This One-Pot Irish Beef Stew Is Packed With Veggies and Rich Meaty Flavor

Make this Irish beef stew recipe with Guinness—a dark, malty Irish stout—to keep it authentic.

One-pot stew is easy to make and clean up! Antonis Achilleos/TCA

If you’re looking for a healthy beef stew recipe that delivers on comfort, look no further. Make this Irish beef stew recipe with Guinness—a dark, malty Irish stout—to keep it authentic. Serve with a side of Irish soda bread to sop up the leftovers.

Irish Beef Stew

Serves 6

Active Time: 35 minutes

Total Time: 2 hours

• 2 1/4 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
• 3/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 tablespoons canola oil or alternative, divided
• 1 small yellow onion, chopped
• 3 medium carrots, diagonally sliced into 1-inch pieces
• 3 stalks celery, cut into 1-inch pieces
• 1 tablespoon tomato paste
• 1 (12-ounce) bottle stout beer (such as Guinness)
• 2 teaspoons chopped fresh thyme
• 4 cups low-sodium beef broth
• 1 1/2 pounds baby Yukon Gold potatoes, halved
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

1. Sprinkle beef all over with salt and pepper. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half of the beef; cook, turning to brown on 2 or 3 sides, about 3 minutes per side. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.

2. Add onion, carrots, and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes. Add tomato paste; cook, stirring constantly, for 1 minute. Add beer and thyme; cook, scraping the bottom of the pot to release any browned bits, until the liquid is slightly reduced, about 2 minutes. Add broth and the beef (with any accumulated juices in the bowl); bring the mixture to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.

3. Whisk cornstarch and cold water in a small bowl. Increase heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in parsley. If desired, garnish with additional parsley.

To make ahead: Refrigerate the stew in an airtight container for up to three days or freeze it for up to six months. Thaw (if frozen) and reheat before serving, either on the stovetop or in the microwave.

Recipe nutrition per serving: 405 Calories, Total Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 102 mg, Carbohydrates: 32 g, Fiber: 4 g, Total Sugars: 4 g, Protein: 37 g, Sodium: 704 mg, Potassium: 904 mg, Iron: 4 mg, Folate: 39 mcg, Calcium: 50 mg, Vitamin A: 5347 IU, Vitamin C: 14 mg.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com. Copyright 2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

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