• Skip to main content
  • Skip to primary sidebar
Out Grilling
go to homepage
Homepage link
  • Home
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Soup » Guinness Beef Stew

    Guinness Beef Stew

    March 4, 2021 by Tony 2 Comments

    Jump to Recipe
    81shares
    • Share
    • Tweet
    Irish Beef Stew collage serving and grilled meat - text overlay
    Guinness Beef Stew in a cast iron skillet

    Guinness Beef Stew is a hearty dinner to feed a hungry crowd. We are cooking it over the top on the grill for the most flavorful Irish stew that we've ever tasted.

    Grilling "Over the Top" has gained in popularity and after using the method to make smoked chili, we had to give it a try with this hearty beef stew. The meat is essentially cooked on a wire rack over the top of the pot of soup. The meat gets smoky and tender and the juices drip down into the pot adding lots of flavor that you would miss by just grilling the meat. 

    Irish beef stew in a small cast iron serving skillet with soda bread

    Ingredients For Beef Stew:

    • Sirloin Roast ~ We chose a sirloin so that it would be tender if cooked in a short amount of time. 
    • Olive Oil ~ Coats the sirloin to with the dry rub for the best flavor on the meat.
    • Brown Sugar, Garlic Powder,Minced Rosemary, Smoked Paprika, Kosher Salt, Pepper & Dry Mustard ~ Dry rub for the meat and seasons the stew perfectly.
    • Bacon ~ It just makes everything better. We use the drippings to cook the vegetables and it adds lots of flavor to the stew.
    • Potatoes ~ Irish stew has to have potatoes. Cut into small chunks so they will cook in about 30 minutes.
    • Onions, Celery & Carrots  ~ The basic vegetables for a delicious soup or stew.
    • Beef Broth ~ Use beef broth or make your own using beef bullion and water. 
    • Guinness Stout ~ A dark Irish dry stout that adds great flavor to the stew.
    • Worcestershire Sauce ~ The secret ingredient for soups and sauces.

    Mini cast iron skillet with beef stew

    How to Make Guinness Beef Stew Over the Top:

    Slicing sirloin roast on a cutting board for stew

    • Cut sirloin roast into bite sized chunks and place in a bowl, toss with olive oil.

    black bowl with brown sugar and spices for dry rub

    • In a small bowl combine the brown sugar and seasonings. 

    Seasoning chunks of sirloin for beef stew

    • Pour over sirloin chunks and toss to combine.

    bacon pieces cooked in a dutch oven until crispy

    • Cut bacon into ½ inch pieces and cook in a dutch oven over medium heat, stirring often until crispy. 
    • Remove from pan to a paper towel lined plate and set aside. 

    cooked onions, celery and carrots with a wood spoon in a dutch oven

    • Cook diced onion, celery and carrots in bacon drippings over medium heat. Stir occasionally cooking until vegetables are softened. 

    pouring a bottle of Guinness Stout to vegetables for stew

    • Add Guinness Stout. 

    adding beef broth to soup vegetables

    • Pour in beef broth.

    adding diced potatoes and cooked bacon to soup

    • Next, add potatoes and cooked bacon. Stir to combine.

    stew meat on a wire rack over a dutch oven

    • Set a wire rack over the dutch oven and place the sirloin on top of the rack. 

    wire rack of stew meat

    • Grill with the lid closed over indirect heat. We started the fire at about 400° with hickory for smoke flavor and then lowered to temperature to about 350°. 

    Beef chunks on the grill for stew

    • Cook about 30 minutes or until sirloin reaches about 145° to 155° using a digital thermometer.

    Adding grilled beef chunks to dutch oven for stew on a grill

    • Carefully remove the wire rack from the dutch oven and stir the beef into the stewed vegetable mixture. 

    Guinness Beef Stew in a dutch oven

    • Test the potatoes for doneness and continue to cook if needed or remove from grill and serve immediately.

    Overhead view 3 bowls of beef stew, soda bread in bead, butter, salt

    Guinness Beef Stew can be served with Irish Brown Bread, soda bread or cornbread. 

    How to Store and Reheat:

    Store leftover stew in an airtight container in the refrigerator up to 4 days. Freeze up to 3 months.

    Reheat in a pan over medium heat, stirring often until heated through, about 10 minutes. Add additional beef broth if stew is too thick. 

    Can you leave out the Guinness?

    Any stout can be substituted in this recipe and if you are not a fan of stout or beer, just add more beef broth or you could use Coca-Cola or root beer. It will alter the flavor a bit but still be delicious. 

    What is the Best Beef for Stew:

    Typically stew meat is a great option but we chose a more tender cut of sirloin since we were cooking this in a relatively short amount of time. If you want to use stew meat, cook over the top for about 30 minutes for the meat to become smoky. Then add it to the soup and cook until the meat becomes tender, about another hour. 

