Name: Crispy Irish Beef and Guinness Stew Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Irish
Ingredients: 2.5 lb beef chuck, boneless, cut into 2-inch chunks; 3/4 tsp salt; 3/4 tsp black pepper; 3 garlic cloves, minced; 2 onions, chopped (brown, white, or yellow); 3 carrots, peeled and cut into 1/2 inch thick pieces; 2 large celery stalks, cut into 1 inch pieces; 3 sprigs thyme (or 1 tsp dried thyme leaves); 2 bay leaves; 2 tbsp olive oil; 6 oz bacon, speck, or pancetta, diced; 3 tbsp all-purpose flour (use gluten-free flour for gluten free); 440 ml (14.9 oz) Guinness Beer; 4 tbsp tomato paste; 3 cups (750 ml) chicken stock or broth (or beef broth)

If you’re craving something that’s both rich and comforting, you’re in for a treat. This Crispy Irish Beef and Guinness Stew Recipe brings together tender beef, a luscious Guinness-infused sauce, and those cozy flavors that just scream homemade goodness. Trust me, once you try it, it’ll become your go-to on chilly nights.

A slow cooker filled with a thick stew that has three layers: the bottom is a rich brown sauce with a smooth, slightly shiny texture; the middle layer contains chunks of orange carrot slices scattered around; the top layer shows tender pieces of browned meat and chunks of yellow potato, with sprigs of fresh green herbs and dark bay leaves mixed in. A silver spoon rests inside the stew on the right side. The cooker sits on a white marbled surface, next to a whole onion, two bright orange carrots, some green herbs, and a dark bottle of Guinness beer with a white label. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Irish Beef and Guinness Stew Recipe
Top Tip
How to Serve Crispy Irish Beef and Guinness Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Irish Beef and Guinness Stew Recipe

Why You'll Love This Recipe

I’ve made this Irish classic countless times, and it never disappoints. The combination of Guinness beer and slow-cooked beef creates a sauce so deep and flavorful, it feels like a warm Irish hug in a bowl.

Authentic Flavor: Guinness beer adds an unmistakable rich depth that you just can’t replicate with anything else.
Tender, Melt-in-Your-Mouth Beef: Slow cooking transforms the chuck into juicy, fall-apart goodness.
Perfectly Balanced Aromatics: Garlic, onions, carrots, and celery give it that classic Irish stew heartiness.
Comfort in Every Bite: This stew thickens beautifully for that satisfying, hearty texture you want on a cozy dinner night.

Ingredients & Why They Work

Getting your hands on the right ingredients makes all the difference here. Look for good-quality beef chuck since it’s perfect for slow cooking, and don’t skip the Guinness—it’s the star that ties everything together.

Flat lay of fresh beef chuck cut into large chunks with visible marbling, three peeled whole carrots cut into thick slices, two celery stalks cut into pieces, two whole uncracked brown onions, three whole uncracked garlic cloves, a small pile of diced bacon, a few sprigs of fresh thyme and two bay leaves next to each other, a small mound of all-purpose flour, a small white ceramic bowl filled with deep dark Guinness beer, a small white ceramic bowl holding rich red tomato paste, a small white ceramic bowl with golden olive oil, and a small white ceramic bowl of clear chicken broth, all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef chuck: This cut is perfect for long, slow cooking; it becomes incredibly tender and flavorful.
Salt and black pepper: Simple seasonings that bring out the natural flavors of the beef.
Garlic: Adds a warm, aromatic punch that balances richness.
Onions: Brown, white, or yellow onions work — they create a savory base for the stew.
Carrots: Provide a subtle sweetness and a bit of color and texture.
Celery stalks: Add a mild bitterness and crunch that complement the other veggies.
Thyme: Fresh or dried, it lends an earthy, herbal note that ties everything nicely.
Bay leaves: Infuse the stew with a delicate, savory depth.
Olive oil: Used to brown the beef and soften veggies while adding richness.
Bacon, speck, or pancetta: These bring a smoky, savory boost that deepens the stew’s flavor.
All-purpose flour: Helps thicken the stew to that perfect, luscious consistency.
Guinness beer: The secret ingredient that makes this Irish stew truly special.
Tomato paste: Adds umami and brightness to the savory sauce.
Chicken or beef stock: Provides the liquid base and body for the stew, with chicken stock letting the Guinness flavor shine subtly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of making this Crispy Irish Beef and Guinness Stew Recipe is how easy it is to tailor it to your tastes and lifestyle. Whether you want to accommodate dietary needs, adapt for a slow cooker, or explore regional twists, there’s plenty of room to make this classic your own cozy masterpiece.

