Guinness Beef Stew & Wine Pairing

Guinness Irish Stout is a no-brainer of a pairing with Guinness and beef stew as the beer’s rich, roasted malt flavours mirror the deep, hearty elements of the stew itself. The stout’s coffee and chocolate notes add complexity to the stew’s savoury beef and vegetables, while its bitterness cuts through the richness of the dish, balancing the overall mouthfeel. The creamy texture of the stout interacts well with the stew’s thick, slow-cooked broth, creating a seamless connection between the two.

Châteauneuf-du-Pape pairs well with Guinness and beef stew due to its bold flavours and rich texture. The wine’s dark fruit notes, such as blackcurrant and plum, add a layer of depth that matches the hearty, robust flavours of the stew. Its earthy and herbal undertones resonate with the rich broth, while the wine’s firm tannins help balance the stew’s hearty texture.

Unfortunately, Châteauneuf-du-Pape is a fairly bold red wine, so you won't taste much of the Guinness in the stew. Personally, I find Guinness too mild for Beef Stew for it's flavours to shine through - so you won't be missing out on much.

Saperavi, a bold red wine from Georgia, is known for its deep, inky colour, high tannins, and flavours of dark berries, plums, and earth. When paired with Guinness and beef stew, its rich fruit and robust structure interact well with the stew’s hearty, slow-cooked character. The wine’s blackberry and plum notes provide a contrast to the stew’s richness, making each bite feel balanced.

With this pairing, however, there is no chance you'll taste much of the Guinness in the stew, as this is a fairly bold red wine. However, the wine goes great with the hearty flavours of the beef.

Shiraz pairs well with Guinness and beef stew due to its bold, fruity character and peppery undertones. The wine’s ripe blackberry, plum, and dark cherry flavours offer a nice contrast to the deep, malty richness of the stew, while its signature black pepper and smoky notes echo the roasted flavours from the Guinness (not that you'll taste much of the Guinness as its flavours are fairly mild, given the beer's low alcohol levels). Shiraz’s moderate tannins and robust body stand up to the hearty beef and thick stew broth, adding an extra layer of complexity to the dish.

Petite Syrah pairs nicely with beef stew due to its full-bodied structure and deep, concentrated flavours. The wine’s bold blackberry, blueberry, and dark plum notes stand up well against the rich, slow-cooked meat and vegetables in the stew. Petite Syrah’s firm tannins and earthy, peppery undertones match the heartiness of the dish, while its acidity helps cut through the stew’s thick, savory broth.

Côtes du Rhône pairs well with beef stew due to its medium body and mix of ripe fruit, earthy, and herbal flavours. The wine's notes of red berries and dark plum bring a vibrant contrast to the rich, slow-cooked beef, while its subtle hints of herbs like thyme and rosemary align with the stew’s savoury seasoning. Côtes du Rhône’s soft tannins and balanced acidity make it a good match for the stew’s hearty texture without overpowering it.

Guinness, in and of itself is a fairly mild beer, and the goal here, with Côtes du Rhône being a medium-bodied red, it shouldn't obliterate all of the stout's flavours.

White Rioja pairs nicely with Trout Rechad, offering a refreshing contrast to the dish's bold, spicy flavours. Made primarily from the Viura grape, White Rioja features vibrant acidity and flavours of citrus, green apple, and stone fruit that help to balance the heat from the red chilies in the marinade. Its subtle oak influence can add a creamy texture that complements the richness of the trout while enhancing the tanginess of the vinegar used in the dish.