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Irish Beef Stew

This one-pot Irish beef stew with Guinness beer is the perfect way to celebrate St. Patrick’s Day at home. It’s packed with fall-apart-tender chuck, fresh veggies, and herby parsley.

Bowl of Irish beef stew with carrots, onions, celery, and mushrooms.

Easy & Hearty Irish Beef Stew

This thick Irish beef stew with veggies is so hearty and comforting that it’s like a pot of gold after a long day! Tomato paste, red wine, and malty Guinness create a rich, flavorful base while the carrots, onions, and celery add natural sweetness. Seasoned with bay leaves, Italian seasoning, and savory parmesan rinds, this stew recipe tastes like it was simmered on the stove all day. However, it only takes an hour!

Why You’ll Love This Traditional Irish Beef Stew Recipe

You’ll be making this easy Irish beef stew with mushrooms well past St. Patrick’s Day.

  • Wholesome. There’s browned chuck, sweet onions, tender carrots, and lots of celery in every bite.
  • Authentic. This recipe is just as satisfying and maintains the flavor profile of a traditional Irish beef stew.
  • Perfect for St. Patrick’s Day. There’s “Irish” in the name for a reason— and that’s the Guinness beer to keep your meal festive.
  • Great for leftovers. Add leftover carrots, celery that’s no longer crunchy, parmesan rinds, etc.
Angled photo of a bowl of Irish beef stew with veggies.

What You’ll Need

The sweet Guinness’ malty goodness and dry red wine are the perfect base for this rich Irish beef stew. Scroll to the recipe card at the bottom of the post for exact ingredient measurements.

  • Chuck beef stew meat – Make sure it’s well-marbled so that the stew turns out rich.
  • Coconut flour – Cornstarch is a good swap.
  • Salt and pepper – Kosher salt and freshly-cracked black pepper are my favorite.
  • Coconut oil – Feel free to go for olive or avocado oil instead.
  • Onion – White or yellow works.
  • Garlic – Fresh garlic is always best.
  • Carrots – You can even use baby carrot leftovers.
  • Celery – Don’t worry if it’s not super crisp anymore.
  • Tomato paste – This is sold in the jarred sauces and pasta aisle. It comes in small tubes.
  • Red wine – It needs to be dry like a Cabernet.
  • Beef stock – Go for a low-sodium version or homemade stock. Feel free to use veggie stock.
  • Guinness beer – This is optional, but it doesn’t get much more Irish than this.
  • Bay leaves – They need to be dried and whole, not ground.
  • Italian seasoning – Use your favorite.
  • Parmesan cheese rind – If you don’t have any at home, most grocery stores and deli shops sell them.
  • Portobello mushrooms – Baby bellas work too.
  • Fresh parsley – Fresh basil is a great swap.
Bowl of rich beef stew.

How to Make Irish Beef Stew

Gently scraping the bottom of the pot unlocks a deeper beef flavor. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Season and toss the beef. Sprinkle the beef with salt and pepper on all sides. Place it in a plastic bag and add the coconut flour. Close it and shake well until completely coated.
  • Cook the beef. Add the oil to a large pot over medium heat. Add the beef in batches and let it cook for 6-7 minutes, or until browned. Remove each batch from the heat once it’s done cooking and add more oil as needed.
  • Sautée the veggies. Add the remaining oil into the pot. Stir in the onion, garlic, carrots, and celery. Cook everything for 4-5 minutes or until the onions become translucent. Mix in the tomato paste until all of the veggies are coated.
  • Add the liquids. Pour in the wine, Guinness, beef stock, bay leaves, and Italian seasoning. Use a wooden spoon to gently scrape the bottom of the pot to remove any browned bits.
  • Simmer it. Bring it to a gentle boil over low heat. Return the beef and its juices to the pot. Stir in the mushrooms and parmesan rind. Let it simmer for 1-2 hours, stirring occasionally.
  • Serve. Remove it from the heat and ladle it into bowls. Top it with parsley and enjoy!

Tips & Variations

There are plenty of ways to change things up with this Irish beef stew so you can make it year-round.

