Hearty, Cozy, and Just the Right Amount of Irish: My Irish Stew! This Stew is everything you want in a one-pot meal — rich, comforting, no-frills, and loaded with flavor. It’s the kind of dish that fills your kitchen with that “something amazing is cooking” smell and makes you glad you didn’t order takeout. We’re talking tender chunks of beef, a solid base of onion and garlic, hearty potatoes, sweet carrots, and all of it simmered down in a deep, savory broth that gets a boost from Irish stout (yes, Guinness is the move). This is the real deal when it comes to stick-to-your-ribs comfort food. Irish Stew is the perfect blend of meat, vegetables, carrots, and an Irish stout. Your whole family will love this comforting and traditional soup.
What I love most is how approachable it is — no fancy cuts of meat, no need for slow cookers or special gadgets. Just a big ol’ pot, some simple ingredients, and a little patience to let everything come together. The seared beef gets coated in flour before hitting the pot, which gives the stew body and richness without needing a ton of extra ingredients. And that splash of beer? It doesn’t make it taste like alcohol — it just deepens everything and brings this cozy, pub-style vibe that makes the whole bowl feel like a hug.
It’s perfect for nights when you want something warm and real on the table — but honestly, this is a year-round kind of comfort. It feeds a crowd (or leaves you with some very solid leftovers), and it only takes about 50 minutes start to finish. Nothing fussy, just good, honest food that makes you want to grab a spoon, a hunk of crusty bread, and get to work.
Perfect for St. Patrick’s Day… or Just Any Night In
Sure, this stew screams St. Patrick’s Day in the best way — it’s the kind of dish that feels festive without needing clovers or green food coloring. But it also makes a killer dinner any time you want something comforting and satisfying. Whether you’re feeding the family or just want to meal-prep something hearty for the week, this one’s got you covered. Pair it with a cold pint (or a soda bread situation) and you’ve basically recreated your own little Irish pub at home. Cozy, simple, satisfying — that’s how we do it.
This recipe keeps things straightforward and flexible. The whole thing comes together in under an hour, making it totally doable for a weeknight dinner, but it also feels special enough to serve for Sunday supper or a casual dinner party with some crusty bread and a pint. It makes about four quarts, which means leftovers (if you’re lucky), and like most stews, it only gets better the next day.
Irish stew is a hearty dish that has been enjoyed in Ireland for centuries. A traditional recipe calls for meat and potatoes, often lamb or mutton, but it can also be made with beef. Of course, no Irish stew would be complete without lots of vegetables like carrots and onions. The flavors all come together to form a comforting and delicious meal that is sure to have everyone asking for seconds!
What is Irish Stew?
Irish Stew is a traditional Irish dish consisting of chunks of lamb or mutton, potatoes, onions, and carrots cooked in a broth. It’s usually seasoned with herbs and spices like thyme, bay leaves, parsley, and garlic. Irish stew is typically served with crusty bread or boiled potatoes on the side.
Why You’ll Love It Irish Stew Recipe
- Irish Stew is one of the most comforting and satisfying meals around. It’s hearty, filling, and packed with flavor!
- Irish Stew is an easy recipe to make that requires minimal ingredients and little effort.
- You can customize it to suit your own tastes by adding extra vegetables or herbs, or even switching out the type of meat you use.
Ingredients Needed
Check out the recipe card to get a full list of the ingredients needed to make this dish!
- Beef Stew Meat – A cut of beef perfect for slow-cooking in stews that results in a tender and flavorful finished dish.
- All-purpose Flour – A multifunctional flour used to thicken sauces, coat meats, and create batters.
- Kosher Salt – A large crystal salt with a mild flavor that adds richness to dishes without overpowering them.
- Black Pepper – A bold, fragrant spice that adds depth and spice to any dish.
- Canola Oil – A neutral oil ideal for sautéing meats and vegetables with little to no added flavor. You can use vegetable oil instead of canola oil.
- Yellow Onion – The quintessential aromatic vegetable that adds sweetness and depth of flavor when cooked in stews.
- Cloves of Garlic – A powerfully flavored ingredient that is essential for adding depth of flavor to any dish.
- Irish Stout, Such as Guinness™ – The perfect beer for creating intense flavor in a stew without overwhelming existing flavors. You can use any kind of dark beer or stout.
- Tomato Paste – An intensely flavored paste made from cooking down tomatoes that can add brightness and complexity to any stew.
How to Store Irish Stew
Fridge: To store Irish Stew, let it cool completely, then transfer it to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months.
