This turkey Guinness stew is a hearty bowl of comfort food. The dark beer adds a deep, malty taste that’s hard to beat! Serve with mashed potatoes or pasta for a satisfying meal.
Looking for more comforting stews? Try my Creamy chicken stew, Pork and mushroom stew or this Hearty beef and potato stew.
There are plenty of ways to make a comforting stew, but for me, nothing beats a Guinness-flavored one. In this recipe, thick chunks of turkey fillet are seared and then simmered with bacon and mushrooms in a rich beer sauce. The result is tender, melt-in-your-mouth meat and a perfectly balanced sauce that’s super savory. Serve over mashed potatoes, noodles or with crusty bread to soak up every last drop.
Why you’ll love it
Guinness adds a deep, rich flavor that makes any stew extra hearty. Plus, it’s a great make-ahead meal that actually tastes even better the next day. Got a crowd to feed? No problem—you can easily double or triple this recipe.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube!
What’s the best cut of turkey for stew?
- Boneless Turkey Thighs: These are ideal for stews thanks to their tender texture and rich flavor.
- Turkey Fillet: If you want a leaner option, turkey breast fillets work well, and this is what I used in my recipe.
- Boneless Turkey Tenderloin: The leanest cut from the breast, it’s tender and cooks quickly, perfect if you’re looking for a lighter option.
Ingredients in Guinness turkey stew
- Turkey Fillets: The main protein for the stew, providing tender, lean meat.
- Guinness Irish Stout: Adds a malty sweetness with hints of chocolate and coffee.
- Bacon: Brings a salty, savory flavor.
- Mushrooms: Use any kind you have on hand—cremini, brown, or others—they all work well here.
- Shallot and Garlic: Essential flavor enhancers. You can swap the shallot for yellow onion if needed.
- Olive Oil and Unsalted Butter: For searing the bacon and turkey chunks.
- Chicken Broth: Choose your favorite store-bought broth or make your own for added depth.
- Whole Grain Mustard: A couple of tablespoons add a boost of umami to the stew.
- Flour: Used to thicken the sauce. Cornstarch works as a gluten-free alternative.
- Seasoning: Salt and black pepper, with dried thyme, dried sage and a bay leaf, for balanced seasoning throughout the stew.
What to serve with turkey Guinness stew
- Creamy mashed potatoes + peas and carrots
- Cauliflower mash
- Pasta like fusilli, shells or penne
- Egg noodles
- French fries
- Bread
- Dill pickles
- Cucumber salad
Why is my Guinness Turkey Stew Bitter?
Stouts like Guinness have a naturally bitter flavor, which can sometimes overpower your stew. To balance this bitterness, you can try adding sweet or rich ingredients. A few options are:
- Carrots: Their natural sweetness helps offset the bitterness.
- Brown Sugar: Adding ½ teaspoon can mellow the stew’s bitterness.
- Tomato Paste: Adds depth and a slight sweetness to balance the flavors.
If you enjoy cooking with beer, you might want to check out my other recipes like Beer braised chicken, Polenta with beer sautéed mushrooms or Drunken meatballs.
Storage tips
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- For longer storage, freeze the leftover stew in airtight containers for up to 3 months. This way, you’ll have a quick and convenient meal ready for those busy weeknights!
Turkey and Guinness Stew
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 7 ounces bacon bits
- 2 pounds turkey fillets - or turkey tenderloin
- 8 ounces mushrooms - sliced
- 1 shallot - diced
- 2 garlic cloves - minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried sage
- 2 tbsp all-purpose flour
- 1 ½ cup low sodium chicken broth
- 2 tbsp whole grain mustard
- 1 bay leaf
- 1 bottle Guinness
- chopped parsley - for serving, optional
Instructions
- Get your prep done before you start cooking: Cut the turkey fillets into bite-sized pieces. Slice the mushrooms, dice the shallot and mince the garlic cloves.
- Heat oil and butter over high in a large pot. Add bacon and cook until it starts to brown. Add turkey and cook for 3 minutes.
- Add mushrooms and sauté for 5 minutes. Add garlic and shallot, cook for 2 minutes. Stir in salt, pepper, thyme, sage and flour.
- Pour in chicken broth. Then add the bay leaf and mustard. Pour in Guinness and bring the stew to a boil. Reduce heat to low, cover the pot and simmer for 30 minutes. Add more broth if the stew reduces too much.
- When ready, taste and adjust the salt. Finish off with parsley. Enjoy!
Video
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