Traditional Beef Irish Stew

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I grew up with a pot of beef stew bubbling on the stove most Sundays — the smell of caramelized beef and rosemary makes the house feel like home. This Traditional Beef Irish Stew is all about tender chuck, hearty potatoes, sweet carrots, and a savory broth that’s perfect for chilly evenings or family dinners. It’s simple, forgiving, and built for slow cooking, which makes it ideal whether you’re feeding a crowd or saving portions for the week. If you want a close reference to a classic preparation, check this write-up on traditional beef Irish stew for another take.

Why you’ll love this dish

This stew is comfort in a bowl: economical cuts become melt-in-your-mouth beef, root vegetables add natural sweetness, and the tomato paste and herbs deepen the flavor without fuss. It’s one of those recipes that improves after a day in the fridge, so it doubles as great meal prep. Make it for weeknight dinners, a cozy weekend meal, or whenever you want something filling and low-effort.

“The slow-cooked beef is unbelievably tender and the broth is the kind you’ll want to sop up with crusty bread—simple, honest, and unforgettable.”

Reasons people search for this: easy slow-cooker dinners, hearty family meals, make-ahead lunches, or a traditional Irish-style stew without exotic ingredients.

Step-by-step overview

Before you start, here’s the big picture so you won’t be surprised:

Brown the beef to build flavor.
Sauté onion and garlic, add tomato paste to deepen color.
Add broth, herbs, and the beef, then simmer gently until beef is tender.
Add potatoes and carrots partway through to keep their texture.
Finish with seasoning adjustments and serve with bread or greens.

This gives you an efficient workflow: sear first, aromatics second, long simmer, then vegetables.

What you’ll need

2 pounds beef chuck, cut into chunks (Perfect for slow cooking.) — or labeled “stew meat” from the butcher.
4 cups beef broth (Opt for low-sodium if watching salt intake.) — adds body to the liquid.
4 large carrots, sliced (Adds sweetness and color.)
3 large potatoes, diced (Essential for heartiness.) — Yukon Gold or Russet both work.
1 large onion, chopped (Brings foundational flavor.)
3 cloves garlic, minced (Adds a zing that complements beef.)
2 tablespoons tomato paste (Deepens color and flavor.)
1 teaspoon dried thyme (Enhances warmth of the stew.)
1 teaspoon dried rosemary (Lifts the dish with its aroma.) — crush lightly between your fingers before adding.
Salt and pepper, to taste (Adjust to preference.)
2 tablespoons olive oil (Used for sautéing.)

Notes and substitutions inline: If you prefer a Guinness-flavored version, replace 1 cup of beef broth with stout beer. For a gluten-free stew, ensure your broth is labeled gluten-free. For a richer gravy, whisk 1 tablespoon flour with the tomato paste when you add it (or use a cornstarch slurry at the end).

Also see a similar ingredient approach and tips on this Irish beef stew guide.

Step-by-step instructions

Bowl of traditional Irish beef stew with vegetables and herbs

Pat the beef dry with paper towels and season generously with salt and pepper. Dry meat sears better and builds flavor.
Heat 2 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides — 3–4 minutes per batch. Transfer browned chunks to a plate.
Reduce heat to medium. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
Stir in the 2 tablespoons tomato paste and cook 1–2 minutes to caramelize it slightly. This step deepens color and removes raw tomato taste.
Return the beef to the pot. Pour in the 4 cups beef broth, scraping any brown bits from the bottom (those are flavor gold).
Add the 1 teaspoon thyme and 1 teaspoon rosemary. Bring the pot to a simmer, then reduce heat to low, cover, and simmer gently for 1 to 1 1/2 hours, or until the beef is nearly fork-tender.
Add the diced potatoes and sliced carrots. Continue simmering, covered, for another 30–45 minutes until vegetables and beef are tender.
Taste and adjust seasoning with salt and pepper. If you want a thicker sauce, simmer uncovered for 10 minutes to reduce, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer until thickened.
Serve hot.

Quick alternate methods: For a slow cooker, brown beef and sauté aromatics on the stovetop, then transfer everything to the slow cooker and cook on low 6–8 hours, adding potatoes and carrots in the last 2 hours. For an Instant Pot, use the Sauté function for browning and then pressure cook for 35 minutes with a 15-minute natural release.

Best ways to enjoy it

Pair this stew with thick slices of crusty bread or buttered soda bread to soak up the broth. A simple buttered green like steamed kale or sautéed Brussels sprouts offers a bright contrast. For a rustic presentation, serve in shallow bowls with a sprinkle of chopped parsley and a grind of black pepper.

If you like a slightly different pairing idea, try the heartier twist found in this beef and corn stew write-up for side inspiration and plating variations.

Storage and reheating tips

Refrigerator: Cool the stew to room temperature, then store in airtight containers for up to 3–4 days.
Freezing: Freeze in portioned containers for up to 3 months. Leave a little headspace for expansion.
Reheating: Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium-low heat until just simmering, stirring occasionally. Microwave reheats work for single portions — cover and stir halfway through.
Safety: Reheat to an internal temperature of 165°F (74°C) before serving. Do not leave cooked stew at room temperature for more than two hours.

Helpful cooking tips

Don’t overcrowd the pan when browning beef; do it in batches. Crowding traps steam and prevents good browning.
Use beef chuck for the best texture — it gets tender without falling apart.
Cut vegetables to uniform sizes so they cook evenly.
If you want a glossy, thicker sauce, finish with a small knob of butter stirred in off the heat.
Taste and adjust: salt at the end after reduction because flavors concentrate.
Make ahead: stew often tastes better the next day as flavors meld.

Creative twists

Guinness beef stew: add 1 cup Guinness and reduce broth by the same amount for depth and slight bitterness.
Lamb swap: replace beef with lamb shoulder for an Irish lamb stew twist.
Root vegetable boost: add parsnips, turnips, or rutabaga for extra autumn character.
Vegetarian version: replace beef with mushrooms and tempeh; use vegetable broth and add a splash of soy sauce for umami.
Herb variations: fresh thyme and rosemary work beautifully if you have them; add bay leaves for a classic aroma.

Your questions answered

Q: How long will this take from start to table?
A: Active hands-on time is about 25–35 minutes (browning and prep). Total cook time is 2–2.5 hours for stovetop simmering; slow cooker will take longer.

Q: Can I use stew meat from the supermarket?
A: Yes — labeled stew meat (often from chuck) works fine. If pieces are pre-cut small, reduce initial browning time to prevent overcooking.

Q: How can I thicken the stew without flour?
A: Reduce the liquid by simmering uncovered, or use a cornstarch slurry (mix cold water with cornstarch and stir in at the end) for a clear, glossy finish.

Q: Is it safe to freeze the stew with potatoes?
A: Yes, but potatoes can become a bit grainy after freezing. If you plan to freeze for a long time, consider leaving potatoes out and adding fresh ones when reheating.

Conclusion

If you want a Guinness-tinged alternative, try the hearty take on Irish Beef and Guinness Stew – RecipeTin Eats. For another classic perspective and technique notes, see Irish Beef Stew – Simply Recipes. And if you’re exploring related variations and flavor swaps, this Irish Beef Stew – Vikalinka page has some useful ideas.