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5.0 from 24 votes

Irish Beef Stew Recipe with Guinness

Guinness beer gives this Irish beef stew a distinct depth and richness, loaded with hearty vegetables and seared stew beef simmered until fall-apart tender. It's a holiday favorite for the whole family.

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Servings: 8
Calories: 514 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 pound beef chuck ~1.4kg, cut into 1.5 inch chunks (or use other stew beef, like short rib)
  • ¼ cup flour
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper
  • 4 tablespoons vegetable oil divided
  • 1 large white onion chopped
  • 1 stalk celery chopped
  • 5 garlic cloves chopped
  • 3 tablespoons tomato paste
  • 1 cup bold red wine I use Cabernet Sauvignon – use beef stock as an alternative
  • 14.9 ounce can Guinness beer
  • 1.5 cups beef stock
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon chopped fresh rosemary optional
  • 2 bay leaves
  • 1 pound potatoes cut into bite-sized pieces (peeled if desired)
  • 2 large carrots peeled and cut into bite-sized pieces
  • 1 large parsnip peeled and cut into bite-sized pieces (or use an extra carrot)
  • For Garnish. Fresh chopped parsley

Instructions

    Cup of Yum
  1. Mix together the flour, salt and pepper in a large bowl. Dip the chunks of beef into the mixture to lightly coat each side.
  2. Heat 1 tablespoon of vegetable oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 5 minutes per batch. Transfer the browned beef to a plate. Add 1 tablespoon of oil to the pot before each batch.
  3. When all of the meat is seared and resting on the plate, add the last tablespoon of oil. Add the onion and celery. Stir and cook for 5 minutes to soften.
  4. Add the garlic and tomato paste and cook 1 more minute, stirring.
  5. Add the red wine, Guinness beer, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.
  6. Add the meat and any accumulated juices to the pot, along with the rosemary and bay leaves.
  7. Bring to a boil, then cover and simmer for 2 hours.
  8. Remove the lid and add the potatoes, carrots, and parsnip. Simmer, uncovered, for 1 more hour, or until the vegetables are cooked through and the meat is fork tender. You may need more time for the meat to soften up to your liking.
  9. Remove from heat. You can serve the beef stew immediately, but it is best to refrigerate the pot for 24 hours. The flavor gets even better the next day. Simply reheat and serve.

Notes

  • To Make This in the Slow Cooker: Follow the recipe through Step #5, then add the ingredients (beef and everything from the pot) along with the rosemary and bay leaves to your slow cooker or crock pot. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the beef is tender to your liking. Add the potatoes, carrots, and parsnip during the last 2 hours of cooking to soften.

Nutrition Information

Calories 514kcal (26%) Carbohydrates 25g (8%) Protein 36g (72%) Fat 27g (42%) Saturated Fat 10g (50%) Polyunsaturated Fat 4g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 117mg (39%) Sodium 615mg (26%) Potassium 1175mg (34%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 2698IU (54%) Vitamin C 19mg (21%) Calcium 72mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 514

% Daily Value*

Calories 514kcal 26%
Carbohydrates 25g 8%
Protein 36g 72%
Fat 27g 42%
Saturated Fat 10g 50%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 117mg 39%
Sodium 615mg 26%
Potassium 1175mg 25%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 2698IU 54%
Vitamin C 19mg 21%
Calcium 72mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.