Guinness Beef Stew (Stovetop & Instant Pot Versions)
This hearty Guinness Beef Stew is rich, deeply flavorful, and slow-simmered to perfection. Tender chunks of beef, carrots, potatoes, and onions cook in a savory stout-infused broth that becomes thick, velvety, and absolutely irresistible.
It’s comfort food at its finest — perfect for Saint Patrick’s Day dinner or any chilly evening when you crave something warm and satisfying.
The dark stout adds incredible depth and a subtle malty richness. A classic choice is Guinness, which gives the stew its signature bold flavor.
Why You’ll Love This Stew
- Ultra tender beef
- Rich, deep flavor
- Perfect make-ahead meal
- Even better the next day
- Includes stovetop + Instant Pot instructions
Ingredients
- 2 lbs beef chuck, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 tablespoons flour
- 1 bottle (12 oz) Guinness stout
- 3 cups beef broth
- 3 large carrots, sliced
- 3–4 Yukon gold potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, for garnish
- Dutch oven
- Measuring cups / spoons
- Cutting board
- Knife
- Vegetable peeler
- Garlic press
- Spoon
- Instant pot
Stovetop Instructions (Traditional Method)
- Pat beef dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown beef in batches; remove and set aside.
- In the same pot, sauté onion until softened. Add garlic and cook 30 seconds.
- Stir in tomato paste and cook 1–2 minutes.
- Sprinkle flour over mixture and stir well.
- Slowly pour in Guinness, scraping up browned bits.
- Add beef broth, thyme, bay leaf, and return beef to pot.
- Bring to a gentle simmer, cover, and cook 1½–2 hours.
- Add carrots and potatoes. Simmer another 30–40 minutes until vegetables are tender and beef is fork-tender.
Remove bay leaf, adjust seasoning, and garnish with parsley.
Instant Pot Guinness Beef Stew
Perfect for busy days — same deep flavor, faster cook time.
- Turn Instant Pot to Sauté. Add oil and brown beef in batches. Remove.
- Sauté onion and garlic. Stir in tomato paste.
- Add flour and stir well.
- Pour in Guinness and scrape bottom thoroughly (important to avoid burn notice!).
- Add broth, thyme, bay leaf, carrots, and potatoes. Return beef.
- Seal lid and cook on High Pressure for 35 minutes.
- Natural release 10–15 minutes, then quick release remaining pressure.
If thicker stew is desired, simmer on Sauté mode for a few minutes uncovered.
Tips for the Best Guinness Beef Stew
- Use beef chuck for the most tender results.
- Brown meat well — that’s flavor!
- Don’t skip deglazing the pot.
- Stew will thicken as it cools.
- Stew tastes even better the next day.
What to Serve with Guinness Beef Stew
- Irish Soda Bread
- Mashed potatoes
- Crusty artisan bread
- Brown Butter Irish Oat Cookies for dessert
- A glass of stout for the full experience 🍺
Frequently Asked Questions
Can I make this stew ahead of time?
Yes! It’s actually better the next day. Store in the refrigerator up to 4 days.
Can I freeze Guinness Beef Stew?
Absolutely. Cool completely and freeze in airtight containers for up to 3 months.
What can I substitute for Guinness?
You can use another stout or dark beer. For non-alcoholic, use additional beef broth with 1 tablespoon balsamic vinegar for depth.
How do I thicken the stew?
Simmer uncovered at the end, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in.
Can I make this in a slow cooker?
Yes! Brown beef first, then cook on low 7–8 hours or high 4–5 hours.
Planning your Saint Patrick’s Day menu? 🍀 Save this Guinness Beef Stew recipe and explore the rest of our Irish-inspired favorites — from festive drinks to cozy comfort dishes!
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