There’s nothing like a warm bowl of Irish beef stew when it’s cold out or you just want something cozy and filling. This recipe is hearty, simple to make, and packed with deep, rich flavor. It smells amazing as it cooks, and the beef gets super tender—like melt-in-your-mouth good. You don’t need anything fancy, just a big pot and a little time.
Why I Love This Recipe
I first made Irish beef stew on a chilly weekend when I needed something cozy and satisfying. I didn’t expect it to become one of those recipes I’d keep coming back to. The way the beef softens and the flavors come together over time—it just hits different.
- It’s one pot—less cleanup
- Deep flavor from simple ingredients
- Super filling and great for leftovers
- Tastes even better the next day
- Perfect for lazy Sundays or sharing with friends
Servings & Time
Servings: 6
Cook Time: About 2.5 hours (30 min prep, 2 hr simmer)
What You’ll Need
- 2.5 lbs chuck beef, cut into 2-inch chunks
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup Guinness or other dark stout (optional, can sub with more broth)
- 1 tbsp Worcestershire sauce
- 4 large carrots, peeled and sliced
- 4 medium Yukon gold potatoes, peeled and cut into chunks
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
Pro Tips
- Brown the beef in batches so it sears, not steams
- Use a wooden spoon to scrape up browned bits—they add flavor
- Don’t rush the simmer; slow cooking = tender beef
- If using beer, pick a rich stout like Guinness for extra depth
- Cut carrots and potatoes into big chunks so they don’t fall apart
Tools Required
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Ladle
- Measuring cups & spoons
- Sharp knife
- Cutting board
Substitutions and Variations
- Swap beef for lamb for a classic Irish lamb stew
- Use parsnips or turnips in place of potatoes
- Replace Guinness with more beef broth for alcohol-free version
- Add frozen peas at the end for a pop of color
- Use dried thyme if fresh isn’t available
Make Ahead Tips
- You can prep the beef, chop all the veggies, and store in the fridge the night before
- The stew tastes better the next day—make it ahead and reheat gently on the stove
- Freeze in individual portions for easy future meals
Cooking Instructions
Step 1: Prep and Season the Beef
Toss 2.5 lbs of chuck beef chunks in 1/4 cup flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated
Step 2: Brown the Beef
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, searing on all sides until browned, about 5 minutes per batch. Remove and set aside
Step 3: Sauté Onion and Garlic
In the same pot, reduce heat to medium. Add 1 diced onion and 3 minced garlic cloves. Sauté for 2–3 minutes until softened and fragrant
Step 4: Stir in Tomato Paste
Add 2 tbsp tomato paste and stir into the onion mixture. Cook for 1–2 minutes to darken the color and deepen flavor
Step 5: Deglaze and Add Liquids
Pour in 1 cup Guinness (or extra broth if skipping beer) and stir to loosen any browned bits. Add 4 cups beef broth and 1 tbsp Worcestershire sauce. Stir everything together
Step 6: Add Beef Back and Herbs
Return browned beef to the pot. Add 2 sprigs fresh thyme and 1 bay leaf. Bring to a gentle simmer
Step 7: Simmer and Add Veggies
Cover and simmer on low for 1 hour. Then add 4 sliced carrots and 4 peeled, chunked Yukon gold potatoes. Simmer uncovered for another 45 minutes, until beef is fork-tender and veggies are soft
Step 8: Final Stir and Serve
Remove thyme stems and bay leaf. Give the stew a final stir, taste, and season with more salt and pepper if needed. Ladle into bowls and serve hot
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat on the stove over medium-low until hot
- Freeze for up to 3 months—thaw overnight in the fridge before reheating
Macros (Per Serving – Approximate)
Calories: 420
Protein: 36g
Carbs: 22g
Fat: 20g
Fiber: 4g
Why This Recipe Works (Quick Science)
- Browning the beef first builds deep, meaty flavor through the Maillard reaction
- Tomato paste adds umami and a touch of acidity to balance richness
- Simmering slowly breaks down connective tissue in beef chuck, making it tender
- Starch from the potatoes naturally thickens the broth as it cooks
Common Mistakes
- Crowding the pot while browning: this causes steaming, not searing
- Not cooking long enough: tough beef means it needs more time
- Undercooked veggies: add them later so they don’t turn to mush
- Skipping seasoning at the end: always taste and adjust before serving
What to Serve With
- Crusty Irish soda bread or baguette for dipping
- A light green salad with vinaigrette
- Roasted Brussels sprouts or green beans
- Buttered egg noodles or mashed potatoes (if you want extra comfort)
FAQ
Can I make this in a slow cooker?
Yes! Brown everything first, then cook on low for 8 hours
Can I skip the beer?
Absolutely, just use extra beef broth
Can I use a different cut of beef?
Yes—stew meat or brisket works, but chuck gives the best texture
How do I thicken it more?
Let it simmer uncovered longer, or mash a few potato pieces into the broth near the end
Can I double this?
Yep, just use a big enough pot and extend simmer time slightly
Hope you give this Irish beef stew a try! It’s a simple, satisfying meal that fills your kitchen with amazing smells and your bowl with warmth. Let me know how it turns out or drop any questions below—I’d love to hear from you!
