Traditional Irish Beef Stew


  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp flour
  • Salt and pepper
  • 2 tbsp olive oil
  • 2 onions, diced
  • 3 cloves of garlic, minced
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and diced
  • 2 cups beef broth
  • 1 cup Guinness or other dark beer
  • 1 tsp dried thyme
  • 2 bay leaves


  1. Preheat oven to 300°F (150°C).
  2. In a large bowl, toss the beef cubes with flour, salt, and pepper.
  3. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef from the pot and set aside.
  4. In the same pot, add the onions and garlic. Cook until softened, about 5 minutes.
  5. Add the carrots, potatoes, beef broth, beer, thyme, and bay leaves. Bring to a simmer.
  6. Add the beef back to the pot and bring to a simmer. Cover the pot and place it in the oven.
  7. Cook for 2-3 hours or until the beef is tender.
  8. Remove the bay leaves and serve warm with some crusty bread.

Note: You can also add some diced carrots, celery, and parsnips, to add more vegetables to the stew.

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