Picture a cozy evening with friends—suddenly, the scent of something roasting fills the air. The aroma is deep, rich, and utterly mouthwatering. It’s the unmistakable smell of a Slow-Cooked Irish Beef Stew simmering away, just begging to be devoured. (Can you already taste it? I know I can!)
If you’ve never tried this traditional hearty stew before, oh buddy, you’re in for a treat. And what better time to give it a go than on a crisp June evening like today, June 19, 2025? This is pure comfort food at its finest.
Pro Tip: The slower you cook it, the more incredible the flavors. Low and slow is the way to go!
Ingredients You’ll Need
- 2 lbs beef chuck roast or stew meat, cut into 1-inch cubes
- 1⁄4 cup all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 cups beef broth
- 2 cups Guinness beer (or other stout beer)
- 2 tbsp tomato paste
- 2 bay leaves
- 2 sprigs fresh thyme
- 3 large carrots, sliced
- 2 stalks celery, sliced
- 1 lb baby potatoes, halved
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley
Health & Nutritional Overview
| Nutrient | Per Serving |
|---|---|
| Calories | 410 |
| Total Fat | 16g |
| Saturated Fat | 5g |
| Cholesterol | 80mg |
| Sodium | 1180mg |
| Total Carbs | 29g |
| Dietary Fiber | 4g |
| Sugars | 5g |
| Protein | 29g |
Facts & Figures
Irish stew is about as traditional as it gets when it comes to Irish cuisine. While the exact origins are hazy, it’s thought that versions of this hearty stew have been around for centuries, born from households making use of inexpensive ingredients like root veggies and tough meat cuts.
The Irish stew was invented by survival. Not by necessity, by survival. – Margaret Johnson
(So true! This humble dish is the epitome of delicious resourcefulness.)
Equipment & Tools Needed
- Large Dutch oven or heavy pot
- Tongs
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
How It Unfolds in Your Kitchen
- Pat the beef dry and toss with the flour, salt, and pepper in a bowl until coated. (Be generous with that seasoning!)
- Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches if needed, add the beef in a single layer and sear until browned on all sides, about 2-3 minutes per batch. (Those browned bits are flavor gold!)
- Transfer the browned beef to a plate and set aside. (Told ya, working in batches is key.)
- Add the onions to the pot and cook for 2-3 minutes until softened. Then toss in the garlic and cook for 1 minute more until fragrant. (Don’t let that garlic burn!)
- Pour in the beef broth, Guinness beer, tomato paste, bay leaves, and thyme. Use a wooden spoon to scrape up any browned bits from the bottom. (All that flavor belongs in the stew!)
- Return the seared beef and any accumulated juices to the pot. Bring to a boil.
- Once boiling, cover and transfer to the oven. Bake at 300°F for 2 hours.
- Remove from oven and add the carrots, celery, and potatoes. Return to the oven and continue baking for 1 more hour.
- Remove bay leaves and thyme sprigs. Stir in the frozen peas and parsley. (Get ready for the oohs and ahhs!)
- Taste and adjust seasoning as needed before serving piping hot.
So, once you’ve browned the beef and sautéed the veggies, it’s time to get that stew simmering! Go ahead and transfer everything to your big pot or Dutch oven. I like to use my trusty enameled cast iron one—gets nice and hot, plus the stew just feels more authentic cooking in something sturdy like that.
But I digress…pour in the broth and Guinness (mmm, can you smell that rich aroma already?), then add the tomato paste, Worcestershire sauce, thyme, bay leaves, and a good few cranks of salt and pepper. Give it all a stir to distribute the flavors.
Now, let that baby simmer away, partially covered, for a good 2-3 hours. The beef should become melt-in-your-mouth tender, and all those flavors will meld into an incredible, robust stew. Just keep an eye on the liquid level and add more broth if needed.
Speaking of the cooking time, a lot of folks ask if they can adapt this for a slow cooker. Absolutely! Just brown the beef first, then add everything to the crock and cook on low for 7-8 hours or high for 4-5 hours. So convenient for busy days.
Oh, and let’s go over a couple FAQs while we’re at it:
Q: Is this stew gluten-free?
A: Great question! This recipe is naturally gluten-free as long as you use a gluten-free broth or stock. The Guinness beer also happens to be gluten-free. Just be sure to skip the roux at the end if you need it strictly gluten-free.
Q: How can I make this vegetarian/vegan?
A: To make a veggie version, simply omit the beef and use vegetable broth instead of beef broth. Load up on extra veggies like potatoes, carrots, mushrooms—get creative! For a “beefier” texture, some chopped portobello mushrooms could work nicely.
Q: What are the nutrition facts?
A: One serving of this hearty stew (approximately 1 1/2 cups) contains around 400 calories, 16g fat, 33g protein, and 28g carbs. It’s a nice balanced meal, packed with nutrients from the veggies, beef, and whole grain goodness from the barley.
Q: My family has a peanut/tree nut allergy—is this safe?
A: Yes, absolutely! This traditional Irish stew is nut-free. No peanuts or tree nuts are used in the recipe at all, so it’s perfect for nut allergies.
Oh, and let me tell you about the time I made this for my Irish grandmother…she tasted it, looked me square in the eye, and said “Now that’s a proper stew.” Highest praise! I’d been working on perfecting the recipe for years at that point. Nothing quite like the satisfaction of nailing a classic dish from your heritage.
Conclusion
Well, there you have it—all the tips and tweaks to make the most delicious, soul-warming Irish beef stew around. Seriously, when the weather starts turning cool, there’s nothing cozier than a big bowl of this stuff. The aroma alone is enough to make your mouth water!
So go ahead and treat yourself to this hearty, wholesome meal. It’s a labor of love, sure, but so worth the effort. And I’d love to hear your thoughts! Did you add your own twist? How did your family and friends enjoy it?
Happy cooking, and enjoy your Slow-Cooked Irish Beef Stew Recipe- Traditional Hearty Stew! Let me know how it went on June 19, 2025. I’m always eager for feedback and new ideas from fellow food lovers. Cheers!