Guinness Beef Stew (Instant Pot or Oven)
, Published Mar 13, 2026
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Irish Guinness Beef Stew is the ultimate comfort food! Tender chunks of beef simmer in a rich gravy made with stout beer, vegetables and herbs. Cook in the Instant Pot to get that deep slow-cooked flavor in a fraction of the time.
I am Irish by association. That is, my husband’s family is Irish and he is Irish-Canadian therefore I can claim some of the luck of the Irish for myself. Either way, this Guinness beef stew is delicious and deserves a place on your dinner table, whether you are Irish or not!
I adore stews and I live on them during much of autumn/winter, but they do take their sweet time cooking.
This is not an issue when you have time to leisurely have a stew bubbling away for hours on your stovetop or in the oven. And you can’t beat the housewarming aroma of a stew as it slowly cooks…
But it becomes very much an issue if you are short on time and have hungry kids looking at you accusingly across the dinner table. Which, by the way, has never happened to me… nothing to see here!
Anyway, you can shorten the time a stew needs to cook considerably by employing your trusty Instant Pot – I mean it is practically what they were made for, apart from awesome cheesecakes of course.
Cooking your Guinness beef stew in a pressure cooker takes 35 minutes ACTIVE pressure cooking time. The cooker still needs to come to pressure first and then slowly release that pressure at the end of cooking.
But on the plus side this requires no participation on your part – the cooker does all the work in the background.
Having said all that, the fact remains that this stew is even more delicious (by about 20%!) if you serve it the day AFTER you make it. The flavours are that much more concentrated and intensified if they have some time to get acquainted.
As an added bonus, you can also skim most of the fat away if you store the stew in the fridge overnight. The fat will rise to the surface and solidify in the fridge and you can skim it off before reheating the stew.
Here’s What You’ll Need
Feel free to play around with the ingredients
- Beef: Chuck steak (braising steak) is ideal for stews because the connective tissue breaks down and enriches the gravy.
- Bacon (streaky bacon): Adds smoky depth and extra richness to the stew while helping build flavor during the initial sauté step.
- Guinness: The signature ingredient that gives the stew its rich color and deep malty flavor.
- Onion: Forms the aromatic base of the stew, adding sweetness and body as it cooks down.
- Mushrooms: Add earthy flavor and a slightly meaty texture that complements the beef.
- Carrots: Bring natural sweetness and color while holding their shape during pressure cooking.
- Worcesteshire sauce, soy sauce and tomato paste: These key ingredients build the savory flavor of the stew and helps deepen the color of the gravy.
- Beef stock (beef broth): Creates the base of the stew’s gravy and enhances the beefy flavor.
- Fresh herbs (thyme, parsley and bay leaf): Classic aromatic notes that complement the beef and stout.
- Cornstarch (cornflour): A slurry added at the end of cooking thickens the stew into a rich, glossy gravy.
How to Make My Irish Beef Stew
Instant Pot instructions
- Turn the pressure cooker on and select ‘sauté’ function. Heat the oil and butter and add the bacon. Cook until the bacon is sizzling.
- Season the beef with the salt and pepper. Brown the beef, in batches, in the Instant Pot or a large skillet until nicely colored.
- Add the shallots and cook for a couple of minutes. Stir in the mushrooms and carrots and cook until slightly softened.
- Stir the tomato paste, Worcestershire and soy sauce. Pour in the Guinness, add the bundle of herbs and give everything a good stir.
- Cover, set vent to sealing and cook for 35 minutes at high pressure. Release pressure naturally for 20 minutes then manually release.
- Select the ‘sauté’ function and stir in the cornstarch slurry. Let the stew bubble away until thickened.
Stovetop & Oven Instructions
- Preheat the oven to 325°F (160°C). Heat the olive oil and butter in a large casserole dish or Dutch oven. Cook bacon until it starts to get crisp then brown the beef, in batches, until nicely colored. Use a slotted spoon to transfer everything to a plate.
- Add a splash or broth to deglaze the pan and scrape any browned bits loose. Add a splash of olive oil to the pan and cook the shallots, mushrooms and carrots for about 5 minutes.
- Add the beef and bacon back to the pan and stir in the tomato paste, Worcestershire and soy sauce. Pour in the Guinness and broth, add the herbs bundle and cover with a tight fitting lid.
- Transfer to the oven and cook for 90 –120 minutes, stirring after an hour and adding hot water if the stew is looking too dry.
- Check the consistency of the stew and stir in the cornstarch slurry if it needs thickening. Adjust the seasoning and serve.
Recipe Notes and Tips
- Serving Suggestions: This rich Guinness Beef Stew is a perfect centerpiece for a cozy St Patrick’s Day feast. Serve it with buttery colcannon and a warm slice of soda bread – ideal for mopping up the flavorful gravy. Pair with Baileys Chocolate Mousse or a slice of Guinness chocolate cake if you still have room for dessert!
- Storage and leftovers: Like most stews, this dish tastes even better the next day once the flavors have had time to develop. Let the stew cool, then transfer it to an airtight container and store it in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until piping hot, adding a splash of water if the sauce has thickened too much. The stew also freezes well – portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Most stews freeze well and this one is no exception! Make sure the stew has cooled down completely before portioning into freezer suitable containers.