Gluten-Free Variation: Swap regular flour for your favorite gluten-free alternative when thickening the stew. I’ve found that using a fine rice or chickpea flour works beautifully without compromising the texture, leaving the sauce just as rich and velvety.
Non-Alcoholic Version: Since Guinness Beer is key to the authentic flavor, if you need to avoid alcohol, replacing it with 2 cups water, 1 tablespoon Worcestershire sauce, and 2 crumbled beef bouillon cubes does a great job. The stew loses that signature Guinness depth but remains hearty and delicious — perfect for family dinners.
Slow Cooker Friendly: Life gets busy! After your first stovetop simmer to develop the flavors, transfer everything to a slow cooker set on low for 8 hours. Just remember to reduce the broth by 1 cup upfront so the stew thickens nicely by the end of the slow cook.
Baking in the Oven: For a hands-off approach and beautifully tender beef, you can bake the stew covered at 160°C (320°F) for 2 ½ hours, then uncover and continue cooking for an additional 30–45 minutes to reduce the sauce. This method yields a deep, comforting stew with minimal stirring required.

Step-by-Step: How I Make Crispy Irish Beef and Guinness Stew Recipe

A white bowl filled with three layers: the bottom layer is smooth creamy mashed potatoes in white color, the middle layer consists of large chunks of dark brown tender meat with visible strands, scattered bright orange carrot slices, and light green celery pieces, all covered in thick, shiny rich brown gravy sauce with a slightly chunky texture; a silver spoon lifts some meat with strands falling apart, and small green herb pieces garnish the top. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Beef Chunks

Start by cutting your beef chuck into generous 2-inch chunks. Pat each piece dry to encourage excellent browning, then sprinkle evenly with salt and black pepper. This simple step is crucial for building that mouthwatering crust that locks in juices and flavor.

Step 2: Brown the Beef in Batches

Heat 2 tablespoons of olive oil in a heavy-based pot over high heat. Add the beef chunks in batches—not overcrowding the pan—to get a deep golden crust on all sides. This process takes about 3–4 minutes per batch. Remove the browned beef onto a plate after each batch. Don’t rush this step; good browning is the flavor foundation of your stew.

Step 3: Sauté Onions, Garlic, and Bacon

Lower the heat to medium and check if the pot needs a splash more olive oil. Toss in your minced garlic and chopped onions, cooking gently for about 3 minutes until softened and fragrant. Then add the diced bacon, cooking until it’s browned and has rendered its lovely fat. This trio of aromatics infuses the stew with savory depth.

Step 4: Add Carrots and Celery

Stir in the carrot and celery pieces, giving the pot a good mix. Let them soften briefly to mingle flavors—about 2 minutes should do it—before moving on to the thickening step. You should start to notice those classic aromatic stew smells filling your kitchen!

Step 5: Thicken with Flour

Sprinkle the 3 tablespoons of all-purpose flour evenly over the vegetables and bacon. Stir continuously for about 1 minute to cook out the raw flour taste. This step will help your sauce develop that satisfying, thick texture that clings to each tender piece of beef.

Step 6: Pour in Guinness, Stock, and Tomato Paste

Now, add the full 440ml of Guinness beer, 3 cups of chicken (or beef) stock, and the tomato paste to the pot. Stir thoroughly to dissolve the flour and create a smooth sauce base. Toss in your bay leaves and sprigs of thyme, letting these herbs infuse the liquid as it simmers. This is where the magic of that classic Irish flavor starts to build.

Step 7: Return Beef and Simmer Gently

Place the browned beef chunks and any juices back into the pot. Check that the liquid just covers the ingredients—you want enough moisture for tenderizing but not so much it dilutes the rich flavors. Cover the pot, reduce the heat to maintain a gentle simmer, and cook for 2 hours. By now, the beef should be getting wonderfully tender.

Step 8: Remove Lid and Reduce Sauce

After 2 hours, take off the lid and let the stew simmer uncovered for another 30 to 45 minutes. Stir occasionally as the sauce thickens and the beef becomes so tender it practically falls apart at a touch. This finishing step intensifies flavor and gives you that deeply satisfying, silky sauce.

