Celebrate St. Patrick’s Day in style with this rich and hearty Irish Beef Stew recipe. Beef stew meat, potatoes, and carrots, along with herbs and, of course, Guinness beer, make up the base of this classic, flavorful dish. You’ll feel the luck o’ the Irish when you enjoy a traditional stew from the Emerald Isle.
Secret Ingredient Irish Beef Stew
There is just something so cozy and satisfyingly delicious about a bowl full of beef stew.
I have always loved this Instant Pot Beef Stew recipe for its ease and hands-off nature, but flavors somehow seem that much better when you cook it the traditional way on the stovetop.
And, unlike a classic beef stew recipe, this one is getting a bit of an Irish twist thanks to a secret ingredient.
Ok, it’s not quite so secret anymore… we’re adding in an entire bottle of Guinness extra stout beer!
This rich, dark beer gives the stew that extra level of depth and flavor that’s unparalleled.
Don’t like beer? Not a problem at all. (I personally don’t care for it myself!)
Thanks to the low and slow cooking process, almost all of the yeasty beer flavor profile gets cooked out and all you’re left with is the delightful and authentic flavor from the Emerald Isle.
Ingredients
To make this Guinness beef stew recipe you need:
- Meat. If possible, opt for organic or grass-fed beef stew meat. This cut can be any tougher variety, such as a beef chuck roast, round, sirloin, or brisket. When you cook it low and slow, the meat becomes tender and moist, so choose whatever one you can find!
- Oil. Either avocado oil or olive oil will work.
- Butter. Salted butter is best as it adds that extra bit of flavor. If you only have unsalted, be sure to add salt as needed. Oil can also be used in its place if you’re dairy-free.
- Garlic. Fresh, minced garlic is essential. If absolutely necessary, you can use powdered garlic.
- Flour. Depending on your dietary needs, you can use all-purpose flour or a gluten-free 1-to-1 flour blend.
- Tomato paste. Choose a high-quality paste, NOT sauce, for this recipe.
- Guinness extra stout. Not your usual stew ingredient, but I promise this beer adds so much to this recipe. You need an 11-ounce bottle (or more, if you want to enjoy some while cooking!).
- Broth. Regular sodium chicken broth was used in this recipe, but you can substitute vegetable broth if needed. Avoid using beef broth as you’ll end up with an overtly beefy tasting soup.
- Brown sugar. Just a little is used to balance out the savoriness of the sauce.
- Herbs. Dried thyme, rosemary, and bay leaves create a depth to the base that takes this stew over the top. You can use whatever combination of herbs you have on hand. If you use fresh herbs, you will need to increase the amount.
- Vegetables. Sweet or white onions, carrots, Russet potatoes, and celery not only taste great, but they offer lots of nutrients.
How to Make Irish Beef Stew
Below you’ll find the steps to follow to make this traditional Irish stew recipe:
Prep the Meat
If your meat came cubed, then you’re ready to get started.
However, if you have a whole cut of meat, use a sharp knife and a cutting board to slice it into 1-inch cubes. It will break down some when cooking, but you want bite-sized pieces.
Pat the prepared meat dry with a paper towel to remove any excess moisture.
In a small or medium bowl, combine 2 tablespoons of flour, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Use a fork or whisk to stir.
Add the meat to a large bowl, then sprinkle the flour mixture over the top. Use tongs to toss the meat until all of the pieces are evenly coated in the flour.
Cook the Meat
Use a large Dutch oven that is between 5 and 6 quarts. Add the oil and turn the stovetop to medium or medium-high heat.
Once the oil is hot and just beginning to sizzle, add the beef chunks and sear for 4 to 5 minutes on all sides.
While it is cooking, scrape the bottom of the pot with a wooden spoon or spatula to remove any burnt-on or stuck pieces.
Use a slotted spoon or tongs to carefully transfer the meat to a plate.
Sauté the Onion and Garlic
Add the butter to the Dutch oven on medium heat. Once it is melted, add the onion.
Sauté the onion for 2 to 3 minutes, or until it is translucent. Then, add the garlic. Continue cooking the mixture for another 30 seconds, until you can smell the garlic.
Sprinkle the remaining 2 tablespoons of flour over the onions and garlic, then add the tomato paste. Stir everything together until a thick paste forms.
Make the Base
Carefully pour the beer, broth, brown sugar, thyme, rosemary, bay leaves, and remaining salt and black pepper into the pot with the onion mixture. Stir well until everything is combined.
Add the seared beef back into Dutch oven, as well.
Bring the stew to a boil, then reduce the heat to medium-low.
Cover the pot with a lid and allow it to simmer for an hour and a half.
Finish it Off
While the stew is simmering, dice the potatoes, carrots, and celery.
Once your stew has finished simmering, add the vegetables to the mixture. Turn up the heat to medium, stir well, and continue cooking for another 30 minutes. It is done when the potatoes are fork-tender.
Remove the bay leaves before serving. This stew is delicious with an Irish soda bread or other hearty bread on the side.
Meal Prep and Storage
- How to prep ahead of time: Chop the celery, carrots, and onions up to 2-3 days early, but keep them in the refrigerator until you’re ready to use them.
- How to store: Seal in an airtight container and refrigerate for up to 3 to 4 days
- How to freeze: Let the stew come to room temperature first and then place in an airtight plastic container. Fill the container as close to the top as you can, and place it in the refrigerator overnight. Transfer to the freezer for up to 6 months. Check out more info on How to Freeze Soup
- How to reheat: Warm the stew in a pot on the stovetop, or use the microwave for smaller portions.