  • Add more veggies. Stir 1-2 cups halved baby potatoes, chopped bell peppers, or broccoli into the stew during the last 25 minutes of cooking time.
  • Spice it up. Sprinkle 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon dried oregano into the veggies to create an extra complex flavor profile.
  • Add pasta. Cook 1-2 cups of fusilli or penne pasta according to package instructions. Strain it and stir it into the stew at the very end for a heartier variation.
  • Wait overnight. The flavors come together much more beautifully if you chill the stew overnight and reheat it the next day. If you can wait, your patience will be greatly rewarded!
  • Make it alcohol-free. Swap the wine and beer for more beef stock or water to make this recipe family-friendly.
  • Crank up the heat. Add red pepper flakes, cayenne pepper, or chili oil to taste for a bit of heat.

Serving Suggestions

This Irish beef stew is a comforting dinner option when you need something warm and hearty. You can enjoy it on its own or pair it with simple sides like my Kale Brussels Sprout Broccoli Salad. Maple Sesame Brussels Sprouts and Crispy Mini Potatoes are other great options. Sliced bread or Cauliflower Chips are perfect for dipping.

How to Store & Reheat Leftovers

The Irish beef stew needs to be fully cooled before using any storage method.

  • Fridge: Place it in an airtight container for up to 5 days.
  • Freezer: Transfer it to freezer-friendly bags or containers. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat it straight from frozen.
  • To reheat it: Microwave it in 30-second increments until warm. If it’s frozen, reheat it in a pot over medium-low heat (covered) for 20 minutes.

More Stew Recipes To Try

Bowl of Irish beef stew with carrots, onions, celery, and mushrooms.

Irish Beef Stew

This hearty Irish beef stew recipe with red wine, Guinness beer, and tender veggies is a comforting 30-minute dinner.
Prep Time25 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 50 minutes
Servings: 6


  • Dutch Oven
  • Cutting Board
  • Knife


  • 3 pounds well marbled chuck beef stew cut into 1 1/2” chunks
  • 1/2 cup coconut flour
  • Generous pinch of sea salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons coconut oil divided
  • 1 yellow onion trimmed and chopped
  • 2 garlic cloves minced
  • 2-3 large carrots cleaned and cut into 1/2” pieces, about 2 cups
  • 3 celery stalks trimmed and cubed, about 1 generous cup
  • 2 tablespoon tomato paste
  • 1/2 bottle of hearty red wine I used a decent Cabernet
  • 2 cups organic beef stock
  • 1 bottle of Guinness beer {optional}
  • 2 bay leaves
  • 1 teaspoon dried Italian Seasoning
  • 1 heel of parmesan cheese rind
  • 4 ounces sliced Portobello mushrooms
  • 2 tablespoon chopped fresh parsley


  • Sprinkle beef on both sides with salt and pepper.
  • In a large plastic bag add coconut flour and beef. Toss to coat evenly.
  • Place a large dutch oven or thick bottom pot on stove over medium heat.
  • Add 1 tablespoon of coconut oil and melt, add beef in batches, browning on all sides.
  • Adding a tablespoon of coconut oil each time you add another batch of beef. Removing beef to a plate off to the side.
  • Add remaining coconut oil and onion, garlic, carrots and celery, stirring. Once onions start to become translucent, about 4-5 minutes, stir in tomato paste, coating vegetables.
  • Add wine, Guinness (if using), beef stock, bay leaves and Italian seasoning. Stir scraping the bottom of the pan to loosen any brown bits left from browning the beef.
  • Bring to a slow boil and then lower heat to the lowest setting, add beef and the drippings from the plate, mushrooms, and parmesan rind
  • Simmer for 1 hour, stirring occasionally. You can simmer for up to 2 hours.
  • Transfer stew to serving bowls and top with chopped parsley and enjoy
Course: Dinner, Stew
Cuisine: American, Irish


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24 comments on “Irish Beef Stew”

  1. Avatar photo
    Angie | Big Bear's Wife

    I bet that the Guinness Beer really knocks this one outta the park! I also love the idea of throwing the Parmesan rind in! I’ve got a few saved in the freezer for soups and stews!

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