There is nothing more comforting or delicious than Irish Beef Stew. Fall apart tender pieces of beef cooked with vegetables in a thick and rich sauce. Who can resist?
I fell in love with this recipe when I was in Ireland on vacation. Every restaurant had beef stew on the menu.
And when I tried it for the first time, I was hooked. It had an amazing flavor and the beef literally fell apart in my mouth.
I was determined to find out the secret to making Irish Beef Stew. After much convincing, our Irish tour guide finally gave up the recipe.
And I should have known that it had Guinness beer as one of the ingredients! The people of Ireland are very proud of their famous beer and you can find it in just about every type of recipe.
So when I returned home from my trip, I put the recipe to the test.
And I have to say, it was just as delicious! And for those of you that love your pressure cooker, I have made an Instant Pot Irish Beef Stew recipe as well.
How to Make Irish Beef Stew
The first step in making this beef stew recipe is to brown the beef. Although a typical Irish recipe would use lard, I chose to use extra virgin olive oil instead. But the choice is up to you.
Once the beef is browned on all sides, remove it from the pot and set aside.
Using the same pot, add your onions, carrots, and celery and cook until they start to become tender. This typically takes 5-7 minutes. Then add your garlic and continue to saute for one additional minute.
Now add the beef back to the pot along with the potatoes, broth, red wine and Guinness beer. Add in either dried thyme or 3-4 sprigs of fresh thyme if you have it on hand.
Bring the pot to a boil. Then reduce heat to a simmer. Cover the pot and continue to simmer for 30 minutes or until the beef is tender.
Serve your Irish Beef Stew with fresh parsley on top and with a side of Irish Soda Bread.
Check out the printable recipe below and let me know what you think!
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Irish Beef Stew
- 3 tbsp. extra-virgin olive oil divided
- 2 lb. beef chuck stew meat cubed into 1″ pieces
- Kosher salt
- Freshly ground black pepper
- 1 onion chopped
- 2 medium carrots peeled and cut into rounds
- 2 stalks celery chopped
- 3 cloves garlic minced
- 3 medium russet potatoes peeled and cut into large chunks
- 4 c. low-sodium beef broth
- 1 c. dry red wine
- 2 c. Guinness beer
- 2 tsp. fresh thyme
- Freshly chopped parsley optional garnish
- In a large Dutch oven over medium heat, heat 2 tablespoons oil.
- Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if needed. Remove beef and transfer to a plate.
- In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5-7 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute.
- Add beef back to the pot, then add potatoes, broth, beer, wine and thyme. Bring to a boil, then reduce heat to a simmer.
- Cover and let simmer until beef and potatoes are tender, 30 minutes.
- Garnish with parsley before serving.