Irish Beef Stew

What’s So Grand About This Guinness Beef Stew Recipe

• Cozy and comforting. This Irish stew is definitely a “meat on your bones” dish! It’s filled with rich, savory flavors and hearty ingredients that make it perfect for those winter and fall evenings.
• Ultra tender beef. Because this Irish beef stew simmers for a while, the beef breaks down slowly. The end result is a mouthwateringly tender beef.
• Incredible flavor. This is in part due to the beer. Guinness is dark in color, a little bit bitter, a little bit sweet. By the time it reaches your bowl, the bitterness is simmered away and you’re left with a softly roasted, caramel-y flavor. The stew’s broth is so good, you’ll be wanting to lift your bowl and just plain drink it. Really!

Traditional Irish Stew Ingredients

Recipes vary, as always, but traditional Irish stew is made with lamb (young sheep) or mutton (mature sheep), along with potatoes, onions, and sometimes carrots and parsley. Its origins are humble.

Here in America, we eat much more beef than lamb, so Irish stew recipes tend to call for beef instead. I also add a few other flavor enhancements, like beef broth, tomato paste, Guinness, and red wine. Below are some quick notes on these and other key ingredients. Scroll down to the recipe card for the printable recipe with the full amounts and details.

• Beef chuck roast – To ensure the best flavor and tenderness for this stew, I seek out a piece of well-marbled chuck. It’s relatively affordable and great for slow cooking. See my detailed notes on stewing cuts below.
• Olive oil – Or another mild-flavored cooking oil, like avocado oil.
• Beef broth – I recommend using low-sodium broth or homemade beef stock to better control the saltiness.
• Guinness Extra Stout – Don’t worry, the Guinness won’t make your broth taste like bitter beer! By the time it’s done simmering, you’ll be left with subtle hints of sweet, malty flavor to round out the beef broth.
• Red wine – Look for a robust, dry red wine. It doesn’t have to be an expensive bottle, but I always recommend using a wine you wouldn’t mind drinking. Good options for this recipe are Cabernet Sauvignon, Shiraz, or Malbec.
• Tomato paste – You could substitute tomato purée in a pinch.
• Sugar – Brown or granulated sugar. Another sweetener, like honey, also works well here.
• Aromatics – Dried thyme and bay leaves. You can swap in other dried (or fresh) herbs, like rosemary, in place of the thyme if you’d like.
• Worcestershire sauce & soy sauce – My umami-rich “flavor boosters” that pair deliciously with the beef and beer. You can use both, or substitute one with the other if needed.
• Unsalted butter – You could swap in salted butter, but consider using less added salt if you do.
• Potatoes – Russet potatoes work best for this recipe. Peel and cut the spuds into 1/2″ pieces.
• Onion & carrots – Classic stew vegetables. I recommend yellow onion or shallot. You’ll want to chop the onions and slice the carrots into coins before you start.
• Fresh herbs – Garlic and freshly chopped parsley.

The Best Beef to Use in a Beef Stew

Chuck roast is a firm favorite since it’s rich in flavor and ultra-tender when slow-cooked. Other good stewing cuts are round roast, brisket, and short ribs. Whichever cut you choose, always look for a well-marbled piece of meat. Fat equals flavor and tenderness.

Recipe Tips & Variations

• Use packaged stew meat. I typically buy chuck roast and cut it myself, but if you’re short on time, packaged beef stew meat is a good shortcut. You’ll find it alongside the beef in most grocery stores, or you can ask your local meat counter for assistance.
• Use ground beef instead. If you’re looking for an even more budget-friendly option, swap beef chuck roast with ground beef instead. The cooking time will be quicker in this case.
• Cut the veggies on the large side. If you dice the veggies too small, they’ll end up mushy by the time this soup is ready. I usually stick with 1/2″-1″ pieces.
• Use your favorite beer. Any dark beer will work in this recipe. I just love the flavor of Guinness and, well, it is IRISH stew after all!
• Don’t rush the cook time. This stew does need to simmer for the full time. If you rush it, the beef will be chewy and tough instead of tender.

What to Serve With Irish Beef Stew

I’m just a teensy bit Irish on my Grandmother’s side. And while my family has never celebrated St. Patrick’s Day in a big way, we do like to have fun with the holiday’s food. Especially green desserts like grasshopper cake and this hot, cheesy baked corned beef dip. Which, coincidentally, are the perfect bookends to a bowl of Irish stew. Otherwise, the best pairing with a cozy beef stew is something bready, like cheesy garlic bread or Texas toast to sop up the gravy-like broth.

Can I Make This In the Slow Cooker?

Sure thing. To make your Irish beef stew in the crock pot or slow cooker, I still recommend browning the beef in a skillet first. Afterward, add the beef to the slow cooker and combine it with your potatoes, carrots, onions, and the remaining stew ingredients. Cook for 4 hours on High, or 6 hours on Low, following the cooking directions for my slow cooker Hungarian goulash.

Proper Storage

• Fridge. Store leftover Irish beef stew in an airtight container in the fridge for up to 4 days.
• Freezer. This stew also freezes well. Once cooled, transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat. Reheat your Irish stew in the microwave or by bringing it to a gentle simmer on the stovetop.

More Beef Recipes

• Mulligan Stew
• Classic Pot Roast
• Slow Cooker Chili
• Booyah (a stew tradition of the Upper Midwest)