A fun twist on the traditional Irish Beef Stew, this easy and delicious Guinness Beef and Bean Soup uses white beans and baby vegetables to create a truly hearty, delicious, gourmet Guinness Beef and Bean Soup!
I created this Guinness Beef and Bean Soup recipe for Randall Beans.
It's a lighter quicker version of the traditional Irish beef stew with Guinness, and I used a few fun ingredient substitutions to make this soup look fancy and gourmet and super easy to prep.
Ingredients for this Guinness Beef and Bean Soup
In this recipe, I used pearl onions (or boiler onions, which are about the same size), baby carrots, and young potatoes. Those are all mini versions of onions, carrots, and potatoes, which means that there is less chopping involved in preparing this soup!
The small bite-sized ingredients also give the soup a fancier, gourmet feel. Of course, you are welcome to use whole-sized versions of each vegetable.
I also added white beans to this soup - any white beans will work, such as cannellini or great northern. They make the soup a little heartier, plus I just love beans.
For this recipe, I just brought beef that was already cut into stew-sized pieces. If you want to cut the beef yourself, usually chuck or round cuts of beef are the ones that are used for soups and stews.
Related recipe: Beef Stew
And of course, I added some Guinness to this soup. You can use any dark porter or stout for this soup if you don't have Guinness on hand.
If you are avoiding alcohol, then just use more beef broth instead of the Guinness.
This soup is cooked with fresh rosemary and fresh thyme in addition to fresh garlic to give it lots of flavor. I find this garlic press to be the BEST out there. It saves so much time because I don't have to mince garlic by hand, and it's lasted me over 10 years so far and is still going strong.
The soup is finished with fresh parsley at the end to give it even more vibrant fresh flavor.
Related recipe: Shepherd's Pie with Beans
Tips for making this Guinness Beef and Bean Soup:
- Absolutely definitely brown the beef cubes first! Adding the brown color to the beef gives it a better texture, adds flavor to the soup, and just looks better overall.
- Use fresh herbs for this recipe for the most flavor.
Looking for more hearty soup and comfort food recipes? Try these reader favorites:
- Chicken and Sweet Potato Soup with Black Beans
- Lentil Butternut Squash Soup
- Roasted Young Potatoes
- Sweet Potato Leek Soup
If you enjoyed this recipe, please let me know with a comment and a star rating below! And don't forget to save it for later on Pinterest:
Guinness Beef and Bean Soup
- 1 lb cubed stew beef
- 2 tablespoons vegetable oil
- Salt & pepper to taste
- 12 oz Irish stout such as Guinness [or substitute: 1.5 cups beef broth]
- 2 cups beef broth
- 2 cups water
- 1 lb potatoes cubed [tri-color young potatoes are lovely!]
- 2 cups baby carrots
- 1 15-oz can white beans drained and rinsed, such as great northern or cannellini
- 4 oz small boiler onions about 8 onions, quartered [substitute: 1 large onion, diced]
- 2 garlic cloves minced
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- Garnish: 2 Tbsp. parsley leaves chopped
- Heat 2 tablespoons olive oil in a large stew pot over high heat. Add the stew beef cubes and cook on high for about 3 minutes, or until the beef is browned on one side. Season generously with salt and pepper. Turn the beef over and brown on the other side for about 3 minutes.
- Add the next 9 ingredients (Irish stout through fresh thyme) and bring the stew to a boil. Lower the heat, cover, and allow to simmer for 35-40 minutes, or until the stew has thickened, the vegetables are fully cooked, and the beef is tender. Remove from heat and garnish with fresh parsley leaves. Remove the cooked thyme and rosemary before serving.