What is the secret to tender stew meat?
For truly tender and delicious meat in a stew, you have to cook it low and slow. The extra time at low heat allows the tough fibers to break down.
What is the difference between Irish beef stew and beef stew?
While both of these dishes are quite similar, there are a few key differences. First, beef stew often has more vegetables—usually peas are included. Irish stew brings in authentic flavors, in this case, Guinness beer.
How do I make beef stew more flavorful?
The secret to a rich beef stew with extra flavor is the process. It is essential to start with sautéed onion and garlic and build the base from there. If you skip this extra step, you’ll lack that hearty depth of flavor you’re craving. Additionally, pouring in a bottle of dark beer, such as Guinness, will give your stew a rich and hearty flavor unlike other beef stews.
Dietary Modifications
Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-free: Instead of butter, opt for additional oil or vegan buttery sticks.
- Gluten-free: Stick with a gluten-free 1-to-1 flour blend and sub in a gluten-free beer, try to get a heavier style.
Expert Tips and Tricks
- Cut it small. Be sure to dice the veggies and beef into small pieces so no bites are overwhelming.
- Scrape it good. Use a wooden spoon or spatula to remove any stuck-on or browned bits from the bottom of the pot during cooking.
- Dried is best. Use jarred herbs for the best results. If you choose fresh, be sure to increase the amount used.
- Hey, barkeep! Don’t forget the Guinness for the most authentic flavor in this stew—it’s an absolute must.
- Double it up. Make a big batch and freeze some to enjoy all winter long.
What to Serve with Beef Stew
This can be a stand-alone dish, or you can pair this hearty Irish stew with a variety of other recipes.
For a leaner side, opt for a Fall Harvest Salad, a Chopped Kale Salad, or even a Broccoli Bacon Salad.
You can choose a pasta salad like Italian Dressing Pasta Salad or Pesto Pasta Salad.
It might be best with some Homemade Croutons, Mini Cornbread Muffins, or Gluten-free Cornbread.
More Cozy Soup Recipes
There’s nothing better than curling up with a hearty soup on a cool evening. Try one of these ultimate comfort food recipes next time.
Italian Wedding Soup and Minestrone Soup are loaded with flavor.
For a creamier option, choose Instant Pot Potato Soup, Roasted Pumpkin Soup, or Creamy Zucchini Soup.
Instant Pot Chicken Noodle Soup and Roasted Tomato Basil Soup are classics you have to try.
Irish Guinness Beef Stew
Celebrate St. Patrick's Day in style with this Irish Beef Stew recipe. Beef stew meat, potatoes, and carrots, along with herbs and, of course, Guinness, make up the base of this classic, flavorful dish.
Ingredients
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 2 tsp. salt divided
- ¾ tsp. black pepper divided
- 2 Tbsp. oil avocado or olive
- 2 Tbsp. butter salted
- 1 large onion sweet or white, finely diced
- 4 cloves garlic finely minced
- ¼ cup flour divided, gluten-free 1-to-1, if needed
- 2 Tbsp. tomato paste
- 11 oz. Guinness beer extra stout
- 2 ½ cups chicken broth regular sodium
- 1 Tbsp. brown sugar
- 1 tsp. thyme dried
- ½ tsp. rosemary dried
- 2 bay leaves
- 2 ribs celery diced
- 2 large carrots peeled and sliced
- ½ lb. russet potatoes peeled and cut into ½-inch cubes
- Parsley finely chopped, optional
Instructions
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Pat the cubed beef dry with a paper towel.
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Whisk together 2 tablespoons flour, ½ teaspoon salt and ¼ teaspoon of black pepper in a small bowl. Add the cubed meat to a large bowl and then sprinkle the flour over it. Toss the meat until it’s evenly coated in the flour.
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Add the oil to a large 5-6 quart Dutch oven over medium heat. Once it begins to sizzle, add the meat cubes and sear for 4-5 minutes on all sides, making sure to scrape the bottom of the pot to remove any bits or pieces that might be stuck. Remove the meat from the pot and plate.
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Add butter to the pot. Wait for it to melt and then add the onion. Saute for 2-3 minutes, or until the onion becomes translucent. Add garlic and continue sauteing for 30 seconds, or until fragrant. Add the remaining 2 tablespoons of flour and the tomato paste. Mix it together until a thick paste forms.
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Pour in the beer, broth, brown sugar, thyme, rosemary, bay leaves, and remaining salt and black pepper. Stir to combine. Add back in the meat. Bring everything to a boil and then reduce the heat to medium-low. Cover the pot with a lid and simmer for an hour and a half.
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Remove the lid and add the diced celery, carrots, and potatoes. Turn up the heat to medium and continue cooking for an additional 30 minutes, or until the potatoes are fork tender.
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Remove the bay leaves and serve immediately with chopped parsley, if desired, and enjoy!
Recipe Video
Recipe Notes
Meal Prep and Storage
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- How to prep ahead of time: Chop the celery, carrots, and onions up to 2-3 days early, but keep them in the refrigerator until you’re ready to use them.
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- How to store: Seal in an airtight container and refrigerate for up to 3 to 4 days
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- How to freeze: Let the stew come to room temperature first and then place in an airtight plastic container. Fill the container as close to the top as you can, and place it in the refrigerator overnight. Transfer to the freezer for up to 6 months. Check out more info on How to Freeze Soup
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- How to reheat: Warm the stew in a pot on the stovetop, or use the microwave for smaller portions.
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