Dutch Oven Irish Stew

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This Dutch oven Irish stew is the ultimate comfort food, made with tender beef and chunks of potato, carrot, and celery in a warm, rich broth flavored with Guinness beer.

Each bite is a blend of hearty ingredients, with hints of thyme and garlic. It’s an insanely satisfying (and easy) dinner without any fuss.

Cooked beef stew in a white Dutch oven with an antique spoon in it.

But First, A Brief History Lesson About Irish Stew

This hearty meal has been a staple in Ireland for quite literally, centuries you guys. Traditionally, Irish stew was a simple dish made from humble ingredients that were readily available to farmers and households, and in fact, it still is.

Originally, Irish stew was lamb-based because of the abundance of sheep in Ireland. However, over time, variations emerged, with beef and even game meats finding their way into the stew. Despite these adaptations, Irish stew remains relatively unchanged – a comforting medley of meat, potatoes, and vegetables, all simmered to perfection on one pot.

Two bowls of beef stew with spoons and a plate with toasted brown bread next to them.

The Ingredients You’ll Need For This Dutch Oven Irish Stew

  • Olive oil
  • Beef chuck stew meat
  • Yellow onion
  • Carrots
  • Celery stalks
  • Garlic
  • Russet potatoes
  • Beef broth
  • Tomato paste
  • Guinness beer
  • Flour
  • Thyme
  • Salt and pepper
  • Fresh parsley for garnish
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Here’s How To Make Dutch Oven Irish Stew

  1. Begin by heating a little olive oil in a large Dutch oven over medium heat. Once the oil is shimmering, add the beef chunks and sear them until they’re golden brown on all sides. Once done, transfer the beef to a plate and set it aside for later.
Chopped beef sitting in a Dutch oven.
Partially cooked beef in a Dutch oven.
  1. In the same Dutch oven with the beef drippings, add the chopped onion, carrots, and celery. Sauté them all until they’re soft and tender, which should take 5 ish minutes. Next, add in the minced garlic and cook for an additional minute.
Chopped carrots, celery, and onions in the bottom of a Dutch oven.
Cooked veggies with minced garlic on top.
  1. Then, sprinkle the flour over the vegetable mixture and cook for 2-3 minutes, stirring to fully incorporate the flour.
  2. Return the seared beef to the pot and toss in the chopped potatoes.
Sprinkled flour over cooked veggies in a Dutch oven.
Cooked beef on top of veggies in a Dutch oven with a wooden spoon in it.
  1. Sprinkle the salt, pepper, and thyme over the beef and potatoes. Then, stir in the beef broth and tomato paste.
Beef and chopped potatoes sitting in a dutch oven with a wooden spoon.
Salt, pepper, and tomato paste sitting on top of beef and potatoes in a Dutch oven.
  1. Finally, pour in the can of Guinness beer and mix it all up gently.
Stew in a Dutch oven about to be cooked.
Stew in a Dutch oven about to be cooked with a wooden spoon.
  1. Bring the stew to a gentle boil, then reduce the heat to a simmer. Cover the Dutch oven and simmer for about an hour, or until the potatoes are fork-tender and the beef is melt-in-your-mouth tender.
  • Be sure to check out the full ingredient list and recipe instructions below.
A pot of beef stew with an old spoon in it.

The Best Side For This Stew

There’s nothing quite like pairing a steaming bowl of Irish beef stew with a slice of traditional Irish brown bread. The hearty, slightly sweet flavor of the bread complements the rich flavors of the stew perfectly (especially toasted with butter).

However, if you’re looking to switch things up or add some variety to your meal, there are plenty of other delicious sides that pair beautifully with Irish stew. Crusty baguette slices or rustic soda bread are excellent alternatives to brown bread. And for a lighter option, a crisp green salad with a tangy vinaigrette makes a refreshing addition to any hearty stew.

Questions About This Recipe

The Guinness beer adds a rich malty flavor, but if you don’t have any on hand, you could omit it, substitute another beer or even red wine.


For a slow cooker: Follow the same steps for searing the beef and sautéing the vegetables in a skillet on the stovetop. Then, transfer everything to the slow cooker along with the potatoes, beef broth, Guinness beer, tomato paste, salt, pepper, and thyme. Cook on low for 6-8 hours or on high for 3-4 hours, or until the meat is tender and the potatoes are cooked through.

For a pressure cooker: Begin by searing the beef and sautéing the vegetables in the pressure cooker using the sauté function. Add the potatoes, beef broth, Guinness beer, tomato paste, salt, pepper, and thyme, then seal the pressure cooker and cook on high pressure for about 30 minutes. Natural release for extremely tender beef, but you can quick release if you need to.

The stew can be stored in the refrigerator for up to 3-4 days in a tightly sealed container. Make sure to allow the stew to cool completely before transferring it to the refrigerator to maintain its freshness and flavor.

As for freezing, this stew freezes really well. Let it cool completely and place it in an air-tight container or Ziplock bag and freeze for up to 3 months.

