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Irish Stew

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!

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6 servings
Calories: 433 kcal
Course: Main Course , Soup
Cuisine: Irish

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 prigs fresh thyme
  • 2 bay leaves

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and arrange a rack in the lower third of the oven.
  2. Slice the chuck roast into cubes, then toss with the beef stew seasoning.
  3. Heat 2 tablespoons olive oil in a large pot, or dutch oven, on the stove over medium-high heat.
  4. 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.
  5. 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.
  6. Sprinkle the flour evenly over everything in the pot, stir to combine, and cook for 1 minute.
  7. 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.
  8. Add the seared pieces of beef back to the pot, along with the potatoes, carrots, fresh thyme and bay leaves.
  9. Cover the pot with a lid, or tightly with a piece of aluminum foil, and transfer it to the oven for 2 hours.
  10. 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

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

% 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.