Can I make this stew in the oven instead of on the stovetop?

Absolutely! Prepare the stew as directed through the simmering stage, then transfer the covered Dutch oven to a 350°F oven for 2½ hours. Remove the lid for the final 30 minutes to allow the stew to thicken. The oven provides more consistent, all-around heat which can improve texture.

What if I don't have beef broth on hand?

No problem! You can substitute beef stock, chicken broth, or even dissolve 1-2 beef bouillon cubes in 1½ cups of hot water. Each option will provide the necessary flavor base, though beef stock or broth will deliver the most authentic taste.

Which potatoes work best in this stew?

Yukon gold potatoes are ideal because they hold their shape while absorbing flavor. Russet potatoes make a good substitute, but avoid new potatoes which can become too soft. Whatever you choose, keep the chunks fairly large (about 1-inch) so they don't disintegrate during the long cooking process.

Can I make this in a slow cooker?

Definitely! Brown the meat and cook the bacon, onions, garlic, and flour as directed. Transfer everything to a slow cooker, add the remaining ingredients, and cook on low for 7-8 hours or high for 4-5 hours. For the best texture, remove the lid for the last hour to allow some liquid to evaporate and the stew to thicken.

Classic Irish Beef Stew with Guinness Recipe

Name: Classic Irish Beef Stew with Guinness Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Irish
Ingredients: 2 lbs beef chuck, boneless; Salt for seasoning; Ground black pepper for seasoning; 8 slices bacon; 3 white onions, chopped; 3 cloves garlic, minced; ⅓ cup all-purpose flour; 18 oz Guinness or other dark beer; 1½ cups beef broth; ¼ cup tomato paste; 2 large carrots, peeled and sliced; 2 large celery ribs, sliced; 1½ cups Yukon gold potatoes, cut into 1-inch cubes; 2 teaspoons Worcestershire sauce; 1 teaspoon granulated sugar; 1 teaspoon ground black pepper; ½ teaspoon dried thyme; 1 bay leaf

Description

This hearty Irish Beef Stew combines tender chunks of beef chuck, crispy bacon, and a rich Guinness-infused broth. Slowly simmered with carrots, potatoes, and aromatic herbs, this traditional dish delivers deep flavor and comforting warmth perfect for any occasion.

Ingredients

Units Scale

2 lbs beef chuck, boneless
Salt for seasoning
Ground black pepper for seasoning
8 slices bacon
3 white onions, chopped
3 cloves garlic, minced
1/3 cup all-purpose flour
18 oz Guinness or other dark beer
1 1/2 cups beef broth
1/4 cup tomato paste
2 large carrots, peeled and sliced
2 large celery ribs, sliced
1 1/2 cups Yukon gold potatoes, cut into 1-inch cubes
2 teaspoons Worcestershire sauce
1 teaspoon granulated sugar
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 bay leaf

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Instructions

Prepare the Beef: Cut the beef into 1½-inch chunks. Toss with salt and pepper and set it aside. This step seasons the meat and helps develop a flavorful crust when searing.
Cook the Bacon: In a dutch oven, fry the bacon until crisp. Remove it from the pan, crumble and set aside but leave the bacon fat in the pan. The bacon fat will add tremendous flavor to your stew.
Sear the Beef: Sear the pieces of beef by putting a few pieces in the dutch oven at a time. As the pieces brown, transfer them to a plate. Again, leave the fat in the pan. Searing creates a caramelized exterior that enhances the beef’s flavor and helps lock in moisture.
Sauté Aromatics: Sauté the onion for 5 minutes to soften. Add the garlic and cook for another minute, stirring constantly so it doesn’t burn. These aromatics form the flavor foundation of your stew.
Create a Roux: Stir in the flour, and cook until this turns golden. This step creates a roux that will thicken your stew and provide body to the sauce.
Deglaze with Beer: Add the beer, and use a wooden spoon to gently scrape the brown bits off the bottom of the dutch oven. These browned bits (fond) contain concentrated flavor that will enrich your stew.
Add Liquids: Whisk in the broth and tomato paste, until incorporated. The tomato paste adds depth and umami to balance the bitterness of the Guinness.
Return Proteins: Add the beef and bacon back to the pan, returning all those wonderful flavors to the developing stew.
Add Remaining Ingredients: Stir in carrots, celery, potatoes, Worcestershire sauce, sugar, pepper, thyme, and bay leaf. Each ingredient contributes to the complex flavor profile of this traditional stew.
Simmer: Bring the mixture to a boil. Reduce the heat and cook covered for 2 hours. Then remove the lid and allow it to simmer for another 30 minutes until it has thickened up. This long, slow cooking process ensures tender meat and allows the flavors to meld beautifully.
Finish and Serve: Remove the bay leaf before serving. The stew is now ready to enjoy with your favorite sides.

Notes

If you don’t want to use beer, increase the beef broth to 3½ cups and the Worcestershire sauce to 1 tablespoon.
Oven method: Assemble the stew the same way, then transfer to a 350°F oven for 2½ hours covered, plus 30 minutes uncovered to thicken.
Russet potatoes can substitute for Yukon gold – use waxy potatoes with thin skin that hold their shape after boiling.
No beef broth? Use beef stock, chicken broth, or 1½ cups hot water mixed with 1-2 beef bouillon cubes.
Store leftover stew in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
For an authentic Irish experience, serve with Irish soda bread to soak up the rich gravy.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 5g
Sodium: 870mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 38g
Cholesterol: 115mg