Name: Keto Guinness Beef Stew
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6-8 servings
Ingredients: For the Stew:; 2.5 to 3 pounds beef chuck roast, cut into 1.5-inch cubes; 2 tbsp avocado oil (or olive oil), divided; 1 large onion, diced; 4 cloves garlic, minced; 1 cup Guinness beer (or 1 cup beef broth + 1 tbsp balsamic vinegar); 3 cups beef broth (or chicken broth); 2 tbsp tomato paste; 2 tsp Worcestershire sauce; 2 bay leaves; 3 sprigs fresh thyme (or 1 tsp dried thyme); 1 tsp sea salt; ½ tsp black pepper; For the Vegetables:; 1 pound radishes, halved (or quartered if large); 1 pound turnips, peeled and cut into 1.5-inch chunks (optional); 1 large carrot, cut into rounds (optional, adds carbs); 2 stalks celery, chopped; For Thickening (Optional):; ½ tsp xanthan gum mixed with 2 tbsp cold water; For Garnish:; Fresh parsley, chopped

Ever stare longingly at traditional Irish stew recipes, knowing one bowl would kick you straight out of ketosis? I’ve been there, especially when it comes to Guinness beef stew. There’s something about that deep, rich, Guinness-infused gravy with tender chunks of beef that screams comfort food—especially on those cold winter nights when you need something that sticks to your ribs.

Here’s the good news: you don’t have to choose between staying keto and enjoying authentic Guinness beef stew. After testing this recipe a dozen times (and disappointing my taste testers with a few early attempts), I finally cracked the code. This keto version delivers all that rich, savory flavor you’re craving, with smart swaps that keep your carbs in check. We’re talking melt-in-your-mouth beef, vegetables that actually taste good, and a broth so flavorful you’ll want to lick the bowl.

Whether you’re just starting your keto journey or you’ve been keto for years and miss your favorite comfort foods, this Guinness beef stew is about to become your new cold-weather staple.

Table of Contents

Why This Keto Guinness Beef Stew Works

Let’s address the elephant in the room first—yes, we’re using actual Guinness in this recipe. Before you panic, hear me out.

The Guinness Question – Is It Keto-Friendly?

Guinness has about 10 grams of carbs per 12-ounce serving, which sounds high until you realize it’s actually lower than most beers. Plus, we’re only using about one cup total for the entire pot of Guinness beef stew, and the alcohol (along with some carbs) cooks off during the long simmer. When divided among 6-8 servings, you’re looking at roughly 1-2 grams of carbs from the beer per serving.

The Guinness transforms during cooking. It’s not about getting a beer flavor—it’s about creating depth. The dark malt adds this incredible richness and complexity that you just can’t replicate with beef broth alone. Trust me, I tried.

If you’re strictly avoiding alcohol or want to keep carbs even lower, you can substitute with additional beef broth plus a tablespoon of balsamic vinegar for depth. It won’t be quite the same, but it’ll still be delicious.

The Secret to Melt-in-Your-Mouth Beef Stew

Here’s what I learned after wasting money on pre-cut “stew meat” from the grocery store: tougher cuts of beef are actually your friend when making stew. I know that sounds counterintuitive.

Chuck roast is the MVP here. It comes from the shoulder area and has tons of connective tissue and marbling. When you cook it low and slow, that collagen breaks down into gelatin, creating incredibly tender, juicy meat. The key is buying a whole chuck roast and cutting it yourself into 1.5-inch cubes. This ensures consistent size and quality.

Pre-packaged stew meat? It’s often a mix of various cuts and sizes, which means uneven cooking. Some pieces turn to mush while others stay tough. Skip it and invest the extra five minutes to cube your own roast. Your taste buds will thank you.

Smart Potato Swaps for Guinness Beef Stew

Traditional Irish stew is loaded with potatoes—we’re talking 30+ grams of carbs per serving just from the spuds. That’s a deal-breaker on keto. But after testing every low-carb potato substitute out there, I found two that actually deliver in this Guinness beef stew.

