Dutch oven Guinness beef stew is a classic Irish recipe made with stout beer. It has a thick and luscious sauce with a rich, complex flavor, fall-apart tender pieces of slow-cooked beef, and chunky vegetables that add sweetness and texture. It's comfort food at its finest, for St. Patrick's Day or any day.
Truth be told I don't like traditional beef stew. But Guinness stew? Bring it. The beer has a real purpose, it adds a rich, silky texture to the sauce, infuses it with bittersweet notes of chocolate, coffee, and caramel, and tenderizes the meat.
Cooking it in a Dutch oven ensures that the heat stays even and gentle throughout the long cook time as the sauce reduces. And the secret ingredient that puts this recipe over the top? Worcestershire sauce! It packs a punch of umami and acid that brings all the flavors together.
I love to make stew in a Dutch oven! You too? Try my Pork Stew with White Beans or this Curry Chickpea Stew with Coconut Milk.
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Guinness beef stew ingredients
- Boneless beef chuck roast (beef stew meat): Beef chuck roast is the best choice for stew because it has a lot of collagen which will break down as it cooks, thickening the stew as the meat becomes more and more tender. Do not use lean cuts like tenderloin for stew, it will get very tough and dry.
- Guinness stout beer: Guinness Irish stout has a unique bittersweet flavor profile, that includes coffee, caramel, and chocolate. It brings a rich, complex, quality to the stew and also helps to thicken it as it simmers.
- Yellow onion: I like yellow onions in soup recipes because they have a milder flavor and are lightly sweet.
- Carrots and parsnips: Of course you'll find carrots in beef stew, but I love to be a little cheeky and add parsnips! They add creaminess and have a sweet, slightly peppery flavor reminiscent of mild horseradish that really complements the beef. If you can't find them, just substitute the same amount of carrots.
- Tomato paste: This will act as the main thickener of the stew and add sweetness to balance the bitter qualities of the Guinness.
- Garlic, fresh thyme, dried bay leaves: These will permeate the stew with mouthwatering aromas, I always think of thyme when I think of Irish recipes.
- Worcestershire sauce: This is the secret sauce, literally! It adds acid and umami, lending that special something that you just can't put your finger on! If you don't have any, substitute 1 tablespoon of red wine or sherry vinegar.
- Low sodium beef stock: Beef stock will give you the richest sauce, you can substitute chicken broth if you prefer.
- Olive oil or neutral oil: Either will work to sear the beef.
- Kosher salt and freshly ground black pepper: Season the beef generously, but save the rest of the seasoning for when the stew is finished.
- Fresh parsley: You'll want this burst of freshness for serving.
*For ingredient measurements see the recipe card at the bottom of the post.
Variations
- Bacon: Cut 4 slices of bacon into 1-inch pieces and cook them before everything else. Carefully wipe out the pan, then sear the beef as directed. Add the bacon to the stew along with the beef just before simmering.
- Baby potatoes: A handful of baby potatoes can be substituted for the parsnips. Cut them in half and add them about 40 minutes before the stew is finished cooking. If you add them too early, they will get too soggy and break down.
- Coffee: To really amp up the coffee flavor from the stout, add ยฝ cup of strong brewed coffee along with the broth.
- Swap lamb for the beef: Use the same amount of lamb shoulder, a cut that is well-suited for a long braise like this.
How to make Guinness beef stew in a dutch oven
Step 1: Season the beef
Cut the beef into 1-inch cubes, lay out on a sheet pan, and season generously on both sides with kosher salt and freshly ground black pepper. Set aside.
Step 2: Chop the vegetables
Use a vegetable peeler to peel the carrots and parsnips, then take a good chef's knife and cut them in half longways, then into 1-inch chunks. Cut the onion into a small dice. Use a microplane grater to grate the garlic. If you don't have one, mince it finely.
Step 3: Sear the beef
Place a 6-quart Dutch oven over medium high heat, add 2 tablespoons of oil and heat until shimmering. Working in 2 or 3 batches, sear the beef on two sides until you get a nice hard crust, about 2 minutes per side, then set aside on a plate.
