irish beef stew guinness

Irish Beef Stew

This healthy Irish Beef Stew is a hearty, delicious dinner everyone will love and is so easy to do! Tender beef, carrots and potatoes simmer slowly on the stove in a delicious broth that includes Guinness Beer!

This Irish Beef Stew is hearty, delicious and and easy to make, although it does require some patience as it slowly simmers on the stove. The end result is tender cuts of beef, carrots and potatoes in a delicious, thick gravy. The gravy gets its delicious flavour from Guinness and there is nothing like it!

St. Patrick’s Day is just around the corner and this Irish Beef Stew is on our menu! Its such a hearty, delicious meal and one we enjoy all winter long!

I am waaay past the point in my life where I am willing to go out to celebrate St. Patty’s day and so this is my way of celebrating! I’ll take a hearty stew and my Chocolate Guinness Cupcakes with Cream Cheese Frosting over braving the crowds at a pub, thank you!

Making Irish Beef Stew

Making Irish Beef Stew is really easy. I use stew beef that is relatively inexpensive and already cubed. Because this stew is cooked on low heat over a long period of time, the beef becomes so tender and flavourful.

While the cook time on this stew might seem a bit daunting, it really isn’t all that difficult and you do not need to babysit it the whole time. After browning your beef and bringing all the ingredients to a simmer, you can place the lid on it and let it do its thing, only checking in on it to stir from time to time.

I highly recommend prepping all of your ingredients before beginning the stew as it will make things so much easier. I used yellow potatoes in this dish which have a thin skin and so I did not peel my potatoes. Its really up to you though whether you peel your potatoes or not.

All the work comes in the begining of this dish and then you can happily walk away and let the stew simmer away and do its thing! To start, I heat oil in a pan and brown the beef. I do this in two batches and then remove the beef and set it aside. Then I sautee the onions. After the onions have softened, I add all the liquids, including a bottle of Guinness, and return the beef to the pot, adding the carrots, potatoes, and herbs too. I reduce the heat, place the lid on, and then I go about my housework (or more likely, watching some TV) while the stew is simmering away.

I check on it every half hour or so to stir it. After a couple of hours, the house smells amazing. My husband is usually circling around the kitchen at this point, asking if its almost ready! Can’t blame him, though. I’m doing the same. Ha!

Whether you are enjoying this for St. Patty’s day or not, I hope you enjoy this comforting stew! Bon appetit!

Irish Beef Stew



Prep time


Cooking time




  • 2 tablespoons olive oil

  • 3 lbs stew beef meat

  • salt and pepper

  • 1 yellow onion, diced

  • 1/4 cup flour

  • 1 bottle Guinness stout

  • 4 cups beef stock

  • 4 large carrots, peeled and cut into bite size pieces

  • 1 1/2 lbs yellow potatoes, cut into bite-sized pieces

  • 1 cup tomato puree

  • 1 bay leaf

  • 1/2 teaspoon dried thyme

  • 2 tablespoons fresh parsley, for garnish


  • Season beef with salt and pepper. Heat 1 tablespoon of olive oil in a dutch oven or large soup pot over medium-high heat. You will need to batch cook the beef, so add only half of the beef to the pot. Cook, flipping the beef cubes to brown all sides. Remove the beef and set aside. Add more oil if needed and repeat with the remaining beef. Remove beef.
  • Add 1 tablespoon of oil and heat. Add the onions and saute for 2 minute to soften. Stir in the flour to coat the onions, adding more oil if needed.
  • Add the beef stock, Guinness, and tomato puree to the pot. Carefully return the beef to the pot as well as the carrots and potatoes. Ensure that everything is submerged in the liquid. If it is not, add more stock of water.
  • Bring the pot to a boil and then reduce heat to medium-low to simmer. Cover with a lid and let simmer on the stove for 2 hours, stirring occasionally.
  • Remove the bay leaf and adjust seasonings if needed. Spoon into bowls and garnish with chopped parsley.

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