This Irish stew is slow-cooked chuck roast, onions, garlic, carrots, and potatoes in a rich flavorful beef gravy with a little bit of stout beer. It is always a huge hit and so incredibly easy to make. I love to serve this tasty dish with fresh Homemade Biscuits or Irish soda bread with soft creamy butter.
This time of the year is perfect for all kinds of hot slow slow-cooked comfort dishes like stews and soups This stew is one of my favorites and will quite literally have you licking your bowl.
Why this recipe works
- First and foremost this recipe is absolutely delicious. The stout beer blends in perfectly and makes the gravy rich and flavorful without being overpowering at all. You won’t even taste it.
- This recipe takes full advantage of beef chuck roast. This cut is from the shoulder muscles. At first this cut will seem quite tough but over the course of cooking it will break down into succulent tender wonderfully flavored pieces of beef. The chuck roast derives a lot of its rich taste from the fat and the connective tissue.
- This recipe is so easy that even the novice chef can handle it. There aren’t any special techniques or ingredients required.
How to make Irish Stew
First pat the beef chunks dry with a paper towel. Then dust the beef with the flour that has been seasoned with salt and pepper. Heat a little oil in a large heavy pot over medium-high heat and brown the beef. Plate the beef and cook the onions until they are soft and fragrant. Reduce the heat to low and add the garlic, rosemary, and black pepper cooking for about 1 minute while stirring constantly. Then add the stout beer and stir scraping the bottom of the pan to deglaze it. Next add the Worcestershire sauce, beef broth, tomato paste, and bay leaves.
Now cover and simmer on low for about 90 minutes stirring several times to keep anything from burning or sticking to the bottom of the pot. Then add the carrots, potatoes and thyme. Cover and simmer on low for about 45 minutes or until the carrots and potatoes are soft and beef is tender. If the mixture becomes to thick add a little more beef broth or water.
Recipe notes and helpful tips
- Beef chuck roast is the least expensive and best cut of beef for this recipe but you could also use petite shoulder, tenderloin, or beef stew meat. In Ireland they generally use lamb or mutton.
- Trim the chuck cutting against the grain (if possible) into bite size cubes. Avoid large portions of fat and cartilage.
- 1/2 teaspoon dried thyme leaves can be substituted for the fresh springs.
- Choose a good quality stout that you love the flavor of is complementary to the dish. I typically go with an oatmeal stout, coffee stout, or Guinness beer.
- Slow simmer covered on low adding more broth when necessary and stirring frequently.
- For aesthetic purposes peel your carrots so they are that gorgeous bright orange color.
- Other vegetables to add include cabbage, leeks, or mushrooms.
- Do not forget to remove the bay leaves as they have sharp edges and could pose a choking hazard.
- Serve over noodles, biscuits or with a crusty baguette for sopping up the delicious gravy.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove top.
More Irish recipes to try!
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Irish Stew
This mouthwatering good Irish Stew is made with tender chuck roast, carrots, onions, and potatoes in a flavorful beef gravy seasoned with rosemary and fresh thyme.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: main meal beef
- Method: stovetop
- Cuisine: Irish
Ingredients
- ⅔ cup flour
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 3 lb. beef chuck roast trimmed and cut in bite size pieces
- ¼ cup vegetable oil
- 1 large sweet onion chopped
- 3 cloves garlic minced
- ½ teaspoon crushed rosemary
- ½ teaspoon fresh ground black pepper
- 2 cups stout beer
- ½ tablespoon Worcestershire sauce
- 2 ½ – 3 cups beef broth
- 3 tablespoons tomato paste
- 2 bay leaves
- 4 carrots peeled and cut in chunks
- 3 russet potatoes peeled and chunked
- 4 sprigs thyme or chopped fresh parsley
Instructions
- In large zipper bag add flour, salt and black pepper. Add the chuck roast and shake to coat.
- Heat 1 tablespoon oil in large Dutch oven or heavy stockpot over medium heat. Working in batches brown the beef. Add oil when needed and scrape the bottom of the pot. Plate the beef as you go.
