Guinness Irish Stew – who knew a dark beer could add so much flavor….and yet, not taste like beer! Fresh ingredients all simmered together for a wonderfully deep flavored Guinness Irish Beef Stew!
Pink hearts, yellow moons, orange stars… I’ll bet you didn’t know I spoke fluent Irish… ya, me and the little guy on the box of Lucky Charms. I am soooo international!
This beautiful Irish Stew served in my favorite red pot, boasts a bottle of the dark stuff. The blackest beer I have ever seen. Can’t say I’d be a fan unless it was in this stew. A wino at heart, but let me tell ya, it boosts the flavor of this hearty stew of yum to a whole new level. And even better, ya can’t tell it’s in there.
No beer flavor, just a deep rich gravy….Beer Gravy! Yaaaasss!
This stew has just a few wholesome ingredients, but requires some cook time to soften up the chuck roast. Chuck’s a cut of meat that needs some time to simmer. But it’s well worth the wait.
You can make this Guinness Irish Stew on the stove top
or in a slow cooker.
I have provided instructions in the recipe card for both.
I opted for stove top since I am too lazy to get my slow cooker from the bowels of the cabinet. Yup, bowels…I said it, and I own it. You would say it too if you saw my cabinet of kitchen stuff. Bowels. There, I said it again…and it felt good!
Tips to make Guinness Irish Stew
- Searing the beef is essential. Flavor lives in the carmalization of protein, whether its chicken, pork or fish. When you sear it, you add a ton of flavor. Its worth the few extra minutes. Trust me on this. You can certainly toss it all in, uncooked but don’t expect your Irish Stew to do a flavor jig.
- Chuck roast works the best for this. Find a chunk with lots of marbling…fat equals flavor. You also opt for the stew meat that is already cut. It’s a bit cheaper. When did a chuck roast get so damn pricy…wow!
- I prefer beef broth, but you can sub chicken stock since the beer is so dark.
- I kept this traditional but love the idea of mushrooms and peas added in.
- I like to serve this with a big crusty loaf of bread with tons of butta!
You might also love this Hearty Beef Barley Soup that can be made stove top or slow cooker. Its the mot popular soup on this site!
or this Beef Bourguignon which uses red wine instead of beer to add a wonderful rich flavor!
To Guiness Irish Stew – it’s magically delicious!
Need a good visual? Check out this video of our Guinness Irish Stew!
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
Guinness Irish Stew
- 2.5 pounds beef chuck roast, cut into 1" pieces
- 1 large yellow onion, chopped
- 4 large garlic cloves, chopped
- 1/3 cup all purpose flour
- 1 12 ounce Guinness Dark Beer
- 3 tablespoons tomato paste
- 4 carrots, peeled and cut into 2" chunks
- 1 pound small white potatoes, halved
- 4 cups beef broth
- 1 tablespoon worcestershire sauce optional, if you have it on hand
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Heat a large dutch oven or soup pot. Add one tablespoon of olive oil. Liberally salt and pepper the meat pieces. Cooking in two batches, brown the stew meat. Let it cook to develop a crust before turning. About 3-4 minutes. Remove meat and set aside.
- Add onion to pot. Cooking until translucent. Add garlic and cook an additional two minutes.
- Add flour to onions in pot and cook for two minutes. Pour in the beer. Cook until thick.
- Add tomato paste and stir until dissolved. Add beef stock and bring to a simmer.
- Toss in potatoes, carrots and seared beef along with the juices. Add thyme, one teaspoon salt and 1/2 teaspoon pepper. (If using a slow cooker pour the mixture in at this point. Turn to low and cook 4-5 hours).
- Taste for seasoning when meat is cooked through. More salt? More pepper? Salt will vary depending on the sodium content of your broth.
- Your stew is done with the meat is fork tender. Serve with crusty bread and butter.
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Susan @ Culinary Envy says
Pink hearts…you crack me up! I know what I’m making on Saturday! Pinned