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5 from 4 votes

Irish Beef Stew

Traditional Irish stew, this dish features tender beef and root vegetables slow simmered in a rich brown gravy-like broth. Paired with crusty bread, it's a cozy dinner that warms you up from the inside out.
Prep Time15 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 30 mins
Course: Dinner, Main Course, Soup
Cuisine: American, Irish
Servings: 6
Calories: 579kcal


  • 3 tbsp canola oil divided
  • 3 lb boneless beef chuck roast chopped into 1" chunks
  • 2 medium white onions chopped
  • 2-3 stalks celery chopped
  • 3 tbsp flour
  • 1 tbsp minced garlic
  • 1 tbsp tomato paste
  • 2 tsp fresh thyme chopped
  • salt & black pepper to taste
  • 1 12 oz bottle Guinness beer
  • 1 cup beef broth
  • 2 cups baby carrots
  • 4 small turnips peeled & cut into 1" pieces
  • 1 lb Yukon gold potatoes peeled & cut into 1" pieces
  • 1/4 cup finely chopped fresh parsley


  • In a large Dutch oven, or other heavy bottomed (oven safe) soup pot, heat 2 tablespoons of oil over medium high heat.
  • Once the oil's hot, add in half of the beef. Cook the beef, stirring occasionally, about 10 minutes or until browned on all sides. Using a slotted spoon, remove the beef to a waiting plate. Set aside. Repeat for the remainder of the beef.
  • Add the remaining tablespoon of oil to the pot, and heat over medium high heat. Add the onions & celery to the pot, and cook stirring occasionally until the onions are translucent.
  • To the pot add the flour, garlic, tomato paste, thyme, salt & pepper. Stir everything together to combine and let the mixture cook for about a minute.
  • Pour the beer in, and use a sturdy wooden spoon to scrape up any browned bits from the bottom of the pots to de-glaze it.
  • Add the beef back into the pot, along with the broth, and stir everything together until evenly combined.
  • Add the lid to the pot, and bake the stew in the oven for an hour at 350 degrees.
  • Remove the pot, and stir in the carrots, turnips, and potatoes. Cover the dish, return it to the oven, and bake for another hour and 20 minutes, or until both the beef and veggies are tender.
  • Carefully remove the stew from the oven, and stir in the parsley. Let the stew rest for 5 minutes.
  • Ladle into soup bowls and serve with crusty bread.


Calories: 579kcal | Carbohydrates: 23g | Protein: 48g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 436mg | Potassium: 1395mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6237IU | Vitamin C: 26mg | Calcium: 109mg | Iron: 8mg