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Irish Beef Stew with Guinness® Beer

Irish Beef Stew with Guinness® Beer

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St. Paddy's Day done right: Meat, potatoes, and Ireland's best beer. I tossed some parsley on it at the end b/c I happened to have some. Not necessary.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet


  1. Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. Season to taste with salt and pepper before serving.
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Great recipe. I made a few modifications: I recommend making sure you use stout, since the tab thing in the draft can change the soup a bit. Also, since the beer can leave a bit of a bitter aftertaste, throw in some finely chopped prunes (about 1/4 cup or less); they will dissolve but will take away the bitterness and add another layer to the stew.


Word of Caution -- I learned the hard way that simmering one's St. Paddy's Day corned beef in Guinness yields a bitter corned beef. -- DANGER WILL O'ROBINSON!

Cathy K

If you are using Guinness or any other beer it is not gluten free, because beer is made with barley, a grain that contains gluten. I made this using gluten free Redbridge beer (made with surghum) and cut the garlic down to 2 cloves. I served it with gluten free biscuits from Glutino.