Traditional Irish Guinness Stew

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

A lovely, heart warming food - perfect for those cold, rainy winter days. My grandmother used to, and still does make this one for me when I go over to Ireland to see her. She's 81. It's easy to make and certainly makes a change to regular stew. PS: To those of you worried about alcohol, there is no alcohol left in this recipe once it is cooked - alcohol evaporates more quickly than water, thus this recipe is non-alcoholic.

Ingredients Nutrition


  1. In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
  2. Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
  3. Preheat oven to 325°F or 160°C.
  4. Drain the meat and keep the marinate to one side for later.
  5. On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary.
  6. Cover the beef cubes in the flour and set aside.
  7. In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef).
  8. Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
  9. Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes.
  10. Add the vegetables to the casserole dish followed by the marinate and beef stock.
  11. Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more.
  12. Taste occasionally, and if it is too sharp you can add sugar to cut the taste.
Most Helpful

5 5

Out of all the recipes for Irish stew, I picked this one because it called for marinating the beef. Good decision on my part! This was wonderful. I didn't see in the directions where to use the sunflower oil. I browned the meat in olive oil and used a bit of butter when I sautéed the vegetables. The carrots and celery were not tender after ten minutes but that was fine because it cooks so long in the oven. I didn't have beef bouillon so I used vegetable and it was fine. Really good, actually. I'll be making this again. Thanks grandma!

5 5

This was absolutely delicious. I made it exactly as written. I served it with mashed potatoes and a couple extra pints of Guinness. It tasted even better the next day. Thanks for posting the recipe!