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Beef stew is eaten with a metal spoon from a bowl.
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5 from 5 votes

Irish Beef and Guinness Stew Recipe

Celebrate St. Patrick's Day in style with this Irish Beef Stew recipe. Beef stew meat, potatoes, and carrots, along with herbs and, of course, Guinness, make up the base of this classic, flavorful dish.
Prep Time15 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 30 minutes
Course: Soup
Cuisine: irish
Servings: 8 servings


  • 2 lbs. beef stew meat, cut into 1-inch cubes
  • 2 tsp. salt divided
  • ¾ tsp. black pepper divided
  • 2 Tbsp. oil avocado or olive
  • 2 Tbsp. butter salted
  • 1 large onion sweet or white, finely diced
  • 4 cloves garlic finely minced
  • ¼ cup flour divided, gluten-free 1-to-1, if needed
  • 2 Tbsp. tomato paste
  • 11 oz. Guinness beer extra stout
  • 2 ½ cups chicken broth regular sodium
  • 1 Tbsp. brown sugar
  • 1 tsp. thyme dried
  • ½ tsp. rosemary dried
  • 2 bay leaves
  • 2 ribs celery diced
  • 2 large carrots peeled and sliced
  • ½ lb. russet potatoes peeled and cut into ½-inch cubes
  • Parsley finely chopped, optional


  • Coat the Beef: Pat the cubed beef dry with a paper towel. Whisk together 2 tablespoons flour, ½ teaspoon salt and ¼ teaspoon of black pepper in a small bowl. Add the cubed meat to a large bowl and then sprinkle the flour over it. Toss the meat until it’s evenly coated in the flour.
    2 lbs. beef, 2 tsp. salt, ¾ tsp. black pepper, ¼ cup flour
  • Sear the Beef: Add the oil to a large 5-6 quart Dutch oven over medium heat. Once it begins to sizzle, add the meat cubes and sear for 4-5 minutes on all sides, making sure to scrape the bottom of the pot to remove any bits or pieces that might be stuck. Remove the meat from the pot and plate.
    2 Tbsp. oil
  • Sauté the Onion: Add butter to the pot. Wait for it to melt and then add the onion. Sauté for 2-3 minutes, or until the onion becomes translucent. Add garlic and continue sauteing for 30 seconds, or until fragrant. Add the remaining 2 tablespoons of flour and the tomato paste. Mix it together until a thick paste forms.
    2 Tbsp. butter, 1 large onion, 4 cloves garlic, 2 Tbsp. tomato paste, ¼ cup flour
  • Combine and Simmer: Pour in the beer, broth, brown sugar, thyme, rosemary, bay leaves, and remaining salt and black pepper. Stir to combine. Add back in the meat. Bring everything to a boil and then reduce the heat to medium-low. Cover the pot with a lid and simmer for an hour and a half.
    ¾ tsp. black pepper, 11 oz. Guinness beer, 2 ½ cups chicken broth, 1 Tbsp. brown sugar, 1 tsp. thyme, ½ tsp. rosemary, 2 bay leaves, 2 tsp. salt
  • Add the Rest: Remove the lid and add the diced celery, carrots, and potatoes. Turn up the heat to medium and continue cooking for an additional 30 minutes, or until the potatoes are fork tender.
    2 ribs celery, 2 large carrots, ½ lb. russet potatoes
  • Serve the Stew: Remove the bay leaves and serve immediately with chopped parsley, if desired, and enjoy!



Prep-Ahead Instructions:
Chop the celery, carrots, and onions up to 2-3 days early, but keep them in the refrigerator until you're ready to use them.
Storage Directions:
Seal in an airtight container and refrigerate for up to 3 to 4 days. Let the stew come to room temperature first and then place in an airtight plastic container. Fill the container as close to the top as you can, and place it in the refrigerator overnight. Transfer to the freezer for up to 6 months. Check out more info on How to Freeze Soup. Warm the stew in a pot on the stovetop, or use the microwave for smaller portions.
Recipe Tips:
  • Cut it small. Be sure to dice the veggies and beef into small pieces so no bites are overwhelming.
  • Scrape it good. Use a wooden spoon or spatula to remove any stuck-on or browned bits from the bottom of the pot during cooking.
  • Dried is best. Use jarred herbs for the best results. If you choose fresh, be sure to increase the amount used.
  • Hey, barkeep! Don't forget the Guinness for the most authentic flavor in this stew—it's an absolute must.
  • Double it up. Make a big batch and freeze some to enjoy all winter long.


Calories: 427kcal | Carbohydrates: 16g | Protein: 22g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 90mg | Sodium: 893mg | Potassium: 569mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2746IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 3mg