Radishes – The MVP Potato Replacement for Beef Stew

I know what you’re thinking: “Radishes? In stew? Are you crazy?” I thought the same thing until I tried it. Here’s the magic—when you cook radishes low and slow, they completely transform. That sharp, peppery bite disappears, and they become mild, tender, and incredibly potato-like.

Radishes have only about 4 grams of net carbs per cup, compared to 30 grams in potatoes. When you halve them and add them to the stew, they look like those cute little baby potatoes. They soak up all the rich Guinness gravy, and honestly, my non-keto husband couldn’t tell the difference.

Use regular red radishes (they’re cheap and available everywhere) or daikon radishes if you can find them. Daikon are milder and even more potato-like in texture.

Turnips for Extra Heartiness in Your Stew

Turnips are my second go-to. They’re slightly sweeter and more potato-like in texture than radishes, though they do have a bit more carbs—about 10 grams of net carbs per half pound. I like using a combination of radishes and turnips for the best of both worlds: ultra-low carbs with authentic texture.

Peel your turnips (the skin can be bitter) and cut them into chunks similar in size to your beef cubes. Add them during the last 45 minutes of cooking so they don’t turn to mush.

Pro tip: If you really want to minimize carbs, stick with radishes only. If you have a bit more wiggle room in your macros and want that traditional potato flavor, go 50/50 radishes and turnips.

Essential Kitchen Tools for Perfect Guinness Stew

You don’t need a fully stocked gourmet kitchen to make incredible Guinness beef stew, but two tools make a huge difference.

Why a Dutch Oven Makes All the Difference

I tested this recipe in a regular pot, a slow cooker, and a Dutch oven. The Dutch oven won by a mile. Here’s why it matters: Dutch ovens distribute heat incredibly evenly, and they retain that heat like a champ. This creates perfect conditions for breaking down tough connective tissue in the beef.

Plus, you can go from stovetop (for browning) straight to the oven without dirtying another dish. That’s efficiency I can get behind.

A 5-6 quart enameled cast iron Dutch oven is the sweet spot. If you’re in the market for one, look for something heavy with a tight-fitting lid. I’ve tested budget options and expensive ones, and honestly, the mid-range Dutch ovens perform just as well as the $300+ versions.

The One Tool That Changed My Stew Game

This might sound basic, but a really sharp chef’s knife makes prep so much easier. When you’re cubing 2-3 pounds of chuck roast and chopping vegetables, a dull knife turns a 10-minute job into a 30-minute frustration fest.

If you don’t have a Dutch oven, a heavy-bottomed pot with a lid will work—just make sure it’s oven-safe if you want to use the oven method. And grab a sturdy wooden spoon for deglazing. Those browned bits stuck to the bottom of your pot? That’s pure flavor gold.

How to Make Keto Guinness Beef Stew

Get The Ultimate Keto Meal Plan – Lose Weight & Eat Deliciously

Let’s get into the actual cooking process. This isn’t a complicated recipe, but timing matters.

Irish Beef Stew Ingredient Prep Tips

Cut your chuck roast into 1.5-inch cubes. Why that size? Smaller pieces cook too fast and dry out. Larger chunks take forever to tenderize. 1.5 inches is the Goldilocks zone.

Pat the beef dry with paper towels before seasoning. This seems fussy, but moisture is the enemy of a good sear. You want that beautiful brown crust, not steamed gray meat.

Prep all your vegetables ahead of time. Nothing’s worse than realizing your onions aren’t chopped while your beef is burning. I learned that lesson the hard way.

The Browning Process (Don’t Skip This!)

This is where flavor happens. Heat your Dutch oven over medium-high heat with a tablespoon of oil. When it’s shimmering hot (but not smoking), add your beef cubes in a single layer. Don’t crowd the pan—work in batches if needed.

Let the beef sit undisturbed for 2-3 minutes per side until you get a deep brown crust. We’re not cooking it through, just creating flavor. Those browned bits (called fond) are packed with savory goodness.