Fridge: Pour the stew in an airtight container, and store in the freezer for up to 2 months. Thaw in the refrigerator or on the counter, then reheat in the microwave or over the stove before serving.
Common Questions
What is the difference between stew and Irish stew?
Irish Stew is a type of stew that traditionally uses lamb or mutton and potatoes or root vegetables, which are slow-cooked in a flavorful broth. This broth often includes beer, specifically Irish Stout such as Guinness™, which adds complexity and robust flavor to the stew. By contrast, other types of stews can be made with different meats, vegetables, and liquids for a variety of flavor profiles.
What thickens Irish stew?
Irish Stew is traditionally thickened by the starches released from potatoes or root vegetables during cooking. This can also be supplemented with a roux, which is a combination of equal parts flour and butter cooked together until lightly browned. This helps to thicken the stew and give it a smooth, creamy texture.
Why is my Irish stew bitter?
Bitter flavors in your Irish Stew may be caused by using old or sour beer, as well as overcooking the stew. If you have used a Guinness™ Beer, which is an Irish-style stout, it can also add bitterness to the stew if too much is used. Taste the broth and adjust it with salt, sugar, or additional liquid such as chicken broth to balance out any bitterness.
It’s ideal for those weeknights when you need something filling that doesn’t come from a drive-thru. It works for casual get-togethers, meal prepping for the week, or just a solid dinner that makes the house smell amazing. There’s nothing flashy about it, but it’s full of soul — the kind of meal you look forward to all day.
Irish Stew FAQ
Do I have to use Guinness?
Not at all. Guinness adds great depth, but any Irish stout will work — or if you want to skip the alcohol altogether, just use more beef stock. The stew will still be delicious, just a little less rich in that dark malty flavor.
Can I use lamb instead of beef?
Yes! Lamb is actually the traditional meat in Irish stew, especially in Ireland. If you can find lamb stew meat, go for it — just treat it the same way in the recipe.
Can I make this ahead of time?
Absolutely. In fact, it’s even better the next day. Just store it in the fridge and reheat it gently on the stove. It thickens up nicely, and the flavors get deeper.
What’s the best way to thicken the stew?
The flour on the beef helps, but the cornstarch slurry at the end gives it that perfect consistency — not soupy, not too thick. If you prefer a super thick stew, you can reduce the broth a bit before adding the slurry.
What should I serve this with?
A big piece of crusty bread is always a win. Mashed potatoes on the side also work if you want to go full-on cozy mode. And if you’ve got a pint of stout or a simple green salad, you’re set.
Irish Stew isn’t flashy or complicated — and that’s exactly what makes it so good. It’s the kind of meal that feels grounding in the best way: warm, filling, and made from simple, real ingredients that come together in one pot. It’s perfect for nights when you want something hearty without a ton of effort, and it only gets better with time. Whether you’re cooking for family, stocking the fridge with leftovers for the week, or just want to fill the house with that cozy, simmering smell of something homemade, this stew always delivers. Keep it simple, let the flavors build, and don’t forget the crusty bread for soaking up every last bit.
Ready to make Irish Stew? This stew is savory and the perfect meal to make any time of the week! Now that you want to make one how to make Irish Stew, do you plan on making it?
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Irish Stew
Ingredients
- 2 pounds of beef stew meat
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons canola oil
- 1 cup yellow onion chopped
- 3 cloves of garlic pressed or chopped finely
- 1 cup Irish Stout such as Guinness
- 3 tablespoons of tomato paste
- 1 teaspoon of dried thyme
- 32 ounces of beef stock
- 2 cups of carrots peeled and cut into 1/2-inch pieces
- 1.5 pounds golden potatoes quartered
- 2 tablespoons cornstarch
Instructions
- In a large bowl, add the beef, flour, salt, and pepper, and mix until the beef is well coated in flour. Set aside.
- Heat the canola oil in a large pot (at least 6 quarts) over medium-high heat for about 2 minutes.
- Add the chopped onion, and cook until translucent, about 3 minutes, then add the garlic and cook until fragrant, less than 1 minute.
- Pour in the beef, and cook until brown, stirring occasionally to make sure all sides of the beef are browned. This will take about 10 minutes.
- Pour in the Irish Stout, and boil with the beef for 5 minutes, then stir in the tomato paste and thyme and pour in the beef stock.
- Add the carrots and potatoes, bring to a boil, then let the stew simmer for 30 minutes or until the potatoes and carrots are tender. Remove from heat.
- Scoop out a 1/4 cup of the stew broth into a small bowl, and whisk in the cornstarch to make a stew slurry, then stir the slurry back into the stew.
- Serve and top with parsley, if desired.
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