When reheating frozen stew, thaw it overnight in the refrigerator. Then, gently reheat it on the stovetop or in the microwave until warmed through, stirring occasionally.

Classic Irish stew typically only includes potatoes, onions, carrots, and celery, but you can get creative and add other vegetables to customize it however you’d like. Here are a few suggestions:

  1. Leeks: With a milder flavor than onions, leeks add a delicate sweetness and subtle onion flavor to the stew.
  2. Cabbage: While not traditionally included in Irish stew, cabbage can be a delicious addition, especially if you’re looking to incorporate more vegetables or add a touch of sweetness to the dish.
  3. Mushrooms: Adding mushrooms to the stew can enhance its umami flavor and provide an extra layer of richness and depth.
  4. Peas: Whether fresh or frozen, peas add a pop of color and sweetness to the stew, making it even more satisfying.
A bowl of beef stew with a bite on a spoon sitting on top.

Beef stew is such a great meal – it has a way of bringing warmth and comfort to the table (all year long) and with its rich flavors, wholesome ingredients, and easy preparation beef stew really does make the perfect dinner. Grab your Dutch oven and make a pot tonight and let me know what you think!

A pot of Dutch oven Irish stew with an old spoon sitting in it.

Dutch Oven Irish Stew

By: Kristine Underwood
This Dutch oven Irish stew is the ultimate comfort food. Tender beef and chunks of potato, carrot, and celery in a warm rich broth flavored with Guinness beer. Each bite is a blend of hearty ingredients, with hints of thyme and garlic adding depth to every spoonful. It's a satisfying dinner without any fuss.
5 from 7 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Irish
Servings 6 bowls
Calories 450 kcal



  • 1 TBS olive oil
  • 2 pounds beef chuck stew meat (cut into chunks)
  • 1 yellow onion (chopped)
  • 2 carrots (chopped)
  • 3 celery stalks (chopped)
  • 1 1/2 tsp minced garlic (or 3 cloves of garlic minced)
  • 2 TBS flour
  • 4 russet potatoes (medium size, peeled and cut into chunks)
  • 4 cups beef broth
  • 1 can Guinness beer (14.9 ounces)
  • 3 TBS tomato paste
  • 1 tsp salt (to taste)
  • 1/2 tsp black pepper (to taste)
  • 1/2 tsp thyme
  • Fresh parsely (for garnish)


  • Heat olive oil in a large Dutch oven over medium heat. Add beef to the pot and cook until seared on all sides. When cooked, transfer beef to a plate.
    1 TBS olive oil, 2 pounds beef chuck stew meat
  • Add chopped onion, carrots, and celery to the pot with the drippings and cook until soft and tender, approximately 5 minutes.
    1 yellow onion, 3 celery stalks, 2 carrots
  • Add the minced garlic and cook for an additional minute.
    1 1/2 tsp minced garlic
  • Sprinkle the flour over the vegetables and cook for 2-3 minutes, stirring occasionally to cook out the flour taste.
    2 TBS flour
  • Add beef back to the pot and toss in the chopped potatoes, beef broth, tomato paste, salt, pepper, and thyme. Give it a good stir.
    4 russet potatoes, 4 cups beef broth, 3 TBS tomato paste, 1 tsp salt, 1/2 tsp thyme, 1/2 tsp black pepper
  • Pour in the can of Guinness and mix.
    1 can Guinness beer
  • Heat to stew to boiling, then reduce heat, cover and simmer for 60 minutes until the potatoes are fork tender.
  • Ladle stew into bowls and garnish with fresh parsley.
  • Store stew in the fridge in an air-tight container for 3-4 days or freeze for up to 3 months.


Serving: 1 bowlCalories: 450kcalCarbohydrates: 33gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 104mgSodium: 1192mgPotassium: 1368mgFiber: 3gSugar: 4gVitamin A: 3558IUVitamin C: 13mgCalcium: 72mgIron: 5mg
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Recipe Rating


  1. Hey Kristine! This stew is phenomenal. I followed your recommendation for the slow cooker because I work all day and I came home to a delicious meal. Fantastic recipe!5 stars

    1. Thank you so much, Jill! So glad the slow cooker version worked well for you, this is for sure one of our favorite stews. I appreciate the review very much!

  2. So hearty and filling – total comfort food. Absolutely delicious stew and not too salty.5 stars

    1. I’m so glad to hear it Justine! It really is the epitome of comfort food. 🙂

  3. I love Guinness with beef – it really does seem to help tenderise it!5 stars

    1. Me too Fiona – it’s such a great addition to stew. Thanks so much for the review, I appreciate it!

  4. Omygosh, so good. I’ve been looking for recipes to go with my freshly baked sourdough and this one is fantastic.5 stars

    1. Oh Naelle, this is THE perfect stew for sourdough! I’m so glad you liked it!

  5. You weren’t kidding about this being a comfort food. Brought me right back to feel good childhood memories!5 stars