This hearty Irish stew is a perfect comfort meal, especially for a cozy night or chilly winter evening. The tender beef is slow-cooked to perfection, absorbing the rich, deep flavors of Guinness stout and red wine.
Combined with lots of tasty vegetables, this stew is ideal for St. Patrick’s Day and a great way to feed a crowd or enjoy delicious leftovers all week.
If you haven’t tried cooking with stout before, this recipe is the perfect introduction—each bite is packed with incredible flavor that will have everyone coming back for seconds.

Why You’ll Love This Smoked Stew Recipe
Rich, Comforting Flavor: The combination of tender beef, savory vegetables, and Guinness stout creates a deep, hearty flavor perfect for cozy nights.
Perfect for Special Occasions: Ideal for St. Patrick’s Day or any time you want to celebrate with a classic Irish dish.
Perfect for Beginners: Simple to prepare in a Dutch oven, making it an easy recipe even for beginner cooks.
Great for Feeding a Crowd: The recipe makes enough to serve a large group, with plenty of leftovers for the week.
Use Up The Leftovers: The flavors only improve with time, making it perfect for meal prepping or enjoying throughout the week.
What You’ll Need
Ingredients:
For the Meat:
- Beef Chunk
- Salt
- Pepper
- Olive Oil
For the Stew:
- Onion
- Garlic
- Carrot
- Flour
- Beef Broth
- Potatoes
- Bay Leaves
- Parsley
- Thyme
- Tomato Paste
- Worcestershire Sauce
- Red Wine Or Beef Broth
- Salt
- Pepper

How to Make Dutch Oven Beef Stew
Step 1: Preparing and Browning the Beef
Preheat oven to 325°F and then season the beef chunks with salt and pepper—heat olive oil in a large Dutch oven or oven-proof pot over high heat. Sear the beef on all sides until browned. Work in batches to prevent steaming.

Step 2: Assemble the Stew
Remove the browned beef and set aside. Add olive oil to the pot and sauté onion, garlic, and carrots until softened. Stir in thyme, tomato paste, and Worcestershire sauce. Add red wine or beef broth, scraping up the browned bits.
Add red wine or beef broth, scraping up the browned bits. Add flour and stir to coat. Gradually whisk in beef broth until thickened. Return the seared beef, potatoes, and bay leaves to the pot. Bring to a boil, then reduce to a simmer for 5-7 minutes.
Step 3: Bake
Cover and bake in the preheated oven for 1 hour and 45 minutes or until the beef is tender.
Remove bay leaves before serving. Garnish with chopped parsley and enjoy!

How To Store Leftover Stew
Refrigerate leftovers in an airtight container for up to four days or freeze for more extended storage. If you plan to freeze the stew, use less liquid during preparation. After thawing, add more liquid and reheat.
What To Serve With Stew
Below are some of my favorite sides to have with stew
Side Dishes

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Smoked Beef Stew
Ingredients
- 2.5 pounds whole boneless beef chuck roast cut into 1.5-inch chunks
- 1.5 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- 1 tbsp Olive oil
- 1 medium yellow onion diced
- 5 cloves garlic minced
- 3 large carrots peeled and chopped
- 1 teaspoon fresh thyme chopped
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1/2 cup red wine or beef broth
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 3 medium potatoes peeled and diced
- 2 dried bay leaves
- 1 bunch Chopped parsley
- 1 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
- Preheat oven to 325°F.
- Season the beef: Season the beef chunks with salt and pepper.
- Brown the beef: Heat olive oil in a large Dutch oven or oven-proof pot over high heat. Sear the beef on all sides until browned. Work in batches to prevent steaming.
- Sauté vegetables: Remove the browned beef and set aside. Add more olive oil to the pot and sauté onion, garlic, and carrots until softened.
- Add flavorings: Stir in thyme, tomato paste, and Worcestershire sauce.
- Deglaze the pot: Add red wine or beef broth, scraping up the browned bits.
- Thicken the stew: Add flour and stir to coat. Gradually whisk in beef broth until thickened.
- Combine ingredients: Return the seared beef, potatoes, and bay leaves to the pot.
- Simmer and bake: Bring to a boil, then reduce to a simmer for 5-7 minutes. Cover and bake in the preheated oven for 1 hour and 45 minutes, or until the beef is tender.
- Finish and serve: Stir in peas 10 minutes before the cooking time is up. Remove bay leaves before serving. Garnish with chopped parsley and enjoy!
Smoke On!
Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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