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.

A white bowl filled with Irish beef and Guinness stew with parsnips and carrots and a side of Irish colcannon mash

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. 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 cooking in a Dutch oven

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.


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 that I made to go along side the stew. You can find that recipe by clicking here.

Stew and colcannon on a white plate

Slow Cooker Method

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 and Guinness stew is served from a red Dutch oven to a white bowl


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Yield: 6

Irish Beef and Guinness Stew

Irish Beef and Guinness Stew with large pieces of beef, parsnips and carrots

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 boneless beef sirloin, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted Irish butter
  • 1/4 cup canola oil
  • 4 medium onions, chopped
  • 1 cup chicken stock
  • 1 cup beef stock
  • 2 cups 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.
  2. Dredge the beef in the seasoned flour and remove.
  3. To a large saucepan or Dutch oven, melt the butter and oil over medium heat.
  4. Sauté the beef in small batches until browned on all sides. Remove.
  5. Add the onions and cook until softened, about 5 minutes.
  6. Add the meat back into the pan along with the carrots, parsnips, thyme, rosemary and bay leaves.
  7. Add the beef stock and Guinness, bring to a simmer and cook for 2 hours until the beef is tender.
  8. Remove bay leaves before serving.
  9. Serve with mashed potatoes.

Nutrition Information



Amount Per Serving Calories 546Saturated Fat 7gCholesterol 104mgSodium 661mgCarbohydrates 42gProtein 38g

Irish Colcannon

Irish colcannon in a grey bowl served with beef stew


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