Guinness Irish Beef Stew Over Creamy Mashed Potatoes
Rich, hearty Guinness Irish Beef Stew served over creamy mashed potatoes for the ultimate comfort food. Perfect for St. Patrick's Day or a chilly night in.
Originally published March 2021. Updated March 2026 with improved instructions, new photos, and additional recipe tips.
I first served this Guinness Irish beef stew recipe at a dinner gathering for a new friend and her husband - and the only sounds around the table were "Mmm's" and "Aww's." That's when I knew this recipe was a keeper.
It was also the first time I had ever cooked with beer, and I was amazed at the incredible depth and richness it added to the beef. The Guinness creates a bold, savory broth that makes the stew taste like it simmered all day.
What Is Irish Beef Stew?
Classic Irish stew is a flavorful peasant dish made with the cheapest, most readily available ingredients. Traditionally made with lamb or mutton, Irish stew reflects the history of Ireland itself.
The American version includes beef and a good dark beer, like Guinness. I do love beef stew with meat, carrots, and potatoes, but serving Irish stew over creamy mashed potatoes is a fun and delicious experience that feels extra special.
Nothing compares to a bowl of comforting beef stew. You might also enjoy my Slow Cooker Beef Stew or this Easy Stovetop Beef Stew.
Watch Me Make It
Key Ingredients For Stew
- Stew meat- You'll want a leaner cut of stew meat like beef chuck or shoulder cuts. I purchase the already trimmed and cut beef tips that come in 1 lb servings. These are ideal for stew meat and make preparation super fast.
- Flour- All-purpose flour is used to help brown the beef nice and golden.
- Aromatics- Onions, carrots, celery, and garlic are the foundation of a good flavored stew.
- Seasonings- Italian seasoning, salt, pepper, and bay leaf.
- Beef broth- For a more mild beef flavor, use chicken broth.
- Beer- You'll want to use a good stout beer like Guinness or a similar flavor profile would be an Irish red ale.
- Potatoes, milk, and butter to make simple mashed potatoes. Try my Light And Fluffy Mashed Potatoes, or my Crockpot Mashed Potatoes with Cream Cheese for the ultimate experience.
What's the Best Beef for Stew?
For the most tender, flavorful results, use chuck roast. It's well-marbled and becomes melt-in-your-mouth tender as it slowly simmers. Cut it into 1½-2-inch chunks so the beef holds its shape while developing rich flavor. Although, pre-cut stew meat is also a great choice for low and slow cooking.
Step By Step Instructions
These steps are basic. See the full instructions in the printable recipe card below.
Step One. Combine flour, salt, and pepper with cubed beef. Add the beef to a soup pot heated with olive oil. Brown on all sides.
Step Two. Stir in onion, celery, garlic, seasonings, tomato paste, beer, beef broth, and bay leaf. Cook on low for 1-hour with the lid on.
Step Three. After the first hour add carrots and continue to cook another 1-hour.
Step Four. During the second hour prepare your mashed potatoes and keep warm while you finish the stew.
Step Five. When carrots and meat are tender make a paste with flour and water and slowly add the mixture to the stew to thicken. Add peas and parsley and cook another 5-10 minutes. Serve over mashed potatoes.
Ang's Important Tips For The Best Stew
- Don't cut the stew meat too small. Cut beef into 1½-2-inch chunks to ensure it turns tender while still holding its shape.
- Brown the beef in batches to ensure proper browning, unless your pot is large enough to hold it in a single layer.
- To prevent clumps, whisk the flour and water together until completely smooth before adding. Slowly drizzle the mixture into the stew while whisking constantly.
Substitutions and Variations
Seasonings: Dried thyme and rosemary are classic in Irish stew. Italian seasoning or fresh herbs like parsley or thyme can add even more flavor.
Beer: If you prefer not to cook with beer, simply replace it with additional beef stock. You can also substitute dry red wine for a slightly richer, deeper flavor. Keep in mind that the beer adds that signature malty depth, but the stew will still be delicious and full of classic beef flavor without it.
Potato Options: We love serving this stew over creamy mashed potatoes, but you can add about 2 cups of cubed potatoes directly into the stew for a more traditional version. For a lower-carb option, serve the stew over mashed cauliflower instead.
Common Questions
Yes. Browning the beef is essential for a rich flavored stew. This only takes an additional few minutes and it's so worth it.
Definitely! Brown the beef and sauté the vegetables in a pot first, along with tomato paste and beer to help deglaze the pan, then transfer the rest of the ingredients minus the peas and parsley to the slow cooker-add those at the very end. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes! Simply cook the stew completely, cool, then place in a freezer safe container with a tight fitting lid. Freeze up to 3 months. Thaw, heat through and enjoy.
What To Serve With Irish Stew
This truly is a complete meal but we love to make our Buttermilk Biscuits or my mom's 1-Hour Buttermilk Rolls for dunking in that delicious gravy. For something with crunch, try my Crispy Parmesan Cheese Toast, or English Muffin Garlic Bread - both super quick and easy.
More St. Patricks Day Recipes
- Irish Potato Salad With Cabbage
- Quick Irish Nachos
- Easy Shepherd's Pie
- Healthy Shepherd's Pie With Ground Turkey (Lightened-Up Classic)
- Crockpot Beer Cheese Dip
- Slow Cooker Reuben Dip
Guinness Irish Beef Stew Over Creamy Mashed Potatoes
Equipment
- 1 large soup pot with fitted lid
- 1 medium pot
Ingredients
- 1 ½ tablespoon olive oil
- 1 lb stew meat, trimmed and cut in 2 inch chunks
- 3 tablespoon flour, divided
- 1 cup onion, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 4 large carrots, peeled and cut in 1-inch chunks
- 1 teaspoon Italian seasoning
- 2 tablespoon tomato paste
- 12 ounces Guinness beer or an Irish red ale
- 2 ½ cups low sodium beef broth
- 1 bay leaf
- 1 cup frozen peas
- ¼ cup fresh parsley, chopped
- 1 ½ teaspoon salt, divided
- 1 teaspoon pepper, divided
- prepared mashed potatoes see instructions
Instructions
- In a medium bowl toss together stew meat with 2 tablespoon flour, 1 teaspoon salt and ½ teaspoon black pepper.
- Heat a large soup pot to medium high heat and add olive oil. Brown stew meat in a single layer on all sides until deep golden and caramelized. Depending on your pot size you may need to do this in two batches.
- To the stew meat add onions, celery, garlic, Italian seasoning, tomato paste, ½ teaspoon salt, and ½ teaspoon pepper. Stir to combine with the meat and cook for 1-2 minutes.
- Stir in beer, beef broth, and add bay leaf. Bring to a boil, making sure to scrape the bottom of the pot to break up the bits. Place the lid on and turn the heat down to low. Cook for 1-hour.
- After the 1-hour add the carrots. Place the lid back on a cook another 1-hour.
- Meanwhile prepare mashed potatoes. Add potatoes to a medium pot filled with cold water and a generous amount of kosher salt, about 1 tbsp. Bring to a boil and cook until potatoes are fork tender, about 12-15 minutes.
- Drain and add butter, milk, salt and pepper to taste. Mash until creamy then keep warm. Note: adjust butter and milk to make the potatoes creamier.
- When carrots and meat are tender, combine 1 tablespoon flour with 1 ½ tablespoon cold water in a small bowl. It should be smooth and pourable. Slowly drizzle the mixture into the stew while whisking constantly. The stew will start to thicken and look like a thin gravy.
- Add peas and parsley and cook another 5-10 minutes and serve over mashed potatoes.
Notes
Nutrition
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