IRISH BEEF STEW
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I first made this Irish beef stew on a rainy Saturday and it instantly became the kind of food my family asks for again and again — thick, deeply beefy, and lifted by the malty bite of Guinness. It’s a one-pot, slow-simmered comfort classic: browned chunks of chuck roast collapse into tender, fork-ready bites surrounded by a rich broth and hearty vegetables. If you like stick-to-your-ribs dinners or want a showstopping dish for St. Patrick’s Day, this hits the mark — and it pairs nicely with other comforting mains like creamy beef stroganoff for menu inspiration.
Why you’ll love this dish
This stew gives you deep, long-cooked flavor without hours of babysitting. The Guinness adds a rounded, slightly bitter backbone that balances the sweetness of caramelized onions and carrots. Use inexpensive chuck roast and a little flour to thicken naturally — it’s budget-friendly, family-approved, and perfect for cozy weeknights or a crowd for Sunday supper.
“Warm, comforting, and full of character — the Guinness lifts the broth without tasting like beer. Every spoonful felt like home.” — a reader review
Beyond comfort, the recipe is flexible: swap root vegetables based on season, finish with fresh herbs, or make it in a slow cooker. It’s also a great make-ahead dish since flavors improve after resting overnight.
Step-by-step overview
- Brown seasoned beef in batches to build a deeply-flavored base.
- Sauté aromatics (onion, garlic) in the same pot to pick up fond.
- Deglaze with Guinness and add beef stock, herbs, and vegetables.
- Simmer gently until beef is fork-tender (usually 2–3 hours on stove or 6–8 in a slow cooker).
- Thicken the broth if needed, adjust seasoning, and finish with fresh parsley.
This short map helps you scan the process quickly before diving into ingredients and full directions.
What you’ll need
- 2–3 lb chuck roast, trimmed and cut into 1½-inch cubes (cheaper cuts braise best)
- Salt and freshly ground black pepper
- 3–4 tbsp all-purpose flour (for dredging)
- 2–3 tbsp vegetable oil or rendered bacon fat
- 1 large onion, diced
- 2–3 cloves garlic, minced
- 2 tbsp tomato paste
- 12 oz Guinness (or other stout)
- 4 cups beef stock (low-sodium preferred)
- 2 bay leaves and 3–4 sprigs fresh thyme (or 1 tsp dried thyme)
- 4 medium carrots, cut into large chunks
- 2–3 medium Yukon Gold or red potatoes, cut into chunks
- Optional: 1–2 parsnips or turnips for extra root flavor
- Chopped parsley for finishing
Ingredient notes: If you prefer a sweeter braise, use a different ale or a porter; for something with a hint of smoke, try a dark lager. If you’re curious about other sticky, savory mains that use similar braising techniques, consider this bourbon chicken for another take on sweet-savory glazing.
How to prepare it
- Pat the beef cubes dry and season generously with salt and pepper. Toss with flour until lightly coated; shake off excess.
- Heat oil in a heavy Dutch oven over medium-high heat. Brown beef in batches until deep mahogany on all sides (do not crowd the pan). Transfer browned meat to a plate.
- Reduce heat to medium, add a bit more oil if needed, and sauté the onion until soft and lightly caramelized, about 6–8 minutes. Stir in garlic for 30 seconds.
- Add tomato paste and cook 1 minute to remove raw flavor. Pour in Guinness to deglaze, scraping up browned bits from the bottom. Let the beer reduce by a third (1–2 minutes).
- Return the beef to the pot. Add beef stock to cover most of the beef (leave some exposed for evaporation), plus bay leaves and thyme. Bring to a simmer, then reduce heat to low, cover, and cook gently until the beef is very tender: 2–3 hours on the stove, or 6–8 hours on LOW in a slow cooker.
- About 45–60 minutes before the end, add carrots and potatoes so they become tender but not mushy.
- If the broth is thin at the end, thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) or a beurre manié (equal parts softened butter and flour kneaded together). Stir in small amounts until you reach desired consistency. Remove bay leaves and thyme stems, adjust salt and pepper, and finish with chopped parsley.
Kitchen safety note: When simmering long, keep the pot partially covered to prevent excessive evaporation. Reheat leftovers to 165°F (74°C) before serving.
Directions to follow
- Prep all vegetables and measure liquids before you start. Cooking flows faster when everything’s at hand.
- Sear beef in two or three batches—this prevents steaming and ensures a flavorful crust.
- Deglaze the pan thoroughly; the brown fond is where much of the stew’s depth lives.
- Simmer low and slow. Poking and testing for fork-tenderness is the best gauge of doneness.
- Adjust thickness at the end — over-thickening is easy to fix by adding a little hot stock.
