Traditional Irish Beef Stew Recipe
Ohhh yes—Irish Beef Stew is that cozy, stick-to-your-ribs kind of meal that tastes like a warm hug on a chilly day. 
Traditionally made with Guinness and root veggies, it’s super hearty, rich, and perfect with some crusty bread or buttery mashed potatoes.
Ingredients:
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2½ lbs beef chuck, cut into chunks
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Salt & pepper, to taste
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3 tbsp flour (for dredging)
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2–3 tbsp oil (olive or vegetable)
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1 large onion, chopped
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3–4 garlic cloves, minced
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4 cups beef broth (low sodium)
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1 bottle (11–12 oz) Guinness stout (optional but recommended)
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2 tbsp tomato paste
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4 large carrots, cut into chunks
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3–4 medium potatoes, peeled & cubed
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2 parsnips or turnips (optional), chopped
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2–3 stalks celery, chopped
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2 bay leaves
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1 tsp dried thyme (or 1 tbsp fresh)
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1 tsp rosemary (optional)
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Chopped parsley, for garnish
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Instructions:
1. Sear the Beef
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Season beef with salt & pepper, then toss it in flour to lightly coat.
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Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches—get that crust!—then set it aside.
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2. Sauté the Veggies
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In the same pot, add a bit more oil if needed. Sauté onions until soft (about 5 minutes), then add garlic and tomato paste—cook another 1–2 minutes.
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3. Deglaze with Guinness
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Pour in Guinness (if using) and scrape the bottom to lift all those tasty bits.
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Add beef broth, herbs, and bay leaves.
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4. Simmer with Love
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Return beef to the pot. Bring to a simmer, cover, and cook on low heat for 2–2½ hours, stirring occasionally.
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After about 1 hour, add in potatoes, carrots, celery, and any other root veg you’re using.
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5. Finish and Serve
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Stew is ready when the beef is fall-apart tender and veggies are soft.
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Taste and adjust seasoning.
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Garnish with fresh parsley and serve with crusty bread or mashed potatoes.
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Tips & Variations:
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No Guinness? Use more broth or a splash of red wine.
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Want it thicker? Mix 1 tbsp flour or cornstarch with cold water and stir in near the end.
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Even better tomorrow: Like chili, this stew tastes even richer the next day.
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ENJOY Want to Irish it up even more with some soda bread on the side? Or want a slow-cooker version of this? Let me know!
