Traditional Irish Beef Stew
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I’ve been making this Traditional Irish Beef Stew for years whenever the evenings turn cool and everyone needs something warm and forgiving on the stove. It’s a classic slow-simmered beef stew built on tender chuck, root vegetables, and a rich broth — the kind of dish that makes good leftovers even better the next day. If you like deep, savory comfort food that’s easy to scale for a crowd, this is one to keep in your weeknight or Sunday-dinner rotation. For a similar, closely related take you can compare with my notes on traditional beef Irish stew.
What makes this recipe special
This stew is simple but layered: sturdy beef chuck that becomes fork-tender, carrots and potatoes that add sweetness and body, and a short list of pantry herbs and tomato paste to round everything out. It’s not fancy, but it’s the kind of recipe that rewards patience — a long, gentle simmer produces concentrated, comforting flavor.
“A bowl of this stew felt like a warm blanket—meaty, rich, and perfect for a blustery night. The potato chunks made it filling without needing bread.” — home cook review
Why try it:
- Budget-friendly: Chuck is economical and melts into tenderness with slow cooking.
- Family-friendly: Mild herbs and hearty veggies are crowd-pleasers.
- Make-ahead friendly: Flavors improve after a day in the fridge.
- Flexible: Stout beer adds depth but is optional; you can skip or replace it.
Step-by-step overview
Before you dive into the recipe, here’s the quick workflow so you know what to expect:
- Brown the beef in olive oil to develop flavor.
- Sauté onions and garlic, then add tomato paste to caramelize and deepen the base.
- Deglaze with beef broth and optional stout; add herbs.
- Simmer gently until the beef is tender, then add carrots and potatoes to finish.
- Adjust seasoning and serve.
This short roadmap helps when you’re scanning the recipe and planning timing.
What you’ll need
- 2 lbs beef chuck, cut into chunks — perfect for stewing; becomes tender with slow cooking. (Substitute: stew beef, but chuck gives the best texture.)
- 4 carrots, sliced — adds sweetness and color.
- 3 potatoes, diced — provides heartiness and helps thicken the stew.
- 1 onion, chopped — aromatic base.
- 3 cloves garlic, minced — enhances flavor.
- 4 cups beef broth — essential for a deep, savory flavor.
- 1 cup stout beer (optional) — adds depth; can be omitted or replaced with extra broth or red wine.
- 2 tablespoons tomato paste — adds sweetness and depth.
- 1 teaspoon dried thyme — classic herb for beef.
- 1 teaspoon dried rosemary — fragrant notes elevate the dish.
- Salt and freshly ground black pepper, to taste.
- 2 tablespoons olive oil — for browning the beef.
Notes and substitutions:
- For a gluten-free stew, use a stout labeled gluten-free or omit the beer.
- If you prefer a thicker gravy, you can finish the stew with a cornstarch slurry or mash a few potato pieces into the broth.
- For more vegetables, add parsnips or turnips with the carrots.
(For other takes on Irish beef stew and ingredient ideas, see these Irish beef stew variations.)
Step-by-step instructions
Preparation
- Pat beef chunks dry with paper towels and season lightly with salt and pepper.
- Chop the onion, slice the carrots, dice the potatoes, and mince the garlic. Keep vegetables roughly the same size so they cook evenly.
Cooking
- Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Add beef in batches to avoid crowding. Brown all sides — about 3–4 minutes per batch. Transfer browned beef to a plate.
- Reduce heat to medium. Add the chopped onion and cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds.
- Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove raw flavor.
- Pour in 4 cups beef broth and 1 cup stout beer if using. Scrape up any browned bits from the bottom of the pot (those bits are flavor).
- Return the beef to the pot. Add 1 teaspoon thyme and 1 teaspoon rosemary. Bring to a low simmer.
- Cover partially and simmer gently for about 1½ to 2 hours, until the beef is fork-tender. Check occasionally; if the liquid gets too low, add a little more broth or water.
- Add sliced carrots and diced potatoes. Continue simmering until the vegetables are tender, about 20–30 minutes.
- Taste and adjust seasoning with salt and pepper. If you want a thicker stew, mash a few potato pieces into the broth or mix 1–2 teaspoons cornstarch with cold water and stir in, cooking 2–3 minutes to thicken.
- Remove from heat and let rest a few minutes before serving.
Timing estimate: active prep ~20–30 minutes; total cook time ~2–2½ hours depending on beef tenderness.
