Irish Beef Stew
I sure don't claim to be Irish in any way, but I know a good stew when I see one. This is one of those low and slow recipes, so go ahead and cook it on Sunday as you know it is always better a day or two after. Cheers!
Irish Beef Stew is the deeply savory, fall-apart tender, Guinness-rich stew that makes Sunday afternoons in cold weather feel meaningful. Chuck roast cubes seared until golden, then slow-simmered with onions, garlic, carrots, potatoes, herbs, and a full can of Guinness Stout until everything melts into the most luxurious comfort food. I do not claim to be Irish, but I know a good stew when I see one, and this one delivers every single time.
The technique is what makes this stew exceptional. Tossing the cubed beef in seasoned flour creates a flavorful crust as it sears. Searing in batches (not crowding the pan) gives you that deep brown fond on the bottom of the pot that becomes the soul of the broth. Deglazing with Guinness lifts all that flavor up into the liquid. Then the long slow simmer breaks down the connective tissue in the chuck roast into something silky and almost spreadable.
This is a recipe you make on a Sunday when you have time and nothing else to do but stir occasionally. The total cook time is about 2 hours, but it is mostly hands-off. And here is the truth: it is actually BETTER the next day. The flavors deepen overnight as everything melds in the fridge. So make it Sunday, eat some, and enjoy the leftovers all week as the best work-lunches of your life.
Serve in deep bowls with a sprinkle of fresh parsley and a hunk of warm Irish beer bread on the side (recipe also on my site). The beer in the bread mirrors the beer in the stew and the combination is absolutely incredible. A pint of Guinness on the side does not hurt either. Cheers!
📝 Ingredients
- 1 - 2.5 to 3.0 chuck roast, cut into one inch cubes, trim some fat
- 1 yellow or white onion, diced
- 6 cloves of garlic, chopped
- 3 stalks of celery, chopped
- 3 large carrots, cut into circles
- 6 medium size yellow potatoes, diced
- 3 tbsp Tomato paste
- 3 cups Beef Stock
- 2 bay leaves
- 1 twig/branch of Rosemary
- 1 twig/branch of Thyme
- Salt/Pepper
- 1/2 cup flour
- 1 TBSP Onion Powder
- 1 TBSP Garlic Powder
- Avocado Oil/Extra Virgin Olive Oil
- Frozen Peas (optional to add in for the last few minutes)
- Parsley (optional to add as topping for the dish)
- 14.9 oz Guinness Beer
👩🍳 Directions
- 1
Combine 1/2 cup flour, 1 TBSP garlic powder, 1 TBSP onion powder, 1 tsp Salt, and 1/2 tsp pepper in a mixing bowl and use a fork to combine the ingredients. Add cubed beef and use tongs to stir around until the beef is fully coated in the flour.
- 2
Add 1/4 cup of avocado or olive oil to bottom of a dutch oven or large soup pot and turn on medium high heat. When oil is hot, add beef in a single layer to the bottom of the pan (you will need to cook in batches) and flip every 1 to 2 minutes once each side gets a nice sear on it. Remove beef from pan and repeat with a little extra oil and beef until all is cooked and removed from pan onto a separate plate.
- 3
Add oil to pan and put in diced onion and celery. Stir for a few minutes until onion is starting to soft and add garlic and 3 TBSP of tomato paste - stir
- 4
Add the full can of beer, pouring very slow so that it does not foam over, do not stir. Then add meat back into the pan slowly so it doesn't splash, along with the juices and slowly stir scraping brown bits off of the bottom of the pan.
- 5
Add in 3 cups of beef stock, 2 bay leaves, rosemary, and thyme. Turn heat to high to bring to a boil. Once boiling, cover, and reduce heat to medium so it will continue to simmer. Set timer for 1 hour, stir halfway through.
- 6
When one hour is up, stir, then add in potatoes and carrots, 1 tsp of salt, and 1/2 tsp of pepper, stir well, add lid back on and cook for 30 minutes.
- 7
When 30 minutes are up, uncover and stir. Remove bay leaves, rosemary and thyme branches. Leave uncovered for 30 more minutes so that the broth reduces down and thickens up (as well as finishes cooking the potatoes). Stir every 10 minutes.
- 8
If adding frozen peas, add them in here. Give it one final taste test (incase the potatoes stole some of the salt!) and add additional salt/pepper if needed. Serve in a bowl topped with fresh parsley and a side of beer bread (recipe on my website). Cheers!
Ingredient Notes & Substitutions
Chuck roast: 2.5 to 3 pounds, cut into 1-inch cubes with some fat trimmed. Chuck has the perfect balance of marbling and connective tissue for slow cooking.
Yellow or white onion: One large, diced. Sweet onion or Vidalia also work.
Garlic: 6 cloves chopped. Fresh garlic is essential for the deepest flavor.
Celery: 3 stalks chopped. Adds savory base flavor.
Carrots: 3 large, cut into thick rounds. The carrots should be substantial pieces, not small ones, so they hold up to the long simmer.
Yellow potatoes: 6 medium, diced into large chunks. Yukon Gold or other yellow waxy potatoes hold their shape best. Russets fall apart too much.