- Add 1 tablespoon oil and cook the onions until soft and fragrant. Reduce heat to low. Add the garlic, rosemary, and black pepper; cook for 1 minute while stirring constantly. Add the stout beer and stir scraping the bottom of the pan to deglaze it. Add the Worcestershire sauce, beef broth, tomato paste, bay leaves and browned beef (that you plated). Cover and simmer on low for 80-90 minutes stirring several times to keep anything from burning or sticking to the bottom.
- Add the carrots, potatoes and thyme. Cover and simmer on low for 40-45 minutes or until the carrots and potatoes are soft and beef is tender. If the mixture becomes too thick add a little more beef broth or water. Remove the bay leaves prior to serving. Garnish with thyme or parsley.
Notes
- Chuck roast is the least expensive and best cut of beef for this recipe but you could also use petite shoulder, tenderloin, or stew meat. Besides beef you can also use lamb or mutton.
- Trim the chuck cutting against the grain (if possible) into bite size cubes. Avoid large portions of fat and cartilage.
- 1/2 teaspoon dried thyme leaves can be substituted for the fresh springs.
- Choose a good quality stout that you love the flavor of is complementary to the dish. I typically go with an oatmeal stout or a coffee stout.
- Slow simmer covered on low adding more broth when necessary and stirring frequently.
- For aesthetic purposes peel your carrots so they are that gorgeous bright orange color.
- Do not forget to remove the bay leaves as they have sharp edges and could pose a choking hazard.
- Serve over noodles, biscuits or with a crusty baguette for sopping up the delicious gravy.
Keywords: guinness stew, irish beef stew, guinness irish stew, guinness stew recipe
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Annie
Hello, I cant wait to try this recipe, especially with the stout! I have a smaller cut of meat (approx 2 lbs) how long would the adjusted time be? Thank you!
Beth Pierce
Sorry about the delay. Too many things to do and too little time. The time would be about the same since you are cutting the meat into bite-size pieces.
Jen
what can be used in place of the stout beer?
Beth Pierce
You cam use Guinness beer.
April
This looks super tasty. My fiancé is going to love it!
★★★★★
Sharon K Knapp
Can you use just regular beer (BUD Lite) ???
Beth Pierce
Technically you can, but if you want more of an authentic Irish stew, you need a Guinness or a stout beer.
Kat
I love stews! the mix of flavors is just purely delightful. Thanks for the recipe! I will try this on Sunday – parents are coming over for lunch. I’m so excited!
Beth Pierce
Thanks Kat! I sure hope you and your parents enjoy it!
Cinny
Mmm, I love a good stew. This was so warm and cozy!
briannemanzb
This is such a good way of celebrating our Irish heritage. I haven’t been to Ireland for a long time and I want my kids to get a taste of Irish food. Thank you for this.
★★★★★
Tweenselmom
This was such a great dish. It was delicious and hearty. I will make it again! Thanks!
★★★★★
Anna
I’m not usually big on stew, but this does look good. I might have to give it a try.
Kelly Bolen
This was amazing! My whole family enjoyed it I can’t wait to make it again.
★★★★★
Bryan
For a meat and potatoes person like me, it doesn’t get much better than Irish Stew! And it’s made even better whe served with a tall glass of stout or porter.
★★★★★
Beth Pierce
Absolutely!
Crystal Carder
This reminds me so much of the stew my mom used to make! I’m so glad to find a recipe similar to it.
Indo Roowet
I am not used to cooking things for hours on end, which sadly this dish takes…
The taste is quite good, except I would cook it shorter and cook the meat first (get it soft) and then add the veggies, to keep them less soft).
★★★★
Alita Pacio
I`d love a good Irish stew at home. I often see it on movies but thanks for this, I can make it on my own
★★★★★
Kathy
This stew looks really good. I sure do love a good stew. I’m glad it’s the season for soups and stews now. They’re so good.
