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You’ll think you’ve found the pot of gold at the end of the rainbow when you dig into a delicious bowl of steamy hearty stew.  

Classic Irish Stew

recipe by Makinze Gore for Delish

Traditionally, an Irish stew is made with lamb, but making it with beef works too.  


  • 3 tbsp. extra-virgin olive oil, divided
  • 2 lb. lamb or beef chuck stew meat, cubed into 1″ pieces 
  • salt
  • Freshly ground black pepper
  • onion, chopped
  • 2 medium carrots, peeled and cut into rounds
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 3 medium russet potatoes, peeled and cut into large chunks
  • 4 c. low-sodium beef broth
  • 1 (16-oz.) bottle Guinness (or comparable beer)
  • 2 tsp. fresh thyme
  • Freshly chopped parsley, for serving


  1. In a large dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate. 
  2. In same pot add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant 1 minute.
  3. Add beef back to dutch oven, then add potatoes, broth, beer, and thyme. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes.
  4. Garnish with parsley before serving. Makes 6 servings.

*Consider using one of Liter House’s beers like the dark and creamy Dunkelweizen or the malty and flavorful Flying Horse kolsch. Serve with a green salad and good rustic bread and you’ve got yourself a meal!

May you have warm words on a cold evening,
A full moon on a dark night,
And the road downhill all the way to your door.

Happy St. Patrick’s Day!