Step 4: Cook the onions, carrots, and parsnips
Turn the heat down to medium, then add the onions, one more tablespoon of oil, and a pinch of salt to the Dutch oven. Sweat the onions until they are beginning to get soft, about 5 minutes. Add the carrots and parsnips and another pinch of salt and cook for another 5-7 minutes until the onions are translucent.
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Step 5: Add the herbs, garlic, and tomato paste
Add the garlic, thyme sprigs, and tomato paste to the pot and stir to coat the vegetable mixture. Cook until fragrant, 1-2 minutes.
Technique tip
If you have kitchen twine, tie some around the fresh thyme stems. It will be easier to fish out once the stew is finished cooking.
Step 6: Add the Guinness
Add the Guinness to the vegetables and stir until the tomato paste is completely dissolved and you have a smooth, thick base.
Step 7: Add the stew meat and beef broth
Transfer the beef and its resting juices into the Dutch oven with the Guinness mixture, add the beef stock and the Worcestershire sauce and stir gently.
Turn the heat up to medium high and bring to a simmer. Reduce heat to low, simmer uncovered for 2-2 ยฝ hours, until the liquid is reduced by about half and the beef is tender. Taste and add more salt if necessary. Serve Guinness stew topped with chopped fresh parsley.
Expert tips
- Cut the beef into smaller chunks: I find that stew meat is often far larger than bite sized. Cut it down so you can enjoy it in one bite along with a bit of the veggies. This will also make the stew seem heartier.
- Make sure you get the right kind of Guinness: Guinness makes stout beers that vary in bitterness. Make sure that you are getting the traditional Guinness in bottles or draught cans, not "extra stout" which would make the stew too bitter. (I made this mistake once! Never again!)
- Don't cover the Dutch oven: The point is to cook slowly and let the liquid evaporate, resulting in a thick and hearty stew that's not too soupy. If you covered it with a lid, you won't get that essential evaporation.
- Don't add more salt until the end: This is an important tip when cooking stews or sauces that will reduce. The beef is seasoned, and we're hitting the onions and veg with a little salt to get them to release their water and soften. This may be all the salt you need in the stew. If you add salt when the stew first starts cooking, the liquid will evaporate, but the salt will be left behind, and if it's too much, that's hard to fix.
What to serve with Dutch oven Guinness stew
Guinness stew is often served with mashed potatoes, so make it super Irish and serve traditional colcannon potatoes, made with kale, cabbage, and loads of butter.
You'll need some kind of bread to sop up all that delicious sauce—or broth or whatever you want to call it—so try pampushky (Ukrainian garlic bread.)
Make ahead and storage
- Make ahead: Like any beef stew, Irish Guinness stew is even better when made the day before, just allow to cool, then put the lid on the Dutch oven and place in the refrigerator. Alternatively, you can make it up to three days ahead and store in an airtight container in the fridge.
- Reheating and leftovers: Reheat in a covered Dutch oven on medium low until it comes to a simmer (you don't want any more liquid to evaporate, so keep that lid on!), or heat in the microwave until hot.
- To freeze: Place in a freezer-safe container and freeze for up to 2 months.
More Irish recipes
Debra's Details: Dutch oven Guinness beef stew is simple and hearty, with extraordinary flavor!
- Cooking it in a Dutch oven is key to keeping the heat even as the sauce gently reduces.
- The beer not only thickens the sauce, it adds complex flavor and tenderizes the beef.
- Mostly pantry pull ingredients.
- Notes of caramel, coffee, and chocolate combine with herbs and garlic for a bittersweet-savory flavor explosion!
- Make a day or two ahead or freeze for later!
