Perfect Irish Stew

Here is my favorite Irish stew recipe, with tender beef simmered in Guinness and red wine, plenty of garlic, herbs, and hearty vegetables like potatoes, carrots, and onions.

This Irish stew is perfect for cold evenings when you want something warm and filling. I love making a big pot of this on Sunday and enjoying the leftovers throughout the week. The stout and wine give it such a rich, deep flavor that gets even better the next day.

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What Kind of Beef Should I Use?

For Irish stew, you’ll want to grab beef stew meat, which is usually cut from the chuck or round. Chuck roast is my top pick because it has more marbling, which means it gets really tender and flavorful after a long simmer. If you can’t find pre-cut stew meat, just buy a chuck roast and cut it into 1 to 2-inch chunks yourself. Some stores also sell “stewing beef” which works perfectly fine, just make sure the pieces aren’t too small or they might fall apart during cooking. Whatever you choose, look for meat with a bit of fat running through it rather than super lean cuts, since that fat will break down and keep everything moist.

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Options for Substitutions

This Irish stew is pretty forgiving when it comes to swapping ingredients:

• Beef stew meat: Traditionally, Irish stew uses lamb, so feel free to swap the beef for lamb shoulder or leg. You can also use pork shoulder if that’s what you have on hand. Just keep the cooking time the same for tender results.
• Stout: If you don’t have stout or prefer not to use it, replace it with an equal amount of beef stock. You’ll lose some of that rich, malty flavor, but the stew will still taste great.
• Red wine: No wine? Just use more beef stock instead, and add a splash of balsamic vinegar (about 1 tablespoon) to keep that depth of flavor.
• Potatoes: Any potato variety works here – russets, Yukon golds, or red potatoes are all good choices. Just cut them into similar-sized chunks so they cook evenly.
• Fresh thyme: If you only have dried thyme, use 1 teaspoon instead of the tablespoon called for, since dried herbs are more concentrated.
• Carrots: You can swap carrots for parsnips or turnips if you want a more traditional Irish root vegetable flavor, or use a mix of all three.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Irish stew is not browning the beef properly – you need to work in batches and avoid crowding the pot, otherwise the meat will steam instead of developing that rich, caramelized crust that adds depth to your stew.

Skipping the step of cooking the onions and carrots separately in butter might seem like a time-saver, but it actually makes a difference in building layers of flavor, so don’t rush this part.

Another common error is cutting your potatoes too small, which causes them to break down and turn mushy – aim for chunks about 2 inches in size so they hold their shape during that final 40-minute simmer.

Finally, resist the urge to crank up the heat to speed things along, as a gentle simmer (not a rolling boil) is what makes the beef tender and keeps the vegetables from falling apart.

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What to Serve With Irish Stew?

Irish stew is already a complete meal in a bowl, but I love serving it with thick slices of crusty bread or Irish soda bread for soaking up all that rich, beefy broth. A simple side salad with mixed greens and a light vinaigrette helps balance out the heartiness of the stew, or you could go with some buttered cabbage or roasted Brussels sprouts on the side. If you’re feeding a crowd, consider putting out some extra butter and maybe a sharp cheddar cheese for spreading on the bread. This stew also tastes even better the next day, so don’t be afraid to make a big batch and enjoy the leftovers.

Storage Instructions

Store: Irish stew actually gets better after a day or two in the fridge as the flavors have more time to meld together. Keep it in an airtight container in the refrigerator for up to 4 days. I usually make a big batch on Sunday and enjoy it throughout the week for easy dinners.

Freeze: This stew freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. Just keep in mind that potatoes can sometimes get a bit grainy after freezing, but the flavor is still great.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop gives you better results. Add a splash of beef stock or water if it seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3900
• Protein: 170-190 g
• Fat: 120-140 g
• Carbohydrates: 410-460 g

Ingredients

For the beef and liquid base:

• 1.5 lb beef stew meat (cut into 1-inch chunks for even cooking)
• 1.25 tsp salt
• 1/4 cup olive oil
• 7 garlic cloves
• 4 cups beef stock
• 2 cups water
• 1 cup stout (I always use Guinness for authentic flavor)
• 1 cup red wine
• 2 tbsp tomato paste (I use Mutti for a richer color)
• 1 tbsp sugar
• 1.5 tbsp thyme
• 1.5 tbsp Worcestershire sauce
• 2 bay leaves
• 1/4 tsp smoked paprika

For the vegetable mixture:

• 2 tbsp butter (I prefer Kerrygold for this recipe)
• 1 large onion (chopped into 1/2-inch pieces)
• 2.25 cups carrots
• 3 lb potatoes (peeled and cut into 1-inch cubes)
• 2 tsp salt
• 3/4 tsp black pepper
• 3 tbsp parsley

Step 1: Prepare Mise en Place and Brown the Beef

• 3 lb potatoes
• 1 large onion
• 2.25 cups carrots
• 7 garlic cloves
• 1.5 lb beef stew meat
• 1.25 tsp salt
• 1/4 cup olive oil

Peel and cut potatoes into 1-inch cubes, peel and chop the large onion into 1/2-inch pieces, and cut carrots into 1-inch pieces.

Mince the 7 garlic cloves and set aside.

Pat the beef dry with paper towels—this helps it brown better and develop a deeper flavor.

Heat the olive oil in a large heavy-bottomed pot over medium-high heat until it shimmers.

Season the beef chunks with 1.25 tsp salt, then add to the hot oil in a single layer.

Let them sit undisturbed for 3-4 minutes per side to develop a golden-brown crust.

Work in batches if needed to avoid overcrowding.

