This rich and hearty Beef and Guinness Stew is the ultimate comfort food, especially on chilly evenings. Tender chunks of beef are slowly simmered with smoky bacon, sweet onions, and vegetables in a deeply flavorful broth made with dark beer. As the stew cooks low and slow, the Guinness transforms the gravy into a thick, velvety sauce with a subtle malty sweetness and incredible depth.
Every bite is packed with tender beef, savory vegetables, and bold, slow-cooked flavor. This rustic Irish-inspired stew is perfect for special occasions like St. Patrick’s Day, but it’s just as satisfying any time of year. Serve it ladled over creamy mashed potatoes so they soak up every drop of the rich gravy.
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs
Servings: 6
Ingredients
- 4 slices bacon, cut into small pieces
- 2 1/2 pounds boneless beef chuck, cut into 2-inch chunks
- 1 1/2 teaspoons salt, divided, plus more to taste
- Freshly ground black pepper, to taste
- 2 onions, coarsely chopped
- 4 cloves garlic, minced
- 1 (14.9-ounce) can dark beer (such as Guinness)
- 1/4 cup tomato paste
- 3 carrots, cut into 1-inch pieces
- 2 ribs celery, cut into 1-inch pieces
- 4 sprigs fresh thyme
- 1 teaspoon white sugar
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 1/2 cups chicken stock, or enough to cover
- 4 cups mashed potatoes (optional, for serving)
Directions
- Cook the bacon in a large heavy skillet over medium-high heat until browned and crispy, about 3 to 4 minutes. Transfer the bacon to a large stew pot, leaving the bacon fat in the skillet.
- Season the beef cubes with 1 teaspoon of salt and freshly ground black pepper.
- Increase the heat to high and sear the beef in the hot bacon fat, browning it on all sides for about 5 minutes. Transfer the browned beef to the stew pot with the bacon.
- Reduce heat to medium and add the chopped onions to the skillet. Cook and stir until lightly browned, about 5 to 8 minutes. Season with a small pinch of salt.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Pour the dark beer into the skillet and stir with a wooden spoon, scraping up the browned bits from the bottom of the pan.
- Pour this flavorful liquid into the stew pot with the beef and bacon.
- Stir in the tomato paste, carrots, celery, thyme sprigs, sugar, remaining black pepper, and enough chicken stock to just cover the ingredients.
- Bring the stew to a gentle simmer while stirring to combine everything.
- Reduce the heat to low, cover the pot, and let the stew simmer slowly for about 2 hours, or until the beef becomes fork-tender.
- Stir occasionally during cooking and skim off any excess fat or foam if desired.
- Remove the lid and increase the heat to medium-high. Let the stew gently boil for 15 to 20 minutes until the sauce thickens slightly.
- Discard the thyme sprigs and adjust the seasoning with additional salt and pepper if needed.
- Serve the stew hot, spooned into a bowl or ladled over a ring of creamy mashed potatoes.