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Irish Stew

March 1, 2020 by Laureen King 38 Comments

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A sensational stew recipe flavored with Guinness Beer and Red Wine.
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close up view of Irish stew with beef and vegetables in dutch oven pot.
A hearty stew simmered in an incredible rich sauce of Guinness Beer and red wine giving it a rich, deep flavour, and beef that is fall-apart tenderIrish Stew is one of my best Beef Stew recipes! This savory stew flavored with Guinness beer and red wine! A perfect dinner recipe for St. Patrick's Day.Irish Stew is one of my best Beef Stew recipes! This savory stew flavored with Guinness beer and red wine! A perfect dinner recipe for St. Patrick's Day.
Irish Stew is one of my best Beef Stew recipes! This savory stew is flavored with Guinness beer and red wine! A perfect dinner recipe for St. Patrick’s Day.
A saucy stew of beef and vegetables in a cast iron pot
Celebrating St. Patrick’s Day would not be complete without hearty Irish Stew and Guinness Beer. This is by far the best stew I have ever made! The combination of stout beer and red wine makes an incredible sauce for this flavourful stew. The house smells amazing while this traditional Irish dish is cooking. Well almost traditional, I used beef instead of lamb or mutton.
Stew cooking in a dutch oven

Tips for making Irish Stew

  • I cooked this stew in the oven but this recipe also works great in the slow cooker or even an Instant Pot.
  • If you use fresh garden potatoes or carrots you don’t need to peel them, but be sure to peel older potatoes and carrots.
  • Traditional Irish Stew is made with lamb, potatoes, onions, and parsley, but feel free to add your favorite veggies like carrots, leeks, parsnips, or even cabbage.
  • As lamb or mutton are not easily available in Canada I make my Irish Stew with beef and add a variety of veggies.
  • What cut of beef works best for Irish stew? I use an inexpensive cut like a well-marbled chuck roast.
  • What to serve with Irish stew? I like soda bread or soft dinner rolls which are great for soaking up that extra broth left on the plate.
  • Adding dumplings, although, not a traditional thing to add would taste great. You can find my recipe for fluffy dumplings on my recipe for Chicken and Dumplings.

stewing beef and vegetables in a dutch oven.

close up view of Irish stew with beef and vegetables in dutch oven pot.

Irish Stew

Laureen King
A sensational stew recipe flavored with Guinness Beer and Red Wine.
3.68 from 34 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Main Course
Cuisine Irish
Servings 8
Calories 436 kcal

Ingredients
  

  • 2 lbs stewing beef cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1/4 cup flour
  • salt and pepper
  • 1 large russet potato (about 2 cups) cut into 1/2 pieces
  • 3 large red potatoes (about 3 cups) cut into 1/2 pieces
  • 3 stalks celery sliced
  • 3 large carrots, (about 2 cups) cut into 1/2 pieces
  • 1 large onion (about 11/2 cups) diced
  • 2 tbsp butter
  • 6 large garlic cloves (about 1/4 cup) minced
  • 3/4 cup red wine
  • 3/4 cup Guinness beer
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1/2 tbsp granulated sugar
  • 2 tbsp Worcestershire sauce
  • 1/2 tbsp dried thyme
  • 2 bay leaves small
  • 1 tbsp flour
  • 1 tbsp cold water

Instructions
 

  • Heat the olive oil in large skillet or dutch oven, medium-high heat.
  • Salt and pepper beef, dust with flour and fry until browned on all sides, about 5 to 7 minutes. (work in batches to avoid overcrowding pan)
  • Remove from pan and set aside.
  • Add more oil to skillet if necessary. Next add potatoes, celery, carrots, and onion to skillet Cook until potatoes slightly browned (about 10 mins)
  • Remove from skillet, set aside.
  • Add butter to skillet.
  • Add garlic and sauté about 1 minute, until fragrant.
  • Deglaze pan with red wine. Add Guinness beer, beef stock, tomato paste, sugar, Worcestershire sauce, thyme and bay leaves.
  • Stir to combine and bring the mixture to a simmer. Next, add beef and vegetables back into the skillet or dutch oven.
  • Cover and transfer to oven to bake at 350 degrees for 1-2 hours until vegetables and beef are tender.
  • If using slow cooker, cook 3-4 hours on low.
  • If stew needs to be thickened add slurry (1 tablespoon flour whisked together with 1 tablespoon cold water). Return pot to stovetop and over medium heat slowly stir slurry into the stew stirring constantly. Cook 5-10 minutes until thickened
  • Season with salt and pepper to taste.