Once all the beef is browned, add your aromatics—onions and garlic work beautifully. Then comes the magic moment: pour in your Guinness and scrape up all those stuck-on bits with your wooden spoon. This is called deglazing, and it’s basically capturing all the concentrated beef flavor that would otherwise burn and stick.

Slow-Cooking Your Guinness Beef Stew for Tender Perfection

The two-stage cooking method is key. First, you cook just the beef in the liquid for about 90 minutes. This gives the tough connective tissue time to break down without turning your vegetables to mush.

For the stovetop method, bring everything to a boil, then reduce to a gentle simmer. Cover and let it bubble away. For the oven method (my preference), preheat to 325°F and let it braise, covered, for 90 minutes.

After that first stage, add your radishes and turnips. They only need 45-60 minutes to become tender and soak up all that incredible Guinness flavor. Chicken broth often works better than beef broth here because it lets the Guinness flavor shine through without competing.

If you want to add carrots (yes, they have carbs, but in moderation they’re fine), toss in one large carrot cut into rounds. It adds color and only bumps the carb count slightly. Your call.

The stew is done when the beef falls apart with gentle pressure from a fork and the vegetables are tender but not mushy. Many recipes hit around 6 grams of net carbs per serving, which fits beautifully into most keto meal plans.

Keto Guinness Beef Stew Recipe

This hearty keto Guinness beef stew delivers all the rich, savory comfort of traditional Irish stew with only 7g net carbs per serving.

Guinness Beef Stew Ingredients

For the Stew:

2.5 to 3 pounds beef chuck roast, cut into 1.5-inch cubes
2 tablespoons avocado oil (or olive oil), divided
1 large onion, diced
4 cloves garlic, minced
1 cup Guinness beer (or substitute with 1 cup beef broth + 1 tablespoon balsamic vinegar)
3 cups beef broth (or chicken broth for milder flavor)
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 bay leaves
3 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon sea salt (plus more to taste)
1/2 teaspoon black pepper (plus more to taste)

For the Vegetables:

1 pound radishes, halved (or quartered if large)
1 pound turnips, peeled and cut into 1.5-inch chunks (optional, or use all radishes for lowest carbs)
1 large carrot, cut into rounds (optional, adds about 1g carbs per serving)
2 stalks celery, chopped

For Thickening (Optional):

1/2 teaspoon xanthan gum mixed with 2 tablespoons cold water

For Garnish:

Fresh parsley, chopped

Step-by-Step Cooking Instructions

Step 1: Prep the Beef

Pat the beef cubes completely dry with paper towels. Season generously on all sides with salt and pepper. Let sit at room temperature for 15-20 minutes while you prep the other ingredients.

Step 2: Brown the Beef

Heat your Dutch oven over medium-high heat. Add 1 tablespoon of oil and let it get hot until shimmering. Working in 2-3 batches (don’t crowd the pan), place the beef cubes in a single layer. Sear for 2-3 minutes per side until deeply browned. Transfer browned beef to a plate and set aside. Repeat with remaining beef, adding more oil as needed between batches.

Step 3: Sauté the Aromatics

Reduce heat to medium. Place the diced onion in the pot with any remaining oil (add another teaspoon if the pot is dry). Cook for 4-5 minutes, stirring occasionally, until softened. Then add the minced garlic and cook for 30 seconds until fragrant.

Step 4: Deglaze and Build the Base

Pour in the Guinness and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let it simmer for 2 minutes. Stir in the tomato paste and Worcestershire sauce until well combined.

Step 5: Add Liquids and Seasonings

Pour in the beef broth. Then add the bay leaves, thyme, and season with additional salt and pepper. Return the browned beef (and any accumulated juices) to the pot. Stir everything together and bring to a boil.

Braising Your Beef Stew to Perfection

Step 6: First Simmer (Stovetop Method)

Once boiling, reduce heat to low. Cover with a tight-fitting lid and simmer gently for 90 minutes, stirring occasionally. The beef should be getting tender but not quite falling apart yet.