Best ways to enjoy it
- Serve in deep bowls with crusty bread or buttered soda bread to soak up the gravy.
- Spoon over mashed potatoes or buttered noodles for a hearty plate.
- Garnish with chopped parsley or a little chopped chive for brightness.
- Pair with a robust ale or a medium-bodied red wine. For non-alcoholic pairing, try a malted root beer or strong black tea.
For a different pairing approach that works great alongside this stew, you can reference creative ideas from the beef and corn stew page.
Storage and reheating tips
- Refrigerate: Cool the stew to room temperature and store in an airtight container for up to 3–4 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently over low heat on the stove, stirring occasionally. Add a splash of broth if it has thickened too much.
- Food-safety note: Do not leave the stew at room temperature for more than 2 hours. Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Brown in batches: Proper browning adds deep savory flavor; don’t crowd the pan.
- Deglaze well: Scrape the fond (browned bits) after adding liquid — that’s flavor gold.
- Low and slow: A gentle simmer breaks down connective tissue in chuck, producing tender meat without drying it out.
- Cut uniformly: Even-sized beef and vegetable pieces cook at the same rate.
- Finish smart: If you want silkier texture, skim excess fat from the top after cooling slightly or chill and remove congealed fat before reheating.
Creative twists
- Guinness or stout version: Use the full cup of stout for a darker, more bitter-sweet profile.
- Instant Pot/pressure cooker: Brown on sauté, then pressure-cook for ~35–45 minutes depending on size of chunks.
- Slow cooker: After browning and deglazing, transfer to a slow cooker and cook on low 6–8 hours.
- Add barley: Stir in 1/2 cup pearl barley with the broth for a thicker, more filling stew.
- Vegetarian twist: Replace beef with meaty mushrooms (portobello or cremini) and use vegetable broth; cook until mushrooms are tender.
Common questions
Q: How long does the beef need to simmer?
A: Aim for 1½ to 2 hours at a low simmer for 2-lb chuck pieces. Timing depends on chunk size and how gentle the simmer is. You’re looking for fork-tender meat.
Q: Can I omit the beer?
A: Yes. The beer adds depth and a slight bitterness that complements beef. Omit it and replace with extra beef broth or a splash of red wine.
Q: How do I thicken the stew without flour?
A: Mash a few cooked potato pieces into the broth to naturally thicken it, or use a cornstarch slurry (1–2 tsp cornstarch mixed with cold water).
Q: Can I make this ahead for a party?
A: Absolutely — flavor improves after a night in the fridge. Reheat gently before serving and check seasoning.
Q: Is chuck the only option?
A: Chuck is preferred for its connective tissue and flavor, but stew beef can work. Avoid lean cuts like sirloin or round if you want melt-in-your-mouth results.
Conclusion
This Traditional Irish Beef Stew is an unfussy, reliable dinner that shines when you take the time to brown the beef and simmer slowly. For additional recipe variations and to compare different techniques, you might appreciate the take on a beef-and-Guinness stew at Irish Beef and Guinness Stew – RecipeTin Eats, a classic version at Irish Beef Stew – Vikalinka, or another well-tested formula at Irish Beef Stew – Simply Recipes.
Traditional Irish Beef Stew
Ingredients
Method
- Pat beef chunks dry with paper towels and season lightly with salt and pepper.
- Chop the onion, slice the carrots, dice the potatoes, and mince the garlic. Keep vegetables roughly the same size so they cook evenly.
- Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Add beef in batches to avoid crowding. Brown all sides — about 3–4 minutes per batch. Transfer browned beef to a plate.
- Reduce heat to medium. Add the chopped onion and cook until softened, 4–5 minutes. Stir in garlic and cook for 30 seconds.
- Stir in 2 tablespoons tomato paste and cook for 1–2 minutes to remove raw flavor.
- Pour in 4 cups beef broth and 1 cup stout beer if using. Scrape up any browned bits from the bottom of the pot.
- Return the beef to the pot. Add 1 teaspoon thyme and 1 teaspoon rosemary. Bring to a low simmer.
- Cover partially and simmer gently for about 1½ to 2 hours, until the beef is fork-tender.
- Add sliced carrots and diced potatoes. Continue simmering until the vegetables are tender, about 20–30 minutes.
- Taste and adjust seasoning with salt and pepper. For a thicker stew, mash a few potato pieces into the broth or mix 1–2 teaspoons cornstarch with cold water and stir in.
- Remove from heat and let rest a few minutes before serving.