Nutrition

Calories: 436kcalCarbohydrates: 43gProtein: 32gFat: 13gSaturated Fat: 4gCholesterol: 78mgSodium: 669mgPotassium: 1538mgFiber: 5gSugar: 6gVitamin A: 4747IUVitamin C: 20mgCalcium: 84mgIron: 5mg
Keyword beef stew, Irish stew
Tried this recipe?Let us know how it was!

Follow up this popular St. Patrick’s Day dish with something sweet like my Shamrock Cookies or St. Patrick’s Day Cupcakes. If you are looking for another great traditional Irish recipe to try, my family loves this recipe for Irish Colcannon.

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Irish Stew cooking in a dutch oven loaded with beef, potatoes and carrots.

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Filed Under: Beef Recipes, Popular Dinner recipes, Recipes, Soup and Stew Recipes Tagged With: beef stew, Irish Stew

Previous Post: « St. Patrick’s Day Cupcakes
Next Post: Slow Cooker Spaghetti and Meat Sauce »

Reader Interactions

Comments

  1. sandy axelrod

    October 29, 2012 at 2:13 am

    Looks yummy! I’ll have to try it very soon.

    Reply
  2. Anonymous

    October 29, 2012 at 6:37 pm

    Made this yesterday. It is a great and easy recipe. Served over creamy mash potato with butter and chives. Just in time for hurricane sandy. Thank you

    Reply
    • Laureen King

      October 29, 2012 at 6:58 pm

      Glad you enjoyed it

      Reply
  3. Anonymous

    December 2, 2012 at 4:55 pm

    So impressed with this recipe loved it. I am Irish and I love Guinness stew. Thank you…..

    Reply
    • Laureen King

      December 2, 2012 at 5:12 pm

      Thanks, this is a family favourite !

      Reply
  4. Tracy

    March 22, 2016 at 1:06 pm

    Can it be made without red wine or Guinness? I don’t ever cook with wine or beer (or drink it) and I wouldn’t know what to do with the leftover bottles.

    Reply
    • Laureen King

      March 22, 2016 at 7:02 pm

      Hi Tracy, the red wine and Guinness really add some great flavour, but why not give the recipe a try without it. Let me know if you do.

      Reply
      • Susan

        March 10, 2018 at 7:30 am

        I never know what kind of wine to use when cooking. I often just skip it it but I would really like to make this stew for guests and I want it to be really good. What kind of wine should I buy?

        Reply
        • Laureen King

          March 10, 2018 at 7:48 am

          Any kind of red wine will work, but I usually use a full bodied red wine like a cabernet sauvignon or a merlot.

          Reply
    • Mike

      March 13, 2019 at 10:49 am

      Tracy, you are too funny. Bottoms up!

      Reply
  5. Karen Simpson

    April 16, 2016 at 11:48 pm

    Absolutely best stew ever. Thank you.

    Reply
    • Laureen King

      April 17, 2016 at 6:53 am

      Thank you Karen, I’m glad you enjoyed the recipe.

      Reply
  6. Jill

    August 29, 2016 at 7:27 pm

    Made this last night following instructions. Turned it on for the “recommended” slow cooker time, and the potatoes are still raw. Maybe it should be just cooked on low for 8 hours, not 3-4.