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Recipe
Dutch Oven Guinness Beef Stew
Equipment
- microplane grater optional
- wooden spoon or silicone spatula
Ingredients
- 2 pounds boneless beef chuck roast (beef stew meat) or boneless beef short rib
- 3 tablespoons olive oil or other neutral oil divided
- 1 yellow onion
- 4 carrots
- 2 parsnips or 8 ounces baby potatoes
- 4 cloves garlic
- 6 sprigs fresh thyme or 1 teaspoon dried thyme
- ¼ cup tomato paste
- 15 ounces Guinness stout beer
- 1 tablespoon Worcestershire sauce or red wine vinegar or sherry vinegar
- 4 cups beef broth
- 2 dried bay leaves
- chopped fresh parsley for serving
Instructions
- Cut the beef into 1-inch cubes, lay out on a sheet pan, and season generously on both sides with kosher salt and freshly ground black pepper. Set aside.
- Use a vegetable peeler to peel the carrots and parsnips, then take a good chef's knife and cut them in half longways, then cut into 1-inch chunks.
- Cut the onion into a small dice. Use a microplane grater to grate the garlic. If you don't have one, mince it finely.
- If you have kitchen twine, tie some around the fresh thyme stems. It will be easier to fish out once the stew is finished cooking
- Place the Dutch oven over medium high heat and add 2 tablespoons of oil and heat until shimmering. Working in 2 or 3 batches, sear the beef on one side until you get a nice hard crust, about 2 minutes, then flip and cook on the other side. (Choose the widest sides, there's no need to sear every inch of every cube.) Set beef aside on a plate.
- Turn the heat down to medium, then add the onions, one more tablespoon of oil, and a pinch of salt to the Dutch oven. Sweat the onions until they are beginning to get soft, about 5 minutes. Add the carrots and parsnips and another pinch of salt and cook for another 5-7 minutes until the onions are translucent.
- Add the garlic, thyme sprigs, and tomato paste to the pot and stir to coat the vegetable mixture. Cook until fragrant, 1-2 minutes.
- Add the Guinness to the vegetables and stir until the tomato paste is completely dissolved and you have a smooth, thick base
- Transfer the beef and its resting juices into the Dutch oven with the Guinness mixture, add the beef broth and the Worcestershire sauce and stir gently.
- Turn the heat up to medium high and bring to a simmer. Reduce heat to low, simmer uncovered for 2-2 ½ hours, stirring occasionally, until the liquid is reduced by about half and the beef is tender. Taste and add more salt if necessary. Serve topped with chopped fresh parsley.
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I will email this recipe to you, so you can come back to it later!
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Notes
- Cut the beef into smaller chunks: I find that stew meat is often far larger than bite sized. Cut it down so you can enjoy it in one bite along with a bit of the veggies. This will also make the stew seem heartier.
- Make sure you get the right kind of Guinness: Guinness makes stout beers that vary in bitterness. Make sure that you are getting the traditional Guinness in bottles or draught cans, not "extra stout" which would make the stew too bitter. (I made this mistake once! Never again!)
- Don't cover the Dutch oven: The point is to cook slowly and let the liquid evaporate, resulting in a thick and hearty stew that's not too soupy. If you covered it with a lid, you won't get that essential evaporation.
- Don't add more salt until the end: This is an important tip when cooking stews or sauces that will reduce. The beef is seasoned, and we're hitting the onions and veg with a little salt to get them to release their water and soften. This may be all the salt you need in the stew. If you add salt when the stew first starts cooking, the liquid will evaporate, but the salt will be left behind, and if it's too much, that's hard to fix.
- Swap lamb for the beef: Use the same amount of lamb shoulder, a cut that is well-suited for a long braise like this.
- Make ahead: Like any beef stew, Irish Guinness stew is even better when made the day before, just allow to cool, then put the lid on the Dutch oven and place in the refrigerator. Alternatively, you can make it up to three days ahead and store in an airtight container in the fridge.
- Reheating and leftovers: Reheat in a covered Dutch oven on medium low until it comes to a simmer (you don't want any more liquid to evaporate, so keep that lid on!), or heat in the microwave until hot.
- To freeze: Place in a freezer-safe container and freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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