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Irish Beef Stew

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Irish beef stew with tender beef, potatoes, carrots, onions, and dark gravy in a rustic ceramic bowl.
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Irish beef stew is a cold-weather classic built around inexpensive beef slowly simmered with stout, stock, potatoes, carrots, and herbs. The long, gentle cook makes the meat tender and the gravy rich.

Brown the beef well, deglaze with stout, then simmer the meat before adding the vegetables so they keep their shape.

Keep the stew at a low simmer; a hard boil can make the beef tough before it has time to relax.

Serving Suggestions

Serve with soda bread or another sturdy loaf for mopping up the gravy.

Irish beef stew being stirred in a cast-iron Dutch oven with beef, potatoes, carrots, onions, and herbs.

Recipe Notes

Cool leftovers promptly and refrigerate for up to four days. Reheat gently until steaming hot.

Irish beef stew with tender beef, potatoes, carrots, onions, and dark gravy in a rustic ceramic bowl.

Irish Beef Stew

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A deeply savory Irish stew of tender beef, potatoes, carrots, onions, and stout.
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Prep Time 25 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Irish
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef and Gravy
  • 2 lb beef chuck roast cut into 2-inch cubes
  • 2 tbsp all-purpose flour
  • 2 tbsp neutral oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 cups Irish stout
  • 3 cups beef stock
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 leaves bay leaves
  • 2 tsp salt
  • 1/2 tsp ground black pepper
Vegetables
  • 1 lb yellow potatoes cut into large chunks
  • 4 medium carrots cut into thick pieces
  • 2 stalks celery sliced
  • 1 cup frozen peas
  • 2 tbsp chopped fresh parsley for serving

Equipment

  • Dutch oven
  • Chef’s knife
  • Cutting board
  • Wooden spoon

Method
 

Brown the Beef:
  1. Pat the beef dry and toss it with the flour, salt, and pepper. Heat the oil in a Dutch oven and brown the beef in batches, then transfer it to a plate.
Build the Stew:
  1. Cook the onion and celery for 5 minutes. Add the garlic and tomato paste and cook for 1 minute.
  2. Pour in the stout and scrape up the browned bits. Add the beef, stock, thyme, rosemary, and bay leaves. Bring to a gentle simmer.
Simmer with Vegetables:
  1. Cover and simmer over low heat for 1 hour and 30 minutes. Add the potatoes and carrots and simmer for 35 to 40 minutes more, until the beef and vegetables are tender.
Finish:
  1. Remove the herb stems and bay leaves. Stir in the peas for 3 minutes, taste for seasoning, and finish with parsley.

Nutrition

Calories: 590kcalCarbohydrates: 47gProtein: 43gFat: 25gSaturated Fat: 8gCholesterol: 115mgSodium: 890mgFiber: 7gSugar: 8g

Notes

  • Brown the beef in batches so it sears instead of steaming.
  • If the gravy is thinner than you like, simmer uncovered for the final 10 minutes.

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