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Bowl of savory Irish beef stew - tender beef, onions, potatoes, carrots, and peas in a Guinness and red wine gravy.



This savory Irish beef stew is comfort food at it’s finest. With tender beef, vegetables, and a Guinness spiked gravy, this stew is wonderful on a chilly St. Patrick’s Day evening.



2 tablespoons olive oil

2 ½ pounds cubed stew meat or beef chuck

1 teaspoon salt

1 teaspoon black pepper

6 ounces bacon, chopped

3 large garlic cloves, minced

2 large yellow onions, diced

1 large celery stalk, diced

3 tablespoons flour

1 (14.9-ounce) bottle Guinness Beer

1 cup dry red wine

4 tablespoons tomato paste

4 cups beef broth

1 tablespoon Worchestershire sauce

4 large Yukon gold potatoes, peeled and diced

3 large carrots, peeled and sliced

2 bay leaves

3 sprigs fresh thyme

1 cup frozen peas

4 tablespoons minced fresh parsley, divided


Heat the oil in a Dutch oven over medium heat.

Meanwhile, pat the beef cubes dry with paper towels and sprinkle with salt and pepper.  Toss to coat the meat fully.

Add the beef, in batches if necessary, and brown very well on all sides.

Remove the beef to a plate and repeat with the remaining beef cubes.

Remove the beef cubes to the plate.

Add the sliced bacon to the pot.

Cook, stirring often, until crispy.  Use a slotted spoon to remove the bacon to the plate with the beef.

In the bacon drippings, saute the onion, garlic, and celery until the onions are translucent – about 5 minutes.

Sprinkle in the flour, stir and cook until the flour begins to turn golden – about 3 minutes.

Whisk in the Guinness, red wine, beef broth, Worchestershire sauce, and tomato paste.  Stir well to combine.

Add the potatoes, carrots, bay leaves, thyme, and reserved beef and bacon slices (with any juices from the plate).

Stir well to combine.  Cover the pot, lower the heat to low, and simmer for 2 hours, stirring often.

Remove the lid and simmer for another 45 minutes.

The stew is almost done when the beef falls apart, the liquid is gravy consistency, and the vegetables are tender.

Fish out the bay leaves and discard.

Stir in the frozen peas and 2 tablespoons of parsley.  Simmer for another minute.

Serve hot with mashed potatoes, buttered noodles, or rice. Sprinkle with the remaining fresh parsley.

  • Prep Time: 20 minutes
  • Cook Time: 3 hours, 15 minutes
  • Category: Main Dish - Beef
  • Method: Stew
  • Cuisine: Irish

Keywords: savory Irish beef stew, stew recipes, Irish food, St. Patrick's Day, beef, Guinness, dinner ideas, comfort food