Step 2: Build the Braising Liquid

• browned beef from Step 1
• garlic from Step 1
• 2 tbsp tomato paste
• 4 cups beef stock
• 2 cups water
• 1 cup stout
• 1 cup red wine
• 1 tbsp sugar
• 1.5 tbsp thyme
• 1.5 tbsp Worcestershire sauce
• 2 bay leaves
• 1/4 tsp smoked paprika

Once the beef is browned, reduce heat to medium and add the minced garlic, cooking for just 30 seconds until fragrant—avoid burning it.

Stir in the tomato paste and cook for 1 minute to deepen its flavor.

Pour in the beef stock, water, stout, and red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Add the sugar, thyme, Worcestershire sauce, bay leaves, and smoked paprika, stirring well to combine.

I like to taste the braising liquid at this point—a pinch more Worcestershire can really round out the savory depth.

Step 3: Braise the Beef and Prepare the Vegetables

• 2 tbsp butter
• chopped onion from Step 1
• cut carrots from Step 1

Bring the braising liquid to a gentle simmer, then reduce heat to low.

Cover the pot partially and let it simmer for 1 hour to tenderize the beef.

While the beef cooks, melt the butter in a separate pot or large skillet over medium heat.

Add the chopped onions and carrots, cooking for about 15 minutes, stirring occasionally, until they begin to soften and develop some color at the edges.

I prefer Kerrygold butter here because its rich flavor complements the earthiness of the root vegetables beautifully.

Step 4: Combine Vegetables and Finish Cooking

• braised beef and braising liquid from Step 2
• softened onions and carrots from Step 3
• cubed potatoes from Step 1
• 2 tsp salt
• 3/4 tsp black pepper

After the beef has simmered for 1 hour, add the softened onions and carrots from Step 3 to the pot along with the cubed potatoes from Step 1.

Season everything with 2 tsp salt and 3/4 tsp black pepper, stirring gently to distribute the seasoning evenly.

Return to a simmer, leave the pot uncovered, and cook for another 35-40 minutes until the potatoes are tender when pierced with a fork and the beef is melt-in-your-mouth tender.

Skim off any excess fat that rises to the surface during cooking using a spoon or skimming ladle—this keeps the stew from being greasy.

Step 5: Finish and Serve

• 3 tbsp parsley

Remove the pot from heat and carefully fish out and discard the bay leaves.

Taste the stew and adjust seasoning if needed—it should be rich, savory, and deeply flavorful.

Ladle into bowls and garnish generously with fresh parsley.

This stew is even better the next day once the flavors have had time to meld, so don’t hesitate to make it ahead.

Perfect Irish Stew

Delicious Perfect Irish Stew recipe with step-by-step instructions.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 7 servings

Calories 3700 kcal

Ingredients

  

For the beef and liquid base::

• 1.5 lb beef stew meat (cut into 1-inch chunks for even cooking)
• 1.25 tsp salt
• 1/4 cup olive oil
• 7 garlic cloves
• 4 cups beef stock
• 2 cups water
• 1 cup stout (I always use Guinness for authentic flavor)
• 1 cup red wine
• 2 tbsp tomato paste (I use Mutti for a richer color)
• 1 tbsp sugar
• 1.5 tbsp thyme
• 1.5 tbsp Worcestershire sauce
• 2 bay leaves
• 1/4 tsp smoked paprika

For the vegetable mixture::

• 2 tbsp butter (I prefer Kerrygold for this recipe)
• 1 large onion (chopped into 1/2-inch pieces)
• 2.25 cups carrots
• 3 lb potatoes (peeled and cut into 1-inch cubes)
• 2 tsp salt
• 3/4 tsp black pepper
• 3 tbsp parsley

Instructions

 

• Peel and cut potatoes into 1-inch cubes, peel and chop the large onion into 1/2-inch pieces, and cut carrots into 1-inch pieces. Mince the 7 garlic cloves and set aside. Pat the beef dry with paper towels—this helps it brown better and develop a deeper flavor. Heat the olive oil in a large heavy-bottomed pot over medium-high heat until it shimmers. Season the beef chunks with 1.25 tsp salt, then add to the hot oil in a single layer. Let them sit undisturbed for 3-4 minutes per side to develop a golden-brown crust. Work in batches if needed to avoid overcrowding.
• Once the beef is browned, reduce heat to medium and add the minced garlic, cooking for just 30 seconds until fragrant—avoid burning it. Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the beef stock, water, stout, and red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the sugar, thyme, Worcestershire sauce, bay leaves, and smoked paprika, stirring well to combine. I like to taste the braising liquid at this point—a pinch more Worcestershire can really round out the savory depth.
• Bring the braising liquid to a gentle simmer, then reduce heat to low. Cover the pot partially and let it simmer for 1 hour to tenderize the beef. While the beef cooks, melt the butter in a separate pot or large skillet over medium heat. Add the chopped onions and carrots, cooking for about 15 minutes, stirring occasionally, until they begin to soften and develop some color at the edges. I prefer Kerrygold butter here because its rich flavor complements the earthiness of the root vegetables beautifully.
• After the beef has simmered for 1 hour, add the softened onions and carrots from Step 3 to the pot along with the cubed potatoes from Step 1. Season everything with 2 tsp salt and 3/4 tsp black pepper, stirring gently to distribute the seasoning evenly. Return to a simmer, leave the pot uncovered, and cook for another 35-40 minutes until the potatoes are tender when pierced with a fork and the beef is melt-in-your-mouth tender. Skim off any excess fat that rises to the surface during cooking using a spoon or skimming ladle—this keeps the stew from being greasy.
• Remove the pot from heat and carefully fish out and discard the bay leaves. Taste the stew and adjust seasoning if needed—it should be rich, savory, and deeply flavorful. Ladle into bowls and garnish generously with fresh parsley. This stew is even better the next day once the flavors have had time to meld, so don't hesitate to make it ahead.