Step 9: Final Touches Before Serving

Skim off any excess fat from the surface for a cleaner taste, then fish out the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper as desired. Serve piping hot alongside creamy mashed potatoes to soak up every luscious drop—this stew truly shines when enjoyed that way!

Top Tip

Mastering the Crispy Irish Beef and Guinness Stew Recipe comes down to a few simple but crucial techniques that bring out all those rich and hearty flavors. Here's what I've learned along the way that will make your stew shine every time.

Brown the Beef in Batches: Avoid crowding the pot when searing your beef. Doing it in batches ensures a lovely crispy crust, locking in those meaty juices and giving your stew that signature depth of flavor.
Add Flour to the Veggies, Not the Beef: >I found that sprinkling flour over the sautéed vegetables and bacon instead of dusting the beef prevents the flour from burning and keeps the sauce silky smooth without any gritty bits.
Simmer Low and Slow: Patience is your best friend here. Keeping the stew at a gentle bubble for the full 2 hours allows the beef chuck to become tender and the sauce to develop that luxurious thickness.
Don’t Skip Skimming Fat: Once your stew is done, skim off excess fat from the surface. This step keeps the stew rich but not greasy, delivering a perfect balance every time.

How to Serve Crispy Irish Beef and Guinness Stew Recipe

A black frying pan is shown from above with around fourteen small pieces of raw red meat inside. The meat pieces are thick with some white fat and have a fresh, moist look. They are placed evenly in a circle in the pan. Small bubbles of clear oil surround the meat, showing it is cooking in hot oil. The pan is on a stove with a white marbled surface around it. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate the presentation and add a fresh contrast to the rich stew, sprinkle some chopped fresh parsley or chives just before serving. A twist of lemon zest can also brighten the flavors subtly without overpowering them. For an extra indulgent touch, serve with a dollop of creamy horseradish sauce on the side.

Side Dishes

This stew pairs beautifully with creamy mashed potatoes — think silky Yukon Gold or buttery mashed with a hint of garlic. For some texture variation, consider buttered soda bread or crusty rustic bread to soak up all that delicious Guinness-infused sauce. Roasted root vegetables or a simple green salad with a tangy vinaigrette also complement the hearty flavors well.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, transfer your Irish stew into an airtight container and pop it in the refrigerator. It will keep beautifully for up to 3 days, allowing the flavors to intensify even more overnight.

Freezing

This stew also freezes wonderfully — perfect for meal prep or saving for a cozy night in. Portion it into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. When you're ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, warm your stew gently on the stovetop over medium-low heat, stirring occasionally. If the sauce has thickened too much during storage, add a splash of broth or water to loosen it to your preferred consistency. Microwave reheating is possible but requires shorter bursts and stirring to evenly warm it through.

Frequently Asked Questions:

Can I use a different beer instead of Guinness for this stew?

Guinness is key to creating the stew’s authentic deep flavor, but if you can’t find it, a similar stout beer can work. Avoid light or hoppy beers, as they will alter the flavor considerably. For a non-alcoholic version, substitute Guinness with 2 cups water, 1 tablespoon Worcestershire sauce, and 2 crumbled beef bouillon cubes, though it won’t have the exact Irish flair.

How do I make sure the beef is perfectly tender?

Cut your beef into even 2-inch chunks, brown them well for flavor, then simmer the stew gently for the full 2 hours covered. The slow low heat breaks down tough connective tissue, making the beef melt-in-your-mouth tender.

Can I prepare this stew in a slow cooker or pressure cooker?

Absolutely! Reduce the broth by 1 cup before transferring all ingredients to your slow cooker and cook on low for 8 hours. For a pressure cooker, sear the beef first and then cook on high pressure for 40 minutes. Both methods yield delicious results with slightly different textures.

What’s the best way to thicken the stew sauce?

Adding flour to the cooked vegetables and bacon before pouring in the liquids is a tried-and-true method that thickens the sauce smoothly without lumps or burnt flour taste. Alternatively, you can let the sauce reduce uncovered at the end of cooking to concentrate the flavors and thicken naturally.

Final Thoughts

Making this Crispy Irish Beef and Guinness Stew Recipe is like embracing a warm hug at the end of a long day. With its rich aromas and tender beef, it’s a dish that not only fills the belly but also feeds the soul. Whether you’re sharing it with family or enjoying some cozy solo time, I hope this stew becomes one of your favorite comfort foods to return to again and again.