Rustic Irish Stew


This Rustic Irish Stew is so hearty and delicious. It’s total comfort food along with a fresh loaf of bread.

The Irish stout adds a great depth of flavor. Trust me, don’t leave it out! If you follow the recipe exactly you are in for a real treat!

This one-pot meal is perfect for stew season or whenever a craving for a hearty stew hits. After a chilly day cuddling up with a bowl of this stew and a slice of warm bread is like heaven. I love to savor every bite! And don’t forget a chunk of bread! It’s perfect to dip in the thick and hearty sauce. It’s so good!


This rustic stew is bursting with flavor! If you love trying different stew recipes or looking for a reliable go-to stew recipe this one won’t disappoint! After cooking for 2-3 hours in the oven the stew meat is tender and flavorful and the veggies are cooked perfectly. In my opinion stews like this are best when cooked in the oven.

You just have a little prep work ahead of time on the stove then you pop it in the oven for the rest of the cooking time.


This rustic stew is loaded with chunks of potatoes and baby carrots simmered in a delicious sauce that you are going to love! You can also pair this with a crisp salad and of course don’t forget the fresh loaf of bread for a hearty meal everyone will love!

And if you have any leftover, it’s so good the next day as well!


Rustic Irish Stew

2 tablespoons olive oil

3 pounds beef stew meat

1 cup diced onion

3 garlic cloves, minced

5 tablespoons all-purpose flour

1 cup Irish stout beer

4 cups beef broth

1/4 cup tomato paste

2 pounds small baby potatoes quartered 1/2 teaspoon dried thyme

1/2 bag baby carrots

Additional salt and pepper to taste

  • Author: Jenn (Mother Thyme)


Preheat oven to 350.

Heat oil in a Dutch oven over medium heat.

Add meat and brown all sides then remove from pot and set aside.

Add onions and cook until tender then stir in minced garlic and cook until fragrant about a minute longer.

Return browned beef to pot and sprinkle flour in. Stir to combine.

Pour in beer, broth, tomato paste and thyme. Season with salt and pepper to taste. Bring to a simmer then cover and transfer to oven and cook for 2 1/2 – 3 hours until potatoes and meat are tender.

Remove from oven and let it set covered for about 30 minutes before serving to allow to cool and let the flavor set.

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