly cooked vegetables and thanks to Guinness Beer, a rich and hearty flavor that melts in your mouth.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Main Course, Soup
Cuisine: American
Servings: 6
Calories: 429.1kcal


  • 2 pounds chunk roast cut into 2 inch cubes
  • 2 tablespoons olive oil
  • 6 ounces bacon cut into small pieces
  • 1 medium onion quartered
  • 4 large garlic cloves minced
  • 2 tablespoons butter
  • 5 tablespoons all purpose flour
  • 2 1/2 cups beef stock
  • 5 ounces tomato paste
  • 1 tablespoon worchestershire
  • 22 ounces Guinness Draught or Guinness Extra Stout Beer
  • 1 teaspoon cayenne powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt to taste
  • 1 1/2 teaspoons pepper
  • 4 large carrots cut into 1 inch pieces
  • 4 cups Yukon gold potatoes cut into 1 inch pieces
  • Parsley for garnish and good crusty bread


  • Start by heating a large stock pot over high heat on your stove top. Cut the chuck roast into 2 inch chunks or use pre-cut stew meat from your grocery store.
  • Add in olive oil and chuck roast chunks, working in 2 batches. Brown all sides of beef, remove and repeat with 2nd batch. Remove the meat and set aside.
  • Lower heat of stock pot to medium and add in the bacon pieces. Cook until crisp and remove pieces with a slotted spoon and set aside.
  • Add butter to the bacon grease and then add in the flour, whisking constantly for 1 minute and then pour in the beef stock. Add in tomato paste, seasonings, Worcestershire and stirring to combine, bring to a low boil.
  • Pour in Guinness and simmer for 2-3 minutes. Add onions, garlic, potatoes and carrots and return beef into the pot (including any juices). Cover and lower heat so that it is just gently bubbling. cook for 8 hours on Low or 4 hours on High. Serve with crusty bread and parsley for garnish


  • Cut your chuck roast into 2 inch cubes or use pre-cut stew meat from your grocery store. You want big chunks of meat to stand up to the long cooking time and the long cooking time ensures tender fall-apart beef.
  • Grabbing a chuck roast is the perfect meat for this stew. You want meat that has a bit of fat (for flavor) and slow cooking it allows the meat time to tenderize.
  • Don't skip searing the meat! Browning the meat gives the meat extra deep, rich flavor. 
  • Adding fresh herbs at the end of the stew cooking time adds a whole new layer of delicate flavor. Sprinkle on fresh parsley, thyme or rosemary before serving.
  • Guinness Beer is one of a kind and there are no substitutions. If you prefer not to add the beef, offset with 3 extra cups of beef stock instead.
  • By letting your beef stew simmer all day, you are guaranteed tender chunks of meat. Stop lifting the lid, let the stew do it's job!
  • Cook this Irish stew in either a large stock pot or move it to your slow cooker. Either work perfectly for this recipe.
  • Potatoes are personal .. use whatever potatoes you like in this recipe. I prefer Yukon gold potatoes.
  • Feel free to make life easy and substitute 'real' bacon with pre-cook bacon pieces from the salad dressing aisle of your grocery store. 


Serving: 10ea | Calories: 429.1kcal | Carbohydrates: 24.9g | Protein: 33.8g | Fat: 19.2g | Saturated Fat: 6.8g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 8.3g | Cholesterol: 98.3mg | Sodium: 749.3mg | Potassium: 833.38mg | Fiber: 3.7g | Sugar: 4.7g | Vitamin A: 1660IU | Vitamin C: 30.2mg | Calcium: 31mg | Iron: 3.9mg