Tomato paste: 3 tablespoons. Adds umami depth and a little color. The little tube is more convenient than a can if you only need a small amount.
Beef stock: 3 cups. Use low-sodium so you can control the salt. Better Than Bouillon beef base is great if you do not have fresh stock.
Guinness Stout: One 14.9-ounce can. The iconic Irish dark beer. Pours dark with a creamy head. Find at any liquor store or larger grocery.
Bay leaves: 2. Add depth, remove before serving.
Fresh rosemary and thyme: One sprig of each. Add whole sprigs to the pot, remove the stems before serving.
Flour: Half a cup mixed with garlic powder, onion powder, salt, and pepper for dredging the beef. This creates the crust and naturally thickens the stew.
Avocado or olive oil: For searing. Avocado oil's high smoke point is great for the high-heat sear.
Frozen peas (optional): A handful added in the last 5 minutes for color and a sweet pop.
Parsley: Fresh chopped, for topping.
How to Store, Reheat & Freeze
Store leftover stew in an airtight container in the fridge for up to 5 days. The flavor is best on day 2 and 3 as everything melds together. Reheat gently on the stove over medium-low heat, stirring occasionally. The stew may thicken in the fridge so add a splash of broth or water when reheating.
To freeze, cool completely and portion into freezer-safe containers or bags. Freezes well for up to 3 months. Thaw overnight in the fridge before reheating. The potatoes may soften slightly after freezing but the flavor remains incredible.
What to Serve With Irish Beef Stew
Crusty bread is essential. Holley's Irish beer bread is the perfect partner (find the recipe on her site). Other great options include sourdough, French bread, or buttery dinner rolls for sopping up the rich broth. A simple side salad with vinaigrette balances the richness. For a true Irish meal vibe, serve with colcannon (mashed potatoes with cabbage), Irish soda bread, or buttered cabbage. Drink a pint of Guinness Stout alongside, or a glass of red wine like Cabernet or Malbec. Perfect for St. Patrick's Day, Sunday suppers, or any cold-weather meal.
💡 Tips for Success
- Use a chuck roast, not stew meat. Cut your own 1-inch cubes from a chuck roast for the most consistent quality. The marbling in chuck breaks down beautifully during the long simmer. Pre-cut stew meat is often dried out.
- Trim some of the fat but leave some on. The fat melts during cooking and bastes the meat and broth. Removing all of it gives you dry stew. Removing none leaves it greasy. Aim for a thin layer.
- Toss the cubed beef in seasoned flour before searing. The flour creates a flavorful crust on each piece AND helps thicken the stew naturally as it cooks.
- Sear in batches with plenty of room between cubes. Crowded pan = steamed meat. Properly seared = deep brown crust and incredible flavor. Use a wide Dutch oven or pot.
- Use a full 14.9-ounce can of Guinness Stout. The bitterness of Guinness mellows and deepens during the long cook, contributing this incredible malty, slightly sweet, complex flavor you cannot get any other way. Other stouts work but Guinness is iconic.
- Pour the Guinness slowly to avoid foam-overflow. Pouring it down the side of the pot helps too. The foam will subside in a few minutes.
- Add the potatoes and carrots AFTER the first hour of simmering, not at the beginning. If you add them too early they fall apart. Adding them at the 1-hour mark gives you tender but intact vegetables.
- Uncover for the last 30 minutes. This is what reduces and thickens the broth into that gravy-like consistency. Stirring every 10 minutes prevents anything from sticking to the bottom.
❓ Frequently Asked Questions
Is this actually Irish?
Authentic Irish stew is traditionally made with lamb (not beef), barley, and few vegetables. This is more of an Irish-American beef stew, sometimes called 'cottage stew.' The Guinness is what gives it the Irish soul. It is delicious whatever you call it.
Can I make this without Guinness?
Yes, but it changes the dish significantly. The Guinness adds malty depth and slight bitterness that is iconic. If you cannot use it, use 1.5 cups of extra beef broth plus 1 tablespoon of molasses or maple syrup to mimic the malty sweetness.
Can I make this in a slow cooker?
Yes. Sear the beef and saute the onions and garlic on the stove first (do not skip this step, it builds flavor). Transfer everything to the crockpot. Cook on low for 8 hours or high for 4. Add carrots and potatoes for the last 2 hours of low or last 1 hour of high.
Can I make this in a pressure cooker or Instant Pot?
Absolutely. Sear the beef on saute mode, then pressure cook on high for 35 minutes with the beer, broth, and herbs. Quick release, add the carrots and potatoes, then pressure cook another 10 minutes.
How long does it keep?
Stored in an airtight container in the fridge for up to 5 days. The flavor genuinely deepens after day 1 and is at its peak on days 2 to 3.
Can I freeze it?
Yes. Cool completely and portion into freezer-safe containers. Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. The potatoes may soften slightly after freezing but the flavor stays incredible.
What if I do not have fresh rosemary and thyme?
Use 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme as substitutes. Add them with the broth instead of using fresh sprigs. The flavor is similar though fresh is more aromatic.
Made this recipe?
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