Irish Beef Stew Recipe – A Classic Stove-Top Comfort Meal

Irish beef stew is one of those meals that I love to make every March. Tender chunks of beef, root vegetables, and a deeply flavorful broth come together slowly on the stovetop, creating a dish that tastes like it has been simmering all day.

It is rich, hearty, and filled with easy to find ingredients. It’s the kind of recipe that is both comforting and satisfying with every bite.

This version of Irish beef stew is not only perfect your St. Patrick’s Day celebration. It is also perfect for a casual dinner, a weekend meal, or anytime you want a filling dish that doesn’t require complicated steps or fancy ingredients. Everything cooks in one pot, making cleanup easy while still delivering big, bold flavor.

Irish Beef Stew

Irish stew has long been a staple of traditional Irish cooking, originally created as a practical way to stretch ingredients and feed families with what was available. Beef, potatoes, onions, and carrots are the foundation, and when simmered slowly, they create a thick, savory broth that coats every ingredient beautifully.

What makes this Irish beef stew so appealing is its simplicity. There’s no rushing the process, no shortcuts, and no need for special equipment. Browning the beef first builds flavor, and letting the stew simmer gently allows the meat to become tender while the vegetables absorb the rich broth.

This is the kind of meal that fills the kitchen with an irresistible aroma and tastes even better when served with a hearty slice of crusty bread. A warm loaf of Irish soda bread is a natural pairing, perfect for soaking up every last spoonful of the flavorful stew.

Irish beef stew is also a fantastic make-ahead meal. Like many slow-simmered dishes, the flavors deepen as it rests, making leftovers just as delicious, if not better, the next day. Whether you’re serving it fresh off the stove or reheating it later, this stew delivers comfort in every bowl.

Why Irish Beef Stew Works So Well

The magic of Irish beef stew lies in how the ingredients work together. Beef chuck roast is ideal for stews because it becomes tender and flavorful when cooked low and slow. Potatoes help naturally thicken the broth, while carrots and onions add subtle sweetness that balances the savory notes.

Using a combination of beef broth and a splash of Guinness stout beer or red wine adds depth without overpowering the dish. It has become my favorite stew to make for the two of us.

Irish Beef Stew Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 pound beef chuck, cut into 1-inch cubes
• Salt and black pepper, to taste
• 1/2 medium yellow onion, chopped
• 1 large carrot, peeled and sliced
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and cut into chunks
• 2 cups low-sodium beef broth
• 1/2 cup dry red wine (optional)
• 1 cup stout beer (optional)
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Fresh parsley for garnish (optional)

INSTRUCTIONS

To start making Irish Beef Stew begin by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Season the beef generously with salt and pepper. Once the oil is hot, add the beef in batches and brown it on all sides. This step is essential for developing flavor, so don’t rush it. Once browned, remove the beef and set it aside.

In the same pot, add the chopped onion, carrot, and celery. Cook until the vegetables soften and the onions turn translucent. Stir occasionally, scraping up any browned bits from the bottom of the pot, as these add richness to the stew.

Add the minced garlic and cook briefly until fragrant. Return the beef to the pot, then add the potatoes, beef broth, red wine if using, stout beer if using, thyme, and bay leaf. Stir everything together and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low, cover the pot, and allow the stew to simmer slowly. As it cooks, the beef will become tender and the broth will thicken naturally. Stir occasionally to ensure nothing sticks to the bottom.

After the stew has simmered and the beef is fork-tender, remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.

Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot with bread on the side for a complete, comforting meal.

What to Serve with Irish Beef Stew

Irish beef stew pairs beautifully with simple sides that compliment its hearty nature. A slice of Irish soda bread is the traditional choice and works perfectly for soaking up the rich broth. You can also serve it with another type of crusty bread, buttered rolls, or even a simple green salad for contrast.

Storage and Reheating Tips

Irish beef stew stores very well and is ideal for leftovers. Allow the stew to cool completely, then transfer it to an airtight container. It can be refrigerated for up to three days.

To reheat, warm gently on the stovetop over low heat, stirring occasionally. If the stew has thickened too much, add a splash of beef broth to loosen it.

As we all know, the stew will gain flavor overnight and the leftovers may even taste better!

Enjoy! Mary

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