Irish Brown Bread on a board

Hearty Irish Stew with Guinness

If you love a good stew this is one of the best I've ever made.

While it can be made, start to finish, in about an hour and a half I prefer to make mine in the late morning and let it simmer on low for hours to really enhance the flavors. And it makes my house smell amazing!

This stew is perfect served with Irish Brown Bread or these tasty Mini Cheddar Scones.

Irish Stew with Guinness and Mini Cheddar Scones

Irish Stew Recipe

Traditionally Irish Stew is made with lamb, but that is difficult to get where I live (and quite a bit more expensive than beef.)

The key ingredient, however, is the Guinness. Though the recipe only calls for 1/4 cup I usually use 1 cup. For the flavor (and because I simmer for so long).

Irish Stew with Guinness

A wonderfully hearty stew perfect for cool evenings. Make with lamb or beef – and use Guinness for the best flavor!
Cuisine Irish
Keyword Irish food, Irish stew, stew
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 servings
Calories 602kcal


  • 2 lb lamb or beef stew meat cut to chunks, seasoned with salt & pepper
  • 1/4 c olive oil divided
  • 2 c onion diced
  • 2 T garlic minced
  • 2 T tomato paste
  • 1/4 c all purpose flour
  • 1/4 c Guinness
  • 2 c beef broth
  • 2 c chicken broth
  • 2 fresh thyme sprigs
  • 2 lb Yukon Gold potatoes peeled and cubed
  • 1 c carrot chopped
  • 1 c frozen peas
  • 1 c savoy cabbage sliced
  • salt and pepper to taste


  • Brown meat in 2T oil in a large pot over medium high heat for 8 minutes. Transfer to a bowl (with juices) and set aside. Reduce heat to medium.
  • Add 2T oil and onion to the pot and sweat, covered, until soft, about 5 minutes. Stir in garlic and tomato paste, cook until paste darkens, about 2 minutes. Add flour, stir to coat, and cook one minute more.
  • Deglaze with beer, scraping bits from bottom of the pot, then add broths, meat and juices, and thyme.
  • Bring to a simmer, reduce heat to low, cover and simmer one hour.
  • Stir in potatoes and carrot. Cook until potatoes are tender, about 12 minutes, then add peas, cabbage, salt & pepper. Simmer 5 more minutes.


I simmered for that hour then turned off the heat but left the pot on the stove for a couple hours. When I was ready to continue I brought it back to a simmer. I think the extra time in the broth really enhances the flavor.
I will often use up to one cup of Guinness. For the flavor….
Jody Halsted
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