    Individual serving skillet with beef stew

    Try this Over the Top Guinness Beef Stew Recipe for dinner this week or as a celebration dinner for St. Patrick's Day. The warm and hearty stew is very satisfying and filling. 

    FOLLOW OUT GRILLING ON SOCIAL MEDIA

    FACEBOOK  * PINTEREST * INSTAGRAM * TWITTER

    IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

    Continue to Content
    Guinness Beef Stew
    Yield: 6 servings

    Guinness Beef Stew

    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour

    Guinness Beef Stew is a hearty dinner to feed a hungry crowd. We are cooking it over the top on the grill for the most flavorful Irish stew that we've ever tasted.

    Ingredients

    • 2 pound sirloin roast, cut into bite size chunks
    • 2 tablespoons olive oil
    • 2 tablespoons brown sugar
    • 1 tablespoon garlic powder
    • 1 tablespoon minced rosemary
    • 2 teaspoons kosher salt
    • 2 teaspoons black pepper
    • 1 teaspoon smoked paprika
    • ½ teaspoon dry mustard
    • ⅛ teaspoon ground red pepper
    • 6 slices bacon, cut into ½ inch pieces
    • 4 medium sized potatoes, peeled and cut into bite-size pieces
    • 2 onions, diced
    • 4 stalks celery, diced
    • 2 medium carrots, sliced or diced
    • 4 cups beef broth
    • 1 bottle (12 ounces) Guinness Stout
    • 2 tablespoons Worcestershire sauce

    Instructions

    1. Prepare a grill fire to 400° with hickory for wood smoke.
    2. Toss sirloin chunks with olive oil in a bowl.
    3. Mix brown sugar, spices, salt and pepper and combine with sirloin. Set aside.
    4. Cook bacon in a dutch oven over medium heat, stirring often until crispy. 
    5. Remove from pan to a paper towel lined plate and set aside. 
    6. Add diced onion, celery and carrots to bacon drippings and cook over medium heat. Stir occasionally cooking until vegetables are softened. 
    7. Remove from heat.
    8. Add Guinness Stout, beef broth and Worcestershire sauce.
    9. Mix in potatoes and cooked bacon. Stir to combine.
    10. Set a wire rack over the dutch oven and place the seasoned sirloin on top of the rack. 
    11. Grill with the lid closed over indirect heat. We started the fire at about 400° with hickory for smoke flavor and then lowered to temperature to about 350°. 
    12. Cook about 30 minutes or until sirloin reaches about 145° to 155° using a digital thermometer.
    13. Carefully remove the wire rack from the dutch oven and stir the beef into vegetable mixture. 
    14. Test the potatoes for doneness and continue to cook if needed or remove from grill and serve immediately.

      Notes

    1. Store leftover stew in an airtight container in the refrigerator up to 4 days. Freeze up to 3 months.
    2. Reheat in a pan over medium heat, stirring often until heated through, about 10 minutes. Add additional beef broth if stew is too thick. 
    3. Nutrition Information:

      Yield:

      6

      Serving Size:

      1

      Amount Per Serving: Calories: 577Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 137mgSodium: 1678mgCarbohydrates: 38gFiber: 5gSugar: 8gProtein: 49g

      Nutritional information is estimated and may not be accurate.

      Did you make this recipe?

      Tag us on Instagram @outgrilling

      © Milisa
      Cuisine: American / Category: Soup
      Previous Post: « Maple Glaze
      Next Post: Sweet Garlic and Onion Ribs »

      Reader Interactions

      Comments

      1. Tommy

        March 05, 2021 at 8:15 pm

        This is absolutely the best post I've seen
        In a very long time appreciate this one,
        A must try,

        Reply
        • Paul Richardson

          March 07, 2021 at 12:58 pm

          I agree

          Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Primary Sidebar

      Search

      About Us

      We are here to make backyard grilling approachable for everyone. Easy and delicious recipes that you can make again and again.

      Filter by Category

      Filter by Date

      Don't Miss These!

      Grilled Chicken Tenders with peach bbq sauce on an oval platter - garnished with parsley
      Brisket smoked sausage sliced & link on a white marble and wood serving board. Jalapeno and parsley garnish
      Mustard BBQ Burger with crispy onion strings, tomato, lettuce on a bun
      Grilled Chicken thighs with peanut sauce
      Rosemary Garlic Grilled Chicken on a white platter with lemon slices and fresh rosemary
      Brisket Po Boy sandwich on a French Bread roll, with coleslaw and sliced tomato, served on a plate with roasted potatoes
      Grilled Steak Fajitas platter with toppings and flour tortillas
      Grilled Venison steaks, one whole, 2 sliced on a cutting board with rosemary sprig

      Stay Updated

      COPYRIGHT © 2021 OUT GRILLING PRIVACY POLICY