It’s think it’s pretty safe to say that “traditional” is a loose term in cooking- especially when it comes to something as as familiar as Irish stew. What started as a peasant dish, meant to be cheap and feed lots of people, Irish stew has evolved into a world wide house hold staple. So along with that, many “traditional” Irish stew recipes have popped up. This is a recipe that everyone has their own spin on………and I’m no different! Found on more than just Irish household tables, stew is comforting, filling and what I think is the near perfect meal to gather around the table for.

A typical Irish stew is made with lamb or mutton but I like to use beef. Whenever I make stew, I buy a whole chuck roast and cut it myself. I feel like I have more control of the quality of the meat in my stew and I like smaller pieces than what you find at the grocery store labeled “stew meat.” You could use whatever vegetables you wanted in this stew- some celery root or parsnips would be great. But this time, I stuck to the basics and kept things simple.

You know what really makes this stew? A bottle of Guinness Irish Stout. So even if you’re not a drinker, buy a bottle of Guinness and use it for this stew. It creates the most amazing base to this stew that you can’t get using something else. The alcohol cooks off and imparts the deepest, richest flavor. I’ve said it before and I’ll keep on saying it: soups and stews are ALWAYS better when you make them a day or two before you plan to serve them. So plan ahead people!

Hope you enjoy the stew and happy cooking!!

Beef and Guinness Stew


  • 1 3-4 lb beef chuck roast, trimmed and cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tablespoon lawrey's seasoned salt
  • 3 tablespoons vegetable oil
  • 3 carrots, washed and cut into 1/2-inch slices
  • 3 celery stalks, washed and cut into 1/2-inch slices
  • 1 large onion, chopped
  • 10 cloves garlic, roughly chopped
  • 1 1/2 lb yukon gold potatoes, cleaned and cut into 1/2-inch cubes
  • 1 12 oz can tomato paste
  • 1 14 oz bottle Guinness Irish Stout
  • 32 oz beef broth
  • 2 cups frozen peas
  • salt and pepper


  1. In a large bowl, toss beef with flour and seasoned salt; set aside.
  2. In a large stock pot, heat oil over medium high heat. Add beef and cook about 5 minutes, not stirring to often so meat browns on each side.
  3. Add carrots, celery, onion, garlic, potatoes, tomato paste, beer and beef broth. Give the stew a good stir and try to scrape up as many of the brown bits of bottom of pan as you can. Bring to a boil; reduce heat to low, cover, and cook 2-3 hours, stirring occasionally.
  4. Stir in frozen peas and cook 5 minutes.
  5. Season with salt and pepper to taste.
  6. You can serve immediately but this stew is best when made a day or two ahead.
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21 Responses to Beef and Guinness Stew

  1. Shannon says:

    Mmm..does that ever look good. I think I am going to make it for St. Pattys!

  2. Terry M says:

    I ate a bowl of this stew and thought I’d gone to heaven. Absolutely delicious. St. Patrick would approve!!

  3. Terry C says:

    I’ve always added a bottle of ale to my stew, but am intrigued with the idea of Guinness instead. Also, would never have thought of adding the tomato paste! I’m going to try your version, and I have no doubt it will be delicious. Thank you! By the way, I always use oregano and a handful of chopped parsley in my beef stew — does that make it Italian? 🙂

  4. Sarah says:

    Today was the first day in Boulder, CO that started to feel like fall. I’m sure we’ll get our indian summer, but I felt like giving into the change and made this stew. I made it once last year and it was really good. I added some bay leaves this time. It smells so good (and the Guiness is good too). We’ll enjoy it tomorrow!

  5. Jen says:

    This looks great. I can’t wait to try it. Do you think it will freeze well?

  6. Georgi says:

    I need to feed about 12 people. How many servings does this make? Looks so good!

    • Kelley says:

      I would double the recipe as the original makes 5-6 generous servings. Let me know how it turns out!

      • Georgi says:

        Hi…I tried this stew over the weekend. I like that it is not too labor intensive and it was perfectly done at 2 1/2 hours. However, I am wondering if the beer gave the stew a bitter after taste? I might try a different beer next time. My husband thought it was a bit too tomato based but he is not a fan of tomatoes. But let me just say…there is an exception…he LOVES your quick restaurant salsa and we make that all of the time! It is the VERY BEST and I might give that as Holiday gifts in cute little jars this year!

        • Kelley says:

          I don’t find the beer gives it a bitter aftertaste so I’m not sure what happened… could always cut down on the tomatoes for your husbands taste!

  7. Megan says:

    This looks so good, doesn’t help that I’m hungry now either. Would it be possible to make this in a crockpot?

  8. Sara says:

    I can’t wait to try this! How long do you think it would take to cook in a crock pot?

  9. Charlotte says:

    The beef stew looks wonderful….gotta give this a try….thanks

  10. Sherry says:

    Can I use sleemans honey brown lager instead? We don’t drink beer so I’d to have to buy more beer when I have sleemans leftover from chilli

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