Irish beef and Guinness stew is a pub classic: chunks of beef braised slowly in dark, malty stout until they are fork-tender and the sauce becomes rich and glossy. Carrots, onions and potatoes soak up the deep flavor. It is the perfect dish for St. Patrick's Day, or any cold evening when you want real comfort food.
Guinness in the kitchen
Guinness has been brewed in Dublin since 1759. Irish cooks discovered that its roasted, slightly bitter flavor makes beef taste richer and helps tenderize it during long cooking. Beef and Guinness stew became a staple of Irish pubs.
Balancing the bitterness
Stout can taste bitter when reduced. A spoon of brown sugar and the natural sweetness of carrots and onions balance it. Tomato paste and Worcestershire add savory depth.
Use beef chuck
Chuck has plenty of marbling and connective tissue, which melts during the long braise and makes the meat tender and the sauce silky.
Brown in batches
Coating the beef in flour and browning it in batches creates a flavorful crust and helps thicken the sauce. Crowding the pot makes the meat steam instead of brown.
Low and slow
The stew needs two to three hours at a gentle simmer or in a low oven. Rushing it will leave the beef tough.
Does the alcohol cook off?
Most of the alcohol evaporates during the long simmer, leaving only flavor. For an alcohol-free version, use non-alcoholic stout or more broth with a spoon of molasses.
Potatoes in or out?
Many Irish cooks serve the stew over buttery mashed potatoes instead of cooking them in the pot. Both ways are delicious.
Thicker gravy
If the sauce is thin at the end, simmer uncovered for 15 minutes or mash a few potatoes into it.
Better the next day
Like all stews, it improves after a night in the fridge. Make it a day ahead for parties.
Slow cooker method
Brown the beef and onions, deglaze with Guinness, then cook everything on low for 8 hours.
Serving ideas
Serve with Irish soda bread, colcannon or crusty bread to soak up the sauce. For more stews, try our Hungarian goulash soup or the smoky sausage potato kale soup.
Storage
Keep for 4 days in the fridge or 3 months in the freezer.
Choosing the stout
Guinness Draught is the classic choice: dark, smooth and not too heavy. Other Irish stouts such as Murphy's or Beamish work too. Avoid very strong imperial stouts and sweet milk stouts, which can overpower the beef.
A dish for St. Patrick's Day
On March 17, beef and Guinness stew appears on menus in Irish pubs around the world, from Dublin to Boston and Sydney. Making it at home is a delicious way to celebrate, with soda bread on the side and a pint for the adults.
Herbs
Fresh thyme and bay leaves are traditional. A sprig of rosemary also works well with beef and stout.
Garnish
Scatter chopped parsley over each bowl for a fresh green finish.
Cut the beef yourself
Buy a whole chuck roast and cut it into even cubes. Pre-cut stew meat often mixes different cuts that cook at different speeds, leaving some pieces tough while others fall apart. Trim off large pieces of hard fat, but leave the marbling, which keeps the beef juicy.
Frequently asked questions
Can I use another beer?
Yes. Any dry stout or porter works. Avoid very hoppy beers.
Why is my stew bitter?
Some stouts are more bitter. Add a little more sugar or carrot to balance it.
Can kids eat Guinness stew?
Most alcohol cooks off, but for children use non-alcoholic stout or broth.
