Irish Beef Stew

4.65 avg. rating (92% score) - 17 votes

Irish Beef Stew

This Irish Beef Stew goes from ordinary to outstanding with the addition of a cup of Guinness stout. Adding root vegetables like turnips will make it extra hearty.

Yield: 6 to 8 servings


  • 2 pounds lean beef stew or chuck, in 2-inch chunks
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • flour for dredging
  • 2 tablespoons bacon drippings or vegetable oil
  • 2 large yellow onions, chopped
  • 1 garlic clove, finely minced (optional)
  • 6 to 8 medium carrots, scraped and sliced
  • 2 to 3 large potatoes, peeled and cut into cubes
  • 2 to 3 turnips, peeled and cut into cubes (optional)
  • 1 cup Guiness stout
  • 1 cup beef broth


Season beef with salt and pepper; toss beef chunks in flour until well coated.

Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches. When all are browned, remove beef from pan and add onions and garlic. Cook over medium heat until onions are translucent.

Return beef to pot and add carrots, potatoes, turnips, stout, and broth. Bring to a boil and reduce heat to a simmer. Cover and cook for 2 hours or until beef is tender.

  • Carroll

    Quite tasty. Made a few substitutions since I’m a vegetarian. Morning Star crumbles in palce of the beef, veggie broth in place of the beef broth. Also added several handfuls of kale for some added color.

  • Anonymous

    This was too good. I had my doubts adding the brewski, but man it was delicious!!

  • Anonymous

    I made this on a Sunday afternoon. I substituted Killians Irish Red for the Guinness and let it simmer for three hours. The stew was fantastic. My 76-year-old mother-in-law said that it was my best ever!

  • Anonymous

    I love this recipe! I like stew, but this recipe is outstanding. Thank you.

  • Anonymous

    Taste was excellent and the aroma was just overpowering where I wanted to eat the whole pot.


Leave a Comment

Enter Your Log In Credentials