Beef in Beer Stew, Slow Cooked

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Slow cooked Beef in Beer Stew

Treat yourself and your family to this delicious slow cooking beef in beer stew, loaded with chunks of tender beef, potatoes and carrots.

This is such a simple beef stew recipe to produce and so fantastically tasty.

The longer you cook it really the better it is, as the meat starts to fall apart more. Be aware if you cook the meat for longer you add the vegetables later in the process.

I made the one shown in the photos because there was an important rugby match in the late afternoon.  I timed it right so we could serve up at half-time, and not miss any of the game 🙂 

beef stew recipe

Type of beer?

Where the original recipe came from I am not sure. I have been cooking this one for many years and have experimented with many different beers over time.

When I made the stew in the photos I had no beer in the house (oh NOOOOOO!), but I had some IPA (India Pale Ale) that I was halfway through brewing in the garage. The fermentation was nearly finished, so I thought I would use that, and WOW – it worked great! So this is really an IPA beef stew!

I used a 500ml bottle (straight from the fermentation bucket, yeast and all) and the result was super.

beef in beer stew
Beef in Beer Stew, Slow Cooked

Other Ingredients

The type of beer is obviously important but the other ingredients cannot be ignored. The beef you choose should ideally be as lean as possible. If it isn’t then cut off any fat before you use it.

Also, you should be using stewing steak, which is generally the tougher cuts of meat. They will become tender with the slow cook over the long cooking period.

If you want some more information on which type of meat to use in this recipe, then look here: choosing the right beef stew meat.

The cuts should be nice and large, say 1 1/2 inch square pieces if possible. Substitute the new potatoes for peeled and suitably sized potatoes if you wish.  


easy beef stew recipe


Type of beer

Now that we live in Ireland I need to be able to make a proper Irish beef stew. So really I should be making a proper Guinness beef stew, using Guinness as the beer. Having said that, I do now have a recipe for some mini steak and Guinness pies, that may also take your fancy.

Alternatively, if you prefer French style cooking, then you should try my Beef Bourguignon recipe, which is beef stew braised in wine, as opposed to beer. Perhaps even better than this recipe, but certainly more expensive on the vino!

Having said that a real traditional Irish stew would actually use lamb rather than beef.

But really you can use many types of beer, and the best results seem to be with darker beers like Guinness or IPA. Some of the stronger Belgian beers like Leffe or Duvel also give a great result I have found in the past. 

At the end of the day, the alcohol evaporates away, but the rich taste it gives to the sauce is just fantastic.

slow cooked beef casserole

Cooking Pot, Casserole, Slow Cooker, Crock-pot, Dutch Oven?

The type of pot you use to cook this meal is very important. The pot needs to have a well-fitting lid to retain all the flavours. 

I recommend using a Le Creuset type casserole dish if you have one. Or a ‘Dutch Oven‘ I believe you call them if you are in the States (never heard this description for one of these pots even having lived 30 years in the Netherlands – funny eh?).

The solid cast iron enamelled pots are fantastic and the well-fitting lids keep all the flavours inside beautifully. I have had mine for 25 years and swear by them.

Otherwise you can use your trusted crock-pot or slow cooker if you have one.


guinness beef stew


I hope you enjoy trying this supremely easy beef stew recipe. Please give some feedback at the bottom of the page if you do!

If you want to see all my recipes on one page, have a look here for some inspiration: Gav’s Kitchen, Recipe Index.

How to make a delicious Beef in Beer Stew

Beef in beer stew

beef in beer casserole

Delicious Irish beef stew recipe slow-cooked in beer in a Dutch oven. The beer gives a delicious rich flavour to the sauce. Prepare beforehand and dish up when you want to eat.

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes


  • 800g diced (1 inch cubes) of lean stewing steak
  • Olive oil
  • Plain flour
  • Salt & pepper
  • 4 large carrots
  • 1 onion
  • 1 shallot
  • 3 garlic cloves
  • 1 red onion
  • 10 -15 new potatoes
  • 300ml beef stock
  • 2 tbsp Worcestershire sauce
  • 1 bottle dark beer (not lager)
  • Leaves from a sprig of fresh rosemary,
  • 2 Bay leaves
  • 100g sugar snaps (optional)



  1. Remove the meat from the fridge half an hour before you start to let it reach room temperature. Remove any fat and sinew from the meat. You can use stewing beef or any lean cut of beef really for this dish.
  2. Coat the beef in seasoned flour and fry in olive oil in batches until browned on all sides, and set aside on a plate. Other chefs suggest doing this in your casserole, but I do not like doing this as I find that it messes up the bottom of the casserole and you have to clean it again before continuing. I prefer to fry the meat in my wok of a frying pan.
  3. Chop the garlic and the onions and fry them in olive oil in your casserole for about 3-4 minutes (this is OK and does not make a mess like the meat frying does). Then add the beef back to the casserole, the beef stock, the bay leaves, the Worcestershire sauce, the rosemary and the bottle of beer. Throw in any remaining flour left from coating the beef and season to suit. Stir well.


  1. Put the lid on the casserole and put in the pre-heated oven at 160C.
  2. In the meantime peel and chop the carrots, shallot and prepare the potatoes – chop any large ones in half and make sure they are clean.
  3. After 1 ½ hours remove the casserole from the oven. Carefully remove the lid and add the carrots, shallot and potatoes. Stir to cover the contents (if the fluid level is too low then just add some more water). Replace back in the oven for another 1 ½ hours. The slow cook will help tenderise the meat and make it delicious.
  4. Afterwards carefully remove from the oven and check everything is properly cooked, and the meat is tender, before serving up.


Serve up in a bowl with a fork, together with a slice of healthy bread to soak up the juices. 

If you like, to vary the meal you can forget adding the new potatoes and prepare some mashed potato separately and serve up with the stew. Or add some sugar snaps 30 minutes before you are ready to serve up.

Some people prefer the potatoes separately, and certainly for a dinner party it would be a bit more professional. However it is extra work, and today I was more interested in watching the rugby.

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