Alternate Oven Method: Preheat oven to 325°F. After bringing to a boil, cover the Dutch oven with its lid and transfer to the oven. Braise for 90 minutes.

Step 7: Add the Vegetables

After the first 90 minutes, add the radishes, turnips (if using), celery, and carrot (if using) to the pot. Stir to combine, making sure the vegetables are mostly submerged. Cover and continue cooking for another 45-60 minutes, until the vegetables are fork-tender and the beef is falling apart.

Oven Method: Return the covered pot to the oven for another 45-60 minutes.

Step 8: Final Adjustments

Remove and discard the bay leaves and thyme sprigs. Taste and adjust seasoning with more salt and pepper if needed.

For a thicker stew, remove the lid and simmer uncovered for 15-20 minutes to reduce the liquid. Alternatively, mix the xanthan gum with cold water and whisk into the stew, then let it simmer for 5 minutes to thicken.

Step 9: Serve

Ladle the hot stew into bowls and garnish with fresh chopped parsley. Serve immediately.

Recipe Notes

Make Ahead: This stew tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days.

Freezing: It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Slow Cooker Adaptation: Brown the beef first in a skillet, then transfer everything to a slow cooker. Cook on LOW for 6-8 hours, adding vegetables during the last 2 hours.

Carb Reduction: Use only radishes (no turnips or carrots) to keep carbs at the absolute minimum.

Dutch Oven Alternatives: A heavy-bottomed pot with a tight-fitting lid works well. If your pot isn’t oven-safe, just keep it on the stovetop over low heat.

Nutrition Information (Per Serving)

Servings: 6-8 servings
Serving Size: About 1.5 cups

Per Serving (based on 6 servings):

Notes on Macros: Net carbs will be lower (around 5-6g) if you omit the carrot and use only radishes instead of the radish/turnip combination.

Prep Time, Cook Time & Total Time

Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes

Guinness Beef Stew Troubleshooting & Pro Tips

What if the stew is too thin?

Remove the lid during the last 30 minutes of cooking to let some liquid evaporate. For faster thickening, mix a teaspoon of xanthan gum with a tablespoon of cold water and whisk it into the stew. A little goes a long way—start small.

Is the beef still tough after cooking?

Keep cooking. Seriously, that’s it. Tough beef just needs more time. Cover it back up and give it another 30-45 minutes. You can’t really overcook stew beef when there’s plenty of liquid.

Can I make this in a slow cooker?

Yes, but you’ll still need to brown the beef first in a skillet. Don’t skip that step or you’ll end up with bland, gray stew. Transfer everything to your slow cooker and cook on low for 6-8 hours. Add the vegetables during the last 2 hours.

Best reheating method?

Stovetop over low heat is ideal. The stew actually tastes better the next day after the flavors have time to meld. Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Your New Favorite Keto Irish Beef Stew

This Guinness beef stew proves you don’t have to give up comfort food to stay keto. With smart vegetable swaps and quality ingredients, you get all that rich, satisfying flavor without the carb crash afterward. The combination of tender beef, flavorful Guinness broth, and low-carb vegetables makes this Irish beef stew perfect for meal prep, and it freezes beautifully while making your house smell absolutely incredible.

The first time I served this to my family, nobody believed it was keto-friendly. When I revealed the secret (radishes instead of potatoes), there was genuine shock. That’s when you know you’ve got a winner.

Looking for more hearty, satisfying keto meals? Check out my collection of keto casserole recipes and keto chicken recipes for more one-pot wonders that make weeknight dinners easy.

Try this recipe and let me know how it turns out. Have you found other great low-carb substitutes for traditional comfort foods? I’d love to hear your Guinness beef stew experiments in the comments below. And if you need help figuring out how this fits into your daily plan, head over to calculate your keto macros for a personalized approach.

Stay warm, stay keto, and enjoy your stew!