These concise steps are designed to keep you moving without getting bogged down in detail while still producing consistent results.
Best ways to enjoy it
Serve this stew in deep bowls with a swirl of parsley. Classic pairings: buttered soda bread, mashed potatoes, or crusty sourdough to sop up the broth. For drinks, a dry Irish stout or a robust red wine complements the stew’s richness.
For a full meal plan, finish with something chocolatey — a dense, creamy dessert like these cream cheese chocolate brownies pairs especially well after such a savory main.
Storage and reheating tips
- Refrigerator: Cool stew to room temperature (within 2 hours), transfer to airtight containers, and refrigerate. Use within 3–4 days.
- Freezer: Freeze in portions for up to 3 months. Leave a little headspace in the container because liquids expand when frozen.
- Reheating: Thaw in the fridge overnight, then reheat gently on the stovetop until steaming and 165°F throughout. For microwave reheating, cover and stir every 45–60 seconds for even heating.
- Safety: Always reheat until piping hot; do not refreeze previously frozen stew that has been fully thawed and kept at room temperature for more than 2 hours.
Tricks for success
- Don’t skip the sear: browning creates complex flavors you can’t achieve by simmering alone.
- Use chuck roast or blade roast — they become tender and shreddable with prolonged braising. Avoid lean cuts (sirloin) that dry out.
- If you want a clearer broth but still rich flavor, skim fat after chilling the stew in the fridge overnight.
- If the stew tastes flat, a splash of vinegar or a squeeze of lemon brightens flavors without making it tangy.
A quick shortcut: start everything on the stovetop and transfer to a 300°F oven for 2–2½ hours for even, hands-off braising.
Creative twists
- Slow-cooker version: Brown beef and onions, then transfer to slow cooker with liquids and cook LOW for 8 hours. Add veggies in the last 90 minutes.
- Guinness-free option: Use a mix of beef stock and a splash of balsamic or a stout-flavored cooking wine for similar depth.
- Vegetarian take: Replace beef with large mushrooms (portobello + cremini) and use a robust vegetable stock and a splash of soy sauce for umami.
- Spiced-up version: Add a teaspoon of smoked paprika or a bay leaf plus a cinnamon stick for subtle warmth.
Common questions
Q: How long does this stew take from start to finish?
A: Active prep is about 30–40 minutes (browning, chopping). Simmering is 2–3 hours on the stovetop or 6–8 hours in a slow cooker. Total time depends on method and how tender you want the beef.
Q: Can I make this ahead and reheat?
A: Yes — flavors marry beautifully overnight. Refrigerate and reheat gently on the stovetop to 165°F. Skim any solidified fat before reheating if desired.
Q: What cut of beef is best?
A: Chuck roast is ideal because of its marbling and connective tissue that breaks down into gelatin, creating a silky broth. Brisket or short ribs also work but may need slightly different cook times.
Q: How do I thicken the stew without using flour?
A: Reduce the liquid by simmering uncovered, or use a potato-based slurry (blend a small cooked potato with some hot broth) or a cornstarch slurry as a gluten-free option.
Q: Can I use a different beer or alcohol?
A: Yes — a porter or dark ale works well. If you prefer no alcohol, use beef stock with a tablespoon of molasses or a teaspoon of soy sauce to mimic the stout’s depth.
If you want a similar comforting soup with grains and vegetables, try a classic beef barley soup for another hearty option.
Irish Beef Stew
Ingredients
Method
- Pat the beef cubes dry and season generously with salt and pepper. Toss with flour until lightly coated; shake off excess.
- Heat oil in a heavy Dutch oven over medium-high heat. Brown beef in batches until deep mahogany on all sides (do not crowd the pan). Transfer browned meat to a plate.
- Reduce heat to medium, add a bit more oil if needed, and sauté the onion until soft and lightly caramelized, about 6–8 minutes. Stir in garlic for 30 seconds.
- Add tomato paste and cook for 1 minute to remove raw flavor.
- Pour in Guinness to deglaze, scraping up browned bits from the bottom. Let the beer reduce by a third (1–2 minutes).
- Return the beef to the pot. Add beef stock to cover most of the beef (leave some exposed for evaporation), plus bay leaves and thyme.
- Bring to a simmer, then reduce heat to low, cover, and cook gently until the beef is very tender: 2–3 hours on the stove, or 6–8 hours on LOW in a slow cooker.
- About 45–60 minutes before the end, add carrots and potatoes so they become tender but not mushy.
- If the broth is thin at the end, thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) or a beurre manié (equal parts softened butter and flour). Stir in small amounts until you reach your desired consistency.
- Remove bay leaves and thyme stems, adjust salt and pepper, and finish with chopped parsley.
