Classic Irish Stew Recipe with Tender Lamb and Root Vegetables

Warm up with a comforting, traditional Irish Stew made with tender chunks of beef and a splash of Guinness stout. This hearty stew is rich in flavor, simple to prepare, and can be finished in the oven or left to simmer all day in a slow cooker. Prep takes about 20 minutes and the result is a satisfying one-pot meal perfect for chilly nights.

Ingredients
Instructions
How to make it in a slow cooker
Recipe notes
How to store and reheat
More comfort food recipes

When the weather turns cold, few dishes are as satisfying as a bowl of Irish beef stew. Chunks of braised beef, potatoes, carrots, and aromatic herbs simmer in a savory broth boosted with beef stock, tomato paste, Worcestershire sauce and a generous pour of Guinness or another dark stout. This combination gives the stew depth and a subtle roastiness that complements the vegetables and tender meat.

You can double the recipe and freeze half for an easy future meal. Serve the stew with warm Irish soda bread, crusty baguette, or soft rolls to soak up the rich broth.

Ingredients

Beef chuck roast – 2 pounds, cut into 1-inch cubes. This cut braises beautifully and becomes tender and flavorful; other options include beef stew meat, brisket, or bottom round. For an authentic variation, swap beef for lamb shoulder.
Beef stew seasoning – about 2 tablespoons. A blend of garlic powder, onion powder, salt, black pepper, dried rosemary and oregano works well. You can use a store blend or make your own.
Olive oil – 3 tablespoons, divided, or another neutral oil for searing and sautéing.
Onions – 1 cup diced (about half a large onion).
Celery – 1 cup diced (about 1/2 pound of stalks).
Garlic – 3 cloves, minced.
All-purpose flour – 1/4 cup, used to thicken the stew base.
Guinness stout – one 14.9-ounce bottle (or another stout).
Beef broth – 4 cups; use a good-quality stock or broth for best depth of flavor.
Tomato paste – 2 tablespoons, adds umami and a touch of acidity.
Worcestershire sauce – 1 tablespoon (or substitute soy sauce if needed).
Potatoes – 1 pound baby potatoes, or peeled and cubed larger potatoes (1-inch pieces if cubed).
Carrots – 1 cup, peeled and cut into 1-inch pieces.
Fresh thyme – 2 sprigs (rosemary can be used instead if preferred).
Bay leaves – 2 leaves.

Instructions

The method below outlines the oven-braise approach, which yields a deeply flavored, tender stew. For full quantities and times, see the ingredient list above and the slow cooker instructions in the following section if you prefer a set-and-forget method.

Preheat and prepare. Preheat your oven to 350°F and position a rack in the lower third of the oven.
Season and brown the beef. Toss the beef cubes with the stew seasoning. Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. When the oil is hot, add the beef in batches and brown all sides, about 4–6 minutes per batch. Remove the seared beef and set it aside.
Sauté the vegetables. Add the remaining tablespoon of oil to the pot. Sauté the diced onions and celery for about 5 minutes until softened. Add the minced garlic and cook another minute.
Deglaze and thicken. Pour 1/4 cup beef broth into the pot and scrape up any browned bits from the bottom. Sprinkle the flour over the vegetables, stir to coat, and cook for 1 minute to remove the raw flour taste.
Add liquids and seasonings. Stir in the remaining beef broth, the bottle of stout, tomato paste and Worcestershire sauce. Bring the mixture to a boil on the stove, then return the browned beef to the pot.
Add vegetables and herbs. Add the potatoes, carrots, thyme sprigs and bay leaves. Cover the pot with a lid or tightly with foil and transfer it to the oven.
Braise until tender. Cook in the oven for about 2 hours, until the beef is fork-tender and the vegetables are cooked through. Remove the lid, discard the thyme sprigs and bay leaves, adjust seasoning with salt and pepper to taste, and serve hot.

beef stew in a large cast iron pot next to a bottle of Guinness and sliced bread

How to make it in a slow cooker

If you prefer to set it and forget it, the slow cooker version delivers the same rich flavor with minimal hands-on time.

Brown the seasoned beef in a large pot with 2 tablespoons olive oil, then transfer the seared meat to the slow cooker.
Sauté the onions, celery and garlic in the same pot with the remaining oil. Deglaze with 1/4 cup beef broth and stir in the flour for a minute. Combine the sautéed mixture with 3 3/4 cups beef broth, the stout, tomato paste and Worcestershire sauce, then pour into the slow cooker over the beef.
Add potatoes, carrots, thyme sprigs and bay leaves. Cook on high for 4–6 hours or low for 8–10 hours, until beef is tender.

Recipe notes

Use a heavy, oven-safe Dutch oven when braising for even heat distribution. If you don’t have one, an oven-safe pot with a tight-fitting lid will work.
If you don’t have a lid, cover the pot tightly with aluminum foil before placing it in the oven to retain moisture.
This stew can be kept warm in a turned-off oven set to “warm” for up to two hours after cooking if you’re serving later.
You can finish the stew on the stovetop instead of the oven: simmer covered on medium-low for about 2 hours, stirring occasionally.

How to store and reheat

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium heat until warmed through, stirring occasionally, about 5–10 minutes. Individual portions can be reheated in the microwave for 2–3 minutes.

To freeze, cool the stew to room temperature, transfer to freezer-safe containers, and freeze for up to 6 months. Thaw in the refrigerator overnight before reheating on the stove for 15–20 minutes.