Irish Beef Stew Recipe

My Irish beef stew simmers tender beef, root vegetables, and Guinness into a rich savory broth that only takes about 15 minutes of prep. I make this every St. Patrick’s Day and honestly all winter long.

I am not kidding when I say this stew is ridiculously delicious. While testing this recipe, I ate two bowls in a very short time. Ha! If you have tried my delicious corned beef and cabbage, you know I do not cut corners on flavor. This Irish beef stew takes the same layered approach with an amazing Guinness beer broth that everything simmers in.

Irish Beef Stew

Irish beef stew dates back to the 1600s when Irish shepherds and farmers made do with whatever they had on hand. Beef, root vegetables, and a long simmer over low heat turned simple ingredients into something that could feed an entire family.

Over time, stout beer made its way into the pot, adding richness and that signature dark color. During the Great Depression, the dish evolved into what many call Mulligan stew, stretching even further with extra vegetables. In Ireland, they really only use four fresh herbs in their cooking: parsley, rosemary, thyme, and sage. I stick with parsley and thyme here because too many together can compete with each other.

This stew is all about timing. I have been making it for years and now that I am building my own restaurant, dishes like this are exactly the kind of food I want to serve. My family loves it with big chunky carrots and parsnips, and I always cut them on the larger side because that is how we like them. You caramelize the onions low and slow for about 20 minutes, get a hard sear on the beef, then deglaze with Guinness (try not to drink it all, I know it is hard, but it is really good in the stew).

Once you start understanding these fundamental principles of cooking like caramelizing first to bring out all that sweet flavor, your homemade food is going to be way better than anything else out there. So grab a pot, pour yourself a Guinness, and let’s make this together.

Ingredients and Substitutions

This beef stew gets its backbone from a handful of hearty ingredients that Irish cooks have relied on for centuries each one earns its place in the pot.

• Oil – Any neutral-flavored oil works here, like avocado oil. You can also use tallow, lard, ghee, or clarified butter for even more flavor.
• Onions – I use a yellow onion diced, but white or sweet onion works too. You will also need a few cloves of garlic. If you want to add 1 to 2 thinly sliced leeks, that is a great addition.
• Vegetables – My recipe calls for carrots and parsnips. You can also throw in turnips, rutabaga, or celeriac root. If you add more vegetables, you may need a bit more stock.
• Beef – Beef stew meat is what you want here. You can find it labeled as stew meat, Stroganoff meat, or stir fry meat at the grocery store. Top or bottom round, flank, sirloin, chuck, ribeye, or rump roast all work well cut into medium to large bite-sized pieces so they match the other vegetables in the spoon.
• Tomato Paste – This adds color, body, and a layer of flavor you cannot get any other way. You will also get a nice red tint to the broth.
• Beer – A dark stout or porter is best. I used Guinness, of course. If you do not drink alcohol, just skip the beer and add a little extra stock.
• Stock – Beef stock gives you the most flavor. You could also use vegetable stock, chicken stock, or brodo.
• Potatoes – Yukon gold is my pick because of that sugary flavor. Russets are more classical, and red potatoes work too if that is what you have.
• Herbs – Fresh parsley and thyme are my combination. Fresh rosemary is another great option, but do not use all of them together or the flavors will compete. Finish with fresh herbs and start with dried, that is how you get the most flavor out of them.

How to Make Irish Beef Stew

Prep the vegetables: Peel the carrots and parsnips, quarter them, and medium dice. Keep them in a separate bowl from the onions. Run the garlic through a garlic press or finely chop it.

Caramelize the onions: Add 2 tablespoons of oil to a large Dutch oven over medium-low heat. Add the onions and cook for about 20 minutes, stirring every 2 to 3 minutes, until they are brown and translucent with a sweet flavor. This is the flavor foundation, so do not rush it.

Sweat the vegetables: Add the carrots, parsnips, and garlic to the pot and cook on medium-low heat for 5 to 10 minutes until just tender, stirring occasionally.

Remove the vegetables: Take the vegetables out and set them aside on a plate or in a bowl. They go back in later. Put the pot back on the burner over medium-high heat and add the remaining 2 tablespoons of oil.

Brown the beef: Once it begins to lightly smoke, add the beef and spread it around to cover as much surface area as possible. Cook for 4 to 6 minutes until browned on all sides, stirring every 20 to 30 seconds. That caramelization is the natural sugar coming through, and it makes a huge difference.

Pince the tomato paste: Crank the heat down to low and stir in the tomato paste until the beef is fully coated. Cook for 2 to 3 minutes until it turns a rusty color. This French technique thickens the stew and adds serious body and flavor.

Deglaze with Guinness: Pour in the beer and cook over medium-low heat for 1 to 2 minutes. It will immediately start to thicken. You are only reducing by a tablespoon or two, just enough to concentrate that stout flavor.

Braise the beef: Add in the beef stock, put on the lid, and cook on medium-low heat for about 45 minutes until the beef is tender.

Prep the potatoes: With about 5 minutes left in the braising time, peel and large dice the Yukon potatoes.

Add vegetables and potatoes: Add the sweated vegetables and diced potatoes back to the pot. Cook for 12 to 15 minutes until the potatoes are tender. It is okay if it comes to a light boil with all those ingredients in there.

Finish and serve: Sprinkle in the fresh parsley and thyme, season with sea salt and fresh cracked black pepper, stir everything together, and serve.

Serving Suggestions

When I serve this at home, I ladle it into small bowls, there is something comforting about eating a stew out of almost a mug-sized bowl, right? On St. Patrick’s Day I go all in and serve my homemade shepherds pie alongside it with a batch of fish fry for anyone who wants it.

This stew is fantastic any time of year, not just March. I make it on cold Indiana weeknights with a side of my cottage pie when I want to feed a crowd, or just with some crusty Irish soda bread when it is the three of us. My daughter goes straight for the potatoes and big chunks of carrot, and I load mine up with extra broth. It is the kind of meal where you look up and realize you have already had two bowls.

Make-Ahead and Storage

Make-Ahead: For the best freshness, serve the stew right after it finishes cooking. However, it can be made up to 2 days ahead and reheated.

How to Store: Cover and keep in the refrigerator for up to 5 days. It freezes well in an airtight container for up to 2 months. Thaw in the fridge for 1 day before reheating. This serves 8 people, but we always freeze the leftovers.

How to Reheat: Add the desired amount of stew to a small pot and warm over low heat until hot, stirring occasionally.

More Soup Recipes

• French Onion Soup
• Clam Chowder
• Broccoli Cheddar Soup
• Ham and Lentil Soup
• Scotch Broth