    Reply
    • Laureen King

      August 29, 2016 at 8:01 pm

      Hi Jill, I’d love to help you trouble shoot this. Did you sauté the potatoes with onions etc, before transferring to crockpot? Another factor could be the size the the potatoes were cut into.

      Reply
  7. Mary Lou

    September 25, 2016 at 6:27 am

    Is it ok to substitute lamb for the beef?

    Reply
    • Laureen King

      September 25, 2016 at 7:37 am

      Hi Mary Lou, Although I have never tried lamb in this recipe, I think it would taste terrific!

      Reply
  8. Debbie

    January 8, 2017 at 5:14 pm

    Made this today in my Dutch Oven. It was perfect! I doubled the recipe so we will have some yummy leftovers. Thank you – great recipe!

    Reply
    • Laureen King

      January 8, 2017 at 6:26 pm

      Thank you Debbie, my family always says this stew tastes even better the next day, so doubling up is a good idea!

      Reply
  9. Kay

    January 19, 2018 at 11:26 am

    4 stars
    No where in list of ingredients are bay leaves mentioned. Not until Step #8…… addd bay leaves; I guessed at 2 leaves.

    Reply
    • Yvette

      March 14, 2018 at 4:10 pm

      They’re 3rd from last on the list of ingredients

      Reply
  10. Marty A Henry

    November 11, 2018 at 10:06 am

    Can this Irish Stew recipe be made with lamb instead?

    Reply
    • Laureen King

      November 11, 2018 at 6:38 pm

      yes absolutely Marty.

      Reply
  11. Diana

    February 18, 2019 at 3:33 pm

    Love this stew..I left out the beer and wine because I didn’t have any in the pantry…was delicious nonetheless!!!!

    Reply
    • Laureen King

      February 20, 2019 at 1:53 pm

      Hey Diana, happy you enjoyed the recipe, but do try it with the beer and wine. It adds incredible flavour.

      Reply
  12. Patty

    April 14, 2019 at 8:51 am

    5 stars
    I’m making this today for the second or third time. It’s a great recipe 😊 Have older neighbors that we enjoy sharing a meal with from time to time. They really enjoyed this before and so did we. This is a perfect day for it as it’s snowing sideways here in Michigan❄️ And it was the perfect excuse for buying a six pack of Guinness!

    Reply
    • Laureen King

      April 19, 2019 at 9:03 pm

      Hi Patty, what a wonderful thing to do, I’m sure your neighbours really appreciate it. And yes any excuse to buy Guinness works for me!

      Reply
  13. Liz

    March 16, 2020 at 3:26 am

    5 stars
    Mmmmmm….such delicious comfort food!!! Perfect for dinner this week!!!

    Reply
    • Laureen King

      March 17, 2020 at 8:58 am

      Thank you Liz, my husband loves this recipe!

      Reply
  14. Suzanne

    April 6, 2020 at 7:10 pm

    5 stars
    A very delicious Stew! One of the best I have ever tasted!

    Reply
    • Laureen King

      April 7, 2020 at 8:49 am

      Thank you Suzanne for taking the time to comment and rate my recipe. Appreciated!

      Reply
  15. Wendy

    December 19, 2020 at 12:41 pm

    5 stars
    Fantastic recipe! I made in the dutch oven and let it simmer on the stove for 2 hours on low heat. I followed measurements, but left out potatoes as I was serving the stew with mashed potatoes. Browned the meat in the dutch oven, but sautéed the vegetables on a different pan to not burn the brown bits from the meat. I felt this was a game changer(!!) as my friend had made this a few times before and she was never able to brown the meat as brown as she’d like in fear of burning the bottom of the pot.
    After simmering for two hours I added the flour slurry but it didn’t thicken as much as I hoped, so I added a tsp of cornstarch and water slurry to help.
    I am so satisfied with this recipe and will make again and again. Thank you!

    Reply
    • Laureen King

      December 20, 2020 at 12:31 pm

      Awesome Wendy, it means a lot to me that you took the time to comment and rate my recipe. Have a wonderful Christmas.

      Reply

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