Tara Pittman
My husband would like those big chunks of meat. This stew will be perfect for Sunday dinner
Jamie
Yum, this sounds amazing! Pinning to try during the cold months!
★★★★★
Heather
This Irish stew looks and sounds so delicious. I can’t wait to make it for my family!
Amy
Now the weather is going to start getting cooler, this is the perfect stew to fill up on!
★★★★★
Jacq
Prepared this stew for my parents, my step-dad is Irish and he loved it! Said the herbs gave it something extra 🙂
★★★★★
Tavo
soo hearty and comforting dish! We loved every single bite!
★★★★★
Jacqueline Meldrum
I made a vegan version of this in my slow cooker. I will have to try your flavourings by adding rosemary and bay leaves next time I make it.
★★★★★
Maria
Such an easy recipe to follow! Thank you for sharing this!
★★★★★
Anjali
This is so hearty and easy to make!! It was the perfect dinner for the rainy day we had this weekend!
★★★★★
Kylie
Perfect for the weather right now as we head into winter! We serve it with polenta and extra greens!
★★★★★
Marlynn
Mmm the stout beer takes this stew to the next level! So good!
★★★★★
Adriana
I love Urhs stew. It is so comforting and a complete meal. I wish I had a bowl right now as it turned out fantastic
★★★★★
Beth Pierce
Thanks Adriana! I appreciate it! I love it too!!
Michelle Gallegos
Can this be made in a crockpot?
Beth Pierce
Complete all the steps up to and including adding the Worcestershire sauce, beef broth, tomato paste, bay leaves and browned beef (that you plated). Then transfer to a slow cooker on high. Cook covered for about 1 1/2-2 hours. Then add the carrots, potatoes and thyme and cook for 1-1 1/2 hours or until everything is tender.
Michelle Gallegos
Can this be cooked in a crockpot?
Beth Pierce
Complete all the steps up to and including adding the Worcestershire sauce, beef broth, tomato paste, bay leaves and browned beef (that you plated). Then transfer to a slow cooker on high. Cook covered for about 1 1/2-2 hours. Then add the carrots, potatoes and thyme and cook for 1-1 1/2 hours or until everything is tender.
Lsura
Can this be cooked in the oven?
Beth Pierce
Yes after you add the Worcestershire sauce, beef broth, tomato paste, and bay leaves. Then cover and place in the oven (in a dutch oven, ovenproof skillet or casserole dish) and bake at 325 degrees for about 1.5-2 hours. Then add the carrots, potatoes and thyme and cook for 1 hour or until everything is tender.
Katherine
This looks very similar to the stew my Irish dad makes!
Rachna
I love a good stew. This Irish stew is super hearty and delicious. Absolutely perfect. I will be trying it out soon.
★★★★★
Dannii
This looks like a super comforting stew. Perfect for this cold weather we have been having.
★★★★★
veenaazmanov
Definitely a hearty and comforting meal. All the healthy veggies and soft and juices meat pieces and the delicious and flavorful gravy. I am in for it
★★★★★
cyndy
What a great stew and just in time for St Patricks day next month. This was really delicious!
★★★★★
Vanessa D Fitzgerald
What is stout beer? Please give me an exact name to buy. Thanks
Beth Pierce
Buy Guinness. It is a good beer to use and easy to find.
Cathy
Yum! This was so hearty and flavorful!
Allyson Reed Zea
This was so tasty! Thanks for the easy recipe!
Jen
My husband wouldn’t stop raving about this! Absolutely loved it and already planning on making next week too.
★★★★★
Erin | Dinners,Dishes and Dessert
This Irish stew is looks absolutely delicious! Yummy!
Alex
I made this with gluten-free flour and it was so tasty! I can’t wait to make it again! Everyone loved it.
★★★★★
Erin
This was so delicious! I love how easy it was. Thanks for the great recipe!
★★★★★
Dorothy Reinhold
Nothing beats a hearty and delicious stew! This stew hits all the right notes.