Irish Guinness Stew

This rich, hearty Irish Guinness Stew transforms simple ingredients into a soul-warming masterpiece that’ll have everyone asking for seconds. The magic happens when tender beef meets dark, malty Guinness, creating gravy so good you’ll want to bottle it.

What makes this stew extraordinary is the slow-simmered marriage of flavors – chunks of beef that literally melt in your mouth, bacon adding that subtle smokiness, and root vegetables that drink up all that incredible sauce. The Guinness doesn’t just add liquid – it brings depth and complexity that you simply can’t get any other way.

Ingredients

For the Base:

• 1 teaspoon vegetable oil
• 4 slices thick-cut bacon, diced
• 3 pounds boneless chuck roast, cut into 1-inch pieces
• Salt and freshly ground pepper, to taste

Aromatics & Thickeners:

• 2 large onions, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons flour

Liquids & Seasonings:

• 2½ cups Guinness beer
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 2½ cups beef broth
• 2 sprigs thyme

Vegetables:

• 1 pound carrots, peeled and cut into 1-inch chunks
• 1½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
• ½ cup chopped parsley

Steps

1. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat (375°F/190°C). Add diced bacon and cook for 4-5 minutes until crispy and fat has rendered. Remove with a slotted spoon, leaving the fat behind. (The bacon fat adds crucial flavor – don’t skip this step!)
2. Season beef chunks generously with salt and pepper. Working in batches of about 1 pound each (overcrowding will steam rather than brown the meat), sear for 1-2 minutes per side until deeply browned. Remove and set aside with bacon. (Look for a dark crust – this is where the flavor develops!)
3. Reduce heat to medium (350°F/175°C). Add onions and sauté for 5 minutes until edges begin to brown. Add garlic and cook for 30 seconds until fragrant. (Watch carefully – garlic burns quickly!)
4. Add flour and tomato paste, stirring constantly for 2 minutes until paste darkens to brick red. Pour in Guinness, scraping bottom vigorously with wooden spoon to release browned bits (these contain intense flavor).
5. Add broth, brown sugar, Worcestershire sauce, ¼ teaspoon each salt and pepper. Return beef and bacon to pot with thyme. Bring to boil, then reduce to low heat (300°F/150°C). Cover and simmer 1 hour.
6. Add carrots and potatoes. Cover and cook 1 hour more until beef shreds easily with fork and vegetables are tender when pierced. (Internal temperature should reach 190°F/88°C for fall-apart tender beef.)
7. If needed, increase heat to medium-high and boil uncovered until sauce coats back of spoon. Or whisk 2 tablespoons each flour and cold liquid for quick thickening.
8. Remove thyme sprigs, adjust seasoning, and stir in parsley. Serve piping hot. (Stew will thicken further as it stands.)

Smart Swaps

• Replace potatoes with turnips or celery root for low-carb version
• Use gluten-free flour blend for thickening (same amounts)
• Dark craft beer can substitute for Guinness

Make It Diabetes-Friendly

• Reduce potatoes to ¾ pound and add 1 pound cauliflower (-15g carbs/serving)
• Skip brown sugar or use 1 tablespoon monk fruit sweetener
• Serve over cauliflower mash instead of potatoes
• Keep portions to 1½ cups per serving (45g carbs)

Pro Tips

• Cut vegetables in similar sizes for even cooking
• Pat meat dry before searing for better browning
• Don’t rush the simmering – low and slow is key
• Tastes even better next day – make ahead!