• I share helpful step-by-step photos and tips below this recipe card.
• Dry the beef well: Wet beef steams instead of browning. Patting it dry before seasoning gives you a deep golden crust and more flavor in the gravy.
• Make sure to brown the meat thoroughly! This adds flavor, depth, and complexity to the stew.
• When browning, don’t overcrowd the pot, or you will just end up steaming your meat, making it tough.
• Stew tastes amazing the next day! Feel free to make this one day before you plan to eat it.
• Skim the fat: If you see extra fat on top after cooking (or after chilling), skim it off with a spoon.
• I recommend adding the potatoes and carrots about 30 minutes to 1 hour before the stew is finished to help prevent them from becoming mushy. The texture is firm but tender. If you prefer your potatoes and carrots very soft, add them to the pot after 1 hour of cooking.
• Cooking this in the oven not only helps the stew cook evenly, but it also cuts down on babysitting and stirring compared to the stovetop. However, if you prefer to cook it on the stovetop, make sure to stir often to prevent the bottom from burning.
• Why is my beef still tough? It needs more time. Chuck goes through a tough stage before it turns tender. Keep it in the oven and check every 20-30 minutes until a piece falls apart easily with a fork.
• Can you make it without Guinness? Yes! Use an equal amount of extra beef stock plus 1 tablespoon of balsamic vinegar. You can also use non-alcoholic stout.
• Lamb version: Swap the beef for 2-2 ½ pounds boneless lamb shoulder, cut into 1" pieces. Follow the same steps until tender.
• Ultra-rich version: Add 1-2 ounces of dark chocolate while it’s braising.
• Veggie-forward version: Include parsnips, turnips, or celery. Add these with your onions as they take much longer to cook than carrots and potatoes.
• How do I make Irish stew gluten-free? Guinness and all-purpose flour both contain gluten. Use a gluten-free beer or extra beef stock instead of the Guinness, and skip the flour. At the end, thicken the stew with 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water.
• Serving: Serve with crusty bread, garlic butter dinner rolls, or over roasted garlic mashed potatoes. You can also try my garlic and cheese pull-apart bread or bacon cheddar scones.
• Special Tools: 5-Quart Dutch Oven | Tongs | Wooden Spoon | Cutting Board | Chef's Knife | Measuring Cups and Spoons

How to Make Irish Stew in a Slow Cooker

• Brown the beef: In a large skillet over medium-high heat, brown the seasoned beef in batches in oil. Transfer to the slow cooker.
• Cook the onions: In the same skillet, sauté the onions for 5-7 minutes. Add the thyme, bay leaves, and tomato paste and cook 1-2 minutes. Sprinkle in the flour and stir for 1 minute.
• Deglaze: Pour in the Guinness, scraping up the browned bits. Simmer 2-3 minutes, then pour into the slow cooker.
• Slow cook: Add the beef stock, Worcestershire sauce, carrots, and potatoes. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is fork-tender.
• Finish: Remove the bay leaves and thyme stems. Season with salt and pepper and garnish with parsley.

How to Make Irish Stew in an Instant Pot

• Use the sauté function to brown the beef, cook the onions, herbs, tomato paste, and flour, then deglaze with Guinness. Add the beef, stock, Worcestershire, carrots, and potatoes.
• Pressure cook on high for 35 minutes with a 15-minute natural release.
• Finish: Remove the bay leaves and thyme stems, and use the sauté function to thicken the gravy if needed.

Storage & Make-Ahead

• Refrigerate: Store cooled stew in an airtight container in the refrigerator for up to 4 days.
• Freeze: Freeze cooled stew in a freezer-safe container for up to 3 months. The potatoes get a little softer after thawing, but the flavor stays great. Thaw overnight in the fridge.
• Reheat: Warm on the stovetop over medium-low heat until heated through, adding a splash of beef stock if it's too thick. You can also microwave it in a covered bowl.
• Make Ahead Instructions: This Irish stew tastes even better the next day. Cool completely, cover, and refrigerate. Reheat gently on the stovetop over medium-low heat, adding a splash of beef stock if the gravy has thickened.