Irish Beef Stew

St. Patrick's DayIrishGuinness

Irish stew recipe made with beef, garlic, stock, Irish Guinness beer, red wine, potatoes, carrots, and onions. An excellent, hearty stew.

Photography Credit: Elise Bauer

Americans have a curious way of celebrating our Irish heritage. We pinch each other if we forget to wear something green on St. Patrick’s Day, we make green foods regardless if they have anything to do with Ireland, and we adapt traditional Irish recipes to our own taste.

The last is the case with this Irish beef stew. As any Irish person will tell you, lamb is the preferred meat for a good Irish stew. But here in the states we eat a lot more beef than lamb, so when we want to make a stew to celebrate all things Irish, it’s usually done with beef.

Video! How to Make Irish Beef Stew

Beef and Guinness Stew

This particular stew has all of the classic trimmings of a good Irish stew—meat, stock, plenty of root vegetables—with the addition of some Guinness extra stout, for its malty flavor and some Irish authenticity.

The recipe originally came to me through my friend Tomas, who got it from a chef friend in Europe, who had adapted a Bon Appetit recipe for Irish stew by adding Guinness and some red wine. Every time we make this recipe it gets raves!

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Irish Beef Stew Recipe

  • Prep time: 25 minutes
  • Cook time: 1 hour, 50 minutes
  • Yield: Serves 4 to 6

Please use beef chuck stew meat that is well marbled with fat. Lean stew meat will end up too dry.

Save prep time by prepping the onions, carrots, and potatoes while the stock with beef is simmering in step 2.

Ingredients

  • 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
  • 3 teaspoons of salt (more to taste)
  • 1/4 cup extra virgin olive oil
  • 6 large garlic cloves, minced
  • 4 cups beef stock or broth
  • 2 cups water
  • 1 cup of Guinness extra stout
  • 1 cup of hearty red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons butter
  • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Method

1 Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.

Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.

Sear all the beef cubes for the irish beef stew Flip the cubes of beef and sear them on the second side for the irish beef stew recipe

2 Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.

Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.

Simmer the beef for the irish beef stew recipe

3 Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.

Cook the onions and carrots separately for the beef stew recipe

4 Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.

Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.

Simmer the beef stew with the carrots, onions, and potatoes until the vegetables and beef are both tender

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Irish Beef Stew in Bowl with Spoon Ready to Eat

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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437 Comments / Reviews

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Did you make it? Rate it!

  1. Phoebe's mama

    Easy recipe to follow. The taste was excellent. I used round steak instead of chuck. I would allow the meat to cook longer and put the veggies in about thirty minutes earlier. This is a good go to stew recipe.

    xxxxxyyyyy

  2. Sukyoung Cho

    I made it for my boyfriend and he had to go for 4rounds. He is really fussy eater and he absolutely loved it. But it didn’t go thick enough even though i cooked for a long time. That was the only thing i was curious. But taste was so good wow. It made our heart warm thank you so much for an amazing recipe

    xxxxxyyyyy

    Show Replies (1)
  3. Emily

    So delicious! Even got two thumbs up from my 10-year-old. Shocked! Pretty easy to make, too.

    xxxxxyyyyy

  4. Daniel

    Made this missing a few bits, but still worked out amazingly! Thank you so much :)

    xxxxxyyyyy

  5. Thomas

    Made this tonight for the family in my new cast iron “Christmas present” pot! Wow it was a gigantic hit. So flavorful and filling. An instant family hit. It is most likely perfect as described, but to thicken the sauce a little I flowered the beef before browning and added a little corn starch at the end. I also decreased the amountnof salt w not noticeable flavor loss!!

    xxxxxyyyyy

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Irish stew with beef, carrots, and potatoes, Guinness and wine served in a bowlIrish Beef Stew