I love a good one-pot meal, and this Irish Beef Stew is one of my favorites. It’s rich, hearty, and full of deep flavor thanks to tender chunks of beef, earthy vegetables, and the unmistakable malty depth of Guinness stout. This dish fills the house with incredible aromas and makes the perfect comforting dinner for cold days.
Why You’ll Love This Recipe
I like how this stew uses simple ingredients yet turns out so flavorful. The beef becomes fall-apart tender after slow cooking, and the vegetables soak up the rich, dark broth. It’s an easy, one-pot recipe that doesn’t require fancy steps — just patience and time. I can make it ahead, freeze leftovers, and even tweak the ingredients depending on what I have on hand. It’s the kind of rustic meal that makes me want to cozy up by the fire.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
Salt and pepper to taste
700 g (1.5 lb) stewing beef, cut into bite-sized chunks
1 medium onion, chopped
3–4 sprigs fresh thyme or 1 teaspoon dried thyme
1 garlic clove, minced
2 tablespoons all-purpose flour
500 ml (2 cups) beef stock or water, divided
440 ml (1 can) Guinness or other stout beer
1 bay leaf
4 medium carrots, peeled and cut into thick slices
4 medium waxy potatoes (red or Yukon gold), peeled and quartered
Fresh parsley, chopped (for garnish)
Directions
Preheat the oven to 160°C (300°F).
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Season the beef with salt and pepper, then brown it in batches until all sides are nicely seared. Remove the beef and set it aside.
In the same pot, lower the heat and add the onion and thyme. Cook for about 8–10 minutes, until the onion softens. Stir in the minced garlic and cook for another 30 seconds.
Sprinkle the flour over the beef and stir to coat evenly. Pour in half of the beef stock, scraping up any browned bits from the bottom of the pot. Add the Guinness and bay leaf, then bring everything to a boil.
Cover the pot with a lid and transfer it to the oven. Cook for 1 hour.
After an hour, remove the pot from the oven and add the carrots and potatoes along with the remaining beef stock. Stir, cover again, and return to the oven for 1½ hours, or until the beef and vegetables are tender.
Remove the lid for the last 10 minutes to thicken the sauce slightly. Take out the bay leaf and thyme sprigs before serving. I like to finish with a sprinkle of fresh parsley.
Servings and Timing
Servings: 6
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 45 minutes
Variations
I sometimes swap the beef for lamb to give it a more traditional Irish twist. If I’m avoiding alcohol, I replace the Guinness with extra beef stock or even red wine. For a gluten-free version, I skip the flour and use 1 tablespoon of cornstarch mixed with water at the end to thicken the sauce. I’ve also added parsnips, turnips, or mushrooms for extra flavor.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. The stew actually tastes even better the next day because the flavors meld together. For longer storage, I freeze it for up to 3 months. When reheating, I prefer to warm it gently on the stove with a splash of water to loosen the sauce, but the microwave works fine for smaller portions.
FAQs
What cut of beef works best for this stew?
I use stewing beef or chuck roast because they have enough fat and connective tissue to stay juicy and tender during long, slow cooking.
Can I make this without beer?
Yes, I can replace the Guinness with extra beef stock or red wine. The flavor won’t be quite the same, but it will still be delicious.
Can I cook it in a slow cooker?
Absolutely. After browning the beef and sautéing the onions and garlic, I transfer everything to a slow cooker and cook on low for 8 hours or high for about 4 hours.
How can I make the sauce thicker?
If I want a thicker sauce, I uncover the pot for the last 20 minutes of baking or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) at the end.
Can I prepare it ahead of time?
Yes, I often make it a day in advance. The flavors deepen overnight, and it reheats beautifully.
Conclusion
I find this Irish Beef Stew to be a perfect comfort dish — simple, hearty, and full of flavor. It’s a meal that feels like a warm hug after a long day. With tender beef, creamy potatoes, and a rich Guinness-infused broth, it’s everything I want in a cozy dinner. Whether I serve it for family, friends, or just myself, it never fails to impress.
This Irish Beef Stew is a rich, hearty one‑pot meal with tender beef chunks, root vegetables and a deep, malty‑dark broth infused with stout. It’s comfort food at its best.
Ingredients
2 tablespoons olive oil
Salt and pepper, to taste
700 g (1.5 lb) stewing beef, cut into bite‑sized chunks
4 medium carrots, peeled and cut into thick slices
4 medium waxy potatoes (red or Yukon Gold), peeled and quartered
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 160 °C (300 °F).
In a large Dutch‑oven or heavy pot, heat the olive oil over medium heat. Season the beef with salt and pepper. Brown the beef in batches until all sides have a good sear. Remove the beef and set aside.
In the same pot, reduce heat and add the chopped onion and thyme sprigs. Cook for ~8‑10 minutes until the onion softens. Add the minced garlic and cook for 30 seconds.
Sprinkle the flour over the beef chunks and stir to coat evenly. Return the beef to the pot.
Pour in half of the beef stock (1 cup), scraping up any browned bits from the bottom of the pot. Add the stout beer and the bay leaf, bring to a boil.
Cover the pot and transfer to the preheated oven. Cook for 1 hour.
After 1 hour, remove from the oven and add the carrots and potatoes plus the remaining beef stock (1 cup). Stir, cover, and return to the oven for 1½ hours, or until the beef and vegetables are very tender.
For the last 10 minutes, remove the lid to allow the sauce to thicken slightly. Discard the bay leaf and thyme sprigs. Sprinkle chopped fresh parsley over the stew before serving.
Notes
You can swap the beef for lamb if you like a more traditional Irish-style stew.
If you prefer to go alcohol‑free, replace the stout with extra beef stock or red wine.
For a gluten‑free version, skip the flour and stir in a cornstarch slurry (e.g., 1 tablespoon cornstarch + 2 tablespoons water) near the end of cooking.
This stew tastes even better the next day, so make ahead if possible.
