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Pot of Irish beef stew with carrots, potatoes, celery in brown gravy.

Irish Stew

Course: Main Course
Cuisine: Irish
Keyword: beef stew, Irish stew
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8
Calories: 436kcal
Author: Laureen King
A sensational stew recipe flavored with Guinness Beer and Red Wine.
Print Recipe


  • 2 pound stewing beef cut into 1-inch pieces
  • 2 tablespoons olive oil
  • ¼ cup flour
  • salt and pepper
  • 1 large russet potato (about 2 cups) cut into cubes
  • 3 large red potatoes (about 3 cups) cut into cubes
  • 3 stalks celery sliced
  • 3 large carrots, (about 2 cups) cut into ½ inch pieces
  • 1 large onion (about 11/2 cups) diced
  • 2 tablespoons butter
  • 6 large garlic cloves (about ¼ cup) minced
  • ¾ cup red wine
  • ¾ cup Guinness beer
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • ½ tablespoon granulated sugar
  • 2 tablespoons Worcestershire sauce
  • ½ tablespoon dried thyme
  • 2 bay leaves small
  • 1 tablespoon flour
  • 1 tablespoon cold water


  • 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.


Calories: 436kcal | Carbohydrates: 43g | Protein: 32g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 669mg | Potassium: 1538mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4747IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 5mg