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A bowl of beef stew with meat, carrots, and potatoes on a wooden table.
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5 from 1 vote

Guinness Irish Stew

Course: dinner, Lunch
Cuisine: Irish
Author: Amanda Mason


  • 3 Tablespoons olive oil
  • 3 lbs beef stew meat
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 4 cloves garlic minced
  • 1/3 cup tomato paste
  • 2 cups beef broth
  • 1 bottle Guinness Draught
  • 1/2 teaspoons dried thyme
  • 2 leaves bay
  • 3 large carrots sliced (I used rainbow carrots)
  • 1 large yellow onion diced
  • 5 inch baby yellow potatoes cut into 1 cubes
  • 1 in large parsnip cut 3/4-inch pieces


  • Heat 2 Tablespoons oil over medium-high heat in a large saute pan. Season the beef with salt and pepper.
  • Add beef in batches to pan and brown on all sides, 6 to 8 minutes. Transfer to a plate. Repeat with remaining beef.
  • Place beef and all of the remaining ingredients into a slow cooker. Stir to incorporate all ingredients and ensure that the meat and vegetables are covered with the broth.
  • Cook on low for 8 hours.
  • Remove Bay leaves and serve.