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Guinness Beef and Bean Soup

A fun twist on the Irish Stew, this Great Northern Irish Stew uses beans and baby vegetables to create a truly hearty, delicious, gourmet stew recipe!

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!

Image of white bean irish stew

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.

More super easy Irish-inspired dinners: Sous Vide Corned Beef

Ingredients for this Guinness Beef and Bean Soup

The veggies:

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.

The beans:

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.

The beef:

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

The beer:

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.

Related recipe: Leftover Corned Beef Ideas

The flavor:

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.

image of Irish stew with white beans in a bowl

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:

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 pinterest graphic

More delicious beef and beer recipes: Slow Cooker Pot Roast with Beer

Image of white bean irish stew
Print Recipe
5 from 6 votes

Guinness Beef and Bean Soup

A fun twist on the traditional Irish Stew, this easy and delicious recipe uses white beans and baby vegetables to create a truly hearty, delicious, gourmet Guinness Beef and Bean Soup!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner
Cuisine: American, Irish
Servings: 4 servings
Author: Kate


  • 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. 


Calories: 385kcal (19%) | Carbohydrates: 19g (6%) | Protein: 42g (84%) | Fat: 22g (34%) | Saturated Fat: 5g (25%) | Sodium: 514mg (21%) | Potassium: 684mg (20%) | Fiber: 4g (16%) | Sugar: 3g (3%) | Vitamin A: 8825IU (177%) | Vitamin C: 15.1mg (18%) | Calcium: 68mg (7%) | Iron: 4.4mg (24%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.


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