Irish beef and Guinness Stew is a complete meal and comforting one pot dish. Tender chunks of beef, slow cooked with carrots and parsnips in beef stock and Guinness. St Patrick’s Day is just over 2 weeks away so it’s time to start thinking about what we’ll be eating for this Irish holiday.

Large pieces of beef, carrots and vegetables in beef stew cooking in a pan

Beef stew is a classic comforting dish and if you’re a beef eater, you’re a fan. This Irish version has Guinness stout, which takes the flavor to a whole new level of taste. In a traditional Irish stew, lamb is usually used but today, I’m using beef.

Irish beef and Guinness stew, large chunks of beef, carrots and parsnip

Along with the Guinness, I used a combination of beef and chicken stock. Chicken stock in a beef stew? Yes! Chicken stock (especially if homemade) has a lovely meaty taste and adds great flavor.

Irish beef and Guinness stew on a plate with mashed potatoes

In keeping with the Irish-ness of the dish, and because it’s readily available now in the U.S., I browned the beef in real Irish butter. I’m not getting paid to say this and everyone who has tried it will agree, it really is the best butter. I also used the butter and Irish cheese in the Irish colcannon (< click text for recipe) that I made to go along side the stew.

A closeup of the colcannon showing the melting butter, cabbage and spring onion

Slow Cooker Method for this Irish Stew

The recipe calls for making this stew in a Dutch oven or casserole dish on the stovetop, but when I’m craving this in the warmer weather (yes, I do. I also eat soup) I make it in the slow cooker.

All I do is after cooking the beef and vegetables and add the Guinness (step 7), instead of simmering in the Dutch oven, I throw it all into my preheated slow cooker on low for 6 hours.

Irish beef & Guinness stew viewed from overhead in a white bowl

If you’ve made this Irish Beef and Guinness Stew or any other recipe, please leave a comment below, I love to hear from my readers.

Yield: 6

Irish Beef and Guinness Stew

Irish beef and Guinness stew in a large Dutch oven pan

Tender chunks of beef, slow cooked with carrots and parsnips in beef stock and Guinness. 

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes


  • 2 pounds (1 kilogram) boneless beef sirloin, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (75 grams) all-purpose flour
  • 4 tablespoons unsalted Irish butter
  • 1/4 cup (60 ml) canola oil
  • 4 medium onions, chopped
  • 1 cup (236 ml) chicken stock (low sodium) * see note
  • 1 cup (236 ml) beef stock (low sodium) * see note
  • 2 cups (472 ml) Guinness
  • 5 carrots, peeled and cut into large chunks
  • 4 parsnips, peeled and cut into large chunks
  • 1/2 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • 2 bay leaves


  1. Add the flour, salt and pepper to a shallow bowl and mix. Dredge the beef in the seasoned flour and remove.
  2. To a large saucepan or Dutch oven, melt the butter and oil over medium heat. Sauté the beef in small batches until browned on all sides. Remove.
  3. Add the onions and cook until softened, about 5 minutes. Add the meat back into the pan along with the carrots, parsnips, thyme, rosemary and bay leaves.
  4. Add the beef stock and Guinness, bring to a simmer and cook for 2 hours until the beef is tender.
  5. Remove bay leaves before serving.
  6. Serve with mashed potatoes.


Taste your stock, if it is salty, you may need to adjust the amount of salt in the dish

Nutrition Information



Serving Size


Amount Per Serving Calories 489Total Fat 21gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 73mgSodium 868mgCarbohydrates 58gFiber 9gSugar 16gProtein 20g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.