I am mostly Irish. And I am willing to admit that I know close to nothing about traditional Irish food. When thinking about Irish food, a few things come to mind for me. Things like corned beef, bangers and mash, maybe some haggis. And good old Irish Stew. While I may not be quite down for haggis, I can definitely get down with some stew. Traditional Irish stew is made with lamb or mutton, but it has also evolved to include using beef as well- which is what I chose for my stew, as it is more readily available. So in honor of St. Patrick’s Day, I wanted to share with you my Irish Beef Stew recipe.

A Short History of Irish Stew.

I love the history behind this dish. It was a simple recipe that was comprised of food from the land. The Irish primarily raised sheep and grew root crops. Potatoes had been the main crop in Ireland (before the potato famine). And as stated above, this dish was traditionally made with lamb or mutton. Usually mutton (a sheep older than 2 years of age) because they were used for their wool and milk. It was a luxury to have meat. And the meat that they did have was often tough- so it would have to be cooked for great lengths of time in order for it to be tender. And then of course as the Irish started to immigrate to the United States, mostly due to famine, the recipe continued to evolve.

My Goodness, My Guinness.

Irish Stew now includes things like Guinness or wine. Of course I picked Guinness to add to this Irish recipe. This dark stout, known for it’s thick and creamy head, has been around since 1759 and is still the highest sold alcoholic beverage in Ireland, no matter how hard Connor McGregor tries to hawk his Irish Whiskey. And if I’m making one of the most popular Irish dishes, why not pick one of the most popular Irish beverages?

Settle In and Relax.

Just like with any other roast or stew, this recipe is cooked low and slow. From start to finish, this dish takes about three hours. And it is worth it. Worth. Every. Single. Minute. The beef is so tender and the stew broth is so flavorful and luxurious. Grab yourself a loaf of bread to sop up some of this insanely delicious stew. Or if you want to be more traditional, try and find some Irish soda bread.

Let me show you how I made this Irish Beef Stew 👇🏻

Browning the Beef.

Season 2.5-3 lbs of chuck roast pieces (cut into 2” pieces) with a generous amount of salt and pepper.

Add 1 tbsp of olive oil to a Dutch oven (or large pot) and heat over high heat. When the oil is hot, add half of the beef. You’re not looking to cook the beef through, just to get a good sear on it. Should take about 5-7 minutes.

When the first half of beef has browned nicely, remove it to a bowl. Add 1 more tbsp of olive oil to the pot and add the second half of the beef, browning the same as before.

When the second half of the beef has browned, remove it to bowl as well.

Starting with the Veggies.

Reduce the heat to medium-high. Add the remaining 1 tbsp of olive oil to the pot, along with 2 onions (cut into wedges) and 3 large carrots (sliced).

Cook until the veggies soften slightly, about 5 minutes.

Add 4 oz of diced pancetta and cook until slightly crisp, about 5 minutes.

Then add 4 minced large garlic cloves and cook until fragrant, about 30 seconds.

Building the Base.

Add 2 tbsp of flour and stir to coat the veggies and pancetta. You want to cook the flour for a minute to remove any raw flavor.

And now add 2 tbsp of tomato paste and do the same as the flour, stir to coat, and cook for one minute.

Now it gets fun.

Add 14.9 oz of a Guinness Stout Beer. Let it bubble and cook and reduce slightly.

Pro tip: If you buy a 4-pack of Guinness Stout Beers, that will leave you with 3 to drink with dinner. That’s math, folks.

Now add 4 cups of low-sodium beef broth.

And 1 bay leaf, 2 tsp dried thyme, 2 tsp salt, 1 tsp black pepper, 1 tbsp granulated sugar, and 1 tbsp of Worcestershire sauce.

Give it a good stir and then add that beautiful beef back to the pot.

Bring the stew to a boil, lower the heat to low, and cover it with a lid. Let the stew cook for 2 hours, stirring occasionally, until it has reduced and the beef is super tender.

After that 2 hours, skim some of the fat off the top of the stew. Add 5-6 medium Yukon potatoes (cut into 2” chunks) along with 1 tbsp of cornstarch (mixed with 2 tbsp water). Give it a good stir and then cover it back up.

Cook for 30-40 minutes until the stew has thickened and the potatoes are fork-tender.

Serve your Irish Beef Stew with some soft, crusty bread to soak up some of that gloriousness.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Irish Beef Stew

Tender pieces of beef in a delicious stew flavored with Guinness. This Irish Beef Stew is cooked low and slow and is a total crowd-pleaser!

Prep Time 30

Cook Time 2 30

Servings 8 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

3 Tbsp Olive Oil, divided
2.5-3 Lbs Chuck Roast, trimmed and cut into 2” pieces
3 Large Carrots, sliced
2 Sweet Onions, cut into wedges
4 Oz Pancetta, diced
4 Large Garlic Cloves, minced
2 Tbsp Flour
2 Tbsp Tomato Paste
14.9 Oz Guinness Beer
4 Cups Low-Sodium Beef Broth
1 Bay Leaf
2 Tsp Dried Thyme
2 Tsp Salt
1 Tsp Black Pepper
1 Tbsp Worchestershire Sauce
1/2 Tbsp Granulated Sugar
5-6 Medium Yukon Potatoes, cut into 2” pieces
1 Tbsp Cornstarch (mixed with 2 tbsp water)

Instructions

Season the chuck roast pieces with salt and pepper. Heat 1 tbsp of olive oil in a Dutch oven over high heat until hot. Add half of the beef and sear until the beef has nice color. You’re not looking to cook the beef through, just to get some nice color on it. Should take about 5-7 minutes.
Remove the first half of the beef to a bowl once it’s seared. Add 1 more tbsp of oil to the pot and add the second half of the beef. Cook until the beef has some nice color. Remove the second half of beef to the bowl.
Lower the heat to medium-high and add the remaining 1 tbsp of olive oil to the pot. Add the carrots and onions and cook until they start to soften, about 5 minutes. Add the pancetta and cook until the pancetta starts to crisp a little, about 5 minutes.
Now add the garlic and cook until fragrant, about 30 seconds. Add the flour. Stir frequently for one minute to cook the flour and then add the tomato paste. Stir well and let the tomato paste cook for a minute.
Add the Guinness beer. Let it bubble and cook down for a couple of minutes. Then add the beef broth, bay leaf, thyme, salt, pepper, Worcestershire sauce, and sugar. Stir well and then add the beef back to the pot.
Bring to a boil, lower the heat to low, and cover with a lid. Cook for 2 hours, stirring occasionally, until the beef is tender and the stew has reduced.
After 2 hours, skim some of the fat off the top of the stew. Add the potatoes and the cornstarch slurry. Stir well and cover with the lid. Cook for another 30-40 minutes until the stew has thickened and the potatoes are fork-tender.
Taste for seasoning, adding more salt or pepper if necessary. Serve with a nice slice of crusty bread on the side. Enjoy!