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Beef stew is eaten with a metal spoon from a bowl.
5 from 2 votes

Irish Guinness Beef Stew

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.

Course Soup
Cuisine irish
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 427 kcal


  • 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


  1. Pat the cubed beef dry with a paper towel.
  2. 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.
  3. 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.
  4. Add butter to the pot. Wait for it to melt and then add the onion. Saute 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.
  5. 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.
  6. 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.
  7. Remove the bay leaves and serve immediately with chopped parsley, if desired, and enjoy!

Recipe Video

Recipe Notes

Meal Prep and Storage

    • How to prep ahead of time: 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.

    • How to store: Seal in an airtight container and refrigerate for up to 3 to 4 days

    • How to freeze: 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

    • How to reheat: Warm the stew in a pot on the stovetop, or use the microwave for smaller portions.

Nutrition Facts
Irish Guinness Beef Stew
Amount Per Serving
Calories 427 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 11g69%
Trans Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 90mg30%
Sodium 893mg39%
Potassium 569mg16%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 4g4%
Protein 22g44%
Vitamin A 2746IU55%
Vitamin C 6mg7%
Calcium 54mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.