Irish Stew
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 servings
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Calories
433 kcal
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Course
Main Course, Soup
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Cuisine
Irish
Irish Stew
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Make a warm and cozy meal with this traditional Irish Stew recipe. Made with chunks of beef and Guinness beer, it’s incredibly flavorful and easy to make in the oven, or a slow cooker, with only 20 minutes of prep time!
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Ingredients
- 2 pounds beef chuck roast cut into 1 inch cubes
- 2 tablespoons beef stew seasoning click link for the recipe
- 3 tablespoons olive oil divided
- 1 cup onions diced
- 1 cup celery diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 14.9 ounces Guinness Stout
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 pound potatoes baby potatoes or peel and cube larger potatoes
- 1 cup carrots peeled and cut into 1 inch pieces
- 2 sprigs fresh thyme
- 2 bay leaves
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Instructions
- Preheat the oven to 350°F and arrange a rack in the lower third of the oven.
- Slice the chuck roast into cubes, then toss with the beef stew seasoning.
- Heat 2 tablespoons olive oil in a large pot, or dutch oven, on the stove over medium-high heat.
- Once the oil is hot, add the chuck roast and sear the pieces for about 4-6 minutes, or until browned on all sides. Use a slotted spoon to remove the beef from the pot and set it aside.
- Add the remaining 1 tablespoon olive oil to the pot. Add the onions and celery, and cook for 5 minutes. Add the garlic and cook for an additional minute. Pour ¼ cup beef stock into the pot and stir to deglaze the bottom of the pan.
- Sprinkle the flour evenly over everything in the pot, stir to combine, and cook for 1 minute.
- Add the remaining 3 ¾ cups beef broth, 14.9 ounces Guinness, 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce to the pot. Stir to combine everything, turn the heat on the stove up to high, and bring the broth to a boil.
- Add the seared pieces of beef back to the pot, along with the potatoes, carrots, fresh thyme and bay leaves.
- Cover the pot with a lid, or tightly with a piece of aluminum foil, and transfer it to the oven for 2 hours.
- Remove from the oven and remove the lid. Use tongs to remove the bay leaves and thyme sprigs. Serve in bowls with Irish soda bread on the side.
Notes
- Refer to the blog post above for step-by-step instructions on how to make the Irish stew in a slow cooker.
- You can cook the Irish beef stew on the stove, instead of the oven, if you prefer. Simply cover the pot, set the stovetop temperature to medium-low heat and allow the stew to simmer for 2 hours on the stove.
- You can use another cut of beef besides chuck roast to make this recipe. A flat cut beef brisket, beef stew meat, or a bottom round roast will also work.
Store leftover Irish stew in an airtight container in the fridge for up to 5 days. To reheat the stew, add it to a pot on the stove over medium-high heat. Bring it to a simmer, then stir the stew occasionally for 5-7 minutes on the stovetop. You can also reheat one portion of the stew in a microwave-safe bowl, covered in the microwave for 2-3 minutes.
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
17g
(6%)
Protein
33g
(66%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
104mg
(35%)
Sodium
828mg
(35%)
Potassium
892mg
(25%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3845mg
(77%)
Vitamin C
6mg
(7%)
Calcium
144mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 33g | 66% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 828mg | 35% |
| Potassium | 892mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3845mg | 77% |
| Vitamin C | 6mg | 7% |
| Calcium | 144mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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