Searing the beef before cooking creates caramelized flavor compounds that make the stew richer and more complex. Skipping this step can result in a bland stew.
Replace the Guinness with beef broth or stock for a similar savory base or use zero alcohol Guinness!
HAVE YOU MADE MY IRISH STEW RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Guinness Beef Stew (Instant Pot or Oven)
Video
Ingredients
- 2 ½ lbs (1.2kg) chuck steak (braising steak), cubed
- 1 tsp sea salt flakes
- ½ tso black pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- ½ cup (80g) chopped bacon
- 5 large shallots or 1 large onion, finely diced
- 7 oz (200g) mushrooms , sliced if large
- 7 oz (200g) wild mushrooms , sliced if large
- 2 large carrots , peeled and sliced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce or Tamari
- 1 stick celery
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 ⅓ cups (320ml) Guinness draught or other stout
- 1 ⅓ cups (320ml) low sodium beef broth stovetop method only!
- 1 tbsp cornstarch (=cornflour)
- 2 tbsp flat leaf parsley chopped, to garnish
Instructions
Instant Pot Instructions
- Season the beef with the salt and pepper and set aside.2 ½ lbs (1.2kg) chuck steak, 1 tsp sea salt flakes, ½ tso black pepper
- Turn the pressure cooker on and select ‘sauté’ function. Heat the oil and butter and add the bacon. Cook for a couple of minutes until the bacon is sizzling.2 tbsp olive oil, 1 tbsp unsalted butter, ½ cup (80g) chopped bacon
- Add the beef, in batches, and cook until browned on all sides. Alternatively, brown the beef in a large skillet on your stove then transfer to the pressure cooker.
- Add the chopped shallots and cook for a couple of minutes. Stir in the mushrooms and carrots.5 large shallots, 7 oz (200g) mushrooms, 7 oz (200g) wild mushrooms, 2 large carrots
- Add the tomato paste, Worcestershire and soy sauce.2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce
- Tie the celery, herbs and bay leaves together. Pour in the Guinness, add the bundle of herbs and give everything a good stir.1 stick celery, 2 sprigs fresh thyme, 1 sprig fresh rosemary, 1 ⅓ cups (320ml) Guinness draught, 2 bay leaves
- Cover, set vent to sealing and cook for 35 minutes at high pressure. Let the pressure release naturally for 20 minutes then manually release.
- Stir the cornstarch with 2 tbsp cold water to make a slurry. Select the ‘sauté’ function again and stir in the slurry. Let the stew bubble away for about 5 minutes, until thickened.1 tbsp cornstarch
- Discard your herb bundle, taste and adjust the seasoning. Serve over colcannon mashed potatoes and garnish with chopped parsley.2 tbsp flat leaf parsley
Stove / Oven Instructions
- Preheat oven to 325°F (160°C). Season the beef and set aside.2 ½ lbs (1.2kg) chuck steak, 1 tsp sea salt flakes, ½ tso black pepper
- Heat the olive oil and butter in a large casserole dish or Dutch oven. Cook the bacon until it starts to get crisp, then brown the beef, in batches if needed. Use a slotted spoon to transfer everything to a plate.2 tbsp olive oil, 1 tbsp unsalted butter, ½ cup (80g) chopped bacon
- Pour a little broth to deglaze the pan and scrape any browned bits loose.1 ⅓ cups (320ml) Guinness draught
- Add a splash of olive oil to the pan and cook the shallots, mushrooms and carrots for a 5 minutes.5 large shallots, 7 oz (200g) mushrooms, 7 oz (200g) wild mushrooms
- Return the beef to the pan and stir in the tomato paste, Worcestershire and soy sauce. Pour in the Guinness and remaining broth, add the herbs bundle and give everything a good stir.2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 ⅓ cups (320ml) low sodium beef broth, 1 tbsp soy sauce
- Cover with a tight fitting lid and transfer to the the oven. Cook for 90-120 minutes, stirring the stew after one hour and topping up with hot water if the pan is looking dry.
- Check the consistency of the gravy and stir in the cornstarch slurry if it needs thickening. Adjust the seasoning and serve.1 tbsp cornstarch
Notes
- Store cooled down stew in airtight container for up to four days. Reheat on the stove adding a splash or broth or water if needed. Freeze for up to three months, thawing overnight in the fridge before serving.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Hi Lucy, Rick from Ottawa, Canada. Just got in from the Freedom Convoy, it was -16 c out there, and I was quite cold….I made your Guinness Irish stew for the first time, with mashed potatoes, FANTASTIC! And a great way to warm up. Didn’t make any changes really, since it was the first time. But maybe I’ll add a little spice next time…definitely will be making it again. This is probably the 4th one of your recipes I’ve made, and have loved them all so far! Please keep up the great work!!
Hi Rick my husband told me to tell you he misses snow (he is from Montreal) – thanks for the lovely comment and stay warm!!
This was a total hit in my house. My extremely picky sons asked for second portions! I used a whole can of Guinness (440 ml) as I was feeling too lazy to make mash and added some small new potatoes to the stew instead. Also crumbed in a beef stick cube to offset it being to stout-y as a result. This is how I shall make stew from now on!
Always a plus if picky kids like it! 😘