Make a hearty Dutch oven Irish stew to celebrate St. Patrick's Day! Tender beef and vegetables are smothered in a finger-licking Guinness stout gravy.
Have you ever tried cooking with stout or beer? If not, you should definitely start by making this Dutch oven Irish stew. Those tender beef pieces, that amazingly rich and flavorful gravy... you will probably have to cook a double batch because everybody will go for seconds.
What can be more comforting than a rich, warming stew? I cook lots and lots of stews, from the famous Hungarian Beef Goulash to Chicken Paprikash with Dumplings, Rabbit Stew, Polish Sausage Stew, or Mushroom Stew. Or make the Irish Chicken with cabbage and potatoes!
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Recipe ingredients
Guinness: Irish beef stew stands out for its rich flavor from dark Guinness stout. The alcohol cooks off, leaving a deep, hearty taste. I buy it in 4 or 6-packs, and since it keeps well, I always make this stew at least twice per pack.
Meat: This Dutch oven Irish stew can be made with lamb or beef. I use beef more often since it’s less expensive, saving lamb for dishes like Romanian Lamb Stew or Lamb and Potato Stew. Chuck beef, cut from the neck and shoulder, is ideal for slow cooking. Its connective tissue breaks down, making it tender, while its fat adds flavor.
Vegetables: Onions, garlic, carrots, and celery. Many people add potato cubes as well, but I prefer not to do it and serve the stew with boiled or mashed potatoes on the side.
See the recipe card for full information on ingredients and quantities.
How to make Dutch Oven Irish Stew?
- Beef: Cut the beef chuck into cubes, about 3 cm/ 1.2 inches. Dry well with paper towels.
- Flour meat: Mix flour, salt, and pepper. Add some of the beef cubes and toss to coat with the flour. Pat gently to remove the excess flour (1). Coating the beef with a little flour before browning enhances flavor, creates a nice crust, and helps thicken the sauce.
Tips: Cut the chuck across the grain into large 3 cm (1.2-inch) chunks. Smaller pieces cook too fast and may break apart during the long simmer needed for rich flavor.
- Brown beef: Heat oil in the Dutch oven over high heat. Add some meat cubes and brown all over; about 5 minutes per batch (2,3).
- Remove onto a plate and repeat with the remaining beef. You might add a little more oil after about two batches if the pot seems too dry.
Tip: Brown the meat in batches to avoid overcrowding, which prevents proper browning. It takes time, but it is worth it. Don’t clean the pot after browning; the darker bits add extra flavor to the stew.
- Cook the chopped onions, often stirring. Add garlic, carrot, and celery, and cook for another 5 minutes (4). Add sugar, tomato paste, and thyme.
- Pour in the Guinness and deglaze the bottom of the pot, scraping. Return the beef and its juices to the pot. Add the bay leaves and enough beef broth just to cover the meat (5).
- Simmer on low heat for 2 ½ hours or until the meat is really tender and almost falls apart.
- Thicken: If the sauce is too thick after 2 ¼ hours, remove the lid and continue cooking the stew until the sauce has thickened as much as you like it.
Good to know!
The pot: Use a thick-bottomed pot to make the beef stew. A cast-iron Dutch oven is the best kind of dish to use for a good stew (the Amazon affiliate link opens in a new tab).
Recipe FAQs
The Dutch oven Irish stew can be made in advance and then reheated. Just like all stews, this dish tastes even better the next day.
Refrigerate for 3-4 days in an airtight container. Reheat well on the stovetop. Add a splash of broth or water if too thick, and stir often.
Freeze for up to 3 months. Defrost in the refrigerator and reheat slowly as instructed above.
How to serve the stew?
As mentioned above, I love to serve Irish beef stew with boiled or Garlic Parmesan Mashed potatoes or Potatoes and Cabbage - Colcannon. Another great option is soda bread, a typical Irish bread made without yeast. Try our Easy Yogurt Soda Bread or the Irish Wheaten Bread.
Dutch Oven Irish Stew
Equipment
- Dutch oven
Ingredients
- 2 lbs beef chuck
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 large onion
- 2 garlic cloves
- 2 celery stalks
- 1 large carrot
- 1 teaspoon granulated sugar
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 bottle/can Guinness 15 fl.oz/ 440 ml
- ½ cup beef broth slightly more if necessary, Note
- fine sea salt and black pepper
Instructions
- Beef: Cut the beef chuck into cubes, about 1.2 inches/ 3 cm. Place them on paper towels and pat them dry with more paper towels. 2 lbs beef chuck
- Flour beef: Place the flour in a large bowl, add some salt and pepper, and mix well. Add some of the beef cubes and toss to coat with the flour. Pat gently to remove the excess flour.2 tablespoons all-purpose flour + fine sea salt and black pepper
- Brown beef: Heat about 1 tablespoon of the oil in a large heavy-bottomed pot over high heat. Add some beef cubes and brown all over; this will take about 5 minutes per batch. Remove onto a plate and repeat with the remaining beef (Note 2).
- Vegetables: While the meat browns, chop the vegetables. Keep the onions separated from the rest. Set aside.1 large onion + 2 garlic cloves + 2 celery stalks + 1 large carrot
- Cook vegetables: Add the remaining oil to the pot and lower the heat to medium. Add the onions and cook for about 3 minutes until softer. Stir often. Add the garlic, carrot, and celery and cook for another 5 minutes.
- Add the sugar, tomato paste, and dried thyme, and stir very well for about 1 minute. Pour in the Guinness and deglaze the bottom of the pot, scraping up the brown bits on the bottom.1 teaspoon granulated sugar + 2 tablespoons tomato paste + 1 teaspoon dried thyme + 1 bottle/can Guinness
- Return the beef and its juices to the pot. Add the bay leaves and enough beef broth just to cover the meat.2 bay leaves + ½ cup beef broth
- Simmer: Bring to a boil, lower the heat, cover the pot and simmer for about 2 ½ hours or until the meat is really tender and almost falls apart.
- Thicken: If the sauce is too thick after 2 ¼ hours, remove the lid and continue cooking the stew until the sauce has thickened as much as you like it. Adjust the taste with salt and pepper.
Notes
- The broth: It is preferable to use low sodium broth and adjust the taste with more salt at the end, if necessary.
- Browning the meat: I usually brown the meat in 3 or 4 batches. Do not overcrowd the pot. You might add a little more oil after about two batches if the pot seems too dry.
mjskitchen says
I love braising with a dark beer and agree about the flavor it adds to the dish. Pork is usually my go to meat but your use of beef looks delicious and I'm sure it holds up to the Guinness quite well. Happy St. Patrick's Day!